Tips :
- Use full-fat sour cream for the creamiest texture.
- Don’t skip the melted butter—it’s essential for flavor and moisture.
- Add cheese only after folding the batter to keep it melty, not grainy.
- Double the recipe for larger crowds using a 9×13-inch baking dish.
- If making ahead, prepare the mixture up to 24 hours early and refrigerate; bake fresh for the best texture.
Prep Time: 5 minutes
Cooking Time: 45–55 minutes
Total Time: 50–60 minutes
Nutritional Information (Estimated Per Serving):
Calories: 280
Protein: 5g
Sodium: 410mg
FAQs
1. Can I make corn casserole ahead of time?
Yes! Mix the ingredients and keep them covered in the refrigerator for up to 24 hours. Bake right before serving for best results.
2. Can I freeze corn casserole?
Yes, you can freeze it after baking. Let it cool completely, then wrap tightly. Reheat in the oven until warmed through.
3. Can I use fresh or frozen corn instead of canned?
Absolutely—use 1½ cups fresh or frozen corn. Keep the cream-style corn for texture.
4. Why is my casserole too runny?
It may need more baking time. Bake in 5–10 minute increments until the center sets.
5. Can I make this without sour cream?
You can substitute Greek yogurt, but sour cream gives the best flavor and texture.
Conclusion
Classic Corn Casserole is a beloved Southern staple that delivers comfort in every bite. With its creamy, buttery, slightly sweet flavor and irresistible texture, it’s the perfect side dish for holidays, family gatherings, potlucks, and cozy home-cooked meals. Easy to prepare, endlessly customizable, and universally loved, this casserole brings warmth and nostalgia to any table. Make it once, and it will become a recipe you turn to again and again.
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1 can (15 oz) whole kernel corn, drained
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1 can (15 oz) cream-style corn
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1 cup sour cream
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1 box (8.5 oz) Jiffy corn muffin mix
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1/2 cup unsalted butter, melted
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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(Optional) 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 350°F (177°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray to prevent sticking and ensure a golden crust.
Step 2:
In a large mixing bowl, combine the whole kernel corn and cream-style corn. Stir to blend both textures together before adding the remaining ingredients.
Step 3:
Add the sour cream, melted butter, salt, and black pepper to the corn mixture. Mix until smooth and creamy, ensuring the butter is evenly incorporated for a rich, velvety texture.
Step 4:
Pour in the Jiffy corn muffin mix and gently fold it into the batter. Avoid overmixing—just stir until combined. This keeps the casserole tender and fluffy instead of dense.
Step 5:
(Optional) Fold in shredded cheddar cheese for a cheesy, savory twist. Transfer the mixture into the prepared baking dish and smooth the top.
Step 6:
Bake for 45–55 minutes, or until the center is set and the edges are slightly golden. The casserole should have a soft, pudding-like texture with a lightly crisp top.
Notes
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If the center looks slightly soft, that’s perfect—corn casserole should NOT be dry.
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For a firmer texture, bake an additional 10 minutes.
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Avoid overmixing the batter to keep it fluffy and tender.
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Let the casserole rest for 10 minutes before serving to help it set.
