Corn muffin mix casserole has a soft, spoonable center beneath a golden surface. Whole corn gives texture while creamed corn blends into the batter.
The dry mix already contains cornmeal, flour, sugar and leavening. Use the ingredients listed here rather than adding a second set of milk or egg instructions from the box.
On This Page
Why This Corn Muffin Mix Casserole Works
Draining only the whole corn keeps its extra can liquid out while retaining the creamed corn that forms part of the batter. Sour cream and butter keep the baked center tender.
A deep dish gives the mixture room to rise. The rest after baking allows the center to settle before it is divided into side portions.
Ingredients for Corn Muffin Mix Casserole
Casserole
- 15 ounces canned whole-kernel corn (Drain)
- 15 ounces canned creamed corn (Do not drain)
- 1 cup sour cream
- 1/2 cup unsalted butter (Melted and cooled to warm)
- 1 large egg
- 8 1/2 ounces dry sweet corn muffin mix (Generic mix containing cornmeal, flour, sugar and leavening)
- 1 teaspoon neutral oil (Dish)
Whole corn: Drain this can thoroughly before mixing.
Creamed corn: Leave it undrained because it belongs in the batter at its listed consistency.
Muffin mix: Use the measured sweet corn muffin mix, not plain cornmeal.
Butter: Let melted butter cool to warm before it meets the egg.
Dish oil: The measured teaspoon is for the dish, not an extra batter addition.
How to Make Corn Muffin Mix Casserole
- Prepare. Heat the oven to 350 degrees F. Oil a deep 8 inch square baking dish of about 2 quart capacity. Drain the whole corn and leave the creamed corn undrained.
- Mix the wet base. Beat the egg with sour cream and warm melted butter until combined. Fold in both kinds of corn, keeping the drained whole kernels intact.
- Add the dry mix. Stir in the dry muffin mix just until no dry pockets remain. Spread evenly in the dish with room below the rim; use a larger dish if your pan is too shallow.
- Bake and rest. Bake 50 to 60 minutes, until the center is set, reaches 165 degrees F and shows no wet batter on a tester. Shield early browning with foil if necessary. Rest 10 minutes, then divide into eight side portions.
Serving the Corn Casserole
Spoon portions from the center as well as the browned edges. It can accompany baked chicken meatballs, prepared separately.
For a different hearty main course alongside a smaller side portion, try beef chili. This casserole itself makes eight sides.
Storage and Reheating
Refrigerate shallow portions within 2 hours for 3 to 4 days at 40 degrees F or below. Do not leave the whole warm dish on the counter to cool for hours.
Freeze portions up to 2 months for quality. Thaw in the refrigerator and reheat covered at 350 degrees F until the middle reaches 165 degrees F; uncover briefly if the top needs drying.
Tips and Substitutions
- Check the mix weight. A larger box is not automatically the correct amount.
- Skip box additions. The listed egg, butter and sour cream form this batter.
- Check the middle. Brown edges can surround a wet center, especially in a deep dish.
- Read labels. Milk, egg and wheat are present or likely in the mix. Check the actual product.
- Use the thermometer. The finished casserole and reheated portions need 165 degrees F. See the FDA safe food handling guide.
Corn Muffin Mix Casserole FAQs
Can I use plain cornmeal?
Not as a direct swap for the muffin mix. The mix also supplies flour, sugar and leavening.
Which corn gets drained?
Drain the whole kernel corn only. Keep the creamed corn as it comes from the can.
Should it slice like dry cornbread?
No, the intended center is softer and more spoonable. It must still be fully set rather than raw batter.
Why did the top brown too soon?
The dish may be close to an oven element or the oven may run hot. Shield the surface and continue until the center is cooked.
Can I use a shallow pan?
Use enough capacity and leave headroom. A different depth changes baking time, so check the center rather than relying only on minutes.
Corn Muffin Mix Casserole with Sweet Corn and Sour Cream
Equipment
- Deep 8 inch square baking dish
- Mixing bowl
- Food thermometer
Ingredients
Casserole
- 15 ounces canned whole-kernel corn Drain
- 15 ounces canned creamed corn Do not drain
- 1 cup sour cream
- 1/2 cup unsalted butter Melted and cooled to warm
- 1 large egg
- 8 1/2 ounces dry sweet corn muffin mix Generic mix containing cornmeal, flour, sugar and leavening
- 1 teaspoon neutral oil Dish
Instructions
- Heat oven to 350 degrees F and oil a deep square dish. Drain whole corn, keeping creamed corn undrained.
- Mix egg, sour cream and warm melted butter. Fold in both corns.
- Stir dry sweet corn muffin mix through briefly and spread below the dish rim.
- Bake 50 to 60 minutes to a set 165 degrees F center with no wet batter. Rest 10 minutes and divide eight portions.
