The Best Corn Casserole

We added Cheddar and chives to this classic and quick side that goes from mixing bowl to oven in less than 10 minutes. It bakes up golden brown and puffy -- perfect for a potluck or holiday gathering.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 6 to 8 servings
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One 15-ounce can whole corn kernels, drained

One 15-ounce can creamed corn

1 large egg

1 1/2 cups shredded sharp Cheddar

1 cup yellow cornmeal

1 cup sour cream

6 tablespoons unsalted butter, melted

1/4 cup chopped fresh chives

1/4 cup sugar

2 teaspoons baking soda

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees F.
  2. Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
  3. Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.