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If you’re looking for a simple, comforting side dish that’s always a crowd-pleaser, this Corn Casserole is the answer! Made with just a handful of ingredients—corn, Jiffy cornbread mix, sour cream, butter, and plenty of cheese—this casserole is creamy, cheesy, and packed with flavor. It’s perfect for holidays, potlucks, or weeknight dinners. Let’s get baking!
Why You’ll Love This Recipe
- Easy to Make: Just mix, bake, and enjoy!
- Crowd-Pleasing: A favorite at family gatherings and potlucks.
- Customizable: Add your favorite mix-ins or adjust the cheese to your taste.
- Comfort Food at Its Best: Creamy, cheesy, and totally satisfying.
Ingredients
Here’s what you’ll need to make this delicious casserole:
- 1 can (15 oz) whole kernel corn (drained)
- 1 can (15 oz) cream-style corn
- 8 oz sour cream
- 1 box (8.5 oz) Jiffy cornbread mix
- 1/2 stick (1/4 cup) butter (melted)
- 1-2 cups shredded cheddar cheese (or more, because the limit does not exist!)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease a 2-quart casserole dish or an 8×8-inch baking dish with butter or cooking spray.
2. Mix the Ingredients
- In a large bowl, combine the drained corn, cream-style corn, sour cream, Jiffy cornbread mix, and melted butter. Stir until well combined.
- Fold in 1 cup of shredded cheddar cheese (or more if you’re feeling cheesy!).
3. Bake
- Pour the mixture into the prepared casserole dish.
- Bake at 350°F (175°C) for 45 minutes, or until the top is golden brown and the center is set.
4. Add More Cheese
- Remove the casserole from the oven and sprinkle additional shredded cheddar cheese evenly over the top.
- Return the casserole to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
5. Serve & Enjoy
- Let the casserole cool for 5 minutes, then serve warm and enjoy!
Tips for the Best Corn Casserole
- Use Full-Fat Sour Cream: It adds richness and creaminess to the casserole.
- Customize the Mix-Ins: Add diced jalapeños, crumbled bacon, or green onions for extra flavor.
- Don’t Overbake: The casserole should be golden brown and set but still slightly creamy in the center.
- Make It Ahead: Assemble the casserole (without baking) and store it in the fridge for up to 24 hours. Bake as directed when ready to eat.
Serving Ideas
- As a Side Dish: Pair with roasted chicken, ham, or turkey for a complete meal.
- For Holidays: Serve alongside mashed potatoes, green bean casserole, and stuffing.
- As a Main Dish: Add cooked ground beef or shredded chicken to make it a hearty main course.
Frequently Asked Questions (FAQ)
Can I use fresh or frozen corn instead of canned?
Yes! Use 2 cups of fresh or frozen corn (thawed) in place of the canned corn.
Can I make this gluten-free?
Yes! Use a gluten-free cornbread mix and ensure all other ingredients are gluten-free.
Can I freeze this casserole?
Yes! Bake, cool, and slice the casserole, then wrap individual portions in plastic wrap and freeze for up to 2 months. Reheat in the microwave or oven.
What if I don’t have Jiffy cornbread mix?
You can use another brand of cornbread mix or make your own using 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Why This Recipe is a Game-Changer
This Corn Casserole is the ultimate comfort food—creamy, cheesy, and packed with flavor. It’s quick to make, easy to customize, and perfect for feeding a crowd. Plus, it’s a great way to use pantry staples!
Final Thoughts
If you’re looking for a hearty, satisfying side dish that’s sure to impress, this Corn Casserole is the answer. Give it a try and let me know how it turns out!
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