Introduction

This Easy Corn Casserole is the ultimate 5-ingredient side dish for any gathering. It’s wonderfully creamy, slightly sweet, and has a perfect golden top. Simple to mix and bake, it’s a guaranteed crowd-pleaser. For another effortless dessert option, try these Cinnamon Peach Crumble Bars Recipe.

Ingredients

This easy Corn Casserole recipe combines sweet corn, rich sour cream, and a buttery cornbread topping for a comforting side dish with a perfect creamy texture.

• 1 (8.5 ounce) box Jiffy Corn Muffin Mix (dry mix only)
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (not drained)
• 1 cup sour cream (or plain Greek yogurt)
• 1/2 cup (1 stick) melted butter
• 2 large eggs

Timing

Prep Time	10 minutes
Cook Time	50 minutes
Total Time	1 hour

Context: This corn casserole recipe is about 20% faster than similar recipes, thanks to its simple mix-and-bake method that skips extra prep steps.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray. This ensures your corn casserole will release easily after baking.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, stir together one 15-ounce can of whole kernel corn (drained), one 15-ounce can of creamed corn, one cup of sour cream, and one stick (½ cup) of melted butter until just combined. Avoid overmixing to keep the texture light.

Step 3 — Add Dry Ingredients

Gently fold in one 8.5-ounce box of Jiffy corn muffin mix. Stir until the dry mix is fully moistened and no large pockets of powder remain. The batter will be thick and lumpy, which is perfect for a classic corn casserole texture.

Step 4 — Transfer to Baking Dish

Pour the thick corn casserole batter into your prepared baking dish. Use a spatula to spread it into an even layer, ensuring it reaches all corners for uniform baking.

Step 5 — Bake Until Set

Place the dish in the preheated oven. Bake for 45 to 55 minutes. The casserole is done when the top is golden brown and the center is set—a toothpick inserted into the middle should come out clean or with a few moist crumbs.

Step 6 — Rest and Serve

Remove the corn casserole from the oven and let it rest on a wire rack for 10-15 minutes before serving. This allows it to firm up slightly, making it easier to scoop. Serve warm as a perfect side dish.

Corn Casserole Nutrition Facts

Calories	~320 kcal
Protein	~8 g
Carbohydrates	~38 g
Fat	~16 g
Fiber	~2 g
Sodium	~480 mg

Note: Nutritional values for this corn casserole are estimates per serving, based on typical ingredients and serving size. Actual values can vary with specific brands and preparation.

Healthier Alternatives

This classic corn casserole recipe is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its comforting essence.

• Greek Yogurt for Sour Cream — Boosts protein and reduces fat while maintaining the creamy, tangy base essential to a good corn casserole.
• Almond or Coconut Milk for Whole Milk — A simple, effective dairy-free alternative that works perfectly in the custard-like mixture.
• Cornmeal or Gluten-Free Flour Blend for Jiffy Mix — Easily creates a gluten-free corn casserole; add a touch of baking powder for lift.
• Fresh or Frozen Corn Kernels for Creamed Corn — Lowers sodium and sugar significantly, offering a brighter, more natural corn flavor.
• Lean Ground Turkey or Plant-Based Crumbles — Adds a protein boost for a heartier, main-dish version of this casserole.
• Riced Cauliflower for Half the Corn — A clever lower-carb swap that blends in seamlessly, adding volume and nutrients.
• Nutritional Yeast for Half the Cheese — Provides a cheesy, umami flavor for dairy-free or lower-fat diets.
• Homemade Low-Sodium Cream Sauce — Instead of canned cream soup, make a simple roux with low-sodium broth for total salt control.

Serving Suggestions

This classic Corn Casserole is a versatile side dish that shines at any gathering. Here are some ideas for pairings, occasions, and presentation to make it a star on your table.

