Some recipes find you when you need them most. I first made this corn casserole one Thanksgiving when our plans had fallen through last-minute. It was just me, my husband, and our two kids at home—no big gathering, no over-the-top spread. I had a few pantry staples, a can of creamed corn, and a vague memory of something warm and buttery a neighbor once brought to a church potluck. Out of that quiet holiday came one of the most loved recipes in my collection. It’s humble, no-frills, and full of that soul-satisfying, “home again” kind of comfort. Over the years, I’ve brought it to potlucks, slipped it onto weeknight tables, and even served it on Christmas morning alongside a ham. And every time, without fail, someone asks for the recipe. It’s that kind of dish—the one you didn’t know you needed until it becomes the one you can’t stop making.
Why You’ll Love This Recipe:
- Incredibly easy—just stir and bake
- Only six ingredients, all pantry-friendly
- Warm, buttery, and just a touch sweet
- Crowd-pleasing for kids and adults alike
- Holds up well for leftovers
- Comfort food at its finest
Ingredients You’ll Need:
1 can (15 oz) whole kernel corn, drained – I’ve used fresh corn cut off the cob in summer or frozen corn in a pinch. Just be sure to drain well so the casserole doesn’t end up too wet.
1 can (15 oz) creamed corn – This is non-negotiable. It’s what gives the casserole its creamy texture and a bit of that cozy, nostalgic flavor.
1 cup sour cream – I use full-fat, but I’ve swapped in Greek yogurt when I was short and it still came out delicious, just a little tangier.
1/2 cup (1 stick) unsalted butter, melted – Don’t skimp here. The butter is what makes the edges golden and the inside melt-in-your-mouth tender.
1 box (8.5 oz) Jiffy corn muffin mix – This little blue box is a staple in my pantry. If you prefer to go from scratch, you can sub in your own mix of cornmeal, flour, sugar, and baking powder, but Jiffy keeps things beautifully simple.
1 large egg (optional) – I sometimes add this if I want the casserole a little more structured, especially if I’m slicing it to serve rather than scooping.
How to Make It (Step-by-Step Instructions):
Start by preheating your oven to 350°F and lightly greasing a 9×9-inch baking dish. I’ve made this in everything from ceramic casserole dishes to old Pyrex pans, and it always turns out fine—just avoid anything too shallow, or it’ll cook unevenly. In a large bowl, mix the drained whole corn and creamed corn together first. I find combining these two before adding anything else helps everything distribute more evenly. Stir in the sour cream and melted butter next, folding it together gently. You want it mixed, but not overworked—just until it comes together.
Once that’s smooth, sprinkle in the Jiffy mix and give it another gentle stir. It’s okay if there are a few lumps; the mix will hydrate as it bakes. If you’re using the egg, beat it lightly and fold it in last. Pour the mixture into your prepared dish and spread it evenly. Don’t worry if it looks loose—that’s exactly how it should look. Bake uncovered for about 45–50 minutes, or until the top is golden brown and the center is set. It should jiggle just slightly, but not look wet. Let it rest for at least 10 minutes before serving; this helps it firm up and lets the flavors settle.
Expert Tips for the Best Results:
Letting the casserole rest after baking is just as important as baking it long enough. I’ve pulled it out too early before and ended up with a soupy middle—still tasty, but not quite right. Don’t skip greasing the pan, even if it’s nonstick; the buttery edges are one of the best parts. If your oven runs hot, check it at 40 minutes, but don’t rush it—the golden crust on top is a sign it’s ready. And while you can use light sour cream or margarine, trust me, full-fat butter and sour cream give it the flavor and texture this dish deserves.
Variations & Substitutions:
One of the reasons I love this recipe is how forgiving it is. I’ve stirred in shredded cheddar for a cheesy version, added diced jalapeños for a little kick, and even mixed in sautéed onions and bell peppers when I had extras to use up. Once, when I realized halfway through that I didn’t have sour cream, I used a mix of plain yogurt and a splash of milk—it wasn’t exactly the same, but still delicious. You can also double the recipe and bake it in a 9×13-inch pan for larger gatherings; just watch the bake time, as it might need closer to an hour.
Serving Suggestions:
This casserole is as versatile as they come. I serve it most often alongside roast chicken or pulled pork, but it’s just as welcome with a bowl of chili or a Thanksgiving turkey. It’s the kind of dish that sneaks into your meal plan more often than you expect—one of those “Oh, let’s just make that corn thing again” moments. I’ve even served it for brunch with scrambled eggs and fruit, and it disappeared faster than the muffins. It plays well with everything and makes people feel like they’re home, even when they’re not.
Storage & Reheating Instructions:
Leftovers (if you have any) store beautifully. I cover the baking dish with foil and pop it in the fridge, where it’ll keep for up to four days. To reheat, I usually cut a slice and warm it in the microwave for about a minute, or reheat it in a low oven (300°F) if I want to keep that crusty top intact. The texture softens a little after chilling, but the flavor stays spot-on. Sometimes I even sneak a cold bite straight from the fridge—and I’m not sorry.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.
Can I freeze corn casserole?
I have, and it works. Let it cool completely, wrap it well, and freeze for up to two months. Thaw in the fridge overnight before reheating.
Is this the same as corn pudding?
Not exactly. Corn pudding is usually softer and eggier. This casserole is denser, more like a cornbread hybrid. But they’re cousins, for sure.
Can I make it without the Jiffy mix?
Yes, if you’re up for a little extra measuring. I’ve done it with a homemade mix of cornmeal, flour, sugar, baking powder, and a pinch of salt. It’s good, but Jiffy keeps it simple.
What if I don’t like it too sweet?
That’s easy—just add a pinch of salt or use a homemade mix with less sugar. The creamed corn adds a bit of sweetness on its own, so you can balance it out to taste.
Conclusion:
If you’ve never made corn casserole before, I hope this is your nudge to try. It’s the kind of recipe that doesn’t ask for much but gives so much back. Whether you’re feeding your family on a quiet Tuesday night or bringing a dish to share with friends, this one has a way of making people feel cared for. If you give it a try, I’d love to hear how it turns out for you—leave a comment, send a photo, or simply enjoy every bite. From my kitchen to yours, happy cooking.
Nutrition Information (per serving, approximate):
Calories: 290
Fat: 17g
Carbohydrates: 30g
Protein: 4g
Sugar: 6g
Sodium: 370mg
Fiber: 2g
Corn Casserole
Ingredients
- 1 15 oz can whole kernel corn, drained
- 1 15 oz can creamed corn
- 1 cup sour cream
- ½ cup 1 stick unsalted butter, melted
- 1 box 8.5 oz Jiffy corn muffin mix
- 1 cup shredded cheddar cheese optional
- Chopped parsley or green onions for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized casserole dish.
- Mix ingredients: In a large bowl, combine the drained corn, creamed corn, sour cream, melted butter, and corn muffin mix. Stir until well combined.
- Add cheese (optional): Fold in shredded cheddar if using.
- Bake: Pour the mixture into the prepared dish and spread evenly. Bake for 45–50 minutes, or until the top is golden and the center is set.
- Cool and serve: Let rest for 5–10 minutes before serving. Garnish with chopped herbs if desired.
Notes
- Make it cheesier: Add extra cheese on top before baking for a melted crust.
- Add-ins: Mix in diced jalapeños, green chiles, or cooked bacon for a twist.
- Double it: For a crowd, double the recipe and use a 9×13-inch pan.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave.
- Make ahead: Assemble the mixture a day in advance and refrigerate, then bake just before serving.