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The Ultimate Comfort Food Corn Casserole Recipe You Need to Try

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Learn how to make delicious Corn Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream (feel free to substitute plain Greek yogurt for a tangier twist)
  • 1/2 cup unsalted butter, melted (or use a good quality vegetable oil if you prefer)
  • 1 box (8.5 oz) Jiffy corn muffin mix (or your favorite corn muffin mix — I’ve made it from scratch with my grandmother’s cornmeal recipe, too)
  • 1 to 1 1/2 cups shredded sharp cheddar cheese (optional but highly recommended for that rich, melty finish)
  • 1 large egg (to bind everything together)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika or cayenne pepper (optional, for a subtle kick)

When I was a kid, Mama Lu always said the secret was in the butter and the pinch of salt — those little touches that make simple ingredients sing. Feel free to customize with whatever cheese you love or swap sour cream for buttermilk if that’s what you have on hand.

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray. I always imagine my grandmother patting the pan gently, as if coaxing it to be ready for the magic about to happen.
  2. In a large mixing bowl, combine the whole kernel corn, creamed corn, and sour cream. Stir gently to blend, letting the textures mingle like old friends catching up on the porch.
  3. Pour in the melted butter and mix well. The smell of warm butter always takes me back to that farmhouse kitchen where the sun streamed through the curtains and the air was thick with love.
  4. Add the corn muffin mix, shredded cheddar cheese, egg, salt, pepper, and smoked paprika (if using). Fold everything together just until combined. Don’t overmix — you want the batter to be lumpy and rustic, not smooth and stiff.
  5. Pour the mixture into your prepared baking dish, smoothing out the top with a spatula. This is where patience pays off — you want an even layer that will bake up golden and bubbly.
  6. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. You’ll notice the edges bubbling and crisping slightly — that’s your cue that it’s ready to come out.
  7. Allow the casserole to cool for about 10 minutes before serving. This resting time helps it set up just right and makes scooping easier. I’ll admit, sometimes we’ve been too eager and dug in hot — still delicious, but a little messier!

Find it online: https://claracooking.com/corn-casserole/