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This easy Corn Casserole recipe only uses a couple of ingredients. Rich and comforting, creamed corn casserole is a versatile dish for any occasion. Mix everything, bake and serve for side dishes, holiday meals or cozy dinners.
An easy side dish
Creamed corn casserole is a must-try. This is one of those dishes people love making for Thanksgiving, Christmas, Easter, or family meals. And for good reasons! Adapted from Paula Deen’s corn casserole, this is a quick and easy recipe that you can prepare with just a handful of ingredients. Corn, corn muffin mix, sour cream, butter and eggs. It tastes delicious on its own, or with other foods. Rich, comforting, flavorsome, and packed with textures.
Recipe ingredients
This is a very easy corn casserole recipe, you’ll only need a bunch of ingredients. Read further, here are some more details and tips on what’s in the dish.
- Kernel corn. Use a can of whole kernel corn, make sure to drain it completely.
- Creamed corn. Besides kernel corn, this recipe requires a 15 oz can of creamed corn.
- Corn muffin mix. I used one box of Jiffy corn muffin mix, just the dry part, but you can choose any other corn muffin mix you have on hand.
- Sour cream. Adding sour cream is the secret behind a perfect casserole – rich, creamy and slightly tangy.
- Butter. Melted butter gives this dish a rich taste and a better texture. I recommend unsalted butter, but you can also replace with salted butter if you only have that.
- Egg. My recipe for corn casserole includes one large egg, eggs improve the texture, add flavor, and make a lighter corn casserole dish.
- Cheddar cheese. Sprinkling the top with shredded cheddar makes it an irresistible cheesy corn casserole dish. But you are free to skip the extra cheese, in case you don’t want it.
You can further customize your own casserole with the addition of extra ingredients, such as seasonings, herbs, jalapeños or bacon. Here at home we like making it with pieces of bacon, dices of mozzarella and green onions on top. You should give it a try!
How to make corn casserole easy?
Step 1. In a large mixing bowl, combine kernel corn, creamed corn, sour cream, melted butter, egg, salt and pepper to taste. Give it all a quick stir, then add one package of your favorite corn muffin mix. I used Jiffy corn muffin mix. Stir very well until everything is combined.
Step 2. Transfer the mixture to a 9×13 baking pan greased with oil, so that the food won’t stick. Bake in hot oven at 350°F for about 45 minutes, then remove from the oven, top with shredded cheese, and bake for additional 10 minutes. Let cool for about 5 minutes before serving.
Can you cook corn casserole in a crock pot?
Yes, this dish can be cooked either in the oven or in the slow cooker. Making crock pot corn casserole is very simple. Start by greasing the pot with oil or butter, so that the corn won’t stick. After greasing, transfer all the ingredients into your crock pot – except shredded cheddar cheese – and cook for about 2 ½ hour on high, or for 4 hours on low. When the meal is ready, stir in the cheddar and cook for additional 15 minutes. Enjoy warm!
What do you serve with corn casserole?
Corn and cream corn casserole is one of our favorite dishes. Besides tasting delicious, it comes in very handy for many occasions. It’s great as a side, as a complement for other foods, and even on its own. We usually serve it with grilled chicken, pork, fish, and salads. Just like my deviled egg potato salad, this casserole is perfect for Thanksgiving side dishes, Christmas meals and Easter feasts. Here at home everyone loves my Jiffy corn casserole!
Can you make corn casserole ahead of time and freeze?
Yes, this easy corn casserole can be served right away or within 2 days after making. There are three ways how to store it:
- In the fridge before baking. Mix all ingredients together, then cover the bowl with wrapping paper and refrigerate for a maximum of 48 hours. Remove from the fridge about one hour before cooking, then transfer the mixture to a prepared dish and bake.
- In the fridge after baking. Let cool completely, wrap the pan with plastic foil or aluminum and refrigerate for a maximum of two days. As an alternative you can store leftovers in an airtight food container, in the fridge.
- In the freezer after baking. Once it has cooled completely, divide into portions and pack in zipper bags or wrap in aluminum foil. Freeze for a maximum of 3 months. When you want to eat it, defrost, let thaw, and reheat in hot oven at 300°F until warm.
As you bake corn casserole, it should have a firm and set texture, also in the middle. In case yours is wet and jiggly in the center, it means that it still needs some time in the oven. For the best result, bake until it is firm.
The best corn casserole is made with both kernel corn and creamed corn. This combination is key in ensuring the perfect texture. If you don’t have creamed corn, make your own at home by blending kernel corn with a bit of milk and cornstarch until creamy.
Not all corn muffin mixes are gluten-free, some may contain other ingredients such as flour. Make sure you check the product label to see if your muffin mix is certified gluten-free or not.
Although very similar, the two dishes are not the same. Corn pudding has a creamier texture and more sweetness. This is because the pudding is usually made with sweet corn, sugar and milk.
Creamed corn is a dish made by simmering corn kernels in a creamy sauce. Corn casserole is always baked, but it typically includes more ingredients such as corn muffin mix, cheese, and sour cream. Cornbread instead, is a type of bread made from cornmeal, often baked in a skillet or oven.
More side dishes
- Deviled egg potato salad
- Air fryer zucchini fries
- Healthy zucchini fritters
- Veggie nuggets
- Simple potato fritters
- Easy salmon patties
Corn Casserole
Ingredients
- 1 can (15 oz) kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- ½ cup melted butter, unsalted
- 1 large egg
- 8.5 oz corn muffin mix, 1 package, I used Jiffy mix
- salt and pepper, to taste
- cheddar cheese, shredded
Instructions
- Preheat oven to 350°F and grease a 9 x 13 baking dish with butter or oil.
- In a large mixing bowl, combine kernel corn, creamed corn, sour cream, melted butter, egg, salt and pepper to taste. Give it a quick stir, then add one package of corn muffin mix. Stir very well to combine.
- Transfer the mixture to a prepared baking pan and bake in hot oven at 350°F for about 45 minutes. Remove from the oven, top with shredded cheese, and bake for additional 10 minutes. Let cool for 5 minutes before serving.
