December 14, 2023Review Recipe
Table of Contents
An awesome blend of sweet and savory, with lots of cheesy goodness, this Southern corn casserole is a favorite recipe. A few staple ingredients, including sweet corn kernels, cream corn, Jiffy corn muffin mix, and gooey melted cheddar, make this a delicious and easy side dish.
Easy Corn Casserole Ingredients
- 1 (15.25-ounce) can of whole kernel corn, drained
- 1 (14.75-ounce) can of cream-style corn
- 8-ounce box of Jiffy corn muffin mix
- 1 cup of sour cream
- ¼ cup of butter, melted
- 1½ cups of shredded cheddar cheese
Substitutions And Additions
SPICY: Kick the heat up a notch by adding a few jalapeños to your mix!
SWEET: Add ¼ to ½ cup of sugar for a sweeter casserole.
FLUFFY: Add two eggs for a lighter, fluffier corn casserole.
BACON: Add 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.
Or make this extra creamy by adding four ounces of softened cream cheese to the mixture.
GARNISH: Add a little bit of fresh chopped parsley before serving the baked corn casserole.
SOUR CREAM: Substitute Greek yogurt for the sour cream if you prefer in this great recipe.
CORN: You can use fresh corn, canned corn, or frozen corn in this sweet and savory side dish.
JIFFY CORN MUFFIN MIX: Any cornbread mix would work in place of the Jiffy mix.
How To Make This Corn Casserole Recipe
You can prepare this creamy corn casserole 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 it on the counter for 30 minutes before popping it in the oven.
STEP ONE: In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, melted butter, and cheese.
STEP TWO: Pour corn mixture into a 9×13-inch casserole dish that has been coated with nonstick spray.
STEP THREE: Bake at 350°F for 45 minutes or until golden brown.
STEP FOUR: Remove from the oven and let stand for five minutes before serving.
You can put this recipe in your crockpot and bake it on high for two hours or on low for four 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 Serve
Don’t forget our green bean casserole for another great side dish to pair with this creamy Jiffy corn casserole.
These dishes would both be fantastic choices for weeknight meals or on special occasions when you are planning a festive menu.
IN THE FRIDGE: Leftovers of this corn side dish can be stored wrapped in the baking dish or in an airtight container for two to three days.
IN THE FREEZER: I do not recommend freezing this classic side dish as the creamy texture will be affected by the freezing process.
Grandma’s Recipe For Corn Casserole
Sometimes called cream corn casserole, this made-from-scratch Southern classic is a family favorite I stole from my grandma’s recipe box. It’s super quick to throw together with simple ingredients and offers a creamy, delicious addition that is perfect for any weeknight meal or holiday dinner.
Frequently Asked Questions
This easy corn casserole recipe can be made up to 48 hours in advance and stored in the fridge until you are ready to bake it.
You can put this in your crockpot on low for four hours or on high for two hours. Make sure to keep an eye on it, as all crockpots are different.
If you can’t find creamed corn, you can use one can of corn kernels. Put the corn plus ⅓ of the liquid from the can plus one tablespoon of flour into a bowl and mix to create the perfect substitute.
Corn casserole is a staple and favorite dish in Southern cooking.
Adding a simple “slurry”, which is a mixture of cornstarch or flour and water, will help thicken a watery corn casserole.
Corn pudding and corn casserole are essentially the same thing, although corn pudding tends to have a looser texture.
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Corn Casserole Recipe
- 15.25 ounces whole kernel corn, drained
- 14.75 ounces cream-style corn
- 8 ounces Jiffy corn muffin mix
- 1 cup sour cream
- ¼ cup butter, melted
- 1½ cups cheddar cheese, shredded
- Preheat oven to 350°F.
- Spray a 9×13 dish with nonstick spray.
- In a large bowl, stir together the two cans of corn, 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.
- You can prepare this creamy corn casserole up to 48 hours in advance and store it in the fridge covered in plastic wrap. When you’re ready to bake, simply remove it from the fridge and set it on the counter for 30 minutes before popping it in the oven.
- You can put this recipe in your crockpot and bake it 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.