This corn casserole comes together in minutes with simple, cozy ingredients you probably already have on hand. It’s a holiday staple that makes a great side dish for holiday dinners or Sunday meals with the family.
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Holly’s Recipe Highlights
- Flavor: Sweet, buttery, and perfectly creamy with a golden, crisp top.
- Swaps: Use Greek yogurt instead of sour cream, or add jalapeños for a little kick!
- Freezing: Freeze baked casserole up to 3 months; thaw and reheat until warmed through.
Easy Essentials and Add-Ins
- Cornbread Mix: I use a box of Jiffy Corn Muffin Mix as the base. If you don’t have Jiffy Mix, you can make your own.
- Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn adds moisture and sweetness.
- Butter: I use salted butter; if using unsalted, add a bit of extra salt to the recipe.
- Sour Cream: If you’re out of sour cream, plain Greek yogurt works just as well!
Variations
- Bacon: You can replace some butter with melted bacon grease or add cooked and crumbled bacon or real bacon bits.
- Onion: Add sliced green onion, ½ teaspoon of onion powder, or cook ½ of a small white onion in melted butter.
- Cheese: Cheddar cheese or pepper jack cheese are great additions.
- Jalapeno: Finely diced jalapenos or mild green chilies add spicy flavor.
How to Make Corn Casserole
- In a mixing bowl, combine all ingredients (full recipe below).
- Spread mixture into a greased baking dish.
- Bake as directed in a preheated oven.
Keys to Corn Casserole
- Bring eggs and sour cream to room temperature and drain corn.
- Grease the dish and stir just until combined.
- Bake until a toothpick comes out mostly clean, and let it rest before serving.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months; reheat until warm.
Absolutely! Prepare up to 2 days in advance. Cool completely and refrigerate. To reheat, take out of the fridge 1 hour in advance and bake at 350°F for 15-20 minutes or until heated through.
Yes, it freezes well.
Yes. Prepare the ingredients for Crock Pot corn casserole recipe and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.
More Simple Holiday Side Dishes
Did you enjoy this Corn Casserole? Leave a comment and a rating below!
Equipment
Ingredients
- 8 tablespoons salted butter melted
- 2 large eggs
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 2 cups corn kernels canned or frozen, drained and/or thawed
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
- In a medium mixing bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
- Spread the batter into the prepared baking dish.
- Bake 45-55 minutes or until golden brown on top.
Video
Notes
- 2 tablespoons minced onion, green onion, or diced jalapeno peppers.
- crumbled bacon or bacon bits
- 1 cup sharp cheddar, parmesan, or pepper Jack cheese
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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Can you prep it ahead of time without baking?
I recommend to bake ahead. Cool it completely and store it tightly covered in the refrigerator. To reheat, let the casserole come to room temperature for about 1 hour, then bake at 350°F for 15-20 minutes, or until heated through.
You could also prepare all of the wet ingredients ahead, and mix the muffin mix in right before baking. Refrigerated ingredients will take about 10 minutes longer to bake.
Okay thank you so much for quick response.
You’re welcome Nancy. Enjoy!
Hi Holly! Thanks for all your wonderful recipes. I love your cookbook as well!
If I wanted to double the corn casserole recipe for Thanksgiving, what size and type(ceramic?glass?) do you recommend.
Have a wonderful holiday season.
Kind Regards
I haven’t tried doubling the recipe but it should work just fine in a 9 x 13-inch dish. I generally use a ceramic dish but a glass should work just fine too.
I am so glad you are enjoying the recipes Jackie, thank you so much for your kind words. Happy holidays!
I was looking for an alternative to Jiffy mix. Is s there something you could suggest to make it gluten free?
I haven’t tried it but you could try making your own and substituting gluten-free flour. If you try it I would love to hear how it turns out Carole!
I can’t have sour cream or yogurt. would cottage cheese be a good sub? Thx!
I haven’t tried it with cottage cheese but it sounds yummy! Let us know how it goes!
I made this yesterday, YUM !!! I am very glad I tried this. Thank you
Can you double this recipe and cook in a 9 x 13 casserole dish?
If you double the recipe, it will still cook beautifully. The consistency is a bit similar to a cake, if you press your finger on the top, it should spring back and not leave an indent. I haven’t tried baking it in a 9×13 casserole dish but I’m sure it would work!
Can you bake this as individual mini muffins or will it be too soft?
Other readers have made this recipe into muffins with great results but I have never personally tried. I would love to hear how it turns out for you!
Very easy and very good will always make this dish for special occasions and holidays
Would this be good adding blueberries?
I have only made this recipe as listed, so I can’t say for sure. But I would love to hear how it turns out for you.
Hi, I am sooooo happy I found You & Your incredible,perfect recepies
Blessings.
I’ve been making this since 1991, I add honey and nutmeg on top before baking :)
I added a finely chopped bunch of green onions an everybody loved it!
Darn, no leftovers…
everyone loved it. “make it again, please”
This is such a satisfying easy dish! I love it. I had not made this for a while and forgot what the texture of the cooked casserole was to be. Once it cooled a bit , all that deliciousness and the soft corn tastey bites woke my tastebud memories! Yum! Paired this your crispy baked potatoe wedge recipes to go with our grilled ribeyes for Christmas dinner. Thank you and best to you and your family for the Holidays!
I’m so glad you loved it Chey, Merry Christmas to you and your family too!
Two questions: how much bacon if adding, and secondly, is there a noticeable sour cream tangy taste to the baked casserole? Thank you.
I would suggest about 3 tablespoons of crumbled bacon – you can add more but this amount will add just a little bit of flavor. I don’t notice a tangy flavor in this recipe once cooked.
This was delicious! I added a small handful of cheddar, and a bit of powdered onion and fresh ground black pepper. I’m vegetarian so I used the Vegetarian Jiffy Corn Muffin Mix instead. It took a little longer to set but maybe that was the different Jiffy mix?