Corn Casserole

Why You’ll Love This Recipe

Corn Casserole is incredibly easy to make with minimal prep and a short list of pantry staples. It’s a crowd-pleaser that works for any occasion—from Thanksgiving and Christmas to summer barbecues. The balance of creamy texture, sweet corn flavor, and buttery crust makes it irresistible. You can even customize it with cheese, spices, or jalapeños to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned whole kernel corn (drained)
• Canned creamed corn
• Sour cream
• Melted butter
• Corn muffin mix (such as Jiffy)
• Eggs (optional, for extra structure)
• Salt and pepper (to taste)

Directions

1. Preheat oven: Set your oven to 350°F and grease a 9×9-inch or 8×8-inch baking dish.
2. Mix ingredients: In a large bowl, combine whole corn, creamed corn, sour cream, melted butter, corn muffin mix, and eggs (if using). Stir until well blended.
3. Season: Add salt and pepper to taste.
4. Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake for 45–55 minutes, or until the center is set and the edges are golden brown.
5. Cool slightly and serve: Let the casserole rest for 5–10 minutes before serving to allow it to firm up.

Servings and timing

This recipe serves 6 to 8 people. Prep time is about 10 minutes, and bake time is 45–55 minutes. Total time is approximately 1 hour.

Variations

• Cheesy corn casserole: Stir in 1 cup of shredded cheddar cheese for extra richness.
• Spicy version: Add chopped jalapeños or green chilies to the batter.
• Herb twist: Mix in chopped chives, parsley, or green onions for added flavor.
• Meaty addition: Fold in crumbled cooked bacon or sausage.
• Sweet version: Add a tablespoon of sugar and a dash of vanilla for a dessert-style corn pudding.
• Gluten-free option: Use a gluten-free corn muffin mix.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or rewarm the entire casserole in a 300°F oven until heated through. You can also freeze corn casserole for up to 2 months—wrap tightly in foil and thaw in the fridge before reheating.

FAQs

Can I make corn casserole ahead of time?

Yes, you can prepare the batter up to a day ahead and bake it when ready. Or, bake in advance and reheat before serving.

Do I have to use corn muffin mix?

It’s traditional and convenient, but you can use a homemade mix of cornmeal, flour, sugar, baking powder, and salt if preferred.

Can I use frozen corn?

Yes, thaw and drain frozen corn before using in place of canned whole kernel corn.

Why is my casserole too runny?

It may need more bake time. Make sure the center is set and not jiggly before removing from the oven.

What’s the difference between corn casserole and corn pudding?

Corn pudding is creamier and more custard-like, while corn casserole is thicker and slightly breadier.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch dish. Increase the bake time by 10–15 minutes as needed.

Is this dish sweet or savory?

It’s a balanced mix of both—sweet from the corn and muffin mix, savory from the butter and sour cream.

Can I add other vegetables?

Yes, finely chopped bell peppers, onions, or green chilies work well.

Can I make this without eggs?

Yes, eggs are optional. The casserole will be slightly softer but still delicious.

How do I know when it’s done?

The top should be golden, and the center should be set when a toothpick inserted comes out mostly clean.

Conclusion

Corn Casserole is a timeless side dish that brings warmth, comfort, and simplicity to the table. With its soft, creamy center and golden crust, it pairs beautifully with almost any meal and can be tailored to suit any crowd. Whether it’s for a holiday feast or an easy family dinner, this dish is guaranteed to be a hit.

Corn Casserole

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Corn Casserole is a creamy, comforting side dish made with corn, sour cream, butter, and corn muffin mix. It’s an easy, crowd-pleasing bake that pairs well with holiday meals or everyday dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup (1 stick) melted butter
• 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
• 2 eggs (optional)
• Salt and black pepper to taste

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking dish.
2. In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, corn muffin mix, and eggs (if using). Stir until fully blended.
3. Season with salt and black pepper to taste.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 45–55 minutes, or until the top is golden and the center is set.
6. Let the casserole rest for 5–10 minutes before serving.

Notes

• Add shredded cheddar cheese for extra richness.
• Chopped jalapeños or green chiles make a great spicy variation.
• Letting it rest after baking helps it firm up for easier slicing.
• Use a gluten-free corn muffin mix to make the dish gluten-free.

Nutrition

• Serving Size: 1/8 of casserole
• Calories: 280
• Sugar: 6g
• Sodium: 400mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg