This Corn Casserole is creamy, comforting, and made with easy to find pantry ingredients. Families will love this classic recipe that’s great for the holidays or a weeknight dinner!
Why This Recipe Works
It’s easy! If you are a beginner cook with little or no experience in the kitchen, then this recipe is for you! It only takes a few minutes to prep the ingredients, then you pop it in the oven and forget about for an hour. This gives you time to make a main dish or salad to serve along with this side dish.
It’s made with easy to find pantry ingredients! No need to search high and low for these ingredients. You can easily find them at your local supermarket.
It’s a comfort food the whole family will love! Whether you’re making this for a big holiday meal, or as an easy side dish for a weeknight dinner, this creamy corn casserole is sure to be a hit and for it’s sweet and familiar flavor.
It’s a meatless side dish! Looking for more meatless dishes? Why not pair this recipe with a salad and some Roasted Broccoli for a nutrient packed dinner.
What Goes Into This Recipe
How to Make Corn Casserole
Mix melted butter with slightly beaten egg and sour cream.
Add chopped onions, both cans of corn, and the cornbread mix to the sour cream mixture. Stir gently.
Pour cornbread mixture into a casserole dish that’s been sprayed with cooking spray. Bake for an hour or until set and lightly browned.
Expert Tips for Making Corn Casserole
Let the melted butter cool before mixing it with the egg. If the butter is too hot, it could scramble the egg!
Use low fat sour cream in place of regular sour cream. I have made this recipe with both versions and haven’t noticed a difference in taste or texture.
Generously coat the inside of the baking dish with cooking spray. This keeps the casserole from sticking to the sides and helps with clean up.
Cooking time can vary. This dish is ready when the top is set and the edges are golden brown. If the top is springy, it’s ready. If it’s pale, soft, looks wet, or mushy, give it more time to finish baking.
Use a round or square baking dish. I use a round 2.5 quart sized dish. You can use a square 8 inch by 8 inch dish, but baking time may need to be adjusted slightly.
Use “No Salt Added,” or “Low Sodium” canned corn as needed or desired. I like to use one can of “No Salt Added” and one can of regular.
More Easy Side Dish Recipes to Try
Loaded Mashed Potatoes (in the Crockpot)
- 1 cup sour cream
- 3 tablespoon butter melted
- 1 large egg
- ¼ cup chopped onion
- 1 15.25 ounce can whole kernel corn undrained
- 1 14 ¾ ounce can creamed corn
- 1 7 ounce package sweet cornbread muffin mix
- Preheat oven to 350 degrees F.
- In a large bowl, stir sour cream, melted butter, and egg together with a whisk.
- Add chopped onions, both cans of corn, and the cornbread mix to the sour cream mixture. Stir gently.
- Spray a 2 quart or 8 inch square baking dish with cooking spray. Pour corn mixture into baking dish.
- Bake casserole for an hour or until set and lightly browned.