This Sweet Corn Casserole is a warm, cheesy dish that makes a perfect side for any meal. It combines sweet corn, creamy goodness, and a hint of sweetness for great flavor!
What I love most is how easy it is to throw together. Just mix, bake, and enjoy! It’s the kind of meal that makes everyone happy—especially when seconds are requested! 😄
Key Ingredients & Substitutions
Whole kernel corn: Canned corn is super convenient. If you prefer fresh, you can use about 2 cups of cooked corn instead! Frozen corn also works well; just thaw it first.
Cream-style corn: This gives the casserole its creamy texture. If you’re looking for a lighter option, you can use pureed silken tofu instead for a similar effect.
Corn muffin mix: I like using Jiffy, but any corn muffin mix will do. If you don’t have that, you can mix together cornmeal, baking powder, and a pinch of sugar to create a homemade version.
Sour cream: Besides adding creaminess, it helps with moisture. Greek yogurt is a healthy substitute that works just as well. If you’re dairy-free, try coconut yogurt!
Cheddar cheese: While optional, I find that cheese adds a nice flavor. You can replace it with a dairy-free cheese or skip it altogether for a lighter dish.
How Do I Ensure My Casserole is Perfectly Baked?
Baking the casserole correctly is key to its deliciousness. Follow these tips for a perfect bake:
- Preheat the oven; this ensures even cooking from the start.
- Watch the time. Baking for 45-50 minutes allows for a nice golden top. Check for doneness by inserting a toothpick—if it comes out clean, it’s ready!
- Let it sit for a few minutes after baking. This helps it set up properly so you can serve neat slices.
With these tips and ingredient swap suggestions, your Sweet Corn Casserole is sure to impress! Enjoy your cooking adventure!
Sweet Corn Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 cup corn muffin mix (e.g., Jiffy Corn Muffin Mix)
- 1/2 cup sour cream
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/2 cup shredded cheddar cheese (optional)
- 1-2 tablespoons sugar (optional, for extra sweetness)
- Salt to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Sweet Corn Casserole takes about 10 minutes to prepare and around 45-50 minutes to bake. That makes it a quick and easy side dish that can be ready in about an hour! Perfect for a weeknight dinner or a holiday gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your casserole bakes evenly. While the oven is heating up, lightly grease a medium-sized baking dish with butter or cooking spray.
2. Mix the Ingredients:
In a large mixing bowl, add the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. If you enjoy a hint of sweetness, add the sugar and a pinch of salt. Stir everything together until the mixture is well combined—it’s okay if there are a few lumps!
3. Add Cheese (Optional):
If you’re using cheddar cheese, gently fold it into the corn mixture now. It will add a delicious cheesy flavor to your casserole. If you’re skipping the cheese, no worries; it will still be tasty!
4. Pour into Baking Dish:
Transfer the corn mixture into your prepared baking dish. Make sure to spread it out evenly so it cooks uniformly.
5. Bake the Casserole:
Pop the baking dish in your preheated oven and bake for about 45-50 minutes. You want the top to be golden brown and the casserole to be set. If you find it browning too fast, you can cover it loosely with aluminum foil.
6. Cool and Garnish:
Once done, take the casserole out of the oven and let it sit for a few minutes to cool slightly. This resting time will help the casserole firm up a bit. Before serving, sprinkle it with some freshly chopped parsley for a bright, colorful touch!
7. Serve and Enjoy:
Dig in while it’s warm! This Sweet Corn Casserole makes for a delightful side dish that pairs perfectly with so many meals. Enjoy every cheesy, sweet bite!
Can I Use Frozen Corn Instead of Canned?
Absolutely! You can use about 2 cups of frozen sweet corn. Just make sure to thaw it first, and then drain any excess moisture before adding it to the mixture.
What Can I Substitute for Sour Cream?
If you’re looking for a lighter option, Greek yogurt works great as a substitute for sour cream in this recipe. If you want a dairy-free version, try using coconut yogurt instead!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or in a baking dish in the oven until heated through again.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the mixture and assemble the casserole in advance. Cover it tightly and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven directly from the fridge, adding a few extra minutes to the baking time if needed.
