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Abdul Rehman

Corn Casserole Recipe

A creamy, golden-topped corn casserole made with whole kernel corn, creamed corn, and sour cream. Comes together in one bowl with 10 minutes of prep and feeds a crowd with ease.
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Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Method

Ingredients
  

  • 1 can 15 oz / 425g whole kernel corn, drained
  • 1 can 15 oz / 425g creamed corn, not drained
  • 1 cup 240g full-fat sour cream
  • ½ cup 113g unsalted butter, melted and cooled slightly
  • 2 large eggs lightly beaten
  • 1 box 8.5 oz / 240g halal-certified corn muffin mix
  • 1 cup 115g shredded sharp cheddar cheese (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Combine whole kernel corn, creamed corn, sour cream, melted butter, and beaten eggs in a large bowl. Stir until uniform.
  3. Add corn muffin mix. Fold in gently until no dry streaks remain. Do not overmix.
  4. Pour into the prepared baking dish and spread evenly.
  5. Bake uncovered for 40 minutes. Add cheddar if using, then bake another 10 minutes until the top is deep golden and a toothpick inserted 2 inches from the center comes out clean (165°F / 74°C internal temperature).
  6. Rest on a wire rack for 10 minutes before slicing.