Corn Casserole (6 Simple Ingredients)

Easy Essentials and Add-Ins
Variations
How to Make Corn Casserole
Keys to Corn Casserole
More Simple Holiday Side Dishes

This corn casserole comes together in minutes with simple, cozy ingredients you probably already have on hand. It’s a holiday staple that makes a great side dish for holiday dinners or Sunday meals with the family.

top view of baked corn casserole with a piece taken out

Flavor: Sweet, buttery, and perfectly creamy with a golden, crisp top.
Swaps: Use Greek yogurt instead of sour cream, or add jalapeños for a little kick!
Freezing: Freeze baked casserole up to 3 months; thaw and reheat until warmed through.

ingredients to make corn casserole including corn, sour cream, Jiffy corn muffin mix, eggs, butter, salt, pepper, and creamed corn

Easy Essentials and Add-Ins

Cornbread Mix: I use a box of Jiffy Corn Muffin Mix as the base. If you don’t have Jiffy Mix, you can make your own.
Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn adds moisture and sweetness.
Butter: I use salted butter; if using unsalted, add a bit of extra salt to the recipe.
Sour Cream: If you’re out of sour cream, plain Greek yogurt works just as well!

Variations

Bacon: You can replace some butter with melted bacon grease or add cooked and crumbled bacon or real bacon bits.
Onion: Add sliced green onion, ½ teaspoon of onion powder, or cook ½ of a small white onion in melted butter.
Cheese: Cheddar cheese or pepper jack cheese are great additions.
Jalapeno: Finely diced jalapenos or mild green chilies add spicy flavor.

Bake this corn casserole recipe up to two days before serving. Cool it completely and store it tightly covered in the refrigerator.

To reheat, let the casserole come to room temperature for about 1 hour, then bake at 350°F for 15-20 minutes, or until heated through.

ingredients in a bowl to make corn casserole

mixing ingredients to make corn casserole

How to Make Corn Casserole

In a mixing bowl, combine all ingredients (full recipe below).
Spread mixture into a greased baking dish.
Bake as directed in a preheated oven.

baked corn casserole on a plate with butter

Keys to Corn Casserole

Bring eggs and sour cream to room temperature and drain corn.
Grease the dish and stir just until combined.
Bake until a toothpick comes out mostly clean, and let it rest before serving.
Store leftovers in the fridge up to 4 days or freeze up to 3 months; reheat until warm.

Can you make corn casserole ahead of time?

Absolutely! Prepare up to 2 days in advance. Cool completely and refrigerate. To reheat, take out of the fridge 1 hour in advance and bake at 350°F for 15-20 minutes or until heated through.

Can you freeze corn casserole?

Yes, it freezes well.

Can this be made in a Crock Pot?

Yes. Prepare the ingredients for Crock Pot corn casserole recipe and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.

More Simple Holiday Side Dishes

Did you enjoy this Corn Casserole? Leave a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
In a medium mixing bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
Spread the batter into the prepared baking dish.
Bake 45-55 minutes or until golden brown on top.

Optional Additions:

2 tablespoons minced onion, green onion, or diced jalapeno peppers.
crumbled bacon or bacon bits
1 cup sharp cheddar, parmesan, or pepper Jack cheese

Make Ahead – After baking, cool thoroughly, cover tightly with plastic wrap, and refrigerate for up to 2 days. Reheat Before Serving – Before reheating, let the casserole sit at room temperature for 60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through. Leftovers – Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw before reheating as above.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

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