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Corn Casserole (Golden Cornbread Spoon Casserole from the Southern Potluck Table)

Corn Casserole

This is the corn casserole that disappears first at every holiday table. Double corn does the heavy lifting: cream-style for body and sweetness, whole kernel for bite. Sour cream and melted butter keep it rich and custardy, while the corn muffin mix gives it just enough structure to scoop. Golden on top, soft and spoonable underneath, savory enough to sit next to the gravy.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 People
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 8 tbsp unsalted butter melted and slightly cooled, plus more for the dish
  • 2 large eggs lightly beaten
  • 1 cup sour cream full fat
  • 14.75 oz canned cream-style corn 1 can, undrained
  • 15.25 oz canned whole-kernel corn 1 can, well drained
  • 8.5 oz corn muffin mix 1 box, classically Jiffy
  • 2 tbsp granulated sugar optional, for the sweeter Midwestern style
  • 0.75 tsp salt to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • 1 9x13 inch baking dish glass or ceramic
  • 1 Large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Colander for draining the whole kernel corn

Method
 

  1. Preheat the oven to 350 F. Butter a 9x13 inch baking dish generously, including the corners.
  2. Drain the whole-kernel corn in a colander and shake it well. Let it sit while you mix the wet ingredients so excess liquid drips away, about 5 minutes.
  3. In a large bowl, whisk the melted butter, beaten eggs and sour cream until smooth and uniform, about 30 seconds. The mixture should look like loose pancake batter.
  4. Whisk in the salt, pepper and sugar if using.
  5. Add the cream-style corn and the drained whole-kernel corn. Fold with a rubber spatula just until the corn is evenly distributed.
  6. Sprinkle the corn muffin mix over the surface and fold it in with no more than 12 to 15 strokes, stopping the moment you no longer see dry mix. The batter will look lumpy and wet, and that is exactly right. Overmixing makes the finished casserole tough and bready.
  7. Scrape the batter into the prepared dish and smooth the top lightly. Do not pack it down.
  8. Bake uncovered on the center rack for 42 to 50 minutes, until the top is deep golden, the edges have pulled slightly from the sides, and the center no longer wobbles when you nudge the dish. A knife slipped into the middle should come out with moist crumbs, not wet batter.
  9. If the top is still pale at the 45 minute mark but the center is set, move the dish to the upper rack for 3 to 5 more minutes.
  10. Let the casserole rest on a rack for 10 minutes before serving. It firms up as it cools and scoops cleanly with a large spoon. Serve warm.

Notes

  • Stir the muffin mix in only until no dry streaks remain. Beating it smooth turns the casserole dry and bready instead of creamy.
  • Skip the sugar for a savory Southern-leaning version, or use the full 2 tablespoons for the sweeter Midwestern style.
  • Serve alongside roast turkey, baked ham, barbecued pork, mashed potatoes and gravy, or braised collard greens.
  • Add 1 cup shredded sharp cheddar and 1 seeded diced jalapeno for a Tex-Mex street corn version.
  • Assemble up to 24 hours ahead, refrigerate unbaked, and add 8 to 10 minutes to the bake time.
  • Leftovers keep 4 days refrigerated. Reheat covered at 325 F for 20 minutes, or microwave individual portions with a damp paper towel over the top.
  • For a crisp finish, run the baked casserole under the broiler for 90 seconds.