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Golden baked corn casserole in a white baking dish with a serving scooped out

Easy Corn Casserole from Scratch

A creamy, spoonable corn casserole made with cornmeal, flour, creamed corn and whole kernels. No boxed muffin mix needed.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar or 3 for a sweeter casserole
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 15-ounce can whole kernel corn drained (or 1 1/2 cups frozen corn, thawed)
  • 1 14.75-ounce can creamed corn not drained
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup butter melted and cooled slightly
  • 1 cup shredded cheddar optional

Method
 

  1. Heat the oven to 350°F. Butter an 8x8-inch or 11x7-inch baking dish (about 2 quarts).
  2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder and salt.
  3. Add the drained corn, creamed corn, sour cream, eggs and melted butter. Stir until no dry flour is left. Fold in the cheddar if using.
  4. Pour the batter into the dish and spread it level.
  5. Bake for 50 to 60 minutes, until golden on top, the center no longer jiggles and a knife in the middle comes out without wet batter (160°F in the center).
  6. Let the casserole rest for 10 to 15 minutes before serving.

Notes

  • No boxed mix needed. If you have an 8.5-ounce box of corn muffin mix, use it in place of the cornmeal, flour, sugar, baking powder and salt.
  • To double: use a 9x13-inch dish and bake 60 to 70 minutes.
  • Make ahead: bake up to 1 day early, refrigerate, and reheat covered at 350°F for 20 to 25 minutes.