Recipe
This corn casserole is the kind of dish that’ll have everyone at the table begging for the recipe—it’s that good. Made with just a handful of simple ingredients, it’s creamy, golden, and packed with sweet corn flavor that’s impossible to resist.
The secret? A perfect balance of Jiffy corn muffin mix, cream-style corn, and sour cream, which bakes up into a texture that’s somehow both light and indulgent. I’ve made this a hundred times, whether it’s for holiday feasts, potlucks, or just a cozy weeknight dinner, and it’s always a crowd-pleaser.
The top gets just the right amount of crispness, while the inside stays soft and rich—every bite is pure comfort. Trust me, once you try it, this casserole will earn a permanent spot in your recipe rotation.
It’s easy enough for beginners but impressive enough to feel like you’ve mastered something truly special. Let’s bake it!
Ingredients
To make the perfect homemade corn casserole, the right ingredients are key. This dish thrives on simplicity, but a few unexpected additions take it to the next level. Use fresh or canned corn depending on what’s available, but don’t skimp on the dairy—it’s what gives this casserole its creamy, comforting texture. Here’s what you’ll need:
- Corn: 2 cups of fresh, frozen, or canned kernels. Fresh adds sweetness, while canned is convenient.
- Jiffy Corn Muffin Mix: One box—trust me, this is the secret to that perfect balance of sweetness and texture.
- Sour Cream: 1 cup for richness and tang. Swap with Greek yogurt if you’re out.
- Butter: ½ cup, melted. It’s essential for flavor and moisture—don’t skip it!
- Eggs: 2 large eggs to bind everything together.
- Cheddar Cheese: 1 cup shredded. Sharp cheddar adds a punch, but mild works too.
- Heavy Cream: ½ cup for extra creaminess. Milk can substitute in a pinch.
- Sugar: 1 tablespoon to enhance the corn’s natural sweetness. Optional, but recommended.
- Salt & Pepper: To taste. A pinch of each balances the flavors perfectly.
Pro Tip: Add a dash of smoked paprika or cayenne for a subtle kick—it’s a game-changer!
How to Make the Best Corn Casserole Variants
– Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This guarantees the oven is at the right temperature when you’re ready to bake, and a greased dish prevents sticking.
Pro Tip: Use butter or non-stick spray for a rich flavor or easier cleanup.
– In a large mixing bowl, combine 1 cup of sour cream, 1/2 cup of melted butter, and 1 can (15 oz) of drained whole-kernel corn. Mixing the wet ingredients first creates a smooth base.
Watch-Out: Use melted butter, not softened, for even distribution.
– Add 1 can (15 oz) of creamed corn and 1 box (8.5 oz) of corn muffin mix to the bowl. Stir until just combined.
Overmixing can make the casserole dense, so mix until no dry spots remain.
– Optionally, fold in 1 cup of shredded cheddar cheese or 1/4 cup of chopped jalapeños for added flavor. This step is flexible—customize with your favorite mix-ins!
Pro Tip: For a crispier top, save half the cheese to sprinkle on before baking.
– Pour the mixture into the prepared baking dish and spread it evenly. Use a spatula to smooth the top for even baking.
Visual Cue: The batter should be thick but spreadable.
– Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Timing may vary slightly depending on your oven, so check at the 45-minute mark.
Pro Tip: Rotate the dish halfway through for even browning.
– Let the casserole cool for 5-10 minutes before serving. This allows it to set and makes it easier to slice.
Watch-Out: It will be hot, so be cautious when serving. Enjoy!
Nutrition
This homemade corn casserole is a comforting side dish packed with flavor. Below is the nutritional breakdown per serving.
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 320 | 18g | 36g | 6g | 2g | 8g | 480mg |
Chef Tips
Mastering this corn casserole is easier than you’d think—I’ll share a few tricks to make it shine. Use fresh or frozen corn for the best texture, and don’t overmix the batter to keep it airy.
Add a pinch of cayenne for subtle heat, and top with extra cheese for a golden crust.
Bake until just set—it should jiggle slightly. Let it rest before serving for perfect slices.
Frequently Asked Questions
Can I Use Frozen Corn Instead of Fresh?
Yes, I can use frozen corn instead of fresh. It’s a convenient substitute and works well in recipes. I’ll just thaw and drain it first to avoid excess moisture, which can affect the texture of the dish.
How Do I Store Leftover Corn Casserole?
I store leftover corn casserole in an airtight container or cover it tightly with plastic wrap and refrigerate it. It’ll last up to 3–4 days. If freezing, I use a freezer-safe container for up to 2 months.
Can I Make This Recipe Gluten-Free?
Yes, I can make it gluten-free by swapping regular flour for a gluten-free alternative like almond or rice flour, and ensuring all other ingredients, like broth or seasonings, are certified gluten-free too. It’s easy to adapt!
What Can I Serve With Corn Casserole?
I’d serve corn casserole with roasted chicken or grilled steak for a hearty meal. A fresh green salad or steamed green beans adds balance. For holidays, pair it with turkey or ham—it’s always a crowd-pleaser!
Can I Prepare This Dish Ahead of Time?
I can prepare this dish ahead of time. I’ll assemble it, cover it tightly, and refrigerate it for up to 24 hours. When I’m ready, I’ll bake it as directed, adding a few extra minutes if needed.
