Corn Casserole Recipe is a must-make if you’re craving something that’s easy, comforting, and guaranteed to please a crowd. This dish is one of those no-fuss, one-bowl wonders that practically cooks itself—yes, even if you’re juggling kids, laundry, and trying to remember if you took the chicken out of the freezer.
It starts with the Corn Casserole Recipe that’s been a Southern classic for generations, made even easier thanks to trusty Jiffy corn muffin mix. Whether you’re bringing it to a holiday table or just want something warm and carby with your weeknight meatloaf, this side dish shows up and shows out. It’s moist, just a little sweet, creamy but not soggy, and it has that golden top that practically begs you to sneak a bite before dinner’s served. Once you try it, don’t be surprised if it becomes your signature dish.
Table of Contents
What is Corn Casserole?
Corn Casserole is like the cozy, buttery cousin of cornbread. It’s a classic Southern side dish made with pantry staples: whole corn, creamed corn, sour cream, eggs, butter, and a box of Jiffy corn muffin mix. The result? A warm, golden, spoonable bake that’s soft inside with just a hint of crunch on the edges. It’s not quite bread, not quite pudding—more like a delicious mashup of both.
Some folks call it corn pudding or spoonbread, but whatever the name, it’s a hug in casserole form. Serve it at Thanksgiving, Easter, or alongside weeknight BBQ chicken. The best part? It plays well with others. Whether you’re keeping it simple or jazzing it up with jalapeños or cheese, the Corn Casserole Recipe can flex however you need it to.
Reasons to Try Corn Casserole Recipe
You know how some recipes claim to be “easy,” but then you’re elbow-deep in 16 dirty bowls and Googling what a bain-marie is? Not this one. This Corn Casserole Recipe is the real deal: one bowl, no mixer, no drama. And the flavor payoff? Huge. It’s creamy, sweet, buttery, and the texture hits that perfect middle ground between fluffy and rich.
Plus, it’s a recipe that travels well and reheats beautifully, making it a go-to for potlucks, Sunday dinners, or when you just need something that makes you feel a little more human at the end of a long day. Picky kids usually love it (bonus!), and grown-ups always go back for seconds. It’s also super customizable—want it spicy? Add jalapeños. Cheesy? Toss in some cheddar. You do you.
Ingredients Needed to Make Corn Casserole
- 1 (8.5 oz) box Jiffy Corn Muffin Mix (original or vegetarian)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream style corn
Optional Mix-ins:
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 (4 oz) can diced green chilies
- 2 roasted, diced jalapeños
- ½ cup chopped green onions or 1 Tbsp chives
- 6 slices cooked bacon, chopped
From Scratch Option (Instead of Jiffy):
- ½ cup all-purpose flour
- ½ cup fine cornmeal
- ¼ cup sugar (adjust to taste)
- ¾ tsp salt
- ½ tsp baking soda
Instructions to Make Corn Casserole Recipe
Making this Corn Casserole Recipe step by step is as easy as pie (maybe even easier). Whether you’re a seasoned home cook or a newbie still figuring out how to preheat your oven, this guide will walk you through each stage with clarity, tips, and a few shortcuts that’ll make your life easier. Let’s get that golden, buttery goodness on your table without the stress.
Step 1: Preheat Your Oven and Prep the Baking Dish
Start by preheating your oven to 350°F. This is the sweet spot for casseroles—it ensures even cooking and gives you that perfect golden-brown top without drying out the inside. While your oven’s warming up, grab a 9×9-inch or 11×7-inch baking dish. Give it a generous spray with non-stick cooking spray. If you want to skip the spray and lean toward buttery edges, you can also grease it with a bit of softened butter. It adds a nice touch of flavor too. If you’re unsure which size to use, the 11×7 gives a slightly thinner bake with more crispy edge pieces (ideal if that’s your favorite part!).
Want to elevate your baking confidence? Check out our comfort food preparation tips for helpful tricks you can use across all your casserole dishes.
