Corn Casserole
This Corn Casserole doesn’t mess around! It’s a must in our holiday table, but it’s so easy and affordable that I make it on many, many weeknights too. My kids absolutely devour it – it’s probably their favorite way to eat corn, second only to diving into buttery corn on the cob. And thanks to the use of Jiffy Mix, I can have this corn casserole ready for them in under an hour!
Corn Casserole Overview
Cuisine Inspiration: American
Number of Ingredients: 5
Feeds: A family of 7
Total Cook Time: 55 minutes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet corn
Skill Level: Beginner
- Make-Ahead Dish You can make this corn casserole up to two days ahead of time! Just mix everything together, cover it, and toss it in the fridge. Then, pop it in the oven, and you’re set for a stress-free casserole that tastes like you just made it.
- Speedy Prep: Melt the butter, mix in the corn and sour cream, stir in the muffin mix, and boom – you’re basically done in less than 5 minutes. This recipe is perfect for those nights when you’re trying to juggle a million other things.
- Budget-Friendly: This entire side comes together for less than 90 cents per serving! Everything you need is super affordable. A box of Jiffy mix costs less than a buck, so you can feed the whole crew without breaking the bank.
- Perfect Texture and Flavor: The texture and flavor combo of this easy corn casserole is just killer. It’s like you took the best part of classic cornbread and married it with the creamy goodness of creamed corn. The result? A side dish that’s moist, slightly sweet, and totally satisfying.
Ingredients to make Corn Casserole
- Corn Muffin Mix: Jiffy is my go-to because it’s just so darn convenient, and it tastes great. But if you don’t like Jiffy, any corn muffin mix will do the trick!
- Drained Whole Kernel Corn: This gives that hearty, whole-corn bite that’s key in any good corn casserole.
- Creamed Corn, Not Drained: The secret to that moist texture we’re after!
- Sour Cream: Adds a nice tang and creaminess to the casserole. In a pinch, plain Greek yogurt is a decent substitute.
- Melted Unsalted Butter: It brings all the flavors together and adds richness.
How to make Corn Casserole
- Melt the butter in a large mixing bowl.
- Add in both types of corn, the sour cream, and the corn muffin mix.
- Stir until everything is well incorporated.
- Pour the mixture into your greased dish, smoothing the top with a spatula.
- Place it in the oven and bake for 45-50 minutes, or until the edges turn a golden brown and the center firms up.
Popular substitutions & additions
- Bacon: Who doesn’t love the bacon + corn combo? Mix in about half a cup of cooked, crumbled bacon to give this casserole a smoky, savory boost!
- Minced Onion: Chop up half a cup of white onion and throw it in. It cooks down to be super soft and adds a subtle sharpness to the cornbread casserole.
- Diced Jalapeños: If you’re all about the spice, dice up some jalapeños and mix them in. Start with a quarter cup and adjust if you want more of a kick.
- Cheese: Toss in a cup of shredded cheese – cheddar is my top pick. It melts through, making every scoop gooey and super cheesy.
- Sugar: If your kiddos like a sweeter casserole, adding two tablespoons of sugar to the mix will enhance the natural sweetness of the corn.
- Crunchy Topping: Love a bit of crunch? Sprinkle some crushed crackers, panko breadcrumbs, or even some fried onions on top of the casserole during the last 10 minutes of baking.
Tips for making the best cornbread casserole
- Let It Set: After you pull that golden beauty out of the oven, give it a few minutes to sit before serving. This lets it firm up just enough so it holds together better on the plate.
- Pour The Mixture Evenly: When you pour your mixture into the baking dish, spread it out evenly so everything cooks uniformly. That way you’ll get that perfect golden crust all over!
- Mix It Well: Really get in there when you’re mixing the corn muffin mix with the other ingredients. You want to make sure there are no lumpy bits of dry mix hiding in your batter.
- Check for Doneness: Because ovens can vary, start checking your jiffy corn casserole around the 40-minute mark. You’re looking for a golden-brown top and a set center that doesn’t jiggle too much when you give the dish a gentle shake.
How to store & reheat Corn Casserole
After the casserole has cooled down, cover it tightly with plastic wrap or aluminum foil (or transfer it to an airtight container), and store it in the fridge. This keeps everything nice and fresh.
