Corn Casserole

Corn Casserole

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Corn Casserole

Corn Casserole

Prep Time 5 minutes
Cook Time 45 minutes
Servings 6


  • 14 ounces whole kernal corn - drained
  • 14 ounces cream-style corn
  • 8.5 ounces corn muffin mix (1 box)
  • 1 cup sour cream
  • 8 tablespoons butter - melted
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour in a greased medium size casserole dish or cast iron skillet.
  • Bake for 35 minutes. Top with cheese and bake another 10 minutes.
  • Let stand for 5 minutes before serving.


Instead of mixing the cheese in the casserole, I sometimes sprinkle it on top and return the casserole to the oven until the cheese has melted.
Also, you can add a 4 oz can of chopped green chiles for a different twist on this casserole.


Calories: 262kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 437mg | Potassium: 255mg | Fiber: 1g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 0.5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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