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A casserole filled with Corn Casserole that has a browned topping of cheese with a black serving spoon on a blue and white towel.

Amy’s Corn Casserole

An easy side dish that starts with a box of cornbread mix then some sour cream, butter, corn, and cheese. It’s so moist and delicious you’ll be making it over and over again.

  • Total Time: 1 hour
  • Yield: 12 1x


  • 1  8.5-ounce box cornbread mix
  • 1 15.25-ounces can whole kernel corn, drained
  • 1  15.25-ounces can cream-style corn, undrained
  • 1/2 cup salted butter, melted
  • 1 cup sour cream
  • 2 cup cheddar cheese, grated


  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 casserole dish.
  3. Mix cornbread mix, corn, butter, and sour cream together in a large bowl.
  4. Pour into prepared casserole dish and bake for 15 minutes.
  5. Remove from oven and sprinkle cheese on top of corn casserole.
  6. Return to oven and bake for 30-35 minutes.
  7. Serve warm and keep leftovers in the refrigerator up to 3 days.


  • Freeze in casserole dish before baking and defdrost before baking in the oven.
  • For a delicious change add a small can of green chilies and top the casserole with pepper jack cheese instead of cheddar; you may need to increase cooking time by 5 minutes because of the added moisture from the green chilies.
  • Author: Louisiana Woman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish

Keywords: Corn Casserole

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