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You only need a few simple ingredients and 5 minutes of prep time for the best corn casserole recipe! It’s the perfect savory side dish for Thanksgiving dinner, or anytime you need a quick crowd-pleaser.
Corn casserole is so easy to make with a handful of pantry staples and only 5 minutes of prep time. I’m not kidding! Just whip up the no-fuss batter and let your hot oven take care of the rest. It’s the perfect side dish for any holiday gathering, but I personally make it for dinner parties year-round because everyone loves it!
This casserole is also very convenient for the busy, often stressful, holiday season because you can prep it ahead of time. Mix together the corn, sour cream, and eggs a night or two in advance, then all that’s left to do is add the cornbread mix and butter, pour it into the casserole dish and bake! And if you need more corn recipes, try my cornbread pudding, corn fritters, or corn chowder.
What You Need to Make this Recipe
Cornbread mix — I used a box of Jiffy Corn Muffin Mix (you may also know it as Jiffy Cornbread Mix).
Corn — you’ll need a drained can of whole kernel and a can of creamed corn to add creamy texture, sweet corn flavor, and moisture to the casserole. Canned creamed corn is a major time-saver here, but you can also make delicious creamed corn from scratch if you prefer.
Sour cream — sour cream adds moisture and a slightly tangy flavor that complements the sweetness of the corn. Set it on your kitchen counter about an hour before you start this recipe so it can come to room temperature.
Eggs — eggs act as a binder, as well as adding body to the casserole. Set them out of your fridge 30 minutes to an hour before you start working on your Jiffy corn casserole recipe so they come to room temperature.
Butter — I recommend using unsalted butter. If you only have salted butter, that will work in a pinch. You may not need to add any additional salt if you use salted butter.
How to Make Corn Casserole
1. Combine the sour cream, eggs, and melted butter in a large mixing bowl.
2. Whisk them together until well combined and smooth.
3. Add the canned corn and creamed corn to the sour cream mixture.
4. Add the Jiffy mix, ¼ teaspoon of salt, and ground black pepper to taste. Use more or less salt to taste depending on the salt levels in the canned corn. If using salted butter, you may not need any additional salt.
5. Stir together until thoroughly combined.
6. Pour the batter into a lightly greased 8×8-inch casserole dish. Bake at 350°F for 40 to 45 minutes or until the top and edges are golden brown, and the center is very slightly jiggly when shaken gently. Allow the casserole to cool for a few minutes, and then serve it warm.
Pro Tips for Making this Recipe
- Use room temperature ingredients. Let the eggs and sour cream come to room temperature before you start this dish. Eggs will take 30 minutes to 1 hour to reach room temperature, and sour cream takes about an hour. Cold ingredients are harder to incorporate and might not yield a creamy batter.
- Jazz up the flavor. Saute 1 diced yellow onion, 2 minced garlic cloves, and 2 tablespoons of chopped fresh thyme leaves in the butter. Whisk together the sour cream and eggs, then stir in the onion mixture and corn along with the remaining ingredients.
- Add sugar. While I prefer this easy casserole on the more savory side, you can add 2 tablespoons of granulated sugar to the sour cream and egg mixture for more sweetness. (Add it along with the corn.)
- Add cheese. For extra creaminess and comfort, add 1 cup of shredded cheese like gruyere, Swiss, or cheddar cheese into the batter before pouring it into the pan. Buy a block of cheese and shred it at home. Pre-shredded cheese has additives to prevent clumping, and it therefore doesn’t melt very well.
Frequently Asked Questions
To use fresh corn, cut the kernels off of 3 ears of corn or measure out 2 cups of frozen sweet corn kernels. Melt the butter in a skillet over medium heat and cook the corn for 5 minutes. Whisk together the sour cream and eggs, then stir in the butter and corn with the remaining ingredients.
Yes, corn casserole can be made in advance. Prepare the batter and spoon it into the prepared baking dish. Cover it tightly with plastic wrap and refrigerate overnight. Remove it from the fridge about 30 minutes before you want to bake it, and then bake as directed. You may need to add about 5 minutes to the baking time since the batter will be a little colder than if you were preparing it the day of. This depends on your oven, so please keep an eye on it around the 35 minute mark to check for doneness.
This easy corn casserole recipe takes 40 to 45 minutes to bake at 350°F. However, bake time will vary depending on your oven as mentioned above, so it may take more or less time than my recipe states. Once the top and edges of the casserole are golden brown, and the center jiggles very slightly when you shake the dish gently, it is ready.
Creamed corn casserole is a wonderful addition to holiday dinners alongside a roasted turkey or classic roasted chicken. Other classic sides that complement this casserole are my recipe for green bean casserole and mashed sweet potatoes recipe.
Leftovers will stay good refrigerated in an airtight container for up to 4 days.
While you can freeze it in a freezer-safe container for 2 to 3 months, I recommend eating it fresh instead. The texture will change slightly when you freeze it.
If you’ve tried this corn casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Corn Casserole
Equipment
- 8×8” casserole dish
- mixing bowl
Ingredients
- 1 (8-ounce) box cornbread mix (like Jiffy Corn Muffin Mix)
- 1 (15-ounce) can whole kernel corn drained
- 1 (15-ounce) can creamed corn
- 2 large eggs
- 1 cup sour cream (120g)
- ½ cup unsalted butter melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the sour cream, egg, and melted butter, and whisk until well combined. Add the corn, creamed corn, cornbread mix, ¼ teaspoon of salt, and black pepper to taste. (Use more or less salt to taste depending on the salt levels in your canned corn.) Stir together until well combined and pour into the prepared casserole dish.
- Bake for 40 to 45 minutes or until the top and edges are golden brown, and the center is only slightly jiggly when gently shaken. Let cool for a few minutes before serving warm.
Notes
- Use room temperature ingredients. Let the eggs and sour cream come to room temperature before you start this dish. Eggs will take 30 minutes to 1 hour to reach room temperature, and sour cream takes about an hour. Cold ingredients are harder to incorporate and might not yield a creamy batter.
- Jazz up the flavor. Saute 1 diced yellow onion, 2 minced garlic cloves, and 2 tablespoons of chopped fresh thyme leaves in the butter. Whisk together the sour cream and eggs, then stir in the onion mixture and corn along with the remaining ingredients.
- Add sugar. While I prefer this easy casserole on the more savory side, you can add 2 tablespoons of granulated sugar to the sour cream and egg mixture for more sweetness. (Add it along with the corn.)
- Add cheese. For extra creaminess and comfort, add 1 cup of shredded cheese like gruyere, Swiss, or cheddar cheese into the batter before pouring it into the pan. Buy a block of cheese and shred it at home. Pre-shredded cheese has additives to prevent clumping, and it therefore doesn’t melt very well.
Nutrition
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