Corn Casserole
To make Corn Casserole, combine corn, sour cream, and cornbread mix with a simple binder, spread the mixture into a baking dish, and bake until the center sets and the edges bubble. This one works because every layer earns its keep instead of just taking up casserole rent.
This corn casserole combines corn, sour cream, and cornbread mix into one simple dish that bakes up sweet and a little custardy. It's a potluck classic that never goes out of style.
It's a good holiday side dish or potluck contribution that's easy to double. Combine everything in the dish, and the oven does the rest.
Ingredients
- 4 cups corn
- 1 to 1 1/2 cups sour cream
- 1 cup cornbread mix
- 6 large eggs or 1 can condensed soup depending on the style
- 1 cup milk or broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons melted butter or olive oil
Instructions
- 1Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- 2Cook any raw meat or vegetables first so the casserole goes in already halfway organized.
- 3Combine the corn, sour cream, cornbread mix, and the liquid binder in a large bowl.
- 4Spread the mixture evenly in the pan and smooth the top so everything cooks on the same schedule.
- 5Bake until bubbling at the edges and set in the center, usually 30 to 40 minutes depending on depth.
- 6Rest for 10 minutes before serving so the slices hold instead of scooping out like a landslide.
Pro Tips
- Season the filling before it goes in the pan because casseroles do not fix blandness by magic.
- A shallow dish browns better than a deep one.
- Resting time is not optional if you want slices that look deliberate.
Substitutions
Storage Instructions
Store covered in the refrigerator for up to 4 days and reheat individual portions as needed.
Make Ahead
Assemble the casserole a day ahead, cover, and bake when you are ready.
Frequently Asked Questions
Can I make Corn Casserole ahead of time?
Yes. Assemble the casserole a day ahead, cover, and bake when you are ready.
How do I store leftover Corn Casserole?
Store covered in the refrigerator for up to 4 days and reheat individual portions as needed.
Can I freeze Corn Casserole?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Corn Casserole?
Corn Casserole works best with simple sides or toppings that support the main texture instead of competing with it.