Prep Time: 20 minutes
Cook Time: 55–65 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 8–10

Ingredients

For the Casserole

• 1 (15-ounce) can whole kernel corn, drained
• 1 (15-ounce) can cream-style corn
• 1 (8.5-ounce) package cornbread muffin mix
• 1 cup full-fat sour cream
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs, lightly beaten
• 1½ cups shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely chopped fresh chives (optional)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon honey (optional, for a touch of sweetness)

Optional Mix-Ins

• ½ cup cooked and crumbled bacon
• 1 diced jalapeño
• ½ cup diced roasted red peppers
• ½ cup diced green chilies
• ½ teaspoon cayenne pepper
• ½ teaspoon Cajun seasoning
• ½ cup cooked diced ham

Optional Toppings

• Extra shredded cheddar cheese
• Parmesan cheese
• Fresh parsley
• Green onions
• Fresh thyme leaves
• Crumbled bacon
• Sliced jalapeños
• Melted butter for brushing after baking

Equipment

• 9×13-inch baking dish or 2½-quart casserole dish
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Aluminum foil (optional)
• Cooling rack

Instructions

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C).

Position the oven rack in the center for even baking.

Grease a 9×13-inch baking dish generously with butter or nonstick cooking spray, making sure to coat the sides as well.

Set aside.

Step 2: Prepare the Corn

Drain the whole kernel corn thoroughly.

Do not drain the cream-style corn, as its liquid helps create the casserole’s creamy texture.

If using fresh corn, cook 3–4 ears of corn in boiling water for 4–5 minutes, cool slightly, and cut the kernels from the cob.

If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together:

• Sour cream
• Melted butter
• Eggs
• Honey (if using)

Continue whisking until the mixture is smooth and creamy.

Step 4: Add the Corn

Fold in:

• Whole kernel corn
• Cream-style corn

Mix gently until evenly distributed.

Step 5: Season the Mixture

Add:

• Garlic powder
• Onion powder
• Smoked paprika
• Dried thyme
• Salt
• Black pepper

Stir thoroughly so the seasonings are evenly incorporated.

Step 6: Add the Cornbread Mix

Gradually sprinkle the cornbread muffin mix into the bowl.

Using a rubber spatula, gently fold everything together just until combined.

Avoid overmixing, as this can make the casserole dense instead of tender.

A few small lumps are completely normal.

Step 7: Add the Cheese

Fold in:

• Shredded cheddar cheese
• Parmesan cheese
• Green onions
• Chives (if using)

If adding bacon, jalapeños, roasted peppers, ham, or green chilies, stir them in now.

Step 8: Transfer to the Baking Dish

Pour the batter into the prepared baking dish.

Spread it evenly using a spatula.

Sprinkle extra cheddar cheese over the top if you prefer a cheesy crust.

Step 9: Bake

Place the casserole into the preheated oven.

Bake for 55–65 minutes, or until:

• The top is beautifully golden brown.
• The edges are lightly crisp.
• The center is fully set.
• A toothpick inserted into the center comes out mostly clean with only a few moist crumbs.

If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.

Step 10: Rest Before Serving

Remove the casserole from the oven.

Brush the top lightly with melted butter for extra richness, if desired.

Allow the casserole to rest for 10 minutes before slicing.

Resting helps the casserole firm up, making it easier to serve.

Step 11: Garnish

Sprinkle with:

• Fresh parsley
• Green onions
• Fresh thyme
• Crumbled bacon
• Parmesan cheese

Serve warm.

Serving Suggestions

Classic Corn Casserole is delicious alongside:

• Roast turkey
• Honey-glazed ham
• Roast chicken
• Barbecue ribs
• Pulled pork
• Beef brisket
• Grilled steak
• Fried chicken
• Meatloaf
• Pot roast
• Baked beans
• Mashed potatoes
• Green bean casserole
• Roasted vegetables
• Garden salad

Chef’s Tips

• Full-fat sour cream creates the richest, creamiest casserole.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese.
• Do not overmix the batter, as it can make the casserole tough.
• Let the casserole rest before cutting to help it hold its shape.
• Fresh corn gives the sweetest flavor during summer, while frozen corn works well year-round.
• Add a tablespoon of honey for a subtle sweetness that complements the corn.
• For extra flavor, use a blend of cheddar, Monterey Jack, and Parmesan cheeses.
• Brush the top with melted butter immediately after baking for a glossy finish.
• Store leftovers in an airtight container to maintain freshness.

Delicious Variations

Cheesy Corn Casserole

Increase the cheddar cheese to 2 cups and add 1 cup shredded Monterey Jack for an ultra-cheesy version.

Bacon Cheddar Corn Casserole

Fold in ½ cup crispy bacon and top with extra bacon before serving.

Southwest Corn Casserole

Mix in diced green chilies, black beans, jalapeños, cilantro, and a teaspoon of cumin for Tex-Mex flavor.

Spicy Corn Casserole

Add cayenne pepper, diced jalapeños, Pepper Jack cheese, and a dash of hot sauce.

Herb Garden Corn Casserole

Stir in fresh parsley, thyme, rosemary, basil, and chives for a fragrant, herb-filled casserole.

Ham and Corn Casserole

Mix in diced cooked ham for a hearty side dish that can also serve as a light main course.

Storage

Refrigerator

Allow the casserole to cool completely.

Store in an airtight container or tightly cover the baking dish.

Keeps well for 4 days.

Freezer

Wrap tightly with plastic wrap and aluminum foil.

Freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: Bake at 350°F (175°C) for 15–20 minutes until heated through.
• Microwave: Heat individual portions in 30-second intervals until warm.
• Air Fryer: Reheat at 325°F (163°C) for 6–8 minutes.

Nutrition (Approximate Per Serving)

• Calories: 360
• Protein: 10 g
• Carbohydrates: 31 g
• Fat: 22 g
• Saturated Fat: 11 g
• Cholesterol: 80 mg
• Sodium: 520 mg
• Fiber: 2 g
• Sugar: 7 g

This Classic Corn Casserole is creamy, buttery, and packed with sweet corn flavor, making it the ultimate comfort-food side dish. Its moist texture, golden crust, and rich, cheesy finish make it a timeless favorite for holiday feasts, family dinners, potlucks, and festive celebrations. With easy preparation and endless customization options, it’s a recipe you’ll return to again and again.