This delicious Corn Casserole is the perfect easy side dish for your holiday meal! A little bit sweet, a little bit savory, this corn casserole recipe is delightfully creamy and takes just 5 minutes of prep! Perfect for any occasion!
Looking for more side dishes to round out your menu? You’ll love our Sweet Potato Casserole, Garlic Green Beans and Twice Baked Potato Casserole!
Corn Casserole Recipe
We’ve been fans of the classic Jiffy corn casserole for as long as I can remember. It’s been a staple at our holiday meals and is definitely a family favorite. This creamy corn casserole recipe recipe takes everything you love about that dish and adds even more flavor to turn it into something really special.
This casserole takes about 5 minutes of prep – including how long it takes to open the cans. It’s ridiculously easy and the perfect side dish to hand off to young kitchen helpers. All the ingredients get stirred together in a large bowl and transferred to a baking dish. It’s as easy as it gets!
The combination of creamy, cheesy goodness with the sweetness of corn creates a perfect balance that is hard to resist!
What Is Corn Casserole?
This corn casserole recipe is a tried and true classic – with a twist. If you’ve never had corn casserole before it essentially a combination of our Creamed Corn and Homemade Cornbread recipes. This recipe uses a box of corn muffin mix to really cut down on prep time (that’s why it is often referred to as Jiffy Corn Casserole!).
Creamy, cheesy comfort food that is perfect for a cozy family dinner or holiday meal!
How To Make Corn Casserole
This easy recipe is made with simple, accessible ingredients and can be on your table in just about an hour. It’s side dish perfection! Let’s take a quick look at how to make this Jiffy Corn Casserole. As always, you can find the full printable recipe at the end of this post.
- Prep. Preheat the oven to 350°F. Spray a 9 inch square or 2 quart baking dish with nonstick cooking spray.
- Mix. Whisk together sour cream, melted butter, egg, pepper, onion powder and garlic powder until combined. Stir in corn muffin mix, creamed corn, whole kernel corn, cheese and green onions just until combined.
- Bake. Transfer mixture to the prepared pan and smooth the top. Bake for 45 to 55 minutes or until it starts to turn golden brown at the edges. Let cool for 10 minutes before serving.
Storage Information
- Make Ahead: This casserole can be prepared a day in advance. Cover tightly and refrigerate. To reheat, cover with foil and warm in the oven at 350°F until heated through.
- Leftovers: Store any leftover casserole in an airtight container and refrigerate for up to 4 days.
- Freezing: Bake the casserole, let it cool completely, then cover tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
What Other Types of Cheese Can I Use?
We love pepper jack and sharp cheddar in this recipe but any cheese will work! Mozarella, colby jack – whatever you love.
Can I Use Frozen Corn?
Yes, just use 1½ to 2 cups of frozen corn. You can stir it in frozen or thawed and it will work just fine.
Making In Advance
This is a great recipe to prep in advance. You can prepare this casserole the day before serving. Just assemble as directed, cover tightly and refrigerate. When ready to bake, let the dish sit at room temperature for about 30 minutes before baking as directed.
Variations To Try
This corn casserole recipe is delicious as written but they are so many ways to customize this recipe:
- Cheesy Corn Casserole
- Add ½ cup sharp cheddar cheese to the mixture and 10 minutes before it’s done baking, top with another ½ cup sharp cheddar cheese. Bake until golden brown on top.
- Spicy Corn Casserole
- Dice 2 jalapeños (seeded) and stir in with the green onions. Increase the pepper jack cheese to 1½ cups. Bake as directed.
- Loaded Corn Casserole
- Cook 4 to 6 strips of bacon and crumble. Add bacon and ½ cup sharp cheddar cheese to the mixture. Baked as directed.
More Delicious Side Dishes
Corn Casserole Recipe
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, I used Jiffy's
- 15 ounces creamed corn
- 15 ounces whole kernel corn drained
- 4 ounces pepper jack cheese grated
- 3 green onions thinly sliced
Optional Garnish
Instructions
- Preheat the oven to 350°F. Spray a 9 inch square or 2 quart baking dish with nonstick cooking spray.
- In a large bowl, whisk together sour cream, melted butter, egg, pepper, onion powder and garlic powder until combined.¾ cup sour cream, ½ cup salted butter, 1 large egg, ½ teaspoon freshly ground black pepper, ½ teaspoon onion powder, ¼ teaspoon garlic powder
- Add corn muffin mix, creamed corn, whole kernel corn, cheese and green onions and stir just until combined.8 ounces corn muffin mix, 15 ounces creamed corn, 15 ounces whole kernel corn, 4 ounces pepper jack cheese, 3 green onions
- Transfer to the prepared pan and smooth the top.
- Bake for 45 to 55 minutes or until edges are golden brown and center isn't jiggly.
- Let cool for 10 minutes before serving. Enjoy!
Video
Notes
- Make Ahead: This casserole can be prepared a day in advance. Cover tightly and refrigerate. To reheat, cover with foil and warm in the oven at 350°F until heated through.
- Leftovers: Store any leftover casserole in an airtight container and refrigerate for up to 4 days.
- Freezing: Bake the casserole, let it cool completely, then cover tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Maria Bonacci says
This looks so good! We make this but without the pepper jack cheese and with those fried onions on top instead of the green onions but this sounds way better! Pinning, printing and sharing with my family.
I hope you have a wonderful holiday season!
Maria
Trish - Mom On Timeout says
Thank you so much Maria!