Corn casserole reheats really well! For the whole dish, pop it back in the oven at 350°F until it’s heated through – about 20 minutes should do it. If you’re just reheating a slice or two, a couple of minutes in the microwave will get you back to that cozy, creamy goodness.
How long will Corn Casserole last in the fridge?
Well-covered, your Jiffy corn casserole will stay good for up to 4 days in the refrigerator.
Can I freeze this easy corn casserole?
If you’ve got more casserole than your fam can handle, freezing is a great option. Wrap it tightly in aluminum foil or place it in a freezer-safe container, and it’ll keep for up to 2 months. Thaw it in the fridge overnight before you reheat it, and you’ll be all set for a no-fuss meal!
What to serve with Corn Casserole
- BBQ and Grilled Meats: Add this corn casserole to the menu alongside slow cooker BBQ chicken wings, legs, breasts, thighs, or some beautifully grilled steaks. Its sweet, creamy texture is the perfect sidekick to smoky, spicy meats.
- Meatloaf: Growing up, my mom would make a meatloaf that would rival any restaurant’s, and pairing it with this corn casserole took those dinners to the next level!
- Brunch Casserole: I usually whip this easy corn casserole for dinner or lunch, but the rich gravy and soft biscuits alongside the sweet creaminess of the corn? Absolute breakfast heaven!
- Roasted Veggies: Toss some carrots, broccoli, and bell peppers in olive oil, roast them until they’re just crispy, and you’ve got colorful, nutritious veggies that balance out the casserole’s richness.
Frequently asked questions
Is this corn casserole the same as corn pudding?
It’s similar, but not the same. Corn pudding typically has a looser, more custard-like texture. Corn casserole, on the other hand, is slightly denser and more savory.
Can I use fresh corn instead of canned?
Absolutely! You’ll want to boil it briefly to soften it up before cutting the kernels off the cob. Aim for about 3 cups of fresh kernels to match the amount you’d get from canned.
Can I make this recipe gluten-free?
Sure! You can make this corn casserole gluten-free by using a gluten-free corn muffin mix.
Whether you’re whipping it up for a holiday feast or just pulling together a quick weeknight dinner, this Corn Casserole has got your back! It’s the perfect blend of comfort and convenience, and let’s be honest, who doesn’t love that? Grab your ingredients, give it a go, and watch it become a new favorite in your home!
More Easy Side Dish recipes:
- Octopus Salad
- Air Fryer Potato Chips
- Butter Rice
- Baked Cheese Crisps
- Copycat Chipotle Cilantro Lime Rice
- Copycat Chipotle Corn Salsa
- Hashbrown Casserole (Copycat Cracker Barrel Recipe)
I want to hear from you! If you try this easy Corn Casserole recipe or any other of my easy recipes for big families on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Corn Casserole
Equipment
Ingredients
- 1 box (8 oz) corn muffin mix like Jiffy
- 1 can (15 oz) whole kernel corn drained
- 1 can (15 oz) creamed corn not drained
- 1 cup sour cream
- 1/2 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F and grease an 8×8 baking dish with non-stick spray. Set aside.
- Melt the butter in a large mixing bowl.
- Add in both types of corn, the sour cream, and the corn muffin mix.
- Stir until everything is well incorporated.
- Pour the mixture into your greased dish, smoothing the top with a spatula.
- Place it in the oven and bake for 45-50 minutes, or until the edges turn a golden brown and the center firms up.
Notes
- Let It Set: After you pull that golden beauty out of the oven, give it a few minutes to sit before serving. This lets it firm up just enough so it holds together better on the plate.
- Pour The Mixture Evenly: When you pour your mixture into the baking dish, spread it out evenly so everything cooks uniformly. That way you’ll get that perfect golden crust all over!
- Mix It Well: Really get in there when you’re mixing the corn muffin mix with the other ingredients. You want to make sure there are no lumpy bits of dry mix hiding in your batter.
- Check for Doneness: Because ovens can vary, start checking your jiffy corn casserole around the 40-minute mark. You’re looking for a golden-brown top and a set center that doesn’t jiggle too much when you give the dish a gentle shake.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