Step 2: Melt the Butter and Let It Cool Slightly
In a large microwave-safe mixing bowl, melt ½ cup (that’s 1 stick) of unsalted butter. This will only take about 30–45 seconds depending on your microwave, but make sure it’s fully liquefied. Once melted, let the butter cool for a minute or two. Why? Because adding eggs to piping-hot butter can lead to… well, scrambled eggs in your batter. Not the vibe we’re going for. If you’re substituting butter due to dietary needs, olive oil or plant-based butter alternatives work too—just note that it will slightly change the flavor and texture.
Step 3: Stir in the Sour Cream and Eggs
Once the butter is warm (not hot), stir in 1 cup of sour cream. This adds that signature creaminess and mild tang that makes this Corn Casserole Recipe so comforting. Then crack in two large eggs. Stir everything together until it’s smooth and well-blended. This is the point where the base of your casserole starts to come to life—rich, silky, and ready to hold all that delicious corn.
Looking for a lighter version? You can swap the sour cream with plain Greek yogurt. Learn more about healthy substitutions in baking right here.
Step 4: Add the Corn—Both Styles
Now it’s time to add the stars of the show: the corn. First, pour in one can (15 oz) of whole kernel corn, making sure it’s been well-drained. Then add one can (15 oz) of creamed corn—no draining needed here. The combination of textures is what gives this dish its balanced bite: juicy kernels meet creamy corn puree, and together they create that magical moist consistency we all love. Give the mixture a good stir until everything is evenly distributed.
Step 5: Fold in the Jiffy Corn Muffin Mix
Next up: that iconic blue box. Add one (8.5 oz) box of Jiffy Corn Muffin Mix to your wet mixture. Before you mix it in, use your fingers or a spoon to break up any large clumps in the dry mix—nobody wants to bite into a pocket of uncooked batter. Gently fold the mix into the bowl using a spatula or wooden spoon. Don’t overmix! Just stir until it’s mostly smooth. Overmixing can make the casserole dense instead of that soft, fluffy middle we’re aiming for.
No Jiffy? No problem. We’ve included a from-scratch substitution in the ingredients section above, so you can still enjoy the dish even if the store shelves are empty.
Step 6: Pour into the Dish and Bake
Carefully pour your batter into the prepared baking dish, smoothing out the top with your spatula so it bakes evenly. Slide it into the preheated oven and bake for 40 to 50 minutes. Around the 40-minute mark, do the toothpick test: insert it into the center of the casserole. If it comes out clean (or with just a few crumbs), it’s done! The casserole should also have a gentle bounce and no visible jiggle in the middle. The top will be slightly golden with crispy edges—exactly what we want.
If you’ve added any extras like cheese or jalapeños (see optional mix-ins), keep an eye out, as they can slightly alter bake time. When in doubt, give it another 5 minutes and recheck.
For a twist, try pairing it with this Cranberry Pecan Baked Brie for a festive and flavorful duo.
Step 7: Rest, Slice, and Serve
Once the casserole is out of the oven, let it rest for 5–10 minutes before serving. This gives it time to set and makes it easier to slice or scoop. The edges will stay crispy while the inside remains creamy and warm. Whether you’re dishing it up by the spoonful or cutting it into tidy squares, the flavors will only deepen as it sits—making this casserole a dream for leftovers too.
And that’s it! You’ve now made this Corn Casserole Recipe step by step, with minimal effort and maximum flavor. Serve it as is, or get creative with toppings and sides. It’s truly the dish that keeps on giving.
Want more delicious sides like this? Don’t miss our Parmesan Roasted Green Beans and Sweet Potato Casserole—perfect additions to any dinner table.
What to Serve with Corn Casserole Recipe
This Corn Casserole Recipe is like that one friend who gets along with everybody at the party. It pairs perfectly with ham, roast chicken, turkey, or even pulled pork. Want to go all-in on comfort food? Try it alongside these Honey Glazed Carrots and Green Beans or a rich Sweet Potato Casserole with Pecan Streusel.
