Corn Casserole

introduction

This corn casserole is creamy, simple, and ready in about an hour. It uses Jiffy corn muffin mix, canned corn, and a little cheese for a soft, sweet side dish. Serve it at weeknight meals or holiday dinners; it pairs well with a cheesy meatloaf casserole for a full, comforting meal.

why make this recipe

• It needs few ingredients and little time.
• It tastes creamy and slightly sweet, loved by kids and adults.
• You can make it ahead and warm it before serving.
• It works well as a side for many main dishes.

how to make Corn Casserole

Make this casserole in one bowl. Mix the dry mix, canned corn, cream corn, sour cream, melted butter, and half the cheese. Pour into a greased pan, top with the rest of the cheese, and bake until set and golden.

Ingredients :

• 1 box Jiffy corn muffin mix
• 1 can sweet corn, drained
• 1 can cream corn
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the Jiffy mix, sweet corn, cream corn, sour cream, melted butter, and half of the cheddar cheese. Stir until well combined.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Sprinkle the remaining cheese on top.
5. Bake for about 45 minutes or until the top is golden brown and the casserole is set.
6. Serve warm as a side dish.

how to serve Corn Casserole

Serve warm from the oven. Cut into squares and place on a plate next to roasted chicken, turkey, or a green salad. For a vegetable-heavy meal, serve it with a creamy winter vegetable casserole to add more colors and flavors.

how to store Corn Casserole

• Cool the casserole to room temperature before storing.
• Cover tightly and keep in the fridge for up to 4 days.
• Reheat in the oven at 325°F (160°C) until warm, about 15–20 minutes.
• You can also freeze baked pieces in a sealed container for up to 2 months. Thaw in the fridge before reheating.

tips to make Corn Casserole

• Grease the pan well to prevent sticking.
• Do not overmix; stir until ingredients just combine.
• Check oven temperature with a thermometer if your oven runs hot or cold.
• Use full-fat sour cream for best creaminess.
• Add a little salt and pepper to taste, but be careful—some cheeses and mixes add salt.

variation (if any)

• Add 1/2 cup chopped green chiles for mild heat.
• Stir in 1/2 cup chopped bell pepper or diced onion for more texture.
• Swap half the cheddar for Monterey Jack for a milder flavor.
• Mix in 1/2 cup crushed crackers or cornflakes on top for a crunchy crust.

FAQs

Q: Can I make this ahead of time?
A: Yes. Mix and put it in the pan, cover, and refrigerate up to 24 hours. Bake when ready.

Q: Can I use fresh corn instead of canned?
A: Yes. Use about 2 cups of fresh corn kernels. You can lightly cook them first if you like.

Q: How do I know when it is done?
A: The top should be golden and the center should be set. A knife inserted in the center should come out mostly clean.

Q: Can I reduce the butter?
A: You can try 1/4 cup instead of 1/2 cup, but the texture may be less rich.

Q: Is this recipe gluten-free?
A: Not as written, because Jiffy mix usually has wheat. Use a gluten-free corn muffin mix to make it gluten-free.

Corn Casserole

Print Recipe

A creamy and slightly sweet corn casserole that’s perfect for weeknight meals or holiday dinners.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box Jiffy corn muffin mix
• 1 can sweet corn, drained
• 1 can cream corn
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Combine the Jiffy mix, sweet corn, cream corn, sour cream, melted butter, and half of the cheddar cheese in a mixing bowl. Stir until well combined.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Sprinkle the remaining cheese on top.
5. Bake for about 45 minutes or until the top is golden brown and the casserole is set.
6. Serve warm as a side dish.

Notes

Grease the pan well to prevent sticking and use full-fat sour cream for the best creaminess.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg

Keywords: corn casserole, side dish, easy recipe, comfort food