This corn casserole needs just 5 minutes of prep time and is made with simple ingredients. It makes a great side for any holiday meal or Sunday supper.
Holly’s Recipe Highlights For Corn Casserole
- Flavor: Moist and tender, this casserole has a sweet corn flavor but tends to be slightly more moist and dense than cornbread.
- Skill level: It couldn’t be easier; it takes 5 minutes to prepare in one bowl.
- Prep ahead: Bake this corn casserole recipe up to two days before serving and reheat in the oven.
Ingredient Tips For Corn Casserole
- 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 extra salt to the recipe.
- Sour Cream: Sour cream can be replaced with plain Greek yogurt.
Variations
- Bacon: You can replace some butter with melted bacon grease or add cooked and crumbled bacon.
- Onion: Add sliced green onion, ½ teaspoon of onion powder, or cook ½ of a small white onion in the melted butter.
- Cheese: Cheddar cheese or pepper jack are great additions.
- Jalapeno: Finely diced jalapenos or mild green chilis add flavor.
How to Prep Ahead
Bake this corn casserole recipe up to two days before serving. 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.
Leftover Corn Casserole
- Store leftover corn casserole covered in the refrigerator for up to 4 days. Reheat in the microwave.
- Freeze the whole casserole or portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating as listed above.
Did you enjoy this Corn Casserole? Leave a comment and a rating below!
Corn Casserole
Equipment
Ingredients
- ½ cup salted butter melted
- 2 large eggs
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
- 2 cups corn kernels canned or frozen, drained and thawed
- 15 ounces creamed corn 1 can
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Grease a 2 qt casserole dish and set aside.
- In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
- Spread the batter in the prepared baking dish.
- Bake 45-55 minutes or until golden brown.
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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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?