It’s also the ideal sidekick for soups and stews, like this Slow Braised Beef Roast or Crockpot Green Beans. Basically, if it needs a little sweet, creamy balance, corn casserole’s got you.
Key Tips for Making Corn Casserole Recipe
- Don’t overmix. Once you add the Jiffy (or dry mix), just fold it in gently. Overmixing can make it dense.
- Let it rest. Once it comes out of the oven, give it a few minutes before digging in. This lets it firm up and slice better if needed.
- Want crispy edges? Use a cast iron skillet or metal pan instead of glass.
- Amp up the flavor. Mix in cheddar cheese, chilies, or cooked bacon if you want something extra.
- Double it for a crowd. This recipe easily scales to a 9×13-inch pan—just bake a little longer.
Storage and Reheating Tips Corn Casserole Recipe
Leftovers? Yes, please. Store any extra Corn Casserole Recipe in an airtight container in the fridge for up to 4 days. To reheat, pop it in the microwave for 1–2 minutes or warm it in the oven at 325°F until heated through. Want to freeze it? You can! Just wrap it tightly (foil + plastic wrap is a solid combo) and freeze for up to 2 months. Thaw overnight in the fridge before reheating. It might lose a bit of creaminess after freezing, but honestly, it’s still pretty darn delicious.
FAQs
Can I make this ahead of time?
Absolutely. Mix everything up, pour it into the baking dish, cover, and refrigerate up to 24 hours. Bake when ready.
Is it supposed to be sweet?
Yes—but not dessert-level sweet. The Jiffy mix and creamed corn add just enough sweetness to balance out savory dishes.
Can I use Greek yogurt instead of sour cream?
Totally. It’ll make it slightly tangier but still delicious.
Can I go gluten-free?
Try using a gluten-free corn muffin mix and double-check your creamed corn label. Many brands are naturally gluten-free, but always check.
Final Thoughts
The Corn Casserole Recipe is more than just a holiday side—it’s a lifesaver for busy cooks and a dish that feels like home, no matter where you are. It’s easy, affordable, comforting, and incredibly satisfying. Whether you serve it next to roasted turkey, cozy soups, or just eat it straight from the dish (we’re not judging), this recipe deserves a permanent spot in your rotation. For more soul-warming recipes, browse my comfort food collection at First Tasting.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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Corn Casserole Recipe: The Ultimate Sweet and Buttery Side Dish
- Total Time: 1 hour
- Yield: 9 servings 1x
Description
A delicious, popular Southern side dish that’s made with whole corn, creamed corn, and Jiffy corn muffin mix. It’s moist, perfectly sweet, slightly creamy, and deliciously buttery—especially when served warm from the oven.
Ingredients
- 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian)
- 1/2 cup (4 oz) unsalted butter
- 1 cup (8 oz) sour cream
- 2 large eggs
- 1 (15 oz) can whole kernel corn, well drained
- 1 (15 oz) can cream style corn
Instructions
1. Preheat oven to 350°F. Spray a 9×9-inch or 11×7-inch baking dish with non-stick cooking spray.
2. Melt butter in a large microwave-safe mixing bowl in the microwave until melted; let cool slightly.
3. Mix in sour cream and eggs until well blended.
4. Add drained corn kernels and creamed corn; stir to combine.
5. Pour in Jiffy muffin mix (breaking up any large clumps) and fold mixture until just combined.
6. Pour mixture into prepared baking dish and spread evenly.
7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the casserole no longer jiggles.
8. Let cool slightly before serving warm.
Notes
Optional mix-ins: 1 cup shredded cheddar or Monterey Jack cheese, 1 (4 oz) can diced green chilies, 2 roasted and diced jalapeños, 1/2 cup chopped green onions, or 6 slices cooked and chopped bacon.
To make from scratch: substitute Jiffy mix with a blend of 1/2 cup flour, 1/2 cup cornmeal, 1/4 cup sugar, 3/4 tsp salt, and 1/2 tsp baking soda.
Perfect as a side dish for barbecues, holidays, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 7g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
