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Corn Casserole

A warm, buttery, creamy corn casserole made with simple pantry ingredients. Soft, golden, fluffy, and perfect for holidays, potlucks, and everyday dinners.
Print Recipe
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 can 14.75 oz creamed corn
  • 1 can 15.25 oz whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 box 8.5 oz Jiffy corn muffin mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine creamed corn, whole corn, sour cream, melted butter, eggs, and seasonings.
  3. Add the Jiffy corn muffin mix and stir gently until just combined.
  4. Pour mixture into the prepared baking dish and smooth the top.
  5. Bake for 45–55 minutes, or until the center is set and the edges are golden brown.
  6. Let rest for 5–10 minutes before serving.

Notes

• For extra creaminess, mix in 1/2 cup shredded cheddar or Monterey Jack.
• Add diced jalapeños or green chiles for a spicy version.
• For a savory twist, add cooked bacon, scallions, or caramelized onions.
• Bake in a cast-iron skillet for crispier edges.
• Can be made ahead and reheated for holidays or potlucks.
• Casserole firms up as it cools—resting time is recommended.
Approx nutrition per serving: Carbs 30g – Protein 5g – Fat 16g – Fiber 2g