Best Corn Casserole Recipe
Let me tell you something straight up: if there’s one dish that always disappears first at every potluck, BBQ, or holiday table, it’s this best corn casserole recipe. It’s creamy, comforting, slightly sweet, and packed with corn flavor. Whether you call it corn pudding, creamed corn casserole, or sweet corn bake, this dish is Southern hospitality baked into one golden, bubbling pan.
Why This Corn Casserole Recipe Works
I’ve tried a lot of corn casserole recipes over the years, but this one? It’s the real MVP. It’s got the ease of a dump-and-stir recipe, the soul-warming vibe of grandma’s cooking, and the versatility to suit just about every taste and occasion.
Here’s why you’ll love it:
Ridiculously Easy: 5 minutes of prep, one bowl, no mixer.
Crowd-Pleaser: Kids to grandparents, everyone loves it.
Perfect Texture: Moist inside with a slightly crisp golden top.
Customizable: Sweet, savory, spicy—you name it.
Holiday Hero: Thanksgiving, Easter, Christmas… it’s always invited.
Let’s break it down, ingredient by ingredient.
Ingredient Deep Dive: What Makes This the Best Corn Casserole Recipe
Corn: The Star of the Show
Corn is what gives this casserole its natural sweetness and bite. I like to use a combo of canned whole kernel corn and creamed corn. Here’s how each plays a role:
Whole Kernel Corn (canned or frozen): Adds texture and bursts of sweet corn.
Creamed Corn: Lends moisture, richness, and a velvety base.
Fresh Corn (optional): If in season, go for it! Adds a bit more crunch and a sweet pop.
Learn more about types of corn here.
Jiffy Corn Muffin Mix
Yes, we’re using the iconic Jiffy corn muffin mix. It brings structure, slight sweetness, and that nostalgic cornbread flavor.
No Jiffy? No problem. Here’s a from-scratch substitute:
2/3 cup cornmeal
1/3 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
Pinch of salt
Eggs
Eggs bind the casserole together and create a custard-like consistency. Use large eggs at room temperature for best results.
Sour Cream
This gives the casserole its creamy tang. Want a lighter option? Use plain Greek yogurt.
Butter
Melted unsalted butter adds richness and helps crisp the edges. Don’t skip this!
Seasonings
Just salt and pepper are enough, but you can jazz it up with paprika, garlic powder, or fresh thyme.
Step-by-Step Guide to Making Easy Corn Casserole
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously.
Step 2: In a large bowl, combine:
1 can whole kernel corn, drained
1 can creamed corn
1 package Jiffy mix
1 cup sour cream
2 eggs, beaten
1/2 cup melted butter
Step 3: Stir gently until just combined. Don’t overmix—this will keep it tender.
Step 4: Pour into prepared dish and smooth the top.
Step 5: Bake uncovered for 45–50 minutes until golden and set. A toothpick should come out clean.
Step 6: Let rest 10–15 minutes before serving. This helps the casserole firm up.
Pro Tips for Corn Casserole Perfection
Don’t Overmix: Stir just enough to combine. Overmixing develops gluten and makes it dense.
Grease Your Dish Well: This prevents sticking and helps the edges get that crispy, buttery finish.
Look for Golden-Brown: That golden crust? Pure magic. It tells you it’s ready.
Rest Before Serving: Like lasagna, corn casserole sets as it cools. Slice too soon and it’ll be too runny.
Delicious Variations to Try
Want to jazz things up? Here are some tasty twists on the best corn casserole recipe:
Sweet Corn Casserole
Add 1–2 tbsp of sugar or a drizzle of honey.
Great for Thanksgiving!
Savory Corn Casserole
Mix in sautéed onions, garlic, or bell peppers.
Add herbs like thyme or chives.
Spicy Corn Casserole
Stir in chopped jalapeños, green chiles, or cayenne.
Top with pepper jack cheese.
Cheesy Corn Casserole
Fold in 1 cup shredded cheddar, mozzarella, or Monterey jack.
Sprinkle more cheese on top before baking.
Gluten-Free Version
Use a GF corn muffin mix or blend of GF cornmeal and flour.
No-Jiffy (From Scratch)
Use the homemade substitute mentioned earlier.
Still gives you that classic texture!
Lighter Version
Swap sour cream with Greek yogurt.
Use half the butter and add a splash of milk.
Troubleshooting & FAQ
Why is my corn casserole runny? It may be underbaked or the corn wasn’t drained well. Bake a little longer and let it rest.
Can I make it ahead of time? Absolutely! Mix the batter and refrigerate for up to 24 hours. Bring to room temp before baking.
Can I freeze corn casserole? Yes! Wrap tightly and freeze up to 2 months. Reheat covered at 350°F until warm.
What do I serve with corn casserole?
Great with roast chicken, pulled pork, grilled sausage, or chili.
Try it alongside Cheesy Chicken Casserole or Hamburger Potato Casserole.
Too sweet or not sweet enough? Adjust the sugar or use less creamed corn next time.
Can I double the recipe? Yes—just bake in a larger dish and increase baking time slightly.
Serving Suggestions & Pairings
This corn casserole is the sidekick to any great meal:
Main Dishes: BBQ ribs, ham, roast turkey, chili.
Holiday Tables: Thanksgiving, Christmas, Easter—you name it.
Potlucks: Travels well, reheats beautifully, always a hit.
Want more cozy casseroles? Try these:
A Little History
Corn casserole’s roots trace back to corn pudding—a dish loved across the South. It’s believed to be a blend of Native American maize dishes and English savory custards. What started as a humble way to stretch corn became a comfort food classic.
Meet the Cook
Hi, I’m the creator behind Tasty Good Recipes! I’ve tested and tweaked this corn casserole recipe countless times in my kitchen. My mission? Sharing family-approved dishes that bring joy to your table.
Every recipe we share goes through multiple rounds of testing in our home kitchen—we tweak, taste, and test again so you get only the best.
Best Corn Casserole Recipe
Ingredients
- 1 can whole kernel corn drained (15 oz)
- 1 can creamed corn 15 oz
- 1 package Jiffy corn muffin mix 8.5 oz
- 1 cup sour cream
- 2 large eggs beaten
- 1/2 cup unsalted butter melted
- Optional: Salt pepper, paprika, garlic powder (to taste)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish generously.
- In a large bowl, combine whole kernel corn, creamed corn, Jiffy mix, sour cream, eggs, and melted butter.
- Stir gently until just combined—don’t overmix.
- Pour mixture into prepared baking dish and smooth the top.
- Bake uncovered for 45–50 minutes or until golden brown and set.
- Let rest 10–15 minutes before serving for best texture.
Notes
- Make Ahead: Assemble the batter up to 24 hours in advance and refrigerate. Bring to room temp before baking.
- Freezer-Friendly: Bake, cool completely, wrap tightly, and freeze for up to 2 months. Reheat at 350°F.
- Variations: Add jalapeños for spice, cheese for richness, or herbs for savory depth.
- Gluten-Free: Use GF corn muffin mix or blend GF cornmeal with GF flour.
Thanks for reading, and I hope this becomes your go-to best corn casserole recipe for years to come!
Happy baking!
