My love for comforting bakes usually strikes when the weather shifts—the kind of chill that calls for cozy socks, rich aromas, and something bubbling in the oven. One gloomy afternoon, I had a few pantry staples lying around and just enough motivation to whip up something simple but soul-satisfying. That’s when I stumbled upon the idea of making corn casserole—not a fancy soufflé or an elaborate pie, just a humble, golden-baked corn casserole that promised creamy goodness with minimal effort.
What made this one stand out? I wasn’t following any family recipe or flipping through cookbooks. It was one of those spur-of-the-moment creations, fueled by curiosity and a craving for something warm and hearty. I mixed, baked, and hoped for the best. The moment it came out of the oven, golden on top and buttery soft inside, I knew it was a keeper.
Each bite had a sweet-savory balance from the corn, a creamy undertone from the sour cream, and a richness that melted into the warmth of the meal. I shared it with a few friends that evening, and they asked for the recipe before they even finished their plates. That’s when I realized this dish deserved a permanent spot in my collection—and maybe in yours too.
It’s the kind of recipe that works whether you’re feeding a crowd or just craving something comforting without too much fuss. And honestly? It’s been on rotation ever since.
Short Description
This easy corn casserole is creamy, buttery, and incredibly comforting—made with pantry staples like canned corn, sour cream, and Jiffy mix. It’s perfect as a holiday side or weeknight comfort dish.
Key Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 (8.5-ounce) box Jiffy Corn Muffin Mix (or similar corn bread mix)
- 1 cup shredded cheddar cheese (optional but recommended)
- ½ teaspoon salt (optional, adjust to taste)
- ¼ teaspoon black pepper (optional)
Tools Needed
- 9×9-inch or 9×13-inch baking dish
- Large mixing bowl
- Whisk or mixing spoon
- Spatula
- Measuring cups and spoons
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until smooth and fully blended.
Step 3: Add Corn Muffin Mix
Add the Jiffy Corn Muffin Mix to the bowl and stir until just combined. Avoid overmixing to maintain a tender texture.
Step 4: Fold in Cheese (Optional)
If you’re using cheese, gently fold in the shredded cheddar. It adds richness and a slightly crispy top when baked.
Step 5: Pour into Baking Dish
Transfer the mixture into your prepared dish. Use a spatula to spread it out evenly.
Step 6: Bake the Casserole
Bake for 45–55 minutes. The top should be golden brown, and the center should be set. Insert a toothpick in the middle—it should come out mostly clean with a few moist crumbs.
Step 7: Cool Slightly & Serve
Let the casserole cool for 5–10 minutes before serving. This helps it firm up a bit and makes slicing easier.
Why You’ll Love This Recipe
– Cozy, comforting, and rich in flavor
– Comes together with pantry staples
– Perfect side dish for holidays, potlucks, or weeknights
– Customizable with or without cheese
– Crowd-pleasing, kid-friendly, and freezer-friendly
Mistakes to Avoid & Solutions
Overmixing the batter
This leads to a dense, rubbery texture. Stir only until ingredients are just combined.
Using cold eggs or butter
Cold ingredients can cause uneven mixing. Let eggs and melted butter come to room temperature first.
Undercooking the center
If the top browns before the center sets, loosely cover the dish with foil and continue baking.
Skipping the grease
Not greasing the dish may result in sticking and broken pieces. Always use butter or nonstick spray.
Not draining the corn
Whole kernel corn must be drained, or the mix may become too wet and soggy.
Serving and Pairing Suggestions
This casserole is incredibly versatile and pairs well with:
– Roasted turkey, chicken, or glazed ham
– A fresh green salad or steamed green beans
– Baked sweet potatoes or mashed cauliflower
– Served family-style at holiday meals or potluck buffets
– Reheated for breakfast with a fried egg on top
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly with foil or store in a freezer-safe container for up to 2 months.
Reheat (Oven): Warm in a 325°F oven for 15-20 minutes until heated through.
