Easy Corn Casserole Recipe
A sweet, buttery corn casserole made with Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, butter, and eggs. Stirred together in one bowl and baked in a 7x10 dish. It's easy to make a day ahead and reheat.
Servings 8
Calories 350kcal
Equipment
- 7x10-inch (2-quart) baking dish (or 8x8-inch)
- large mixing bowl
- Whisk and spatula
Ingredients
Ingredients
- 2 large eggs
- 1 cup sour cream
- 1/2 cup butter 1 stick, melted and slightly cooled
- 1 15-ounce can whole kernel corn drained
- 1 14.75-ounce can cream-style corn not drained
- 1 8.5-ounce box Jiffy corn muffin mix
- 1 cup cheddar cheese shredded (optional)
Instructions
- Heat the oven to 350°F. Grease a 7x10-inch baking dish.
- In a large bowl, whisk the eggs until well blended.
- Whisk in the sour cream and melted butter until smooth.
- Stir in the drained whole kernel corn and the cream-style corn.
- Add the corn muffin mix and stir just until no dry streaks remain. Don't overmix.
- Spread the batter evenly in the prepared dish.
- Bake about 45 minutes, until the top is golden, the edges pull away from the sides, and a knife in the center comes out without wet batter. If using cheese, sprinkle it over the top for the last 10 minutes.
- Let rest 5-10 minutes before serving.
Notes
- Pan size: One batch is too thin in a 9x13. Use a 7x10 or 8x8 dish. For a double batch, use a 9x13 and bake 55 to 65 minutes.
- Without Jiffy: Replace the box with 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt, whisked together.
- Frozen corn: Use about 1 1/2 cups thawed, patted-dry frozen corn in place of the canned whole kernel corn.
- Lactose free: Use lactose-free sour cream and lactose-free or plant-based butter. Check your mix label.
- Gluten free: Use an 8- to 9-ounce gluten-free cornbread mix.
- Make ahead: Bake, cool until barely warm, cover, and refrigerate up to 1 day. Reheat covered at 350°F for about 20 minutes.
- Storage: Refrigerate covered or in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat covered at 350°F for about 20 minutes, or microwave single servings for 30 to 60 seconds.
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 450mg | Potassium: 140mg | Fiber: 2g | Sugar: 10g | Vitamin A: 601IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg
