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Corn Casserole: Cozy Silky Comfort in One Dish
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Corn Casserole

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes

Ingredients

  • 1 cane or 1 1/2 cups of corn kernels fresh or thawed frozen works fine
  • 1 cup sour cream or Greek yogurt for tang and creaminess
  • 1 cup shredded cheddar cheese plus a little extra for topping if you’re feeling generous
  • 1/2 cup creamed corn or cornmeal for a bit of body optional but delicious
  • 2 large eggs
  • 1/4 cup melted butter or olive oil
  • 1 tablespoon sugar to balance the corn sweetness
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • pinch of paprika or chili powder for a tiny kick

Instructions

  • Preheat your oven to 350°F (175°C). Grease a moderate casserole dish or those cute mini pans you’ve been saving for a rainy day.
  • In a large bowl, whisk together sour cream, eggs, melted butter, sugar, salt, and pepper. If you’re using paprika or chili, add it now.
  • Stir in corn, creamed corn (or cornmeal), and shredded cheese. Mix until everything is just combined—don’t overwork it, or you’ll get a dense loaf that looks at you judgmentally.
  • Pour the mixture into the prepared dish. Smooth the top with a spatula and sprinkle with a little extra cheese if you’re feeling fancy.
  • Bake for 40–45 minutes, or until the top is lightly golden and a knife comes out clean in the center. If it’s browning too fast, loosely cover with foil for the last 10 minutes.
  • Let it rest for about 5 minutes before serving. It’s hard to wait, I know, but the extra minute makes it slice nicer.