Corn casserole is a comforting, easy-to-make side dish that combines the sweetness of corn with the richness of butter and the fluffiness of a soft, golden bake. It’s a staple for holiday meals and potlucks, but I also love it as a simple weeknight side that pairs perfectly with everything from roast chicken to BBQ ribs.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile and always a crowd-pleaser. Whether I’m serving it at a festive gathering or a casual dinner, it’s one of those dishes that disappears fast. The ingredients are simple pantry staples, and it takes just a few minutes to mix everything together before popping it in the oven. It’s creamy, slightly sweet, and has that perfect golden top that makes every bite irresistible.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Canned whole kernel corn, drained
- Canned cream-style corn
- Sour cream
- Jiffy corn muffin mix (or any corn muffin mix)
- Butter, melted
- Optional: shredded cheddar cheese or diced jalapeños for extra flavor
directions
- I start by preheating the oven to 350°F (175°C) and greasing a baking dish.
- In a large mixing bowl, I combine the whole kernel corn, cream-style corn, sour cream, corn muffin mix, and melted butter.
- If I’m feeling like adding a little extra richness or spice, I mix in shredded cheese or jalapeños at this point.
- I pour the mixture into the prepared baking dish and smooth out the top.
- I bake it uncovered for about 45–50 minutes, or until the top is golden and the center is set.
- I let it cool slightly before serving—it firms up a bit as it rests, which makes it easier to scoop.
Servings and timing
This corn casserole serves about 8 people. The prep time is just 5–10 minutes, and the bake time is around 45–50 minutes, so I can have it ready in under an hour.
Variations
I sometimes mix it up by adding chopped green onions, crumbled bacon, or even a dash of hot sauce to the batter. For a Tex-Mex twist, I add a can of green chilies and a handful of pepper jack cheese. If I want to keep it lighter, I swap out the sour cream for Greek yogurt.
storage/reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or a 300°F oven until warmed through. If I’m reheating a larger portion, covering it with foil helps keep it from drying out.
FAQs
Can I make corn casserole ahead of time?
Yes, I like to mix the ingredients and refrigerate the unbaked dish up to 24 hours in advance. When I’m ready, I just bake as usual.
Can I freeze corn casserole?
Absolutely. After baking, I let it cool completely, then wrap it tightly and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.
Is there a substitute for sour cream?
I often use plain Greek yogurt as a lighter substitute, and it works beautifully.
Can I make it without corn muffin mix?
Yes, but I need to combine flour, cornmeal, baking powder, sugar, and salt to make a homemade mix if I don’t have the boxed version.
Why is my casserole runny in the middle?
That usually means it needed more baking time. I make sure the center is set before pulling it out of the oven and let it cool a bit before slicing.
Conclusion
Corn casserole is one of those no-fuss, always-welcome dishes that brings warmth and comfort to any meal. I love how simple it is to make, and the way it pairs with everything makes it a go-to side dish in my kitchen. Whether I’m keeping it classic or adding a twist, it never disappoints.
Corn Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Corn casserole is a creamy, comforting side dish made with sweet corn, sour cream, and corn muffin mix, baked until golden and fluffy. It's perfect for holidays or weeknight dinners.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1 package (8.5 oz) Jiffy corn muffin mix
- ½ cup (1 stick) butter, melted
- Optional: 1 cup shredded cheddar cheese
- Optional: ¼ cup diced jalapeños
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large mixing bowl, combine whole kernel corn, cream-style corn, sour cream, corn muffin mix, and melted butter.
- Optional: Stir in shredded cheese and/or jalapeños for extra flavor.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving to allow it to firm up.
Notes
- Can be made ahead and refrigerated unbaked for up to 24 hours.
- Leftovers can be stored in the fridge for up to 4 days.
- Freezes well for up to 2 months.
- Plain Greek yogurt can substitute sour cream for a lighter option.
- Ensure the center is set before removing from the oven to avoid a runny texture.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
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