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Delicious homemade corn casserole baked and served in a dish.

Corn Casserole

This creamy corn casserole is a family favorite that combines Jiffy mix, creamed corn, and other ingredients for a comforting dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy corn muffin mix Contains wheat; can be substituted with gluten-free mix.
  • 1 can creamed corn
  • 1 can whole kernel corn Must be drained.
  • 1 cup sour cream Can use dairy-free sour cream.
  • 1/2 cup melted butter Can reduce to 1/3 cup and add olive oil for less butter flavor.
  • 1 cup shredded cheese (optional) Can swap for dairy-free option.

Method
 

Preparation
  1. Preheat oven to 350°F and lightly grease an 8x8 inch baking dish or a 9x13 inch dish.
  2. In a large bowl, stir together the Jiffy mix, creamed corn, drained whole kernel corn, sour cream, and melted butter until just combined.
  3. Fold in the shredded cheese if using, being careful not to overmix.
Baking
  1. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  2. Bake at 350°F for 35 to 45 minutes for an 8x8 pan, or 40 to 50 minutes for a 9x13 pan, until the top is golden and the center is set.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Drain the whole kernel corn well. Tent with foil for the first two-thirds of baking if browning too quickly. Store leftovers in the refrigerator for up to 3 to 4 days or freeze for up to 2 months.