Corn Casserole

4.93 from 52 votes

This easy Corn Casserole recipe uses a Jiffy corn muffin mix, creamed corn, sour cream, and whole corn kernels to make the most delicious sweet and savory side dish with a wonderful, corny texture that is a cross between cornbread and a pudding! Round out your holiday meal or weeknight dinner with this classic family favorite!

Prep Time5

Cook Time50

Total Time55

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 436kcal

Author: Amy Nash

Ingredients

15 ounces creamed corn
15 ounces corn kernels, drained
8.5 ounces Jiffy corn muffin mix, 1 box
½ cup butter, melted
1 cup sour cream
2 eggs, optional
1 cup freshly grated cheddar cheese, optional

Instructions

Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.
Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
Let the casserole sit for 5 minutes before serving.

Notes

Variations: Use mozzarella, provolone, or swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top. Or mix in ½ finely chopped jalapeno that has had the seeds, stems and membranes removed first.
From-Scratch Option: If you don't have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for ½ cup + 2 tablespoons all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons vegetable oil in place of a jiffy mix. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 ¾ cup of homemade creamed corn for the can of creamed corn in the recipe.
Substitutions: If you prefer not to used canned corn, you can substitute 1 ½ cups fresh or frozen corn. If using frozen corn, thaw fully first and discard any liquid before adding to the corn casserole batter.

Nutrition