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Chef Ava

Classic Corn Casserole

This easy corn casserole is soft, creamy, and lightly golden on top — a perfect blend of cornbread and corn pudding made with just six simple ingredients. A classic comfort side dish for holidays and family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box corn muffin mix (about 8.5 oz)
  • 1 can cream-style corn (15 oz)
  • 1 can whole kernel corn, drained (15 oz)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup sour cream

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • mixing spoon
  • measuring cups
  • oven

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
  2. In a large bowl, combine the corn muffin mix, cream-style corn, drained whole kernel corn, eggs, melted butter, and sour cream. Stir until smooth.
  3. Pour the mixture into the prepared baking dish and spread evenly.
  4. Bake for 45 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean.
  5. Remove from oven and let cool for 5–10 minutes before serving.

Notes

Do not drain the cream-style corn, as it adds moisture and richness. Fully drain the whole kernel corn to avoid excess liquid. Let the casserole rest before serving so it sets properly. Do not overmix the batter to keep the texture soft and tender.