Name: Corn Casserole Recipe: 10 Mins To Delicious Dish
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (15 ounce) can whole kernel corn, drained; 1 (14.75 ounce) can creamed corn; 1 cup sour cream; 1 cup shredded cheddar cheese; 1/2 cup melted butter; 1 (8.5 ounce) package corn muffin mix; 1/4 teaspoon black pepper

Jump to Recipe

Okay, let’s talk about *the* side dish. You know the one! That creamy, dreamy corn casserole that somehow always ends up on the Thanksgiving table? It’s like, not even a question, right? It *has* to be there. And honestly, it’s one of the easiest things to whip up, which is a major win when you’re already juggling a million other holiday dishes. Seriously, this corn casserole recipe is a total crowd-pleaser. Trust me.

I remember the first time I had corn casserole. I was maybe, like, eight? And my grandma made it for Christmas (yeah, we’re rebels, not *just* a Thanksgiving thing!). The smell alone… wow! It was sweet and savory and just pure comfort in a dish. One bite, and I was hooked. This corn casserole recipe is my take on that classic, and I think it’s absolutely perfect for your Thanksgiving spread (or, you know, any old Tuesday!).

Why You’ll Love This Corn Casserole Recipe

Seriously, there are a million reasons to adore this corn casserole recipe, but let’s just hit the highlights, shall we? It’s not just tasty; it’s ridiculously easy, perfect for holidays, and always a hit. What more could you want, right?

Easy Corn Casserole Recipe Benefits

Quick to prepare. I’m talking, like, 10 minutes, tops!
Uses simple ingredients. You probably already have most of this stuff!
Perfect for potlucks and gatherings. Hello, instant party favorite!
Always a crowd-pleaser. Seriously, even your picky Uncle Jerry will grab seconds.

Ingredients for the Best Corn Casserole Recipe

Alright, let’s talk ingredients. This isn’t rocket science, but using good stuff *does* make a difference. Here’s what you’ll need to make this corn casserole recipe sing!

1 (15 ounce) can whole kernel corn, drained. Don’t skip the draining part! Nobody wants a watery casserole.
1 (14.75 ounce) can creamed corn. This is the magic ingredient that makes it all creamy and delicious.
1 cup sour cream (full-fat recommended). Trust me on this one. The full-fat stuff makes it extra rich and yummy.
1 cup shredded cheddar cheese (sharp cheddar preferred). I like a sharp cheddar for that extra zing, but mild works too!
1/2 cup melted butter (unsalted). Everything’s better with butter, right?
1 (8.5 ounce) package corn muffin mix. Jiffy is my go-to, but any brand will do!
1/4 teaspoon black pepper. Just a pinch to balance the sweetness.

How to Make this Corn Casserole Recipe: Step-by-Step Instructions

Okay, ready to get this show on the road? Making this corn casserole recipe is seriously a breeze. Follow these steps, and you’ll have a golden, bubbly masterpiece in no time!

Preparing the Corn Casserole Recipe

First things first: let’s get that oven preheating! You’ll want it at 350°F (175°C). Trust me, a hot oven is key. Next, grab your biggest bowl. In it, dump the drained corn, creamed corn, sour cream, cheddar cheese, melted butter, corn muffin mix, and that pinch of pepper. Give it all a good mix until it’s nicely combined. Don’t worry if it looks a little lumpy; it’ll all melt together in the oven. Now, grease an 8×8 inch baking dish. I use butter, but cooking spray works, too. Pour that corn mixture right in, spreading it out evenly. Almost there!

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Baking the Corn Casserole Recipe

Pop that baby into the oven and bake for 45-50 minutes. You’ll know it’s done when it’s golden brown and set. The top should be slightly firm to the touch. Let it cool slightly before serving. I know, it’s tempting to dig in right away, but trust me, it’s better if you let it sit for a few minutes. And that’s it! You’ve made an incredible corn casserole recipe!

Tips for the Perfect Corn Casserole Recipe

Want to take your corn casserole recipe from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to make sure it’s perfect every single time. Trust me, these make a difference!

Make Your Corn Casserole Recipe Shine

Use room temperature ingredients for even mixing. Cold sour cream? Lumpy batter! Let things warm up a bit first.
Don’t overbake to keep it moist. Dry corn casserole? No, thanks! Keep an eye on it and pull it out when it’s golden, not brown.
Adjust baking time if using a different size dish. Bigger dish = less baking time. Smaller dish = more. Keep an eye on it! I once tried it in a pie dish – oops! It cooked *way* faster!

Corn Casserole Recipe Variations

Okay, so the basic corn casserole recipe is pretty darn perfect, right? But sometimes, you just gotta mix things up! The best thing about this recipe is how easy it is to customize. Wanna add a little zing? Go for it! Feeling cheesy? Me too! Here are a few ideas to get you started. Trust me, you can’t go wrong!

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Spice Up Your Corn Casserole Recipe

Add diced jalapenos for a spicy kick. Careful, they can be sneaky hot! Start small and add more as you like.
Substitute different cheeses like Monterey Jack or Pepper Jack. Ooh, or even a little smoked gouda! So good!
Mix in cooked bacon or ham for added flavor. Okay, this one’s a game-changer. Everything’s better with bacon, am I right?

Serving Suggestions for Your Corn Casserole Recipe

Okay, so you’ve got this amazing corn casserole recipe… now what do you serve it with? Well, duh, it’s *amazing* with holiday meats like turkey or ham – hello, perfect Thanksgiving side! But honestly? It’s a fantastic side dish for potlucks, family meals, basically anything! It’s always a hit, promise!

Storing Leftover Corn Casserole Recipe

Got leftovers? Lucky you! This corn casserole recipe is just as good the next day (maybe even better!). Just pop it in an airtight container and stash it in the fridge. To reheat, you can nuke it in the microwave (easy peasy!), or, for best results, warm it up in the oven until heated through. Mmm, so good!

Corn Casserole Recipe FAQs

Got questions about this amazing corn casserole recipe? Don’t sweat it! I’ve rounded up the most common questions I get, so you can make this dish with total confidence. Let’s dive in!

Answering Your Corn Casserole Recipe Questions

Can I make this corn casserole recipe ahead of time? Absolutely! You can totally assemble it a day or two in advance. Just cover it tightly and pop it in the fridge. When you’re ready to bake, just add a few extra minutes to the baking time. Easy peasy!
Can I freeze this corn casserole recipe? You sure can! Let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for up to a month or two. When you’re ready to eat, thaw it overnight in the fridge and bake as directed. Just be aware that the texture might be *slightly* different after freezing, but it’ll still be delicious!
What can I substitute for sour cream in this corn casserole recipe? If you don’t have sour cream on hand, cream cheese works great! It’ll give you a similar creamy texture. Greek yogurt is another option, but it’ll be a bit tangier. Honestly, though? I always stick with sour cream for the best flavor.

Nutritional Information for Corn Casserole Recipe

Okay, so here’s the deal: nutritional info can vary *a lot* depending on the brands you use. So, this is just a rough estimate, okay? Don’t come at me if your corn casserole has, like, one extra calorie!

Share Your Corn Casserole Recipe Creation

Made this corn casserole recipe? Woohoo! I wanna see! Leave a comment, rate the recipe, and share your amazing creation on social media! I can’t wait to see what you cooked up!