Dump-and-Bake Corn Casserole

This Thanksgiving side dish couldn't be easier. Part cornbread, part corn pudding, it is moist and decadent. Perfect for when you're hosting, but also travels well for when you're bringing a dish as a guest.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 10 min
  • Yield: 8 to 10 servings
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Ingredients

Nonstick cooking spray, for the baking dish

One 15.25-ounce can whole kernel corn, drained 

One 14.75-ounce can cream-style corn 

One 8-ounce package corn muffin mix, such as Jiffy 

1 cup sour cream 

4 tablespoons unsalted butter, melted 

6 ounces smoked ham, diced 

4 scallions, chopped, plus more for garnish

1 1/2 cups freshly grated sharp Cheddar 

Directions

  1. Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
  2. Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes. 
  3. Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.