Corn Casserole Recipe
Corn Casserole is pure comfort in a dish—creamy, golden, and always the first empty dish at the table! With a short ingredients list and practically foolproof steps, this recipe transforms pantry staples into something irresistibly savory and a bit sweet. Whether you’re planning a big holiday feast or looking to bring a touch of nostalgia to your weeknight dinner, this classic casserole hits all the right notes of flavor, texture, and utter crowd-pleasing appeal.
Ingredients You’ll Need
Gathering up these ingredients is a breeze, and each one plays a special role in building the rich, tender bite that makes Corn Casserole unforgettable. Don’t skip or swap—every item here brings something important to the table, whether it’s creaminess, fluffiness, or a touch of golden color!
- Whole Kernel Corn (1 15 oz can, drained): Adds juicy pops of corn throughout for sweet bursts of texture.
- Creamed Corn (1 15 oz can): Delivers that creamy, luscious consistency we all love in this casserole.
- Sour Cream (1 cup): Infuses tangy richness and keeps the bake moist and soft.
- Unsalted Butter (1/2 cup, melted): Gives the casserole that melt-in-your-mouth buttery finish.
- Corn Muffin Mix (1 8.5 oz box, like Jiffy): The not-so-secret ingredient! Adds structure and a subtle sweetness.
- Large Eggs (2): Hold everything together and create a light, fluffy texture.
How to Make Corn Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch or 2-quart baking dish with butter or non-stick spray. This ensures your Corn Casserole slides out easily and gets those deliciously crisp edges everyone covets.
Step 2: Mix It All Up
In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, corn muffin mix, and eggs. Stir until everything is thoroughly blended. It should look creamy and slightly lumpy, with little flecks of corn peeking through.
Step 3: Pour and Smooth
Pour the mixture into your prepared baking dish, using a spatula to scrape out every last drop of that golden batter. Smooth the top gently so your Corn Casserole bakes evenly with a beautiful, golden crown.
Step 4: Bake to Perfection
Slide the dish into your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the center is set (no more jiggle!) and the top is turning wonderfully golden brown. The aroma at this point? Absolutely irresistible.
Step 5: Rest and Serve
Let your Corn Casserole rest for 5 to 10 minutes before serving. This little pause helps it firm up just enough to slice neatly, and it’s the perfect window to round up eager eaters!
How to Serve Corn Casserole
Garnishes
A sprinkle of chopped fresh chives, parsley, or thinly sliced green onions brightens up each serving. If you’re in the mood for a little decadence, a handful of shredded cheddar cheese or a dash of smoked paprika over the top just before serving makes every bite sing.
Side Dishes
Corn Casserole fits in at nearly any table. Serve it next to roasted turkey, ham, or BBQ favorites like pulled pork or grilled chicken for a classic combo. For a vegetarian feast, pair it with sweet potato casserole or a crisp green salad.
Creative Ways to Present
Spoon individual portions into ramekins for a charming, dinner-party twist, or use a cookie cutter to make fun shapes for kids. If you’re hosting a potluck, try serving Corn Casserole in muffin tins for easy grab-and-go servings—guaranteed to disappear fast!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate within two hours of serving. Corn Casserole keeps wonderfully for up to three days, making it perfect for late-night snacks or next-day lunches.
Freezing
You can freeze Corn Casserole, either baked or unbaked. Let it cool completely, wrap tightly in foil or plastic wrap, and freeze up to two months. Thaw overnight in the refrigerator before reheating or baking.
Reheating
To reheat, cover with foil and warm in a 350°F oven until heated through, about 15–20 minutes. Individual portions can be microwaved in 30-second bursts. Add a pat of butter on top to revive that fresh-from-the-oven magic.
FAQs
Can I make Corn Casserole ahead of time?
Absolutely! Corn Casserole can be assembled up to a day in advance, covered, and stored in the fridge. Just pop it into the oven when you’re ready to bake. It makes holiday prep a breeze!
Is Corn Casserole gluten-free?
Traditional recipes use corn muffin mix that contains wheat, so it isn’t naturally gluten-free. However, you can swap in a gluten-free corn muffin mix for a delicious alternative everyone can enjoy.
Can I add cheese or spices?
Definitely! Stir in a cup of sharp cheddar, pepper jack, or your favorite cheese before baking for extra flavor. For more zip, try adding chopped green chilies, diced jalapeños, or a pinch of cayenne pepper.
What if I don’t have sour cream?
Plain Greek yogurt makes a good substitute for sour cream if you’re in a pinch. It keeps the recipe creamy with a similar tangy flavor, so your Corn Casserole will still be a hit.
Can I double the recipe for a crowd?
Yes, just use a 9×13-inch baking dish and double all the ingredients. Baking time may increase by 10–15 minutes, so check for that golden-brown top and set center before removing from the oven.
Final Thoughts
If you haven’t made Corn Casserole yet, it’s time to discover what all the fuss is about! This is the kind of dish people request again and again, and once you try it, you’ll see why. Get ready to bake, share, and enjoy every last bite.
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Corn Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Corn Casserole is a creamy and comforting side dish that is perfect for holiday meals or BBQ gatherings. Made with whole kernel corn, creamed corn, sour cream, and a hint of butter, this easy-to-make casserole is sure to be a crowd-pleaser.
Ingredients
Ingredients:
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 (8.5 oz) box corn muffin mix (like Jiffy)
- 2 large eggs
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch or 2-quart baking dish.
- Mix ingredients: In a large mixing bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, corn muffin mix, and eggs. Stir until well blended.
- Bake: Pour the mixture into the prepared baking dish and smooth the top. Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- Rest and serve: Let rest for 5–10 minutes before serving.
Notes
- For extra flavor, stir in 1 cup of shredded cheddar cheese or a handful of chopped green chilies before baking.
- This casserole pairs perfectly with holiday meals or BBQ favorites.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 270
- Sugar: 6g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
