Last updated on
Table of Contents
This easy Corn Casserole is a no-fail 6 ingredient recipe that is both sweet and savory. The buttery corn bread-like side dish is versatile, and you’ll find yourself making it anytime you are in the mood for some delicious comfort food.
Such a simple comfort dish, it pairs just as well with your favorite meatloaf as Chicken Marsala, plus it’s a recipe sure to please everyone at the table. Sometimes called creamed corn casserole, this side dish is slightly sweet and incredibly moist.
Corn casserole is almost like a creamy version of cornbread but is still sturdy enough to hold its shape when served. This homemade recipe uses just 6 ingredients, with a little help from the store in the form of a box of Jiffy mix.
Don’t forget to keep the recipe handy for big holiday gatherings like Thanksgiving and Christmas. It’s bound to become as much of a favorite as green bean casserole, macaroni and cheese, or mashed potatoes.
Corn Casserole Ingredients
- Whole kernel corn
- Cream-style corn
- Jiffy corn muffin mix
- Sour cream
- Cheddar cheese
Prep for this southern-inspired side dish is extra fast using a cornbread mix. To make this rich and buttery casserole all you have to do is combine the mix with all the other ingredients and then bake until golden.
Want to add in some additional ingredients? Go for it! While this recipe already calls for shredded cheddar cheese, you could also add in bacon, green chiles, sweet peppers, jalapeños, green onions, or fresh herbs. If you want to make a lighter, fluffier corn casserole you can add two eggs to the ingredients.
If you don’t want to turn on your oven, or you need the space for other dishes, you can also make corn casserole in a Crock-Pot. Pour ingredients into the slow cooker and cook on high for 2 hours, or on low for 4 hours.
How to Make Corn Casserole
FIRST STEP: Preheat oven to 350 degrees
SECOND STEP: Spray a 9×13 dish with nonstick spray.
THIRD STEP: In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
FOURTH STEP: Pour into prepared dish and bake for 45 minutes or until golden brown.
FIFTH STEP: Remove from the oven and let stand for 5 minutes before serving.
Swap the Cheddar cheese for Mozzarella, Provolone, or Monterey Jack.
You can use fresh corn, canned corn, or frozen corn for the whole kernel corn called for in the ingredients.
Prep your casserole up to 2 days in advance. Simply store it in the fridge covered in plastic wrap. Place the dish on the counter for 30 minutes to bring to room temperature before baking.
Storing this Recipe
IN THE FRIDGE: Leftovers can be stored in the pan you baked the recipe in, wrapped in foil or plastic wrap, or an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a preheated 300-degree oven until heated through.
IN THE FREEZER: Freezing is not recommended as it will change the texture of the dish.
- 15 ¼ ounce can whole kernel corn drained
- 14 ¾ ounce can cream-style corn
- 8- ounce box Jiffy corn muffin mix
- 1 cup sour cream
- ½ stick butter melted
- 1 ½ cups shredded Cheddar cheese
- Preheat oven to 350 degrees.
- Spray a 9×13 dish with nonstick spray.
- In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
- Pour into prepared dish and bake for 45 minutes or until golden brown.
- Remove from the oven and let stand for 5 minutes before serving.