Recipes Comfort Food Casseroles Corn Bread Casserole 5.0 (1) 4 Reviews 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 jalapeños and 1/2 cup of chopped cilantro. Slideshow: More Corn Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on September 8, 2016 Print Rate It Share Share Tweet Pin Email 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. Photo: © Abby Hocking Active Time: 10 mins Total Time: 1 hrs 10 mins Yield: 8 to 10 as side dish Ingredients 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 Directions Preheat the oven to 350°. Generously grease a 9-inch-square baking dish. 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. Rate it Print