Baked Corn Casserole
This Baked Corn Casserole stands out as the ultimate comfort food, with sweet corn, a creamy, buttery base, and a golden, crispy crust that’ll have everyone at your table asking for seconds. It’s one of my all-time favorite side dishes and a guaranteed crowd-pleaser every time!
Corn casserole is the kind of side dish that steals the show! It’s creamy, cozy, and loaded with sweet corn flavor in every bite.
Whether you’re making dinner for the fam, heading to a potluck, or planning a holiday feast, this easy side fits right in.
It pairs with just about anything, from grilled chicken and roasted turkey to Thanksgiving dinner, and that golden crust on top? Pure magic. Get ready to make this crowd-pleaser a staple in your kitchen!
You’ll Want Seconds!
- Sweet meets savory: The perfect balance of sweet corn and savory goodness in every bite.
- Golden & gorgeous: That crispy, golden crust adds just the right texture (and looks amazing on the table!).
- Plays well with others: From BBQ to turkey dinners, it goes with everything.
- Zero fuss, all flavor: Minimal ingredients, no fancy tools, just stir, bake, and enjoy!
Ingredients you will need
This family favorite corn casserole recipe only requires a few ingredients, and I bet you’ve got most of them on hand!
- Corn (creamed + whole kernel): This casserole uses both creamed corn and unsalted whole kernel corn. The creamed corn adds moisture and a naturally sweet flavor, while the whole kernels give each bite a little pop of texture.
- Jiffy corn muffin mix: The shortcut that makes this recipe so easy. It thickens the casserole while still giving it that classic cornbread flavor.
- Sour cream: Brings tangy creaminess that balances the sweetness of the corn. Full-fat sour cream works best for a rich, velvety texture.
- Butter (melted): Adds richness and keeps the casserole moist while giving it a buttery flavor throughout.
- Seasoning: A little Dijon mustard and black pepper add subtle heat and depth, cutting through the richness without overpowering.
- Cheddar cheese: Melts into the casserole for a cheesy, savory finish. Sharp cheddar packs the most flavor, but mild or medium cheddar also work.
- Chives: Sprinkle fresh chives on top for a bright, herby finish and a pop of color.
Ways to Customize
Here are some tasty ways to change up your jiffy corn casserole recipe to suit different tastes and occasions:
- Add a kick: For a southwestern twist, add diced green chiles, jalapeños or a dash of cayenne for some heat.
- Boost the veggies: Add chopped green onions, diced bell peppers, or sautéed zucchini for extra flavor and color.
- Slow cooker option: Simply mix all ingredients together and cook in your crock pot on low for 4-5 hours or high for 2-3 hours. Finish it in the oven, in a baking dish, under the broiler to melt the cheese.
- Topping: Get creative and top this dish with crushed tortilla chips, crumbled bacon, diced avocado, or chopped cilantro for added texture and flavor.
How to Make Baked Corn Casserole
- Mix the ingredients. In a large mixing bowl, combine the creamed corn, Jiffy cornbread mix, sour cream, butter, dijon, and pepper together with an electric mixer. Fold the sweet corn into the jiffy mix.
- Transfer to baking dish. Pour the corn mixture into a larger baking dish and top it with the cheddar cheese.
- Bake. Place in the oven and bake uncovered for 45 minutes or until set and golden brown. If it starts to get too brown, cover it loosely with foil.
- Cool and serve. Let the casserole cool for 5 minutes to get firm. Top with chives before serving.
Creamed Corn vs Corn Casserole: What’s the Difference?
Creamed corn and corn casserole are two popular dishes that often get confused with each other. While they may have similar ingredients, there are some key differences between the two.
- Creamed corn: is made by pureeing cooked whole-kernel corn with milk or cream to create a creamy consistency. It can be served as a side dish or used as an ingredient in other recipes, like corn chowder.
- Corn casserole: is a mix of whole corn kernels, typically mixed with other ingredients like butter, eggs, and cheese. It’s baked in the oven to create a casserole-like consistency and is typically served as a side dish.
Make Ahead and Storage tips
- Make Ahead: Assemble the casserole, cover, and refrigerate until ready to bake. If baking straight from the fridge, add a few extra minutes to the cooking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If keeping it in the original baking dish, let it cool to room temp first, then cover tightly with a lid or plastic wrap.
