You need a reliable side dish that delivers every time. This corn casserole combines creamy texture with sweet corn flavor in one baking dish. It works for holidays, weeknights, and everything between.
Why This Recipe Works
- The combination of cream-style corn and whole kernel corn creates a balanced texture that is neither too smooth nor too chunky. This dual corn approach ensures each bite has both creamy base and distinct corn pieces.
- Sour cream and Jiffy corn muffin mix work together to produce a moist, tender crumb that holds its structure while remaining soft. The chemical leavening in the muffin mix provides consistent rise without requiring yeast or complicated techniques.
- Baking at 350°F for 45-50 minutes creates a golden brown top while cooking the interior thoroughly. This temperature allows the edges to crisp slightly while the center sets properly without drying out.
- Butter integration throughout the batter and as a topping ensures rich flavor in every component. The melted butter binds the ingredients while adding necessary fat for both texture and taste enhancement.
- The recipe requires minimal active preparation time, making it accessible for cooks of all skill levels. Most of the work involves simple mixing before transferring to the oven for hands-off baking.
Ingredients
- 2 cans (15 oz each) cream-style corn
- 1 can (15 oz) whole kernel corn, drained
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, cut into small pieces (for topping)
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Can opener
- Oven
Instructions
Prepare the Baking Dish and Oven
Preheat your oven to 350°F. Take the 9×13 inch baking dish and grease it thoroughly with butter or cooking spray. Ensure all interior surfaces receive coverage, including the corners and sides. Proper greasing prevents sticking and makes cleanup easier. While the oven heats, place the baking dish on a stable surface. Verify your oven temperature with an independent thermometer if possible, as oven calibration can vary. The preheating process typically takes 15-20 minutes depending on your oven. Use this time to gather all remaining ingredients and equipment. Position one oven rack in the center position for even heat distribution during baking.
Combine Wet Ingredients
In the large mixing bowl, add the two cans of cream-style corn and the drained whole kernel corn. The cream-style corn provides the base moisture while the whole kernels add texture. Add the sour cream and use the whisk to combine these ingredients until uniform. Crack the two eggs into a separate small bowl first to check for shell fragments, then add to the corn mixture. Pour in the ½ cup of melted butter while whisking continuously. The butter should be cooled slightly but still liquid. Incorporate all wet ingredients until you achieve a consistent mixture without separated components. The final mixture should appear creamy with visible corn pieces distributed throughout.
Add Dry Ingredients
Pour the entire package of Jiffy corn muffin mix into the wet ingredients. Add the salt and black pepper at this stage. Use a spatula to fold the dry ingredients into the wet mixture. Work gently to avoid overmixing, which can develop too much gluten and create a tough texture. Stop folding when no dry patches remain visible. The batter will be thick but pourable. Add ¾ cup of the shredded cheddar cheese, reserving ¼ cup for the topping. Fold just until the cheese distributes evenly throughout the batter. Tip: For extra flavor, you can substitute sharp cheddar or pepper jack cheese depending on your preference.
Transfer and Top the Casserole
Pour the completed batter into the prepared 9×13 inch baking dish. Use the spatula to spread the mixture evenly into all corners and create a level surface. Sprinkle the remaining ¼ cup shredded cheddar cheese across the entire top surface. Distribute the 2 tablespoons of butter pieces evenly over the cheese layer. The butter pieces will melt during baking and create golden spots across the top crust. Ensure the topping coverage is relatively even for consistent browning. The casserole should now be ready for the oven. Tip: For a crispier top, you can increase the butter pieces to 3 tablespoons.
Bake to Perfection
Place the baking dish in the preheated 350°F oven on the center rack. Set a timer for 45 minutes. After 45 minutes, check the casserole for doneness. The top should be golden brown with darker spots where the butter melted. The edges should pull slightly away from the sides of the dish. Insert a toothpick into the center – it should come out clean or with moist crumbs but no wet batter. If needed, continue baking in 5-minute increments until done. Total baking time typically ranges between 45-55 minutes depending on your oven and dish material. Tip: Rotate the dish halfway through baking if your oven has hot spots.
Cool and Serve
Remove the casserole from the oven using oven mitts. Place the baking dish on a wire cooling rack. Allow the casserole to rest for 15-20 minutes before serving. This resting period allows the structure to set properly, making serving cleaner and easier. The internal temperature should reach at least 160°F for food safety. During cooling, the casserole will firm up slightly while remaining moist. Cut into portions using a sharp knife. Serve warm directly from the baking dish. Leftovers can be covered and refrigerated for up to 4 days.
Tips and Tricks
For optimal corn flavor, consider using fresh corn when in season. You’ll need approximately 4 cups of fresh corn kernels cut from about 6 ears of corn. To prepare fresh corn, bring a large pot of water to boil, add the shucked ears, and cook for 4 minutes. Immediately transfer to ice water to stop cooking, then cut kernels from cobs. The fresh corn provides brighter flavor and more texture variation compared to canned. If using frozen corn, thaw completely and drain any excess liquid before incorporating into the recipe. Frozen corn works better than canned for those seeking less sodium content.
Experiment with different cheese varieties based on your flavor preferences. Sharp white cheddar creates more pronounced cheese flavor while Monterey Jack offers milder taste. For spicy variation, use pepper jack cheese or add ¼ teaspoon cayenne pepper to the dry ingredients. Smoked gouda provides interesting flavor dimension but should be grated finely for proper melting. Always grate cheese yourself rather than using pre-shredded varieties, which contain anti-caking agents that can affect melting quality and texture. Freshly grated cheese incorporates more evenly and creates superior melt characteristics.
