Corn Casserole Oven Baked (Print Version)
Creamy corn and cornbread baked with cheese for a warm, comforting dish everyone will love.
# Ingredients:
→ Base Components
01 -
425 grams whole kernel corn, drained
02 -
425 grams cream-style corn
03 -
240 grams sour cream
04 -
115 grams unsalted butter, melted
05 -
2 large eggs
06 -
240 grams corn bread mix
→ Enhancements
07 -
100 grams shredded cheddar cheese
08 -
2.5 grams salt
09 -
0.5 grams ground black pepper
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23×23 cm or 23×33 cm baking dish with butter or nonstick spray.
02 -
In a large mixing bowl, blend the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs until thoroughly incorporated.
03 -
Add the corn bread mix and stir gently, mixing only until just combined. Avoid overmixing for optimal texture.
04 -
If desired, gently fold the shredded cheddar cheese into the batter for added creaminess and flavor.
05 -
Pour the batter into the prepared baking dish and smooth the top with a spatula.
06 -
Bake for 45–55 minutes, or until the surface is golden and the center is set. A toothpick inserted in the center should emerge mostly clean.
07 -
Allow the casserole to rest for 5–10 minutes before serving to enable slight firming and easier portioning.
# Notes:
01 -
For extra flavor and moisture, use freshly shredded cheese rather than pre-grated varieties.
02 -
This dish can be assembled ahead and refrigerated, then baked just before serving.