- To reheat (microwave): Place a portion in a microwave-safe dish and heat on high for 1–2 minutes, or until warmed through.
- To reheat (oven): Cover with foil and bake at 350°F for about 15 minutes, or until heated through.
- Freezing: Let it cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil. Label and freeze. When ready to enjoy, thaw in the refrigerator overnight, then bake in a preheated oven at 350°F for about 20 minutes or until warmed through. Note: Freezing may slightly alter the texture, but the flavor will still be delicious!
What to Serve with Sweet Corn Casserole
This is a perfect side dish that goes with many things, even outside of the holiday season! I love serving it with Slow Roasted Chicken, Roasted Butter Herb Turkey, pot roast, or Slow Cooker Barbecue Ribs. As you complete the meal, also add some of these other amazing side dishes:
- Green beans or green bean casserole
- Slow cooker mashed potatoes
- Air fryer vegetables
- Asparagus salad or baja slaw
If you tried this baked corn casserole or any other recipe on my blog please leave a 🌟star rating and tell me how it went in the 📝 comments below. I love hearing from you, and this helps my business thrive so I can continue providing free recipes!
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Baked Corn Casserole
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Ingredients
- 1 can (15oz) creamed corn
- 1 box (8.5oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 tsp dijon
- 1/4 tsp black pepper
- 1 can (15oz) whole unsalted sweet corn, drained
- 1 cup cheddar cheese, grated or shredded
Toppings
- 1 tbsp chives, finely chopped
Instructions
- Preheat the oven to 350F.
- In a large bowl, combine the creamed corn, jiffy corn mix, sour cream, butter, dijon, and pepper using an electric mixer. Fold in the sweet corn using a spatula.
- Transfer the corn mixture to a greased 9 x 13 casserole dish and top the casserole with the cheddar cheese. Bake uncovered for 45 minutes or until set to your liking. If the top starts to brown too much, cover it loosely with tin foil for the remaining 10-15 minutes.
- Let the casserole cool for about 5 minutes to firm up then top with chives and serve.
Nutrition
Baked Corn Casserole FAQs
There are many ways to cook canned corn, but the simplest and most popular method is to simply heat it in a pot on the stovetop. Drain the liquid from the can and place the corn in a pot over medium heat. Stir occasionally until heated through.
If you don’t have creamed corn, you can substitute it with a combination of canned corn and heavy cream or half-and-half. For every 14-ounce can of creamed corn, use one cup of canned corn and 1/4 cup heavy cream or half-and-half.
Corn casserole is a moist, custardy dish made with corn and other ingredients like cheese, eggs, and cream. Cornbread, on the other hand, is a dense, crumbly bread made mainly from cornmeal. While both are delicious side dishes for a meal, they have different textures and consistencies. So, if you’re in the mood for something more dense and bread-like, go for cornbread, but if you’re looking for a richer, creamier dish, opt for creamy corn casserole!
This recipe for corn casserole does not have eggs in it. There are some recipes for baked corn casserole that use eggs. Sour cream and butter are used to hold the casserole together.
To make this dish vegetarian, just swap the butter for a plant-based version and use non-dairy milk or cream. You can also skip the cheese or use your favorite vegan cheese alternative. It’s easy to adjust and still just as delicious!
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Can fresh corn be used in place of canned in the summertime when corn is so sweet and plentiful?
Yes definitely!
Loved this recipe! It was so so easy too. Perfect for a holiday side dish or any week night dinner. 🙂
Having T day early this weekend and this recipe is perfect!
Oh my, this corn casserole is downright delicious! It reminds me of the corn casserole my mom used to make. Thank you!
Love this Baked Corn Casserole recipe, so easy and looks delicious, definitely will make it for family gatherings. Thanks for sharing 🙂
It’s the perfect blend of creamy, cheesy, and flavorful. The corn adds a delicious sweetness, and the crispy topping gives it a satisfying crunch. It’s a definite crowd-pleaser!
Such amazing recipes are perfect for the weekend. Burst of flavors, creamy and a perfect dish for Dinner. My family loves such options. A Happy meal for sure.