Sweet Corn Casserole is the perfect blend of savory and sweet; creamy, buttery, and packed with corn flavor. Whether you’re feeding a crowd at a holiday meal or just looking for a warm side dish to round out dinner, this recipe comes together with pantry staples and minimal effort. It’s comforting, nostalgic, and guaranteed to disappear fast.
Why Make This Recipe
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Made with simple, affordable ingredients no fuss required.
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Ready in under an hour with just one bowl and one dish.
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Rich, creamy texture with a golden, crispy top.
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Family-friendly and always a potluck favorite.
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Easy to customize with cheese, spice, or mix-ins.
Ingredients
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1 can (15 oz) creamed corn
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1 can (15 oz) whole kernel corn, drained
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1 package (8.5 oz) corn muffin mix
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1 cup sour cream
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½ cup melted butter
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1 cup shredded cheese (optional)
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Salt and pepper to taste
Equipment
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Mixing bowl
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Whisk or spoon
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9×13 inch baking dish
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Oven and timer
How to Make Sweet Corn Casserole
Step 1: Preheat and Prep
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Preheat oven to 350°F (175°C).
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Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Mix the Ingredients
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In a large mixing bowl, combine creamed corn, whole kernel corn, muffin mix, sour cream, and melted butter.
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Stir until fully combined.
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Fold in shredded cheese (if using), and season with salt and pepper.
Step 3: Bake
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Pour the mixture into the greased baking dish and spread evenly.
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Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Let it rest for 5–10 minutes before serving.
Serving Suggestions
Serve hot alongside grilled meats, roast chicken, barbecue, or turkey for the holidays. It also pairs wonderfully with green beans, collard greens, or a crisp garden salad.
Storage Instructions
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Let leftovers cool completely.
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Store in an airtight container in the refrigerator for up to 4 days.
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To freeze, wrap tightly and store for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
Tips for Best Results
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Use good quality corn muffin mix for best texture and flavor.
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Add extra shredded cheese for a richer taste.
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For a spicy twist, mix in jalapeños or a pinch of cayenne.
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Want extra color? Stir in diced bell peppers or green onions.
Variations
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Add cooked bacon bits for smoky depth.
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Use cream cheese instead of sour cream for extra richness.
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Swap cheddar for pepper jack, gouda, or Monterey Jack.
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Make it gluten-free by using a certified gluten-free corn muffin mix.
FAQs
Can I use fresh corn instead of canned?
Yes, just cook and cut the kernels off the cob first. You’ll need about 1½ cups of fresh corn.
Is this recipe gluten-free?
The standard version isn’t, but you can use a gluten-free muffin mix for a GF option.
Can I make this ahead of time?
Yes! Mix the ingredients the night before, cover, and refrigerate. Bake it fresh the next day.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8–10
Calories: Approx. 290 per serving (with cheese)
Sweet Corn Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the creamed corn, whole kernel corn, corn muffin mix, sour cream, and melted butter until well combined.
- If using, fold in the shredded cheese and season with salt and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Enjoy your delicious sweet corn casserole!