This irresistible Baked Corn Casserole is made with creamed corn, whole sweet corn, sour cream, green chiles, cheddar cheese, and a simple homemade corn bread mix. It bakes up rich and creamy in the center with a buttery, lightly crisp top, making it a comforting side dish for weeknight dinners, potlucks, and especially holiday meals.
Rate The Recipe⭐⭐⭐⭐⭐
Your comments and reviews are always appreciated! If you make this baked corn casserole, have a question, or want to share a suggestion, leave a rating or comment below. I would love to hear how it turned out for you.
Jump to Recipe
If you love cozy, old-fashioned side dishes, this Baked Corn Casserole belongs on your table. It is creamy, buttery, slightly sweet, and savory in all the right ways. This is not just a basic mixture of canned corn and boxed corn muffin mix. It has a homemade corn bread base, plenty of corn flavor, sour cream for richness, sharp cheddar cheese for balance, and green chiles for a gentle savory kick.
This recipe is especially wonderful during the holidays, when comforting side dishes are just as important as the main course. It pairs beautifully with roasted turkey, ham, chicken, beef, or a simple family dinner. The texture is what makes it so memorable. It is not a fluffy soufflé-style casserole, and it is not dry corn bread. Instead, it bakes into a moist, spoonable corn casserole with a tender center and a golden, buttery top.
The flavor is rich without being overwhelming. The sweet corn and sugar bring a mild sweetness, while the sour cream, cheese, salt, and optional fire-roasted green chiles keep everything balanced. It is the kind of side dish people go back to for seconds, and it is simple enough to make even on a busy cooking day.
A Dump And Bake Recipe
One of the best parts about this baked corn casserole recipe is how easy it is to prepare. Everything comes together in just a couple of bowls, then the mixture is poured into a greased baking dish and baked until golden. There is no complicated technique, no stovetop cooking, and no need to fuss over the batter. It is a practical, reliable side dish for both beginner cooks and experienced home cooks.
The Perfect Sweet And Savory Combination
A great corn casserole should have balance, and this recipe delivers. The creamed corn and whole kernel sweet corn give it natural sweetness and texture, while the sharp cheddar cheese and sour cream add creamy, savory depth. The green chiles are optional, but they add a mild, flavorful note that keeps the casserole from tasting too sweet. If you enjoy sweet and savory side dishes, this one is a must-try.
Ingredients For Baked Corn Casserole
- Canned cream-style corn
- Canned whole kernel sweet corn
- Diced fire-roasted green chiles optional
- Full-fat sour cream
- Sharp cheddar cheese
- Butter
- Yellow corn meal
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
Easy Step By Step Baked Corn Casserole
Step 1. In a medium bowl, combine the cream-style corn, drained whole kernel corn, drained green chiles, sour cream, melted butter, and shredded cheddar cheese. Stir until the ingredients are evenly mixed.
Step 2. In a separate small bowl, combine the yellow corn meal, all-purpose flour, granulated sugar, baking powder, salt, and melted butter. The mixture will be thick and may look slightly clumpy, which is normal.
Step 3. Add the corn meal mixture to the creamy corn mixture. Stir just until combined, being careful not to overmix. Transfer the mixture to a greased 2 to 2 1/2 quart baking dish. Smooth the top with the back of a spoon, then gently shake the dish to help release any air bubbles.
Step 4. Bake uncovered at 350℉ for 1 hour, or until the top is golden brown and the center is set. Let the casserole rest for 10 minutes before serving. The inside should remain creamy, so a toothpick test is not the best way to check doneness.
Can I Use Jiffy Corn Bread Mix For This Recipe?
Yes. If you are short on time, you can use one 8.5-ounce box of Jiffy corn muffin mix in place of the homemade corn bread mix. Use only the dry mix from the box, not the additional ingredients listed on the package. The homemade version has a great texture and flavor, but the boxed mix is a convenient option when you need a faster shortcut.
Make Ahead And Bake Later
This casserole is a great make-ahead side dish. Prepare the mixture as directed and spread it into a greased casserole dish. Cover tightly with a lid or foil and refrigerate for up to 1 day before baking. When you are ready to bake, let the casserole sit at room temperature for 1 hour, then bake as directed. This makes it especially useful for holiday meals when oven time and prep space are limited.
An Unforgettable Side Dish
Baked Corn Casserole is the kind of side dish that feels familiar, comforting, and special all at once. It is easy enough for a casual meal but delicious enough for Thanksgiving, Christmas, Easter, or any gathering where you want a warm, crowd-pleasing side. Serve it with other classic sides, roasted meats, or a simple green salad for a complete meal.
Other Side Dish Recipes You Might Enjoy
- Light and Fluffy Mashed Potatoes
- Sweet Potatoes with Brown Sugar and Pecans
- Layered Green Salad
- One-Hour Buttermilk Rolls
- Homemade Stove Top Stuffing
Let’s eat!
Baked Corn Casserole
Ingredients
Creamed Corn Mixture
- 1 (14.75 oz can cream-style corn
- 1 (15.25 oz can whole kernel sweet corn, drained
- 1 (4) oz can diced fire-roasted green chiles, drained well optional
- 1 cup full-fat sour cream
- ½ cup melted butter, slightly cooled
- 1 cup shredded sharp cheddar cheese see notes for other cheese options
Homemade Corn Bread Mix
- ½ cup yellow corn meal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons melted butter
Shortcut Option
Substitute one 8.5-ounce box of Jiffy corn mix for the homemade corn bread mix. Use only the dry mix, not the additional ingredients listed on the box instructions.
Instructions
Preheat the oven to 350℉ and prepare a 2-quart baking dish with butter or non-stick cooking spray.
-
In a medium bowl, combine the cream-style corn, drained whole kernel corn, drained green chiles, sour cream, melted butter, and shredded cheddar cheese. Stir until well incorporated.
-
In a smaller bowl, combine the yellow corn meal, all-purpose flour, granulated sugar, baking powder, salt, and melted butter. Mix until the ingredients just come together. The mixture will be thick and slightly clumpy.
-
Add the corn bread mixture to the bowl with the creamed corn mixture. Stir until combined, being careful not to overmix.
-
Transfer the mixture to the prepared baking dish and smooth the top with the back of a spoon. Gently shake the dish to release air bubbles.
-
Bake uncovered for 1 hour, or until the top is golden brown and the center is set. Let the casserole stand for 10 minutes before serving.
-
The center is meant to be creamy, so a toothpick test is not the best way to check this casserole.
Notes
Cheese options: Sharp cheddar works well, but you can also use Monterey Jack, pepper Jack, white cheddar, Parmesan, or another favorite cheese blend.
If serving this casserole with several other side dishes, it can serve 6 to 8 people.
Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 498 |
| % Daily Value* | |
| Total Fat 35.6g | 46% |
| Saturated Fat 22g | 110% |
| Cholesterol 91mg | 30% |
| Sodium 675mg | 29% |
| Total Carbohydrate 38.9g | 14% |
| Dietary Fiber 2.8g | 10% |
| Total Sugars 12.9g | |
| Protein 9.8g | |
| Vitamin D 16mcg | 82% |
| Calcium 188mg | 14% |
| Iron 1mg | 7% |
| Potassium 223mg | 5% |