If buttery cornbread is your favorite, this corn casserole recipe is a must-try. Made with just 6 ingredients, it bakes up into a moist, slightly sweet side dish that’s the perfect compliment to a holiday meal. It’s also easy enough to pair with my homemade chili recipe for a cozy weeknight dinner.
Have you ever had corn casserole? If you’re unfamiliar with this traditional holiday side dish, it’s a casserole that typically includes Jiffy corn muffin mix. The version I’m sharing today is similar to some out there, but with a few tweaks. Here, we’ve made adjustments to create better texture and more flavor.
This corn casserole recipe joins my list of 30+ Thanksgiving recipes and even my 20+ fall dinner recipes– and for a good reason!
Why You’ll Love This Corn Casserole Recipe
- Moist, tender, and fluffy– not dry in the least
- Just 6 basic ingredients
- Quick and easy to make, no mixer required!
- Comforting, classic recipe that’s seen on many Thanksgiving tables
- Slightly sweet, extra buttery flavor with crunchy-crisp edges
- Totally rave-worthy side dish, the perfect compliment to any holiday
- A recipe that the little hands can help make!
Important Ingredients (& Why You Need Them)
- Corn Muffin Mix: We’re going straight for brand that many know (and love!), Jiffy. Using pre-made mix keeps the ingredient list minimal and makes it easier to pull together.
- Sour Cream: Similar to buttermilk, full-fat sour cream adds incredible moisture to the casserole.
- Creamed Corn: You need a standard can of creamed corn.
- Butter: Butter is one of the main flavors here, without it, it lacks serious flavor. Because butter doesn’t make it as moist as oil does, I pair it with the sour cream.
- Eggs: 2 eggs help provide enough structure and bind the ingredients together.
- Corn: Adding corn adds texture to the casserole. You can use fresh, frozen (not thawed), or canned– if using canned, make sure you drain and rinse.
- Honey: The honey is completely optional, however it’s recommended if you want a slightly touch of sweetness.
Overview: How To Make Corn Casserole
There’s not much to this jiffy corn casserole recipe, just a few easy steps! Start by whisking the ingredients together, except the corn. Pour into a prepared baking dish and bake until golden brown.
Optional Add-ins
This buttery cornbread casserole is delicious on its own, but add-ins are welcome here! You can easily jazz it up with:
- Shredded Cheese: ¾ cup of cheddar cheese, monterey jack, or even pepper jack cheese tastes wonderful mixed in and on top.
- Bacon: Chop up 5-6 strips of cooked bacon and add it to the batter for added flavor and crunch!
- Jalapeño Peppers: Spice it up a bit with 1–2 chopped jalapeños– letting you determine the spice level.
Serve Cornbread Casserole With
FAQs
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Yes! Allow the cornbread casserole to cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, cover with aluminum foil and bake at 300ºF for 20 minutes.
This recipe is part of Turkey Week, an annual tradition where I share new recipes for your Thanksgiving table.
Description
If buttery cornbread is your favorite, this corn casserole recipe is a must-try. Made with just 6 ingredients, it bakes up into a moist, slightly sweet side dish that’s the perfect compliment to a holiday meal. It’s also easy enough to pair with my homemade chili recipe for a cozy weeknight dinner.
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Instructions
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Preheat the oven to 350ºF. Spray a 9×9-inch baking dish with non-stick spray. Set aside.
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In a large bowl whisk together the creamed corn, sour cream, melted butter, and eggs. Then, whisk in the corn muffin mix and honey, if using. Finally, stir in the corn. (If adding additional add-ins like cheese, bacon etc., fold in with the corn).
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Pour into the prepared baking dish, spreading into an even layer. Bake for 23-25 minutes, covering with aluminum foil if the top and edges begin to brown too much– I normally cover it around the 18-minute mark.
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Allow the corn casserole to cool for 5 minutes before serving. Leftovers stay fresh for up to 1 week covered tightly in the refrigerator.
Notes
- Freezing Instructions: Allow the corn casserole to cool completely. Then, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. To reheat, bake at 300ºF covered with aluminum foil for 20 minutes.
- Corn Muffin Mix: You need 1 box of the standard Jiffy corn muffin mix.
- Sour Cream: Using full-fat sour cream is recommended to add enough moisture. If needed, you can use full-fat Greek yogurt.
Nutrition
Calories: 227kcal | Carbohydrates: 8g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 30mg | Potassium: 101mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 0.3mg
