Baked Corn Casserole
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This Baked Corn casserole recipe stands out as the ultimate comfort food, with its flavorful blend of sweet, juicy corn smothered in a creamy sauce, and topped with a golden, crispy crust that will have everyone at your table asking for seconds! This is one of my favorite recipes for a simple side dish.
The Best Corn Casserole Recipe!
If you’re looking for a delicious and easy side dish to add to your next family dinner, potluck, or holiday meal, look no further than this baked corn casserole recipe! This classic Southern dish combines sweet corn kernels with creamy ingredients, making it the perfect addition to any weeknight dinner.
This recipe is extremely versatile. It pairs beautifully with a variety of dishes, from grilled meats to seafood, making it a classic recipe for you to keep on hand. Plus, it’s a crowd-pleaser – whether you’re serving it to family, friends, Thanksgiving dinner, or holiday dinners, it’s guaranteed to be a hit.
With its perfectly golden brown crust, this is a dish that’s sure to be a stunner on your holiday table!
Ingredients you will need
This family favorite only requires a few ingredients, and I bet you’ve got most of them on hand!
Corn: this casserole uses creamed corn and unsalted whole kernel corn. The creamed corn adds moisture and a rich flavor, while the whole corn kernels provide texture.
Jiffy corn muffin mix: this adds a sweet and buttery flavor to the casserole while helping to bind it together.
Sour cream: adds a tangy element to balance out the sweetness of the corn and cream cheese.
Butter: adds richness and a buttery flavor to the dish.
Seasoning: Dijon and black pepper add a subtle but flavorful kick to the casserole.
Cheddar cheese: this adds a delicious crispy and golden crust when baked.
Chives: sprinkling fresh chives on top adds a pop of color!
How to Make Baked Corn Casserole
1. Prepare the casserole. 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.
2. Bake. Pour the corn mixture into a larger baking dish and top it with the cheddar cheese. Bake uncovered for 45 minutes or until set and golden brown. If it starts to get too brown cover it loosely with foil.
3. Cool. Let the casserole cool for 5 minutes to get firm and top with chives before serving.
Recipe Tips and Variations for Jiffy Corn Casserole Recipe
- For a more southwestern twist, add diced green chiles or jalapeños to the casserole mixture.
- Make it ahead by assembling the casserole and refrigerating until ready to bake. Just add a few extra minutes to the baking time.
- This casserole can also be made in a slow cooker or crock pot. Simply mix all ingredients together and cook on low for 4-5 hours or high for 2-3 hours. Finish it in the oven under the broiler to melt the cheese.
- Add in other vegetables like diced bell peppers or zucchini.
- Get creative and top this dish with crushed tortilla chips, crumbled bacon, diced avocado, or chopped cilantro for added texture and flavor.
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.
How to Store and Reheat Leftover Easy Corn Casserole Recipe
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If storing the leftover creamy Jiffy corn casserole in the casserole dish, wait for it to come to room temperature first. Then place the lid on the dish if it comes with one or wrap it tightly with plastic wrap.
To reheat, place your desired portion in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in the oven by baking it at 350°F (175°C) for about 15 minutes or until heated through.
Can I Freeze This Casserole?
Yes, this casserole can be frozen to save for later. Allow it to cool completely before wrapping it tightly with plastic storage wrap and then another layer of aluminum foil. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.
It’s important to note that freezing may slightly change the texture of the casserole, but it will still be delicious and perfectly safe to eat.
How Can I Make it Vegetarian?
To make this dish vegetarian, simply substitute the butter with a plant-based alternative and use non-dairy milk or cream. You can also add in some extra veggies like diced bell peppers or onions for added flavor and nutrition.
- Additionally, you can omit the cheese or use a vegan cheese alternative to make it completely dairy-free.
- This dish is versatile and can easily be adjusted to accommodate dietary restrictions or preferences.
- Experiment with different ingredients and flavors to make it your own!
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.
What to Serve with Sweet Corn Casserole
This is a perfect side dish that goes with many things! I love serving it with Slow Roasted Chicken, Roasted Butter Herb Turkey, pot roast, or Slow Cooker 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
- Roasted vegetables
- Asparagus salad or coleslaw
If you want to make the casserole a complete meal, you can also add some protein like shredded chicken or ground beef into the casserole itself.
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Baked Corn Casserole
Ingredients
- 1 can (15oz) creamed corn
- 1 box (4oz) 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, dijo, 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.