Make-ahead preparation saves time for busy occasions. You can prepare the complete batter up to 24 hours in advance. Cover the mixing bowl tightly with plastic wrap and refrigerate. When ready to bake, let the batter sit at room temperature for 30 minutes before transferring to baking dish and adding toppings. The casserole can also be fully assembled in the baking dish, covered, and refrigerated overnight. Add 5-10 minutes to baking time when starting with cold ingredients. For freezing, bake the casserole completely, cool thoroughly, wrap tightly in multiple layers, and freeze for up to 3 months. Reheat covered at 325°F until warmed through.
Texture adjustments allow customization based on preference. For creamier consistency, increase sour cream to 1¼ cups and add ¼ cup heavy cream. For denser, more cornbread-like texture, reduce sour cream to ¾ cup. If you prefer more distinct corn presence, add an additional can of drained whole kernel corn. The liquid ratio affects final texture significantly – too much moisture creates pudding-like consistency while too little results in dry casserole. The ideal batter should be thick but still pourable, similar to pancake batter. If your batter seems too thin, add 2 tablespoons of additional corn muffin mix. If too thick, add 1-2 tablespoons of milk.
Recipe Variations
- Southwestern Style: Add 1 can (4 oz) diced green chiles, 1 teaspoon cumin, and ½ teaspoon chili powder to the batter. Replace cheddar cheese with pepper jack cheese. Top with ¼ cup chopped cilantro after baking. This variation provides mild heat and southwestern flavor profile that pairs well with Mexican-inspired meals. The green chiles should be drained thoroughly before incorporation. Serve with lime wedges for optional acidity contrast.
- Herb Garden Version: Add 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives, and 1 teaspoon fresh thyme leaves to the batter. Replace ¼ cup of sour cream with ¼ cup herb-infused cream cheese. This creates fresher, brighter flavor suitable for spring and summer meals. The herbs should be fresh rather than dried for optimal flavor impact. Garnish with additional fresh herbs before serving for visual appeal.
- Bacon and Green Onion: Cook 6 slices bacon until crisp, then crumble. Add bacon and ½ cup sliced green onions to the batter. Reserve some bacon and green onions for garnish. The smoky bacon flavor complements the sweet corn effectively. Use the bacon fat to grease the baking dish for additional flavor infusion. This variation works particularly well for breakfast or brunch occasions.
- Jalapeño Popper Style: Add 2 diced jalapeños (seeds removed for milder heat) and 4 oz softened cream cheese to the batter. Top with crushed butter crackers mixed with 2 tablespoons melted butter before baking. The cream cheese creates extra creaminess while jalapeños provide manageable heat level. Adjust jalapeño quantity based on your spice preference. Serve with ranch dressing for dipping if desired.
Frequently Asked Questions
Can I make this corn casserole without Jiffy mix?
Yes, you can create a homemade substitute for Jiffy corn muffin mix. Combine ¾ cup all-purpose flour, ½ cup yellow cornmeal, 1 tablespoon baking powder, 2 tablespoons sugar, and ½ teaspoon salt. Use this mixture in place of the packaged mix. The texture may vary slightly but will still produce good results. The homemade version allows control over sugar content and ingredient quality. You may need to adjust baking time by 5-10 minutes as homemade mixes can behave differently. The convenience of pre-made mix saves time, but homemade works for those preferring from-scratch ingredients.
How do I know when the casserole is fully cooked?
The casserole is done when the top is uniformly golden brown with some darker spots, the edges pull away from the baking dish slightly, and a toothpick inserted into the center comes out clean or with moist crumbs. The internal temperature should reach 160°F when measured with an instant-read thermometer. The center should appear set without jiggling when you gently shake the baking dish. Underbaking results in soggy texture while overbaking creates dryness. Visual cues combined with toothpick testing provide the most reliable doneness indicators. Oven variations may require adjustment of baking time.
Can I prepare this casserole in advance?
Yes, this casserole works well for advance preparation. You can assemble the complete batter, transfer to the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time when starting with cold ingredients. For longer storage, bake the casserole completely, cool thoroughly, wrap well, and freeze for up to 3 months. Reheat frozen casserole covered at 325°F for 30-40 minutes until heated through. The texture holds up well to refrigeration and freezing, making this ideal for holiday planning when oven space is limited.
What can I serve with corn casserole?
Corn casserole pairs well with various main dishes throughout the year. For holiday meals, serve alongside roasted turkey, baked ham, or prime rib. For everyday dinners, it complements grilled chicken, pork chops, or meatloaf. The slightly sweet corn flavor balances well with savory proteins. For vegetarian meals, serve with roasted vegetables and green salad. The casserole works as both side dish and occasional main course for lighter meals. Consider texture and flavor contrasts when planning accompaniments – crisp green vegetables or acidic salads provide nice balance to the creamy, rich casserole.
Can I make this recipe dairy-free?
Yes, you can modify this recipe for dairy-free dietary needs. Replace sour cream with dairy-free sour cream alternative or unsweetened coconut cream. Use vegan butter instead of regular butter. Omit the cheese or use dairy-free cheese shreds. The flavor and texture will differ slightly but still produce enjoyable results. Choose neutral-flavored dairy alternatives to avoid overwhelming the corn flavor. Some dairy-free sour creams have thinner consistency, so you may need to reduce quantity slightly or add 1-2 tablespoons of cornstarch to maintain proper thickness. Test dairy-free versions before serving for important occasions.
Summary
This corn casserole delivers consistent results with minimal effort. The combination of creamy and whole corn creates ideal texture. Baking produces golden top while maintaining moist interior. Versatile for various occasions and adaptable to different flavor preferences.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
