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Easy Corn Casserole Recipe – Creamy, Cheesy & Delicious


  • Author: Diana Carrozza

Ingredients

Scale
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can cream-style corn
  • 1 cup sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 1 (8.5-ounce) box Jiffy Corn Muffin Mix (or similar corn bread mix)
  • 1 cup shredded cheddar cheese (optional but recommended)
  • ½ teaspoon salt (optional, adjust to taste)
  • ¼ teaspoon black pepper (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9-inch or 9×13-inch baking dish with butter or nonstick spray.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until fully blended.

Step 3: Add Corn Muffin Mix

Add the Jiffy Corn Muffin Mix to the bowl and stir until just combined — do not overmix.

Step 4: Fold in Cheese (Optional)

If using cheese, gently fold in shredded cheddar for a creamy, cheesy flavor.

Step 5: Pour into Baking Dish

Pour the mixture into the prepared baking dish. Spread evenly with a spatula.

Step 6: Bake the Casserole

Bake for 45–55 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out mostly clean.

Step 7: Cool Slightly & Serve

Let the casserole cool for 5–10 minutes before serving. It will firm up slightly as it cools.

Notes

  • Texture Tip: For a firmer casserole, bake closer to 55 minutes. For a softer, spoonable texture, bake 45–50 minutes.
  • Cheese Tip: Sharp cheddar adds a great flavor contrast to the sweetness of the corn.
  • Make-Ahead Tip: You can mix all ingredients (except baking) and refrigerate overnight. Bring to room temp before baking.
  • Gluten-Free Option: Use a gluten-free corn muffin mix.