Corn Casserole Recipe
If you’re searching for the coziest, creamiest, most crowd-pleasing side dish around, let me introduce you to corn casserole. This dish is both comforting and a total breeze to prepare, featuring an irresistible blend of sweet corn, tangy sour cream, rich cheddar, and that golden, buttery finish everyone craves. Whether it’s joining the lineup of a holiday feast, starring at your next barbecue, or just adding a pop of warmth to a weeknight dinner, corn casserole is always the unsung hero everyone goes back for—seconds and thirds included!
Ingredients You’ll Need
The beauty of corn casserole is how those few, easy-to-find ingredients come together to make pure magic. Each element brings its own special something, adding richness, body, or a little kick to this beloved side. Here’s what you’ll need and why:
- Whole Kernel Corn (1 can, 15 oz, drained): The bursts of sweet corn add juicy pops and texture in every bite.
- Cream-Style Corn (1 can, 15 oz): This brings extra creaminess and binds the whole dish together.
- Sour Cream (1 cup): Adds a tangy silkiness while keeping the casserole moist and decadent.
- Unsalted Butter (1/2 cup, melted): Richness alert! Butter gives that melt-in-your-mouth flavor and a tender crumb.
- Shredded Cheddar Cheese (1 cup): For creamy pockets of gooey, flavorful cheese throughout.
- Corn Muffin Mix (1 box, 8.5 oz, like Jiffy): The secret to that golden, lightly bready top and perfect rise.
- Salt (1/2 teaspoon): Just enough to draw out all the gorgeous flavors.
- Black Pepper (1/4 teaspoon): A little zip to balance the sweetness of the corn.
- Optional: Diced Jalapeños or Green Chiles (1/4 cup): For those who love a little extra heat and color, toss these in!
How to Make Corn Casserole
Step 1: Preheat and Prep
First things first, set your oven to 350°F (175°C) so it’s ready to go. Lightly grease your chosen baking dish—an 9×9-inch pan or anything similar will do the trick. This quick bit of prep ensures your corn casserole won’t stick and lifts out beautifully.
Step 2: Mix Everything Together
Grab a big mixing bowl and combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, shredded cheddar, corn muffin mix, salt, and pepper. If you’re feeling a little spicy, fold in those diced jalapeños or green chiles now. Stir it all together until you’ve got a thick, rustic batter—the less fuss, the better.
Step 3: Pour and Spread
Pour the luscious mixture into your greased baking dish. Use a spatula to spread it into an even layer, making sure every nook is filled so the corn casserole bakes up evenly golden and delicious.
Step 4: Bake to Perfection
Pop it in the oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top looks golden brown and a gentle poke in the center shows it’s just set. For a slightly crispy finish, broil it for the last 2 or 3 minutes—but keep a close eye so it doesn’t go from golden to scorched!
Step 5: Cool and Serve
Give your corn casserole about 5 to 10 minutes to cool once it’s out of the oven. This helps everything set just right, making it easier to slice and serve—plus, it smells so amazing you’ll all be hovering around the kitchen by now!
How to Serve Corn Casserole
Garnishes
Adding a finishing touch can take your corn casserole from homey to downright irresistible. Sprinkle on some extra shredded cheddar cheese, fresh chopped parsley, or thinly sliced green onions for a pop of color. If you love a little kick, a dusting of smoked paprika or a handful of diced jalapeños on top before baking really lifts things up.
Side Dishes
Corn casserole truly shines alongside hearty mains—it’s fabulous next to roast turkey, glazed ham, BBQ pulled pork, or crispy fried chicken. For a well-balanced plate, pair it with a crisp, refreshing salad or simple roasted vegetables to contrast the casserole’s creamy richness.
Creative Ways to Present
For fun gatherings, try baking corn casserole in muffin tins for perfectly portioned servings. Layer it in parfait glasses with spicy chili for a casual twist, or use mini cast-iron skillets for a rustic, restaurant-style feel. However you serve it, expect happy faces all around!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover corn casserole keeps beautifully in an airtight container in your refrigerator. You can enjoy it for up to four days—if it lasts that long! The flavors get even better as they mingle, making leftovers a welcome treat.
Freezing
Corn casserole can be frozen after baking. Simply let it cool completely, wrap tightly in foil or an airtight container, and freeze for up to two months. When you’re craving it again, thaw overnight in the fridge—the texture stays surprisingly lovely!
Reheating
To reheat, pop refrigerated portions in the oven at 350°F until warmed through (cover with foil to keep it moist), or microwave in short bursts. For frozen casserole, let it thaw first for best results, then reheat until bubbly. Either way, every forkful will taste homemade and fresh.
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Just substitute equal amounts of drained fresh or frozen corn for the canned, and if you skip cream-style corn, add a splash of milk or extra sour cream for moisture.
Is corn casserole gluten-free?
Most corn muffin mixes contain wheat, but you can swap in a gluten-free corn muffin mix with excellent results—just check your package for details.
Can I double the recipe for a crowd?
Yes! Simply use a 9×13-inch baking dish and increase the cooking time by about 10-15 minutes, making sure the center is set before serving up this irresistible corn casserole.
What can I add for more flavor variety?
Try mixing in chopped cooked bacon, a sprinkle of smoked paprika, or diced red peppers for fun flavor twists. You can even blend in chopped herbs, like chives or cilantro, to keep things fresh and vibrant.
Is this dish spicy if I add jalapeños?
The jalapeños offer a gentle heat balanced by all that creamy goodness, but you can always add more or less depending on your spice tolerance—or swap for mild green chiles if you prefer.
Final Thoughts
If you haven’t made corn casserole yet, now’s the perfect time to fall in love with this comforting classic. It’s a breeze to whip up, always gets rave reviews, and is pretty much the definition of “go-to side dish.” Go ahead, grab your ingredients, and share a big, golden slice with friends and family. You’ll be glad you did!
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Corn Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This delicious Corn Casserole is a classic side dish that’s perfect for any occasion. With a blend of whole kernel corn, cream-style corn, sour cream, cheese, and a hint of jalapeños, this dish is full of flavor and texture. Easy to make and always a crowd-pleaser!
Ingredients
For the Corn Casserole:
- 1 (15 oz) can whole kernel corn (drained)
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter (melted)
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup diced jalapeños or green chiles for added heat
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Mix ingredients: In a large bowl, combine drained corn, cream-style corn, sour cream, melted butter, cheddar cheese, corn muffin mix, salt, and pepper. Add jalapeños or chiles if desired.
- Bake: Pour the mixture into the prepared dish, spread evenly, and bake for 45–50 minutes until golden brown and set.
- Cool and serve: Let the casserole cool for 5–10 minutes before serving.
Notes
- For a crispier top, broil the casserole for the last 2–3 minutes of baking.
- This dish is great for holidays, BBQs, or everyday meals.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 6g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
