Corn Casserole Recipe

Easy and quick, this corn casserole is the perfect side dish, whether it's a weekday or a holiday. It always makes an appearance at Thanksgiving and Christmas in our house.

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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.

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CASSEROLES: Vegetable | Green Bean | Sweet Potato

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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 ¼ to ½ 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.

Corn Casserole

5 from 5 votes

Easy and quick, this corn casserole is the perfect side dish, whether it's a weekday or a holiday. It always makes an appearance at Thanksgiving and Christmas in our house.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 10

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Ingredients

  

1x2x3x

• 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 9×13 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.

Video

Nutrition

Calories: 270kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 499mg | Potassium: 181mg | Fiber: 2g | Sugar: 7g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg

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