Get ready to discover your new favorite side dish! This Corn Casserole recipe is the perfect blend of sweet and savory, with a rich, creamy texture that will have everyone asking for seconds. It’s incredibly easy to make, uses simple pantry staples, and is a guaranteed crowd-pleaser for any occasion, from holiday feasts to simple weeknight dinners. Forget dry, crumbly corn bread; this dish is more like a luscious, spoonable corn pudding that will steal the show on any dinner table.
Whether you know it as corn pudding, spoon bread, or Jiffy corn casserole, this dish is a comforting classic. Our version perfects the balance, creating a moist, cheesy, and utterly delicious side that you’ll make time and time again.
Why This Corn Casserole Recipe is a Keeper
If you’re looking for a go-to side dish, this is it. This recipe is beloved for its simplicity and fantastic flavor profile that pairs well with almost anything.
- Incredibly Easy: This is a true “dump and bake” recipe. You simply mix all the ingredients in one bowl and pour it into a baking dish. It’s practically foolproof!
- Amazingly Versatile: Perfect for Thanksgiving or Christmas dinner, but simple enough for a Tuesday. You can easily add mix-ins to customize it to your liking.
- Crowd-Pleasing Flavor: The combination of sweet corn, creamy sour cream, rich butter, and savory cheese is simply irresistible to kids and adults alike.
- Wonderful Texture: It’s moist, tender, and custardy, almost like a savory bread pudding. It’s the ultimate comfort food side.
The Essential Ingredients for Corn Casserole
The beauty of this cheesy corn casserole lies in its simple, accessible ingredients. Each component plays a crucial role in creating the perfect texture and flavor.
- Jiffy Corn Muffin Mix: This is the classic secret weapon. It provides the base, a touch of sweetness, and the perfect structure without making the casserole too dense.
- Canned Whole Kernel Corn: Be sure to drain it well! This adds pops of texture and sweet corn flavor throughout the dish.
- Canned Creamed Corn: This is non-negotiable for a creamy texture. It adds moisture and a rich, concentrated corn flavor that makes the casserole luscious.
- Sour Cream: Contributes moisture, a slight tang, and incredible richness that balances the sweetness of the corn.
- Melted Butter: Adds flavor and ensures the casserole is tender and moist.
- Eggs: They act as a binder, giving the casserole structure and a slightly puffy, soufflé-like consistency.
- Shredded Cheddar Cheese: While optional for purists, we believe cheese makes everything better! It adds a savory, salty element that perfectly complements the sweet corn.
Step-by-Step Instructions
Making this creamy corn casserole is as simple as mix and bake. Follow these steps for perfect results every time.
- Preheat and Prepare: First, preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
- Combine Ingredients: In a large mixing bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Stir until everything is just combined. Do not overmix; a few lumps are perfectly fine.
- Add the Cheese: Gently fold in about one cup of the shredded cheddar cheese, reserving the rest for the top.
- Bake: Pour the batter into your prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top. Bake for 45-55 minutes.
- Check for Doneness: The corn casserole is done when the center is set (doesn’t jiggle) and the edges are a beautiful golden brown. A knife inserted into the center should come out mostly clean.
- Rest and Serve: Let the casserole rest for at least 10 minutes before serving. This allows it to set up properly, making it easier to scoop.
Tips for the Perfect Corn Casserole
A few simple tips can take your Jiffy corn casserole from great to absolutely unforgettable.
- Don’t Overmix the Batter: Just like with muffins or pancakes, mixing until just combined is key. Overmixing can lead to a tougher, denser texture.
- Grease Your Dish Well: This casserole loves to stick, so be generous when greasing your baking dish to ensure easy serving and cleanup.
- Let It Rest: This is a crucial step! Letting the casserole cool for 10-15 minutes allows it to set firmly. If you cut into it straight from the oven, it may be too runny. If you’re looking for another fantastic make-ahead side, these Gouda Mashed Potatoes are always a hit.
Delicious Corn Casserole Variations
One of the best things about this recipe is how easy it is to customize. Here are a few of our favorite variations to try.
Spicy Jalapeño Cheddar
For a spicy kick, fold in 1-2 finely diced jalapeños (seeds removed for less heat) and a ½ cup of extra sharp cheddar or a pepper jack cheese blend. This is a fantastic twist, especially if you’re serving it with something like our Chipotle Beef Tacos.
Bacon and Chive
Everything is better with bacon! Add ½ cup of crispy, crumbled bacon and 2 tablespoons of freshly chopped chives to the batter for a savory, smoky flavor boost.
A Touch of Sweetness
If you prefer a sweeter corn casserole, closer to a classic corn pudding, you can add 2 to 4 tablespoons of granulated sugar or maple syrup to the batter. This is a popular variation, especially in Southern-style cooking and pairs well with dishes like our Southern Sweet Potato Casserole.
Make-Ahead and Storage Guide
This is a fantastic dish to prepare in advance, saving you time during busy holiday meal prep.
- Make-Ahead: You can assemble the entire casserole (without baking) up to 24 hours in advance. Simply cover the dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the total time.
- Storing Leftovers: Store any leftover corn casserole in an airtight container in the refrigerator for up to 4 days.
- Reheating: For best results, reheat individual portions in the microwave until warmed through. You can also reheat the entire casserole in a 325°F oven for about 20 minutes, or until hot.
- Freezing: Yes, you can freeze corn casserole! Bake and cool it completely, then cover it tightly with a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Just be sure to add about 5-10 minutes to the baking time since it will be cold from the fridge.
Yes, you can substitute frozen corn for the canned whole kernel corn. Make sure to thaw it completely and pat it dry with paper towels to remove any excess moisture before adding it to the batter.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual servings in the microwave or place the entire dish back in a 325°F oven for about 20 minutes until warmed through.
If you don’t have Jiffy mix, you can make your own substitute. Whisk together 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 3 tablespoons of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
The most common reasons for a watery casserole are not draining the whole kernel corn properly or not letting it rest after baking. Allowing the casserole to sit for 10-15 minutes before serving is crucial for it to set up correctly.
Share Your Creation!
We are certain this creamy, cheesy Corn Casserole will become a staple in your recipe collection. It’s the perfect combination of easy, delicious, and comforting. If you make this recipe, we’d love to hear from you! Leave a comment below with your thoughts and any creative variations you tried. Don’t forget to save this recipe to your favorite board on Pinterest!
The Perfect Creamy Corn Casserole Recipe
Corn Casserole: The Ultimate Creamy & Cheesy Recipe
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking dish.
- In a large bowl, stir together the Jiffy corn muffin mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs until just combined.
- Fold in 1 cup of the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and sprinkle the remaining ½ cup of cheese on top.
- Bake for 45-55 minutes, or until the center is set and the edges are golden brown.
- Let the casserole rest for 10-15 minutes before serving to allow it to set.
Notes
Make-Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time.
