Grandma's Corn Casserole is a comforting, hearty dish that brings warmth to any table. With its creamy texture and cheesy top, it’s the perfect side for gatherings or a delightful main dish when you’re craving something cozy.
Whole kernel corn adds a burst of texture and sweetness, while creamed corn contributes to the creamy base that defines this casserole. The sour cream provides a tangy richness, making the dish more indulgent. Melted butter melds everything together with a smooth finish. The corn muffin mix is the secret to that fluffy, almost bread-like consistency. Finally, the shredded cheddar cheese on top creates a golden, gooey crust that’s hard to resist.
This corn casserole pairs wonderfully with roasted chicken or grilled steak. For a lighter option, serve it alongside a fresh, crisp salad. It also makes a great addition to Thanksgiving or holiday spreads, complementing turkey and stuffing perfectly.
Start by preheating your oven to 350°F (175°C). You want it nice and hot to bake the casserole evenly. In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, and melted butter. Give it a good stir until everything is well blended. Now, add the corn muffin mix to the bowl. Stir gently until just combined; you don’t want to overmix or it might affect the texture.
Next, pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly with a spatula. Sprinkle the shredded cheddar cheese over the top, covering the surface completely. This cheese layer will create that irresistible crust. Pop the dish into your preheated oven and bake for about 45 minutes. You’re looking for a golden-brown top and a set center. Once it’s done, let it cool slightly before serving. This helps the casserole hold its shape when you slice into it.
Share