Description
This easy Corn Casserole recipe transforms six simple ingredients into a creamy, golden, and irresistibly comforting side dish. Perfect for holidays, potlucks, or weeknight dinners, this Southern-inspired favorite combines cornbread mix, butter, sour cream, and two kinds of corn for the ultimate comfort bite.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/2 cup butter, melted
- 1 cup sour cream (8 oz)
- 1 can (15.25 oz) regular corn, drained
- 1 can (15.25 oz) creamed corn
- 2 large eggs
- Optional substitutions:
- Greek yogurt instead of sour cream for extra protein
- Plant-based butter for dairy-free version
- Sugar-free corn for lower carbs
Instructions
- Preheat oven to 350°F (175°C). Drain the whole kernel corn thoroughly using a fine-mesh strainer.
- In a large bowl, whisk eggs until uniform. Add melted butter and sour cream, whisking until smooth and creamy.
- Stir in drained corn and creamed corn until evenly combined.
- Fold in Jiffy corn muffin mix gently until just combined — do not overmix.
- Grease an 8×8-inch casserole dish with butter and pour in the mixture, spreading evenly.
- Bake uncovered for 45 minutes, until golden brown and set in the center (internal temp 160°F).
- Let cool 5 minutes before serving for best texture.
Notes
For extra richness, mix in 1 cup of shredded cheddar cheese or top with bacon bits and chives. Double the recipe for a crowd using a 9×13-inch baking dish and bake for 50–55 minutes.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven-Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 5g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg
Keywords: corn casserole, creamy corn bake, jiffy corn pudding, easy side dish, holiday recipe