This corn casserole recipe is made with Jiffy cornbread mix and has a flavor similar to corn pudding. It's a perfect side to any Holiday meal!
One Dish Corn Casserole Recipe
Oh my stars, folks . . . my little family ate well last night. We feasted on Broccoli Cheese Casserole, this Corn Casserole, Homemade Yeast Rolls, Mac & Cheese and Salads (I figured I need to throw something healthy in there ~ right?). My kids and hubby were so happy ~ we might just have to have a Side Dish Dinner once every week or two around here.
I'm telling you what, we suffer for you guys. 😉
How to make corn casserole:
This corn casserole recipe is one of the easiest recipes. You just need a Jiffy cornbread mix (or similar), some eggs, sour cream, butter, and corn. It has a very similar flavor to corn pudding and comes together so deliciously.
To begin, preheat oven to 350 degrees, and prepare your casserole dish by spraying with cooking spray. Mix together your cream corn, sweet corn (regular kernel corn will do as well), the 1/2 cup of melted butter, the box of jiffy, and your sour cream until well blended. Pour into your baking dish and cook for 45 minutes.
You can also easily double this recipe if you're serving a large crowd!
Corn Casserole
Ingredients
- 1/2 Cup Butter Melted
- 1 Can Corn Drained
- 1 Can Creamed Corn
- 1 Cup Sour Cream
- 8.5 ounce Corn Bread Mix
- 2 Large Eggs
Instructions
- Heat oven to 350 Degrees
- Combine All Ingredients and Pour into Lightly Greased Casserole Dish
- Bake for 45 Minutes
- Enjoy!
Can you freeze corn casserole?
Since Corn Casserole is so moist, you can store it in the refrigerator for up to 7 days. This is perfect for any Holiday dinner since you can easily make it a day or two in advance and not have to rush the day of the meal to complete your prep. To rewarm, preheat your oven to 300 degrees, then cook for 10 – 20 minutes or warmed throughout.
You can also even make this Jiffy corn casserole recipe and freeze for up to 3 months! Just be sure to wrap your container well to avoid any freezer burn and mark the date on your packaging. If you do freeze, thaw fully in the refrigerator overnight, then let it set on the counter for 1 hour to bring to room temperature prior to rewarming.
Looking for more easy Holiday recipes? Here are a few of our favorites:
- Broccoli Cheese Casserole
- Green Bean Casserole with no cream soup
- Slow Cooker Mashed Potatoes
- Chunky Apple Cake
- Chocolate Chip Pecan Pie
What are your favorite holiday meals to make? We're always looking for new recipes to try, so let us know!
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This recipe is so good but makes too much for just the 2 of us. How long would I cook individual ramekins? I have 6 -4 oz ramekins and I plan on freezing some for later.
What size casserole dish do you use, and if you double the recipe how long do you cook it for? (Corn Casserole)
Hi Patty! I used a round deep dish glass pie pan, but you could use a 9×13 if you double it! I would bake at 350 for 45 minutes, then check to make sure the center is cooked through if you double the recipe and bake a little longer if it needs it. Hope that helps!
Would this be good as a dip with fritos or tortilla chips?
Hi Jan! Hmm, it has a bit more of a cornbread-like consistence than dip consistency, so it might be a little thick for a dip! 🙂 (But that does sound like it would be yummy!)
Hi. Has anyone tried with other veggies too?
Thanks
I haven’t tried, but I bet that would be good too! 🙂
What size cab of corn do you use? How many oz.
Just the regular 15oz size! 🙂
Thank you trying this tonight.
Laurie, my grandmother passed down the same recipe you have for corn casserole and it is a family favorite. I generally double the recipe when we have company. The only difference in the recipes is that her’s uses 8 oz French Onion dip (prepared) in lieu of the sour cream. You can purchase the dip in the refrigerator section at the grocery store. I think it makes a delicious addition to the casserole. Charla
Thank you so much for sharing Charla!
Are you using the box of jiffy corn muffin mix
Yes Donna!
I have been making this for years, my children always request it I also like to add a splash of vanilla. Most delicious recipe ever!!
This corn casserole is a serious staple at our house! I use basically the same recipe but w/o eggs and w/ about 6oz of sour cream. My son’s best friend is allergic to eggs (and nuts) and his whole family joins us for Thanksgiving every year so I’ve become a bit creative. About the only thing I’ve not managed to eliminate eggs from is the pumpkin pie – I think my husband would go BALLISTIC if I even considered tampering with his beloved pumpkin pie! (Fortunately, the egg-allergic young man doesn’t like pumpkin all that much anyway – he generally scarfs down huge quantities of my homemade fudge instead!)
Oh, FYI, you can do this casserole in the slow cooker as well!
You can make it in the slow cooker? LOVE that!!!!!
Just happened to see this. This recipe is s family favorite. So easy and so good. Don’t hesitate to make.
I came back hoping to read some comments on this one (corn casserole). I don’t normally experiment with new recipes when planning to serve to others, but I’m going to try this one for the first time today for a church potluck dinner.
Hope it is another winner like most of the recipes you’ve recommended. I think that is actually my favorite thing about your website — your real world, do-able, yummy recipes! Thanks!
I think you’ll love it – but let me know! I wish more folks left comments on the recipes because it does make it easier to see if they’re worth trying or not. (But in all honesty I rarely comment either, so I appreciate you saying something!) So glad you like the recipes (I sure have fun making them!) 🙂
It was certainly easy and it held up well for the potluck. I thought it was tasty, too. Thanks, again!