How to Make Easy Corn Casserole
Updated: Oct. 25, 2022
This easy corn casserole is a simple and delicious side dish that comes together with 5 minutes of prep! The old-fashioned recipe is popular on holiday tables, but it's quick enough for a regular weeknight meal, too.
My family can’t get enough of this easy corn casserole, which pairs perfectly with just about any meal. The base recipe originally came from a friend, who delivered a meal for our family when my mom was in the hospital. I instantly asked Kathryn for the details, knowing that it would soon become a staple in our home. You can’t beat a warm, cozy dish like this!
Whether you serve the corn casserole as a part of a holiday feast or make a small dish for your family’s next Sunday supper, this is a crowd-pleasing option that everyone at the table can agree on.
Easy Corn Casserole Recipe
Ingredients
- 1 can (15.25 ounces) corn kernels, drained
- 1 can (14.75 ounces) cream-style corn, undrained
- 1 cup sour cream
- 2 eggs
- 1 package (8-1/2 ounces) Jiffy Corn Muffin Mix
- 1/2 cup butter, melted
Directions
Step 1: Stir together the ingredients
In a large bowl, stir together all of the ingredients until completely combined. Transfer to a 1.5- or 2-quart baking dish that has been coated with cooking spray.
Step 2: Bake
Bake the casserole at 350°F for 45-50 minutes, or until lightly browned. You can tell that it’s done when the center is set, but it’s still a bit soft and moist on the inside.
Recipe Variations
You can take the base recipe for this easy corn casserole and add your own twist to suit your family’s preferences. Here are a few good options to get you started:
- Southwest style: Add a small (4-ounce) can of chopped green chilies, 1/2 cup sauteed diced red bell pepper, 1/2 cup of sauteed diced onion and 1 cup of grated cheddar cheese.
- Cheesy corn casserole: Add 1-1/2 cups of your favorite grated cheeses. You can use a combination of cheddar, pepper jack, Colby, mozzarella or any other cheeses that you love. Stir 1 cup of the cheese into the batter and reserve the remaining 1/2 cup of cheese to sprinkle on top during the final 5-10 minutes of baking.
- Cheddar, bacon and chive: Add 1 cup of grated cheddar, 4 slices of cooked, crumbled bacon and 2 tablespoons chopped fresh chives to the batter.
Tips for Making Easy Corn Casserole
- To serve a larger group: Double all of the ingredients and bake the casserole in a 13×9-in. dish. Depending on the type of dish that you use, you may need to increase the baking time to 50-60 minutes.
- To store leftovers: Allow the corn casserole to cool to room temperature, cover, and keep in the refrigerator for up to 5 days.
- To freeze the casserole: Allow the corn casserole to cool to room temperature, cover tightly, and keep in the freezer for up to 3 months.
- To reheat the casserole: If frozen, thaw the casserole in the refrigerator overnight. Allow the casserole to sit on the counter to come to room temperature for about 1 hour. Then cover with foil and bake in a 300° oven, just until warmed through (about 15-20 minutes).
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Originally Published: December 12, 2020
