Corn Bread Casserole

Corn bread casseroles are a too-busy cook's dream. A handful of pantry staples--frozen and canned corn, corn muffin mix, butter, sour cream and an egg--are baked into something delicious and comforting. We jazz ours up with shredded cheddar and sliced scallions. You can keep it classic and skip the mix-ins, or you can add whatever you have on hand. Try diced ham and chopped bell pepper along with the cheese and scallions. Or make a spicier casserole with two seeded and diced jalapenos and 1/2 cup of chopped cilantro.

  • Active:
  • Total Time:
  • Servings: 8 to 10 as a side dish


  • 6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
  • 1 cup sour cream
  • 1 large egg
  • 1 teaspoon kosher salt
  • 3/4 teaspoon pepper
  • One 8-ounce package corn muffin mix
  • One 1-pound bag frozen corn, thawed
  • One 15-ounce can cream-style corn
  • 4 ounces sharp cheddar cheese, coarsely grated
  • 2 scallions, thinly sliced

How to make this recipe

  1. Preheat the oven to 350°. Generously grease a 9-inch-square baking dish.

  2. In a large bowl, whisk the sour cream with the 6 tablespoons of melted butter, the egg, salt and pepper. Whisk in the corn muffin mix until combined. Using a rubber spatula, fold in the thawed corn, canned corn, cheddar and scallions. Spread the casserole mixture in the prepared dish and bake for about 1 hour, until puffed and golden brown. Serve.

Make Ahead

The casserole can be assembled and refrigerated for up to 4 hours. Let come to room temperature before baking.

Contributed By Photo © Abby Hocking

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