Introduction

This irresistible corn casserole is a comforting side dish perfect for cozy gatherings and holiday meals. Creamy, cheesy, and slightly sweet, it pairs wonderfully with a variety of main courses. Easy to prepare and sure to please a crowd, it’s a must-have recipe to keep on hand.

A close-up image shows a creamy corn dish served in a shallow white plate with a slightly rustic rim; the dish has a thick, chunky texture with a bright yellow to golden color, indicating layers of soft corn kernels mixed with a smooth, cheesy or creamy sauce. A wooden spoon holds a scoop of the corn mixture, emphasizing the moist, slightly glossy surface and small, tender corn pieces. The background surface is a white marbled texture, adding brightness and contrast to the warm tones of the corn. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) whole kernel sweet corn, drained
1 can (15 oz) creamed corn
1 box (8.5 oz) Jiffy Corn Muffin Mix
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 cup shredded cheddar cheese
½ tsp salt
¼ tsp black pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix together the sweet corn, creamed corn, Jiffy Corn Muffin Mix, sour cream, melted butter, eggs, shredded cheddar cheese, salt, and black pepper until well combined.
Step 3: Pour the mixture into the prepared baking dish and spread it out evenly.
Step 4: Bake for 45 to 50 minutes or until the top is golden brown and the center is set.
Step 5: Let the casserole cool for about 10 minutes before slicing into squares and serving warm.

Tips & Variations

For extra flavor, try adding a diced jalapeño or a pinch of smoked paprika to the mixture before baking.
Substitute the cheddar cheese with pepper jack for a spicy twist.
Make the casserole ahead of time and refrigerate it; bake just before serving to save time on busy days.
If you prefer a crustier top, sprinkle a little additional cheese on top during the last 10 minutes of baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a creamy corn casserole scooped with a wooden spoon over a white plate with a subtle distressed rim. The dish has two layers: the base layer is a soft, creamy mixture of corn and batter, pale yellow with a smooth texture; on top is a thicker layer of whole corn kernels covered in melted golden cheese, slightly crispy with a glossy finish. The white marbled background adds a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned corn?

Yes, fresh corn kernels can be used. Use about 1 ¾ cups of fresh corn and cook it briefly before mixing to remove excess moisture.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the sour cream with a dairy-free alternative and use a vegan butter and cheese substitute to keep the creamy texture without dairy.