Sides

Corn Casserole

Name: Corn Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup (1 stick) butter, melted and slightly cooled, plus more for the dish; 2 large eggs; 1 cup sour cream; 1 (15 ounce) can cream-style corn; 1 (15 ounce) can whole kernel corn, drained; 1 (8.5 ounce) box corn muffin mix

A sweet, custardy corn casserole, somewhere between cornbread and spoonbread, stirred together in one bowl with a box of corn muffin mix and two kinds of corn. It bakes while you finish the rest of dinner and is just as good made a day or two ahead.

Makes: 8 servings
Prep: 10 min
Cook: 55 min
Ready in: 1 hr 15 min

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Ingredients

1/2 cup (1 stick) butter, melted and slightly cooled, plus more for the dish
2 large eggs
1 cup sour cream
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1 (8.5 ounce) box corn muffin mix

Steps

Heat the oven to 350°F. Butter an 8x8-inch baking dish, and slide a sheet pan onto the rack below to catch drips.
In a large bowl, whisk the eggs. Whisk in the melted butter and sour cream until smooth.
Stir in the cream-style corn and the kernel corn.
Add the muffin mix and fold it in until no dry streaks remain. Pour into the dish and smooth the top.
Bake 45 to 55 minutes, until the top is golden and the center no longer jiggles when you nudge the dish. A toothpick in the middle should come out clean or with a few moist crumbs.
Let rest 10 minutes before serving so it can set.

Good to know

Make ahead: bake up to 2 days early, cool, cover and refrigerate. Let it sit out 30 minutes, then reheat covered at 350°F for 25 to 30 minutes, until hot in the center.
Freeze the baked, cooled casserole, well wrapped, for up to 3 months. Thaw overnight in the fridge before reheating.
Swap: 1 1/2 cups thawed frozen corn can replace the canned kernels.
For a savory twist, stir in 1 cup shredded sharp cheddar and 2 sliced green onions with the corn.