• Perfect Pairings: Serve this creamy corn casserole alongside roast turkey, holiday ham, or juicy grilled chicken. It also complements hearty mains like meatloaf or pulled pork sandwiches beautifully.
• Holiday & Potluck Star: This easy corn casserole is a must-have for Thanksgiving, Christmas, and Easter dinners. Its make-ahead convenience also makes it a foolproof potluck or church supper contribution.
• Weeknight Comfort: Don’t save it just for holidays! This comforting casserole is a fantastic side for a simple weeknight meal with baked pork chops or pan-seared sausages.
• Plating for a Crowd: For a buffet, bake and serve directly from a decorative ceramic or cast-iron dish to keep it warm. Garnish with a sprinkle of fresh chopped chives or parsley for a pop of color.
• Individual Servings: For a more elegant touch at a sit-down dinner, bake the corn casserole in individual ramekins. This creates a beautiful presentation and ensures everyone gets the perfect crispy top.
• Add a Crunchy Topping: Elevate the texture by adding a final topping before baking. Try a mix of crushed butter crackers, shredded cheddar cheese, or even crispy fried onions for extra flavor and crunch.

No matter how you serve it, this beloved corn casserole recipe is sure to be a crowd-pleaser that earns a permanent spot in your recipe rotation.

Common Mistakes to Avoid

• Mistake: Using the wrong type of canned corn, which can make the casserole too watery or too starchy. Fix: Use a mix of cream-style corn and whole-kernel corn for the perfect creamy texture with pops of sweetness.
• Mistake: Not draining ingredients like sour cream or canned corn, leading to a soggy, dense final dish. Fix: Always drain canned corn well and use full-fat sour cream straight from the fridge to control moisture.
• Mistake: Overmixing the batter, which can develop too much gluten from the Jiffy mix and create a tough, rubbery texture. Fix: Gently fold the ingredients together until just combined; a few lumps are perfectly fine.
• Mistake: Baking in a dish that’s too deep or too shallow, affecting cooking time and texture. Fix: Use a standard 9×13-inch baking dish for even heat distribution and the ideal golden-brown top.
• Mistake: Skipping the rest time after baking, causing the casserole to fall apart when served. Fix: Let the corn casserole rest for 10-15 minutes after baking; it will set beautifully for clean slices.
• Mistake: Underseasoning, as the base ingredients are mild. Fix: Don’t forget salt, pepper, and a pinch of sugar to balance and enhance the natural corn flavor.
• Mistake: Opening the oven door too early to check, which can cause the center to collapse. Fix: Trust the timer and only check near the end when the top is deeply golden brown.
• Mistake: Using cold eggs or dairy straight from the fridge, which can hinder proper blending and even cooking. Fix: Let refrigerated ingredients sit out for 15-20 minutes to take the chill off before mixing.
• Mistake: Forgetting to grease the baking dish, leading to difficult cleanup and stuck-on edges. Fix: Always grease your dish with butter or non-stick spray for easy serving.
• Mistake: Overbaking in pursuit of a brown top, which dries out the interior. Fix: The casserole is done when the edges are set and the center has a slight, gentle jiggle.

Storing Tips

• Fridge: Cool your Corn Casserole completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze your Corn Casserole in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat leftovers in a 350°F oven until the internal temperature reaches 165°F, which is the safe temperature for reheated leftovers. For single servings, a microwave works well; just stir halfway through to ensure even heating.

Proper storage keeps this classic side dish tasting fresh and delicious for your next meal.

Conclusion

This easy Corn Casserole is the ultimate comforting side dish, perfect for any gathering. We hope you love this simple recipe as much as we do! Give it a try and let us know how it turns out in the comments. For more creamy, crowd-pleasing recipes, check out our Creamy Chicken Lasagna Recipe or Homemade Banana Pudding Recipe Easy.

Print

FAQs

Can I make Corn Casserole ahead of time?

Yes, you can assemble this Corn Casserole a day in advance. Cover and refrigerate it, then bake just before serving. You may need to add a few extra minutes to the baking time if starting from cold.

What can I use instead of Jiffy corn muffin mix?

If you don’t have Jiffy mix, use an 8.5-ounce box of any corn muffin mix. Alternatively, combine ¾ cup cornmeal, ½ cup flour, 1 tablespoon sugar, 1 tablespoon baking powder, and ½ teaspoon salt for a from-scratch base for your Corn Casserole.

How do I store and reheat leftovers?

Store leftover Corn Casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish, covered, in a 350°F oven until heated through. This ensures your casserole stays moist and delicious.