Go Back
scoop of creamy corn casserole being taken out of the baking dish.
Print Pin
5 from 17 votes

Corn Casserole Recipe

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!
Course Side Dish
Cuisine American
Keyword corn casserole, corn casserole recipe, creamed corn casserole, jiffy corn casserole
Prep Time 5 minutes
Cook Time 45 minutes
Servings 9
Calories 360kcal
Author Trish - Mom On Timeout

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

    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.

    Nutrition

    Calories: 360kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 578mg | Potassium: 206mg | Fiber: 2g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 1mg