Corn Casserole Recipe

Indulge in this comforting Corn Casserole Recipe made with Jiffy mix, sour cream, corn, and melted butter. It’s rich, creamy, and baked to golden perfection.

this Recipe

Okay, so I’ve got a confession to make. This Corn Casserole Recipe? It’s not just a dish—it’s practically a family heirloom. My grandma used to make it for every single Thanksgiving dinner, without fail. And she didn’t mess around. She’d have the entire kitchen covered in flour, sour cream, and melted butter like it was her own culinary battleground. And me? I’d be sitting there licking the mixing spoon like it was some kind of golden scepter.

The thing is, I never really appreciated the magic of this dish until I tried making it myself. It was a disaster at first. Like, major disaster. I forgot to drain the corn, then I overbaked it so bad the edges were practically fossilized. But somehow, it still tasted incredible. That’s when I realized this recipe is kind of foolproof.

It’s the kinda dish that’s both simple and special. Sure, it’s buttery, creamy, and ridiculously delicious. But it’s also one of those dishes that just feels like home. You know what I mean? And now, I can’t make it without thinking of my grandma’s kitchen and her half-mumbled complaints about how I was always in the way.

Why You’ll Love This Corn Casserole Recipe?

• Ridiculously Easy: Like, you could make this with one eye closed. Just mix, bake, and eat. Done.

• Family-Friendly: Everyone loves it. Even the picky eaters who normally act like vegetables are poisonous.

• Texture Heaven: Creamy, buttery goodness with a golden, muffin-like crust that’s just… perfect.

• Customizable: Throw in cheese, jalapeños, bacon—whatever you’ve got hanging around. You do you.

• Ultimate Comfort Food: Seriously, it feels like a hug in a dish. And who doesn’t need more of that?

Ingredient Notes:

Here’s the lowdown on the ingredients and why they matter.

• Butter (1 stick, melted): Adds richness and gives the casserole that buttery, golden crust. It’s basically the magic ingredient.

• Cream-Style Corn (1 can, 14.75 ounces): This makes everything creamy and sweet. It’s like the secret sauce but made of corn.

• Whole Kernel Corn (2 cans, drained): Adds texture and a little crunch. You gotta have some contrast, right?

• Sour Cream (1 cup): Makes everything smooth and rich. Plus, it adds a little tanginess that balances the sweetness.

• Jiffy Corn Muffin Mix (1 box, 8.5 ounces): The hero of this dish. It’s what makes the whole thing bake up fluffy with crispy edges.

How To Make Corn Casserole?

Alright, enough chatting. Here’s how you do it. And trust me, if I can make this work, anyone can.

Step 1. Preheat Your Oven

Set your oven to 350°F (175°C). Seriously, don’t skip this step. Nobody likes a soggy casserole.

Step 2. Melt the Butter

Throw that stick of butter in a microwave-safe dish and nuke it for 15-30 seconds. Make sure it’s completely melted because lumpy butter just isn’t cute.

Step 3. Mix Everything Together

Grab a big mixing bowl and toss in your drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir it up until it looks like a creamy mess. The good kind of mess.

Step 4. Add the Jiffy Corn Muffin Mix

Sprinkle the Jiffy mix over the top and stir until it’s all evenly combined. It’s basically like cornbread batter at this point.

Step 5. Bake It

Pour the mixture into a greased 8×8 or 9×9 baking dish and slide it into the oven. Let it bake for about 40 to 45 minutes. You’ll know it’s done when the top is golden brown and the edges are slightly crispy.

Step 6. Enjoy the Heck Out of It

Let it cool for a few minutes before diving in. Or don’t. I’ve definitely burned my tongue from impatience. Worth it.

Storage Options:

• In the Fridge: Store it in an airtight container for up to 4 days. Just reheat in the microwave or oven.

• In the Freezer: Yes, you can freeze it. Wrap it tight and it’ll last up to 3 months. Reheat in the oven for best results.

• Make-Ahead Tip: Prep everything, pop it in the fridge, and bake when you’re ready. Easy peasy.

Variations and Substitutions:

Want to get creative? Here are a few ideas:

• Cheesy Goodness: Mix in cheddar or pepper jack for extra flavor. Because cheese makes everything better.

• Spicy Kick: Toss in some jalapeños or cayenne pepper if you’re feeling bold.

• Bacon: Crumble some crispy bacon on top for a smoky twist.

• Gluten-Free Option: Swap the Jiffy mix for a gluten-free cornbread mix. Done and done.

What to Serve with Corn Casserole?

This dish is basically the sidekick to any meal. Here’s what I like to pair it with:

• BBQ Chicken or Ribs: The sweetness of the casserole balances out the smoky, savory flavors perfectly.

• Holiday Dinners: This is a classic for Thanksgiving or Christmas. Or both. Why not?

• Salads: Because sometimes you need something fresh and green to balance all that buttery goodness.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! Just mix it all up, cover it, and pop it in the fridge until you’re ready to bake.

Can I freeze it?
Absolutely. Wrap it up tight and freeze for up to 3 months. Just reheat it in the oven and it’s good to go.

And there you have it—my tried-and-true Corn Casserole Recipe. Whether you’re whipping it up for a big holiday feast or just because it’s Wednesday and you’re craving something cozy, this dish is always a hit. And hey, if you put your own twist on it, I definitely want to hear about it. Don’t leave me hanging!

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Corn Casserole Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Immerse yourself in the comforting hug of this Corn Casserole Recipe, a dish that beautifully combines the comfort of buttery corn, with the delightful surprise of a crispy, muffin-like topping. Every bite takes you on a journey through textures and flavors. From the layers of cream style and whole kernel corn to the tangy kick of sour cream all topped off with a golden crust that exudes the goodness of homemade oven cooking. This recipe isn't a side dish; it's a celebration of ingredients coming together to create an experience that's both nostalgically familiar and irresistibly delicious. Whether enjoyed at family dinners, potlucks or as a treat, on evenings it's a dish that envelops you in warmth and leaves you grinning after every blissful mouthful.

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9 Servings

Ingredients

1x2x3x

• 1 stick butter melted (1/2 c)
• 1 can cream-style corn 14.75 ounces
• 2 cans Whole Kernel Corn 15 ounces each – Drained
• 1 c sour cream
• 1 box Jiffy Corn Muffin Mix 8.5 ounces

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Instructions

 

1. Set your temperature to 350 degrees Fahrenheit.
2. Place the butter in a dish that's safe, for use in the microwave and heat it for 15 to 30 seconds until it melts.
3. Take a bowl. Combine the drained whole kernel corn, cream style corn, sour cream and melted butter. Stir everything together thoroughly.
4. Incorporate the Jiffy Corn Muffin Mix, into the mixture until it is evenly distributed throughout.
5. Grease either an 8x8 or 9x9 baking dish.
6. Transfer the corn mixture into the baking dish. Place it in the oven. Bake for approximately 40 to 45 minutes or until you notice a golden brown top.
7. Enjoy your delicious Corn Casserole!

Notes

To relish the Corn Casserole without any gluten all you have to do is make a substitution. Swap the Jiffy Corn Muffin Mix with your gluten-free cornbread mix. Make sure the mix you pick closely compares to the original in terms of texture and sweetness so that you can preserve the timeless flavor and consistency of this dish. Additionally it's essential to guarantee that both your cream style and whole kernel corn are explicitly tagged as gluten-free as certain brands might possess additives that include gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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