Corn Casserole is an easy, crowd-pleasing side dish that blends the best of cornbread and creamed corn. This simple recipe uses two cans of corn and a box of Jiffy cornbread mix along with a handful of pantry staples to create a comforting accompaniment for weeknight dinners, potlucks, or holiday meals.
This Corn Casserole comes from my cousin Kelly, who brought it to a family reunion a few years back. It was so good I asked for the recipe, and it’s been a favorite ever since.
Key to Success #1 – Drain the Whole Kernel Corn
This recipe is forgiving and straightforward, but a few small details make a big difference. Start by combining all ingredients except the cheese in a large bowl. Be sure to drain the can of whole kernel corn well so the casserole doesn’t become too watery. Note: do not add the additional ingredients listed on the Jiffy box — use only the dry mix.
I melt the butter directly in the mixing bowl (microwave works fine) to cut down on dishes. Mix until the batter is uniform, then spread it into a greased 9×13-inch baking dish and bake uncovered for 50 minutes.
Key to Success #2 – Shred Your Own Cheese
Shredding cheese at home improves melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture, while freshly shredded cheddar melts more smoothly and tastes fresher. Sharp or mild cheddar both work well; you can also use a blend such as Monterey Jack with cheddar or a Mexican blend for a different twist.
When the casserole finishes its initial bake, sprinkle the shredded cheese evenly over the top and return the dish to the oven for about 10 minutes or until the cheese is melted and bubbly.
Key to Success #3 – Serve Warm
Serve the casserole warm for the best texture and flavor. Let it rest for 10 minutes after removing it from the oven so it firms up slightly and is easier to portion. You can cut it into squares and serve it like cornbread, or spoon it onto plates as a creamy vegetable-style side. Either way, it’s comfort food that’s quick to prepare and always popular.
Save this Corn Casserole Recipe to your favorite Side Dishes board or your Corn Recipes board.
Corn Casserole
Ingredients
- 1 can, 15 oz cream corn
- 1 can, 15 oz whole kernel corn, drained
- 1 cup sour cream
- 1 box, 8 oz cornbread mix (such as Jiffy)
- 1 stick butter, melted
- 2 eggs, beaten
- 2 cups cheddar cheese, grated
Directions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a medium bowl, combine cream corn, drained whole kernel corn, sour cream, cornbread mix, melted butter, and beaten eggs. Mix until well combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Bake uncovered for 50 minutes, until the center is set and the top is lightly golden.
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Remove from oven, sprinkle with the grated cheddar, and return to the oven for about 10 minutes, or until the cheese is melted. Let rest 10 minutes before serving.
Equipment
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Mixing bowl and spoon or spatula
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9×13-inch baking dish
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Cheese grater (for best melting)
Nutrition Facts
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