December 14, 2023
Review RecipeSouthern Corn Casserole
Easy and quick, this corn casserole is the perfect side dish, whether it's a weekday or a holiday meal.
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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
You’ll need:
- 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
PRO TIP:
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.
PRO TIP:
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.
If you’re looking for more tasty side dishes, try our cheesy potato casserole or sweet potato casserole.
MORE SIDE DISH RECIPES
Storage
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
Can I make this dish ahead of time?
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.
Can I make this casserole in the crockpot?
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.
What can I substitute for creamed corn in corn casserole?
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.
Is corn casserole a Southern thing?
Corn casserole is a staple and favorite dish in Southern cooking.
How do you thicken corn casserole?
Adding a simple “slurry”, which is a mixture of cornstarch or flour and water, will help thicken a watery corn casserole.
What’s the difference between corn casserole and corn pudding?
Corn pudding and corn casserole are essentially the same thing, although corn pudding tends to have a looser texture.
More Recipes You’ll Love
- Creamed Corn
- Creamy Mashed Potatoes
- Oven Roasted Potatoes
- Glazed Carrots
- Cornbread Recipe
- Cornbread Chili Casserole
- Crockpot Applesauce
- Crockpot Mac and Cheese
- Jiffy Corn Casserole
- Chicken Pot Pie Casserole
- Chicken Taco Casserole
- Cheeseburger Casserole
- Hamburger Casserole
- Crockpot Philly Cheesesteak
- Broccoli and Rice Casserole
- Chicken Cordon Bleu Casserole
- Chicken Broccoli Casserole
- Slow Cooker Beef Tips
- How to Cook Bacon in the Oven
- Crack Chicken Casserole
- Tater Tot Casserole
Corn Casserole Recipe
Easy and quick, this corn casserole is the perfect side dish, whether it's a weekday or a holiday meal.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 310kcal | Carbohydrates: 30g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 539mg | Potassium: 182mg | Fiber: 2g | Sugar: 7g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg
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Comments
Hannah Griffin says
I made this last week and I think my family is in love!
Eric Alba says
My daughter love sweets, will definitely try this over the weekend.
Christine Neeley says
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
treena says
AMAZING! Made this for dinner and paired it with ham and scalloped potatoes and it certainly complimented the meal.
S says
If I don’t have ramekins like that, can I mAke in a normal baking dish?
Layne Kangas says
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 🙂
Toni Thomason says
This is a perfect side dish!!! Love it.
Suzanne says
This looks so good! This is such a great comfort food side dish to add on during the cold months- so quick and simple!
Vanessa says
Thanks for sharing! Does it keep long?
Layne Kangas says
It’ll keep in the fridge for two or three days! Enjoy 🙂
Joy says
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?
Layne Kangas says
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!
Denise says
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?
Ellen says
Greek yogurt is a good substitute for sour cream.
Randy Jackson says
You can fry some breakfast links and cut them into bite sizes and add to this for a extra nice taste
Deb Carmicheal says
I make this often for the holiday’s. It’s always a hit and we never have any leftovers to bring home.
Robin Connoyer says
My daughter made this on Thanksgiving. I could not get enough. It was so tasty. I’m making it this week just for myself. Thanks for this great dish!
Sharon D says
What if I don’t have jiffy mix. Can I use a corn bread recipe?
Layne Kangas says
Hi, Sharon – that should work fine, enjoy!
Gayle says
This casserole is awesome! Thank you for sharing it!
Steve Henley says
I have modified this recipe for Cheesy Corn Mini Muffins. I use this recipe to begin with but leave off the sour cream and add 2 cups of cheddar cheese. I fill the mini muffin pan with 1 1/2 tbsp of the mixture and put in 350 degree over for 30 minutes and then enjoy.