This corn casserole is so easy and so good!
With just 5 minutes of prep, it’s a little sweet, a lot delicious, and made with simple ingredients like cornbread mix and sour cream.
This is a great side to accompany a holiday meal or any Sunday supper.
Why You’ll Love This Easy Corn Casserole
- Moist and tender and full of sweet corn flavor, corn casserole is a holiday classic that goes with anything.
- Easy prep. Just 5 minutes and one bowl.
- Simple ingredients including Jiffy cornbread mix and a few other staples I always have on hand.
- Budget-friendly corn casserole is always a hit at parties, potlucks, and BBQs!
What’s Inside Corn Casserole?
- Cornbread Mix: I always have boxes of Jiffy Corn Muffin Mix on hand, but you can also make your own in a “jiffy”!
- Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn keeps the casserole moist and sweet.
- 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 crumbled bacon.
- Onion: Sliced green onion can be added or ½ teaspoon onion powder. Or, cook ½ small white onion in the melted butter before adding.
- Cheese: Cheddar cheese is a great addition.
- Jalapeno: Finely diced jalapenos or mild green chilis add flavor.
How to Make Corn Casserole
This 6-ingredient corn casserole recipe is as easy as it is delicious!
- Mix all the ingredients and spread them in a prepared baking dish (recipe below).
- Bake until golden brown and springy in the center.
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, bring the casserole to room temperature for about 1 hour and bake at 350°F for 15-20 minutes or until heated.
Leftover Corn Casserole
- Keep leftover corn casserole covered in the refrigerator for up to 4 days. Enjoy it cold or reheat portions 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.
Other Classic Sides
Did you enjoy this Corn Casserole? Be sure to 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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made the corn casserole. Everybody said it was the best. I’m 77 years old and male. I have never made corn casserole before and I was surprised and happy that it turned out really good. Will be trying more of your receipts in the future.
I made this Easy Corn Casserole for our Thanksgiving dinner and also entered a photo in this month’s cooking challenge. It was a hit, everyone loved it. I was make it again and often. Thanks for sharing the recipe.
Ingredients says sour cream. Instructions not a word about sour cream!!
Sour cream is in step 2. Enjoy!
2. In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
Love this recipe. It is now a regular addition to Thanksgiving. Thank you for sharing this.
I will be making this for 31 people. I had planned on 4x the recipe. Your thoughts in that please. What size pan and how long for cooking time do you recommend?
If making 4x the recipe, I would recommend two 9×13 pans. You’ll want to increase the baking time by about about 20 minutes or so until the casserole is cooked through.
I just made this for my family and it was amazing!
Hi Holly I’m having 14 people over for Thanksgiving how do I modify the recipe to serve that many
I would suggest doubling the recipe (you can use the 2X in the recipe card) and bake it in a 9×13 pan. You will need ot increase the baking time to 55 to 65 minutes.
I would like to make this for Thanksgiving. I need to serve 12-14 people, how do I modify the recipe to serve that many.
Thank you
I would suggest doubling the recipe (you can use the 2X in the recipe card) and bake it in a 9×13 pan. You will need to increase the baking time to 55 to 65 minutes.
I made this exactly as written and my husband said it was the best he’s ever had. Yummy!!!!
Thanks! I just made this recipe because I have to make corn casserole for Christmas and I’ve never made one before but this will be the one I’ll use. I followed recipe and it turned out great!
Absolutely delish! We make corn casserole every year, but this year we tried yours. We modified the recipe and it still turned out sooooo yummy! We used Fleischmann’s corn muffin mix instead of Jiffy (since Jiffy has lard), omitted the eggs, added 1/4 cup extra frozen corn, and added a 4oz can of diced green Chiles. We brought it to Friendsgiving and several people asked for the recipe. Thanks for the great recipe!
Jiffy has been making a vegetarian mix for several years and it’s displayed next to theur regular mix. I find it in my supermarkets in NJ.
I make this every year, but I add a can of either green chiles or diced tomatoes with chiles. I’ve never added eggs to the recipe, but I’m sure it’s great with eggs. I also sprinkle the top with whatever cheese I have on hand (usually cheddar).
Your version sounds delicious Stephanie!
hi Holly, I love reading and trying some of your recipes. I have a question about your corn casserole recipe. If I want to add some onion or and jalapeño peppers, do I need to saute them first? Also can a small can of diced green chiles be added? Thanks
If adding a tablespoon or so of minced onion, you don’t need to cook it first. If adding more onion, I like to cook it in a bit of butter to soften. Green chiles is great in this recipe.
Terrific home style recipes
I am so glad you have been enjoying these recipes Janet!
Not to be critical, however it would be nice if one would state the size of dish this recipe was designed for.
Step one of the recipe calls for a 2 qt dish.
Could I prepare this the night before and bake it in the morning? Do you think baking it right away is best?
Hi Eleanor, I haven’t tried it but preparing it the night before should work just fine. It may take longer to bake. If you try it I would love to hear how it turns out!
The inside seemed to never firm up. I ended up cooking it way over an hour and it was still mushy inside but with a browned top. I don’t get it. Is it supposed to be cut into pieces like bread or scooped out and mushy with corn kernels?
Hi Jenny, the texture of this corn casserole is somewhere between a cornbread and a corn pudding. To serve we do scoop it out. If you prefer a firmer texture, I recommend our cornbread casserole. I hope this helps!
If you use a deep 2qt dish like an 8×8 then this will happen. You need to use a longer baking dish.
Delicious!
Made the corn casserole. I first made it a month ago to try it. It was very good! Am glad to see the recipe again because I was going to look it up for Easter dinner. Thank you for sharing.
Its really a nice recipe and mouth watering.
Thanks, Chris!