This delicious, easy Corn Casserole recipe is a cross between creamed corn and cornbread and is the easy side dish for any holiday dinner.
Looking for another savory side dish for your Holiday table? This green bean casserole, loaded potato casserole and this cranberry sauce recipe are all delicious recipes to make as well!
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Jiffy Corn Casserole Recipe
Sometimes you just want simple ingredients and a simple process and this corn casserole is exactly that. This easy recipe is similar to the Paula Deen classic and will quickly become a family favorite at Thanksgiving dinner or Christmas dinner.
This casserole dish, also known as spoon bread casserole, is the perfect side dish to serve with your next holiday meal or potluck any time of year. It’s creamy and soft and is delicately flavored with sweet corn.
Ingredients/ Shopping list
- Canned corn – This will give the texture to the casserole and give that pop of yellow color throughout each portion. I used one can of whole kernel corn and drained it. You can also use fresh corn or frozen corn that has been thawed and drained of excess liquid.
- Creamed corn – Combining cream-style corn with whole corn kernels as the combination intensifies the corn flavor.
- Jiffy Corn Muffin Mix – This is an easy dish to make and using a box of Jiffy mix is a little hack to save you time.
- Unsalted butter – Used to combine the ingredients together.
- Sour cream – This will help to give that cream flavor.
- Large eggs – Help to create that spongy texture.
Variations/ Substitutions
1. Add sliced jalapeños or green chiles to make a spicier version.
2. Add a cup of freshly grated cheddar cheese.
3. Mix in half cream cheese and half sour cream for a creamier and cheesy flavor.
4. If you want to make this dish a little more substantial then you could add cooked crispy bacon bits, ham, or even some shredded chicken.
How to Make this Casserole Recipe
Step 1 – Preheat oven to 350° F and spray an 8 x 8-inch baking dish with non-stick cooking spray.
Step 2 – In a small microwave-safe bowl, add the butter and microwave for 15-20 seconds until the butter is melted.
Step 3 – In a large bowl, add the drained whole corn, creamed corn, sour cream, and eggs and mix until well combined.
Step 4 – Add the muffin mix and then pour in melted butter, Make sure you stir to thoroughly combine.
Step 5 – Pour the mixture into the prepared baking dish and spread evenly.
Step 6 – Bake for 45-50 minutes or until golden brown.
Tips
- All ovens are different so baking time may fluctuate. If you notice the top getting too brown too quickly, cover with aluminum foil to protect it from burning.
- If you are looking to keep the calories low then you could use low fat sour cream instead.
- This is the perfect make-ahead dish. Once baked, let it cool and store it in the refrigerator for later.
- Make small individual muffins instead of one large bake. The cooking time will need to be reduced to 18-20 minutes.
FAQ’s
If you have made this recipe ahead of time, or you have any leftovers then let them cool completely. Store in an airtight container in the refrigerator for 3-4 days.
If you have leftovers and want to reheat them, place the dish back in the oven and allow it to warm through. Always remember to place a cold dish from the refrigerator in to a cold over and then turn the over on.
Yes, you can! Allow to cool completely and then wrap in plastic wrap and aluminum foil. You can freeze this corn casserole for up to three months. Simply let it thaw in the refrigerator overnight and then reheat as noted above. You can also freeze it uncooked, thaw in the refrigerator overnight and bake as directed.
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Corn Casserole
Ingredients
- ½ cup unsalted butter melted, 1 stick
- 15 ounces whole kernel corn drained, 1 can
- 15 ounces creamed corn not drained, 1 can
- 1 cup sour cream
- 2 large eggs
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
Instructions
- Preheat oven to 350° F and spray an 8 x 8 inch baking dish with non-stick cooking spray.
- In a small microwave safe bowl, add the butter and microwave for 15-20 seconds until melt butter½ cup unsalted butter
- In a large bowl, add the drained whole corn, creamed corn, sour cream and eggs to bowl and mix until well combined15 ounces whole kernel corn, 15 ounces creamed corn, 1 cup sour cream, 2 large eggs
- Add muffin mix and pour in melted butter and stir to thoroughly combine.8.5 ounces Jiffy Corn Muffin Mix
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-50 minutes or until golden brown.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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