This corn casserole is a creamy, cheesy, slightly sweet side dish that combines creamed corn, whole kernel corn, corn muffin mix, and cheese in one easy bake. I like how it comes together with just a few simple ingredients and delivers warm, golden comfort in every bite.

Why You’ll Love This Recipe

I enjoy making this corn casserole because it’s a guaranteed crowd-pleaser with minimal effort. The combination of creamy and savory elements works so well, and it pairs beautifully with everything from roast chicken to grilled veggies. It’s also easy to prep ahead or customize with different flavors and textures.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¾ cup sour cream
½ cup salted butter, melted and cooled
1 large egg, room temperature
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
8 ounces corn muffin mix (one box, e.g. Jiffy)
15 ounces creamed corn
15 ounces whole kernel corn, drained
4 ounces pepper jack cheese, grated
3 green onions, thinly sliced

Optional garnish: extra sliced green onions or additional cheese

Directions

Preheat the oven to 350 °F (175 °C). Spray a 9‑inch square baking dish (or a 2‑quart casserole dish) with nonstick cooking spray.
In a large bowl, whisk together sour cream, melted butter, egg, black pepper, onion powder, and garlic powder until smooth.
Stir in the corn muffin mix, creamed corn, drained whole kernel corn, grated pepper jack cheese, and green onions until just combined.
Pour the mixture into the prepared baking dish and smooth the top.
Bake for 45 to 55 minutes, or until the edges are golden brown and the center is set.
Let cool for about 10 minutes before serving.

Servings and timing

Servings: 9
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes

Variations

Cheesy Corn Casserole: Add an extra ½ cup of shredded cheddar or mozzarella to the mix for more gooey richness.
Spicy Corn Casserole: I like mixing in diced jalapeños (seeded for less heat) or swapping in extra pepper jack for a spicier version.
Herb Infused: Add a tablespoon of chopped fresh parsley or chives for a fresh, herby twist.
Different cheeses: Try Colby-Jack, Monterey Jack, or a mild cheddar in place of pepper jack.
Using frozen corn: Substitute the canned whole kernel corn with 1½ to 2 cups of frozen corn (no need to thaw).

Storage / reheating

Make ahead: I often prep the mixture in advance, cover it, and store it in the fridge until I’m ready to bake.
Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: After baking and cooling completely, wrap the casserole tightly and freeze for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat covered in the oven at 350 °F until warmed through or microwave individual portions until hot.

FAQs

Can I make this without cheese?

Yes, the cheese adds flavor, but I’ve made it without and it still turns out great. I sometimes bump up the seasoning a little to make up for it.

Can I substitute the corn muffin mix?

If I’m out of Jiffy, I mix cornmeal, flour, sugar, baking powder, and salt to make a quick homemade substitute. It works just as well in the recipe.

Can I make this recipe ahead of time?

Definitely. I like to assemble it the night before, cover it, and refrigerate. When ready, I just bake it as directed.

How do I know when it’s done baking?

I look for golden brown edges and a center that’s no longer jiggly. A toothpick inserted in the center should come out mostly clean.

Can I make this gluten-free?

Yes, I swap the corn muffin mix for a gluten-free alternative or make my own using gluten-free cornmeal and flour. Just make sure all other ingredients are certified gluten-free.

Conclusion

Corn casserole is one of those dishes I keep coming back to because it’s easy, versatile, and always satisfying. Whether I’m serving it for a holiday dinner or a casual get-together, it fits right in. I love how simple ingredients can come together to create something so comforting and full of flavor.

Corn Casserole

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Author: Sue
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich, creamy side dish combining the flavors of cornbread and corn pudding. This Corn Casserole is easy to prepare, comforting, and perfect for any occasion.

Ingredients

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 (8.5 oz) package Jiffy Corn Muffin Mix
1 cup sour cream
½ cup (1 stick) butter, melted
2 large eggs, beaten

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, combine the whole kernel corn, creamed corn, Jiffy Corn Muffin Mix, sour cream, melted butter, and beaten eggs. Stir until well blended.
Pour the mixture into a greased 9x9-inch baking dish.
Bake uncovered for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes before serving.

Notes

For a cheesy twist, add 1 cup shredded cheddar cheese before baking.
For a spicy version, mix in 1–2 chopped jalapeños.
To enhance sweetness, stir in ¼ cup sugar.
Can be frozen for up to 3 months. Reheat at 350°F for 20–25 minutes after thawing overnight.