Corn Casserole Recipe

Preheat and prepare dish

Preheat oven to 350°F (175°C). Grease a 9x9-inch (or 2-quart) baking dish thoroughly with butter or nonstick spray; set aside.

Drain or prepare corn

If using canned whole kernel corn, drain off most of the liquid. If using frozen corn, thaw and drain any excess water. Open canned creamed corn and set aside.

Combine wet ingredients

In a large mixing bowl, whisk together the melted butter, milk, sour cream (or Greek yogurt), and eggs until smooth and combined.

Add corn and creamed corn

Stir the drained whole kernel corn and the creamed corn into the wet mixture until evenly distributed.

Add dry ingredients and seasonings

Add the cornbread mix, granulated sugar, salt, and black pepper to the bowl. Fold the dry mix into the wet ingredients until just combined; do not overmix. If using shredded cheddar, fold it in now.

Transfer to baking dish

Pour the batter into the prepared baking dish and spread it level with a spatula.

Add topping (optional)

If using a topping, mix the panko breadcrumbs (or crushed crackers) with the 2 tablespoons melted butter, then sprinkle evenly over the casserole surface.

Bake

Bake in the preheated 350°F (175°C) oven for 45–55 minutes, or until the top is golden brown, the center is set (a toothpick inserted in the center should come out mostly clean), and the edges are bubbling.

Rest

Remove from the oven and let the casserole rest for 10–15 minutes to firm up; this makes it easier to cut and serve.

Garnish with chopped fresh parsley if desired. Serve warm as a side dish.

Store leftovers covered in the refrigerator for up to 4 days; reheat in a 350°F (175°C) oven until warmed through.