Reheat (Microwave): Heat individual portions on medium power for 1-2 minutes.
Tip: Cover with a damp paper towel to keep it from drying out in the microwave.
FAQs
1. Can I make corn casserole ahead of time?
Yes! You can prepare the mixture, cover it, and refrigerate for up to 24 hours. Bake it when ready to serve.
2. Can I use fresh or frozen corn instead of canned?
Absolutely. Use about 1½ cups of fresh or frozen corn for the whole kernel version. Just thaw and drain frozen corn first.
3. What if I don’t have Jiffy mix?
You can substitute with a homemade mix using 1 cup cornmeal, ⅓ cup flour, 1 tbsp sugar, 1 tsp baking powder, and a pinch of salt.
4. Is this recipe gluten-free?
Not as written. To make it gluten-free, use a gluten-free corn muffin mix and check your cream-style corn label.
5. Can I make it without eggs?
Yes. Replace eggs with ½ cup unsweetened applesauce or ¼ cup plain yogurt per egg, though the texture may be slightly softer.
Tips & Tricks
– Let the baked casserole rest before slicing for cleaner servings.
– Add chopped jalapeños or green chilies for a spicy twist.
– Top with crushed Ritz crackers or crispy onions for extra texture.
– Use a glass baking dish for even baking and easy cleanup.
– Serve with hot sauce or herbed butter for flavor contrast.
Recipe Variations
Spicy Jalapeño Corn Casserole
Add 2 tablespoons finely chopped jalapeños and ¼ teaspoon cayenne pepper in Step 2. This brings a mild heat and a fun twist.
Southwestern-Style
Mix in ½ cup black beans, ½ cup chopped red bell peppers, and ½ teaspoon cumin in Step 2. Use pepper jack cheese instead of cheddar for a bold flavor.
Cheddar-Bacon Corn Casserole
Fold in 1 cup cooked crumbled bacon and 1½ cups sharp cheddar cheese in Step 4. Perfect for brunch or game day sides.
Creamy Herb Corn Casserole
Stir in 1 tablespoon chopped fresh thyme or rosemary along with the wet ingredients in Step 2. It adds a savory aroma and elevated taste.
Final Thoughts
This corn casserole taught me that the simplest ingredients can sometimes create the most memorable dishes. It’s that quiet hero on the dinner table—never flashy, but always devoured. Every time I make it, it brings a sense of calm and joy, like the warmth of a candle-lit kitchen on a cool night. The layers of texture, from the creamy center to the golden top, feel like a hug in food form.
The beauty of it lies in its adaptability. You can dress it up or leave it classic, and it never disappoints. I’ve seen it vanish at potlucks, win over picky eaters, and even spark recipe swaps among neighbors. And while it takes less than an hour from start to finish, the comfort it brings lingers long after the last bite.
Give this recipe a try the next time you want something satisfying without a complicated list. It may just become a favorite in your own kitchen, just like it did in mine.
Corn Casserole
Ingredients
- 1 can (15-ounce) whole kernel corn, drained
- 1 can (15-ounce)cream-style corn
- 1 cup sour cream
- ½ cup unsalted butter melted
- 2 large eggs
- 1 box (8.5-ounce) Jiffy Corn Muffin Mix (or similar corn bread mix)
- 1 cup shredded cheddar cheese optional but recommended
- ½ teaspoon salt optional, adjust to taste
- ¼ teaspoon black pepper optional
Instructions
- Set your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray to keep the casserole from sticking.
- In a large bowl, stir together the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs until smooth and fully combined.
- Pour in the Jiffy Corn Muffin Mix and stir gently until just blended. Don’t overmix—this keeps the casserole soft and tender.
- If you’re adding cheddar, fold it in gently for extra creaminess and a golden, cheesy top.
- Pour the mixture into your prepared dish and spread it out evenly with a spatula.
- Bake for 45–55 minutes, until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs.
- Let it rest for 5–10 minutes before serving. This helps the casserole firm up and makes it easier to slice.
