Corn Casserole

  • This quick and easy Corn Casserole is a side dish everyone should have in their back pocket. It’s made with cream-style corn, sour cream, canned corn, and your choice of Jiffy corn muffin mix or make it from scratch! It’s pure comfort food and pairs well with so many main dishes!

    Overhead view of corn casserole on a gray plate garnished with fresh chives and black pepper.

    Ok, are you guys going to think I am weird if I tell you this is one of my favorite side dishes???? Yep, I will eat this over mashed potatoes and gravy even, GASP! My grandma would make this when I was a kid and I haven’t stopped since.

    It’s a great side dish and pairs well with so many things like this Old Fashioned Meatloaf or this Oven Roasted Rotisserie Chicken or even ham. It’s perfect for any holiday meal or serve it with chili! See I told you it can go with all the things!

    Why You Will Love This Corn Casserole

    • It’s the ultimate comfort food.
    • Moist, sweet, and full of corn flavor. Kind of like cornbread on steriods.
    • Perfect for serving with your holiday meal, soups, or even a summer bbq.
    • Can be made in advance, doubled, or even made in the slow cooker!
    • Uses simple and easy to find ingredients.
    • Use a Jiffy corn muffin mix or make it completely from scratch!
    Ingredients needed to make this yummy casserole.

    About the Ingredients

    Jiffy Corn Casserole Ingredients include: Jiffy Corn Muffin Mix, cream-style corn, canned corn, sour cream, butter, and an egg.

    Homemade Corn Casserole Ingredients: Replace the Jiffy Corn Muffin Mix with flour, cornmeal, sugar, salt, and baking powder. Everything else stays the same.

    Five pictures showing how to make corn casserole.

    How To Make Corn Casserole

    It really couldn’t be an easier side dish to make folks. You dump everything in a mixing bowl and give it a few stirs. Pour into a pan, bake, and voila you have the most delicious comfort dish of all time.

    JIFFY CORNBREAD MIX VERSION: In a large bowl combine the corn muffin mix, cream-style corn, canned corn (drained), sour cream, melted butter, and egg just until combined. Pour into a baking dish either a 9×13 or a 12″ cast iron skillet and bake at 350 degrees F for 40-50 minutes or just until the center is set.

    HOMEMADE CORN CASSEROLE VERSION: Replace the Jiffy mix with the following 1/2 cup flour, 1/2 cup cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Follow the rest of the recipe exactly.

    Overhead view of casserole fresh from the oven garnished with chopped chives.

    FAQs

    WHAT IS THE DIFFERENCE BETWEEN CORN CASSEROLE AND CORN PUDDING?

    Corn casserole is similar to cornbread in texture. It’s moister than cornbread but still has that cornbread texture. Corn pudding is more of a custard and not bready.

    HOW TO REHEAT CORN CASSEROLE?

    Reheat in the microwave as needed or to reheat the entire casserole remove from the refrigerator for 30 minutes then cover with foil and reheat in a 350 degree oven for 15 minutes or until heated through.

    CAN I MAKE CORN CASSEROLE IN ADVANCE?

    Yes! Make as directed and cool completely. Cover and refrigerate up to 2 days then reheat when needed.

    HOW TO MAKE CORN CASSEROLE IN A SLOW COOKER?

    After mixing pour into a slow cooker and cover. Cook on LOW for 3-4 hours or HIGH for 2-2 1/2 hours. As all crockpots cook differently watch your casserole closely. It is done when the center is set.

    CAN I FREEZE CORN CASSEROLE?

    Yes! Place completely cooled casserole in a freezer safe container or wrap casserole in foil. Freeze for up to 3 months. Thaw in the refrigerator.

    Close up of the casserole to see the pieces of corn throughout.

    Tips and Variations

    Looking to change up the corn casserole and make it your own? Try some of these suggestions:

    • Sprinkle the top with grated cheddar, crumbled cooked bacon, and chopped green onions before serving. The warmth from the cornbread will melt the cheese.
    • Drizzle with honey just before serving
    • Stir in 1 can green chilies and 2 cups shredded monterey jack before baking. Serve topped with chopped cilantro and a dollop of sour cream or guacamole.
    • Leave the egg out for a slightly denser version
    • Garnish with chopped chives

    Looking for more great side dishes to serve at your next meal?

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    5 from 1 vote
    Corn Casserole
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    This quick and easy Corn Casserole is a side dish everyone should have in their back pocket. It's made with cream-style corn, sour cream, canned corn, and your choice of Jiffy corn muffin mix or make it from scratch! It's pure comfort food and pairs well with so many main dishes!

    Course: Side Dish
    Cuisine: American
    Keyword: jiffy corn casserole
    Servings: 8
    Calories: 312 kcal
    Author: Malinda Linnebur
    Ingredients
    • ½ cup (65g) all purpose flour
    • ½ cup (80g) cornmeal
    • ¼ cup (50g) sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 (15.25oz) (432g) can whole kernel corn, drained
    • 1 (14.25oz) (418g) can cream-style corn
    • 1 cup (260g) sour cream
    • ½ cup (113g) butter, melted
    • 1 large egg
    Instructions
    1. Preheat oven to 350°F.

    2. In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add remaining ingredients and mix just until combined. Pour into a 9×13 baking dish (or 12" cast iron skillet) and bake for 40-50 minutes or until center is set.

    Recipe Notes
    1. STORAGE: Store leftovers covered in the refrigerator for up to 4 days. 
    2. MAKE AHEAD: Cook up to 2 days in advance. When ready to reheat remove from the refrigerator for 30 minutes. Cover with foil and reheat in a 350 degree oven for 15 minutes or until heated through.
    3. FREEZER FRIENDLY: Completely cool casserole and cover with foil or freeze in another freezer safe container for up to 3 months. Thaw in the refrigerator. 
    4. SLOW COOKER: Pour into a slow cooker, cover, and cook on LOW for 3-4 hours or HIGH for 2-2 1/2 hours. As all crockpots cook differently watch your casserole closely. It is done when the center is set.
    5. JIFFY CORN MUFFIN MIX: Replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5oz)(240g) box Jiffy Corn Muffin Mix. Continue with recipe as directed.
    Nutrition Facts
    Corn Casserole
    Amount Per Serving
    Calories 312 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 11g69%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 70mg23%
    Sodium 286mg12%
    Potassium 219mg6%
    Carbohydrates 31g10%
    Fiber 2g8%
    Sugar 9g10%
    Protein 5g10%
    Vitamin A 588IU12%
    Vitamin C 1mg1%
    Calcium 86mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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    Comments

    Grandma says:
      Malinda Linnebur says: