Easy Corn Casserole Recipe

Let me tell you about the first time I made this Corn Casserole. It was Thanksgiving, and I was in charge of bringing a side dish to my aunt’s house. I wanted something that felt comforting, easy to make, and, most importantly, something everyone would love. Enter this corn casserole recipe. With just a handful of ingredients—hello, Jiffy corn muffin mix—and a little bit of love, I whipped up the creamiest, most flavorful casserole that disappeared faster than the pumpkin pie. Now, it’s a staple at every family gathering. Whether it’s a holiday feast or a casual weeknight dinner, this casserole always hits the spot. Trust me, it’s a total crowd-pleaser.

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Why You’ll Love This Corn Casserole Recipe

Oh, where do I even start? This corn casserole is one of those magical dishes that somehow manages to be ridiculously easy AND impressively delicious. Here’s why you’ll be obsessed:

• It’s stupidly simple. Seriously, if you can stir things together, you can make this. No fancy techniques, no stress—just dump, mix, and bake.
• Pantry superhero. Most of the ingredients are staples you probably already have (looking at you, Jiffy mix and canned corn). No last-minute grocery runs needed.
• Texture heaven. Creamy from the sour cream, slightly sweet from the corn, with a golden, muffin-like top? Yes, please.
• Crowd magnet. I’ve lost count of how many times someone’s asked me for this recipe after tasting it. It’s the side dish that steals the show.
• Play with it! Add bacon, swap cheeses, throw in jalapeños—it’s a blank canvas for your cravings.

Basically, it’s the cozy, no-fuss side dish you didn’t know you needed in your life. But trust me, you do.

Ingredients You’ll Need for the Corn Casserole Recipe

Okay, let’s gather the good stuff! Here’s what you’ll need to make this dreamy corn casserole happen. Don’t worry—it’s all simple, and I’ve got little tips to make sure everything comes together perfectly.

• ¾ cup sour cream – Full-fat is my go-to for extra creaminess, but light works too if you’re feeling ~healthier~.
• ½ cup salted butter – Melted and cooled. (Hot butter + egg = scrambled eggs in your batter. Not ideal.)
• 1 large egg – Room temperature! It blends smoother, promise.
• ½ teaspoon freshly ground black pepper – Freshly ground makes a difference here—it’s got more oomph.
• ½ teaspoon onion powder – For that sneaky depth of flavor.
• ¼ teaspoon garlic powder – Just a hint, because garlic makes everything better.
• 8 ounces corn muffin mix – One box of Jiffy, or whatever brand you love. This is the magic binder!
• 15 ounces creamed corn – Straight from the can, no draining needed.
• 15 ounces whole kernel corn – Drained, though! We don’t want extra liquid making things soggy.
• 4 ounces pepper jack cheese – Grated. The mild spice is *chef’s kiss*, but cheddar works too.
• 3 green onions – Thinly sliced for a pop of color and freshness.

That’s it! Now, let's turn these into something magical.

Step-by-Step Instructions for the Corn Casserole Recipe

Alright, let’s get down to business! This corn casserole comes together in a snap, but I’ll walk you through every step so it turns out perfect. Grab your bowl and let’s go.

Preparing the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish. (Pro tip: A little butter or nonstick spray works wonders here.)
2. Mix the wet ingredients. In a large bowl, whisk together the sour cream, melted (and cooled!) butter, and egg until smooth. No lumps allowed! If your butter’s too hot, it’ll scramble the egg—yikes. Patience is key.
3. Season it up. Stir in the black pepper, onion powder, and garlic powder. These little guys add so much flavor, so don’t skip ’em.
4. Add the dry ingredients. Dump in the corn muffin mix, creamed corn, and drained whole kernel corn. Gently fold everything together until just combined. Seriously, stop mixing the second it looks uniform—overmixing = tough casserole, and nobody wants that.
5. Fold in the goodies. Toss in the grated pepper jack cheese and sliced green onions. A few stirs to distribute, and you’re golden. Literally.

Baking the Corn Casserole

6. Pour and smooth. Scrape the batter into your prepared baking dish and spread it evenly. It’ll be thick but spreadable—just coax it into the corners.
7. Bake it! Pop it in the oven for 45 minutes. You’ll know it’s done when the top is golden brown and the center no longer jiggles like a bowl of jelly. A toothpick should come out clean or with just a crumb or two.
8. Let it rest. This is the hardest part—wait 5 minutes before diving in. It’ll firm up slightly and be way easier to slice. (But if you burn your mouth because you couldn’t wait, I won’t judge. Been there.)

That’s it! Now brace yourself for compliments—this casserole is about to make you very popular.

Variations for the Corn Casserole Recipe

Okay, here’s where things get *really* fun. This corn casserole is like your favorite pair of jeans—totally reliable but easy to dress up or down. Want to switch things up? Here are my go-to twists:

• Bacon lover’s dream: Stir in ½ cup crumbled cooked bacon. Because, well… bacon.
• Spicy kick: Add a diced jalapeño (seeds removed if you’re a wimp like me) or a pinch of cayenne for heat.
• Cheese swap: Not into pepper jack? Cheddar, Monterey Jack, or even smoked gouda work beautifully.
• Herb it up: Toss in a handful of fresh chopped parsley or cilantro for a bright, fresh finish.
• Crunchy top: Sprinkle crushed Ritz crackers or extra cheese on top before baking for a crispy crust.

Seriously, make it yours—this recipe is impossible to mess up!

Serving and Storage Tips for the Corn Casserole Recipe

This casserole is best served warm, right out of the oven—when the cheese is all melty and the edges are just a little crispy. I love pairing it with roasted chicken, turkey, or even a simple grilled pork chop. It’s also a star at potlucks next to green beans or mashed potatoes. Got leftovers? No problem! Let it cool completely, then stash it in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F for 10–15 minutes (the microwave works in a pinch, but the oven keeps that perfect texture). You can even freeze it for up to a month—just thaw overnight in the fridge before reheating. Trust me, it’s just as good the second time around.

Helpful Notes for Perfecting the Corn Casserole Recipe

A few extra tricks to make sure your corn casserole is *chef’s kiss* every single time: First, if you’re using frozen corn instead of canned, just thaw and drain it well—no one likes a soggy casserole. Want to lighten it up? Swap full-fat sour cream for Greek yogurt (but maybe add an extra pinch of salt to balance the tang). Feeding a crowd? Double everything and use a 9x13-inch dish, but add 5–10 minutes to the bake time. And hey, if you’re out of muffin mix, a basic cornbread mix works too—just skip any added sugar if you’re not into sweetness. Little tweaks, big flavor wins!

Frequently Asked Questions About the Corn Casserole Recipe

I get it—you’ve got questions, I’ve got answers! Here are the ones I hear most often (and trust me, no question is too silly—I’ve asked them all myself at some point).

1. Can I use frozen corn instead of canned?
   Absolutely! Just thaw and drain it really well. Excess moisture is the enemy of a perfect casserole texture.
2. What if I don’t have Jiffy mix?
   Any corn muffin or cornbread mix works! If it’s sweetened, taste the batter first—you might want to skip the extra cheese or add a pinch of salt.
3. Can I freeze leftovers?
   Yes! Freeze slices wrapped tightly for up to a month. Thaw in the fridge overnight, then reheat in the oven for best results.
4. My oven runs hot—how do I adjust?
   If things brown too fast, tent with foil halfway through. Start checking at 35 minutes—ovens can be sneaky like that.
5. Is there a dairy-free version?
   Swap sour cream for coconut yogurt, butter for vegan butter, and cheese for a dairy-free shred. It won’t be *exactly* the same, but still delicious!

See? Nothing to stress about. Now go forth and casserole!

Final Thoughts on the Corn Casserole Recipe

Listen, if you take one thing away from this, let it be this: you need this corn casserole in your life. It’s the kind of dish that feels like a warm hug—comforting, effortless, and always a hit. Whether you’re serving it at Thanksgiving, a weeknight dinner, or just because you deserve something delicious, it never lets you down. The best part? It’s so forgiving. Forget the cheese? Toss in bacon? Add extra spice? It'll still turn out amazing. So go ahead, make it your own, and then come back and tell me how much everyone loved it. Because trust me, they will. Happy baking, friends!

Corn Casserole

A simple and flavorful corn casserole made with sour cream, butter, and corn muffin mix.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

  

• ¾ cup sour cream
• ½ cup salted butter melted and cooled
• 1 large egg room temperature
• ½ teaspoon freshly ground black pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• 8 ounces corn muffin mix 1 box, such as Jiffy's
• 15 ounces creamed corn
• 15 ounces whole kernel corn drained
• 4 ounces pepper jack cheese grated
• 3 green onions thinly sliced

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish.
• In a large bowl, mix the sour cream, melted butter, and egg until well combined.
• Stir in the black pepper, onion powder, and garlic powder.
• Add the corn muffin mix, creamed corn, and drained whole kernel corn to the bowl. Mix until just combined.
• Fold in the grated pepper jack cheese and sliced green onions.
• Pour the mixture into the prepared baking dish and spread evenly.
• Bake for 45 minutes, or until the top is golden brown and the center is set.
• Let cool for 5 minutes before serving.

Notes

For extra flavor, you can add crumbled bacon or diced jalapeños to the mixture before baking.

Keyword corn casserole, easy side dish, Jiffy corn muffin mix