This corn casserole recipe is the perfect side dish for a holiday meal, uses simple ingredients, and is a favorite recipe loved by so many!
Quick Overview: This recipe uses canned corn, canned cream corn, butter, sour cream, and Jiffy cornbread mix.
This easy recipe is a savory side dish for your holiday table but is delicious any time of year!
Serve this recipe alongside other holiday side dish recipes this like green bean casserole and this side salad that has over 400 reviews!
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Why you’ll love this recipe
This great side dish has become a holiday staple that is starting to show up on many holiday dinner tables each year (even though it’s great all year long and any party). It’s easy to make, uses simple ingredients, and gives that comfort food flavor we all love!
Ingredients
With this recipe only using a few, simple ingredients, it can be a dish that’s easy to take along to a holiday gathering or make alongside your favorite holiday main dishes.
- Jiffy corn muffin mix (or similar package dry corn bread mix)
- salted butter (unsalted will work too but maybe add a dash of salt!)
- sour cream
- whole kernel corn (drained – making sure to get out as much water, moisture as possible.)
- creamed corn (or cream-style corn)
Step by Step Instructions
Preheat oven to 350 degrees.
First, melt the butter in a small microwaveable dish.
Then, grab a medium bowl, or one large enough to hold all of the ingredients in the ingredients list.
Pour in all of the cans of corn, sour cream, and the melted butter in to bowl and stir to combine.
Next, add in the Jiffy cornbread mix.
Stir to combine and mix until evenly mixed.
Grease an 8×8 (or 9×9) baking dish (or casserole dish) with cooking spray, and pour in corn casserole mixture.
Place the baking dish on a middle rack in the oven, and bake in a 350° oven for 40-45 minutes or until golden brown.
What to serve with this creamy corn casserole
This buttery casserole is one of our favorite side dishes and a perfect compliment on our Thanksgiving table (or any time of year) to main dishes like Instant Pot Turkey Breast or this Creole Turkey!
Variations
If desired, you can add additional toppings or mix-ins to make this easy corn casserole recipe even more fun! For instance:
- Cheddar Cheese
- Green Onions
- Diced Jalapenos
- Red Bell Pepper
- Green Bell Pepper
- Diced Onions
- Heavy Cream – a dash of this could make it creamier but be cautious of too much liquid changing the texture/cooktime.
- Cream of Chicken Soup – Could be a great addition if you do not have cream-style corn and can offer additional flavor but be cautious of the cooking time and texture difference it could result in.
Sometimes it can be nice to add a crunch, veggie, or a hint of other flavors, like how we added corn in to this Doritos casserole!
How to Store Leftovers
If you have leftovers of this creamy jiffy corn casserole, wait until it cools to about room temperature and store in an airtight container, in the refrigerator for up to 5 days.
Tips and Expert FAQ’s
If you don’t have corn muffin mix, you can follow this cornbread substitute!
If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.
This recipe is a little on the sweeter side, than the savory side. However if you want it extra sweet, you can add in about a teaspoon of white granulated sugar when mixing together the corn, butter and sour cream.
The BEST Corn Casserole
Ingredients
- 1 stick butter melted (1/2 cup)
- 1 can cream-style corn 14.75 oz.
- 2 cans Whole Kernel Corn 15 oz. each – Drained
- 1 cup sour cream
- 1 box Jiffy Corn Muffin Mix 8.5 oz.
Instructions
- Preheat your oven to 350°.
- In a small, microwaveable dish, melt butter. (Usually about 15-30 seconds is long enough.)
- In a large mixing bowl, pour in drained corn, cream-style corn, sour cream and melted butter. Stir to combine.
- Pour in corn bread mix and stir to evenly combine.
- Pour in corn mixture in to a GREASED, 8×8 or 9×9 square baking dish.
- Place dish on middle rack in oven and bake at 350 degrees for 40-45 minutes or until golden brown.
Anna says
This casserole is so creamy and delicious! Everyone had seconds and there are no leftovers. Thank you for the recipe!
Jessica says
No leftovers is a popular thing in our house for this corn casserole too, haha! Thank you for sharing!
Valerie Tores says
Even better than my grandma’s! I will make it again for the holidays for sure.
Jessica says
Aww, thank you!! I’m so glad that you liked this corn casserole recipe too!
Stephanie says
So delicious! A new favorite at my house!
Jessica says
Oh good!! So glad you all loved this corn casserole recipe too! Thank you!
Chris Clark says
Does this recipe really have 5 Cups butter in it?
Jessica says
Hi Chris. It actually said “.5” (1/2 cup) but I changed it to reflect 1 stick of butter in case anyone else has that concern too. Thank you!
Denise says
Hello , can I make this ahead of time and store it in the fridge and then cook it on the day of ? Thank you
Jessica says
Hi Denise! I don’t see why that wouldn’t work! Just remember that if you bake right out of the refrigerator, it may take a little longer to cook through since it will be colder than when first assembling! So maybe pull it out of the refrigerator about 30 minutes before baking. I hope that helps!