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An awesome blend of sweet and savory, with lots of cheesy goodness, this Southern corn casserole is a favorite. A few staple ingredients — whole corn, cream corn, Jiffy corn muffin mix, sour cream, butter, and cheddar cheese — and you’re ready to make it!
If you’re looking for more delicious side dishes, try our corn pudding, cheesy potato casserole or sweet potato casserole.
CASSEROLES: Vegetable | Green Bean | Sweet Potato
Corn Casserole:
Sometimes called cream corn casserole, this made from scratch Southern classic is a simple, homemade side dish I stole from my grandma’s recipe box.
It’s super quick to throw together and offers a creamy, delicious addition that is perfect for any weeknight meal or holiday dinner. It always makes an appearance at Thanksgiving and Christmas!
Corn Casserole Ingredients
You will need:
- 15 ¼ ounce can whole kernel corn, drained
- 14 ¾ ounce can cream-style corn
- 8-ounce box Jiffy corn muffin mix
- 1 cup sour cream
- ½ stick butter, melted
- 1 ½ cups shredded Cheddar cheese
Variations:
MAKE IT SPICIER: Kick up the heat a notch by adding some jalapenos to your mix!
MAKE IT SWEETER: Add 1/4 to 1/2 cup of sugar for a sweeter casserole.
MAKE IT FLUFFIER: Add two eggs for a lighter, fluffier corn casserole.
Add-Ins:
BACON: Add some cooked, chopped bacon to the mix before baking — because absolutely everything is better with bacon, yes?
CHEESE: I made this with cheddar, but you can substitute it for mozzarella, provolone, or Monterrey Jack.
GARNISH: Add a little fresh chopped parsley before serving.
PRO TIP: You can use fresh corn, canned corn, or frozen corn.
How to Make Corn Casserole
You can prep this dish up to 48 hours in advance and store it in the fridge covered in plastic wrap. When you’re ready to bake, simply remove and set on the counter for 30 minutes before popping in the oven.
STEP ONE: In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
STEP TWO: Pour mixture into a 9×13 casserole dish, that has been coated with nonstick spray.
STEP THREE: Pour into prepared dish and bake at 350 degrees for 45 minutes or until golden brown.
STEP FOUR: Remove from oven and let stand for 5 minutes before serving.
How to Bake Corn Casserole in the Slow Cooker
You can put this recipe in your crockpot and bake on high for 2 hours or on low for 4 hours. You will want to watch as slow cooker temperatures can vary and you may need to cook it a little more or less than those suggested times, based on your crockpot.
Making this traditional side dish in your slow cooker is a GREAT idea for holiday entertaining. It frees up the oven for other dishes and will keep your casserole warm until it’s ready to serve.
How to Store Corn Casserole
IN THE FRIDGE: Leftovers can be stored wrapped in the baking dish or in airtight containers for two to three days.
IN THE FREEZER: I do not recommend freezing this recipe as the texture changes.
You’ll love this classic, homemade corn casserole. This awesome and easy side dish is just like grandma used to make!
More Casserole Recipes You Will Love:
CASSEROLES: Taco Bake | Hamburger Casserole
CHICKEN: Chicken & Rice Casserole | Chicken Casserole
CHEESY: Baked Mac and Cheese | Chili Mac
Corn Casserole
Ingredients
- 15 ¼ ounce can whole kernel corn drained
- 14 ¾ ounce can cream-style corn
- 8- ounce box Jiffy corn muffin mix
- 1 cup sour cream
- ½ stick butter melted
- 1 ½ cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 dish with nonstick spray.
- In a large bowl stir together the two cans of corn, muffin mix, sour cream, melted butter, and cheese.
- Pour into prepared dish and bake for 45 minutes or until golden brown.
- Remove from the oven and let stand for 5 minutes before serving.
I made this last week and I think my family is in love!
My daughter love sweets, will definitely try this over the weekend.
I’ve made this so many times. Have added 8ozs of cream cheese and sliced olives. I use half sharp cheddar and half Monterey Jack. And when pulled out of oven sprinkle a little Parmesan on top. Family loves it and loves it cold also
AMAZING! Made this for dinner and paired it with ham and scalloped potatoes and it certainly complimented the meal.
If I don’t have ramekins like that, can I mAke in a normal baking dish?
Yes, you can – it may change the cooking time, however! I haven’t made it like that before so I can’t advise you accurately on how to adjust for that. I would just suggest watching it close. I hope you enjoy 🙂
This is a perfect side dish!!! Love it.
This looks so good! This is such a great comfort food side dish to add on during the cold months- so quick and simple!
Thanks for sharing! Does it keep long?
It’ll keep in the fridge for two or three days! Enjoy 🙂
Hi, I have never made corn casserole before but I remember eatting it when I was a kid.I read if you add 2 eggs it will make it fluffier? Would you suggest in doing That? Will that make it taste better?
I love this corn casserole just as it is. Our corn pudding recipe does have eggs in it. You can click here to see that recipe. Enjoy!
I love this recipe, but now I want to make some for my mom & brother. My mom can’t do sour cream. Would you simple omit it or perhaps substitute cream cheese for it?
Greek yogurt is a good substitute for sour cream.