It’s corn! This easy corn casserole recipe is a classic side dish for Thanksgiving and Christmas dinners. It’s also a great side dish for chili peppers, the ultimate winter comfort food.
As the title suggests, it’s incredibly easy to make, takes very little prep time, and there are so many ways to customize this simple recipe by adding other ingredients and flavors that your family might love.
Corn casserole is made with Jiffy corn muffin mix, creamed corn, and a few other ingredients, giving it a flavorful bread pudding or spoonbread-like texture.
The final dish is spongy, comforting and delicious. I consider this Jiffy Corn Casserole recipe a cousin, or alternative, to stuffing. However, you should serve both if your heart desires.
Related: Then try broccoli casserole, green bean casserole, or slow cooker mashed potatoes.
Corn casserole ingredients:
- Canned sweet corn (whole corn)
- cream corn (No added salt)
- 1 box jiffy corn muffin mix
- sour cream (or greek yogurt)
- butter (unsalted)
- cheddar cheese
- green onions or chives
How to make corn casserole:
Corn casserole is just as easy as dump cake. 🙂 Mix most of the ingredients in a casserole dish, bake, then top with cheese and bake until golden brown and melted. That’s basically it! For a more rustic presentation, you can mix and bake this in a large cast iron skillet.
You can also make this in a larger size if your oven is occupied because you’re baking a lot of other things for a big meal. earthenware pot. Just cook on high for 2 1/2 hours or on low for 4 hours.
Tips for making:
- I prefer to use “unsalted” canned corn and unsalted butter so I can control the amount of salt I add to this dish. If you don’t use these, be sure to omit the additional salt (as indicated in the recipe card) before baking. You can always add more before eating, but once the dish becomes too salty, it’s difficult to change back.
- You can substitute sour cream or Greek yogurt if you like.
- This corn casserole is delicious with or without cheese topping. It’s optional! I like to include cheese in this, but if you want a soft stuffing-like corn casserole, leave out the cheese.
- Other ingredients you can add include cooked bacon bits, garlic, herbs such as rosemary or thyme, black pepper, or crushed potato chips.
- Leftovers can be stored, covered in foil or in an airtight container, in the refrigerator for at least 3 days. Reheat in the microwave.
Offer suggestions:
Corn casserole makes a great Thanksgiving side dish.
FAQ
FAQ
Can I make corn casserole in advance?
yes. Follow the recipe instructions until baking. Then store the casserole in the refrigerator until you’re ready to bake, and top it with cheese during the last 5 to 8 minutes of baking.
Can you make corn casserole in a clay pot?
yes. Instead of baking this recipe, you can also cook it in a large pot on high for 2 1/2 hours or on low for 4 hours. During the last 15-20 minutes, add the cheese on top so it melts on top.
Does leftover corn casserole need to be refrigerated?
yes. It’s best to cover and freeze leftovers. You can also reheat it in the oven or microwave if necessary.
Can corn casserole be frozen?
I’m sure you can do that, but I don’t necessarily recommend doing this so far in advance that you need to freeze it. It comes together very quickly, so if you need to make it in advance, you can make it the day before and store it in the fridge.
PS Looking for more ideas? Check out 25+ Easy Thanksgiving Side Dishes!
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A flavorful bread pudding-like side dish
Instructions
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Prepare by draining the whole corn kernels, melting the butter and finely chopping the green onions.
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In a large mixing bowl, combine the corn, creamed corn, Jiffy mix, sour cream, melted butter, and half the green onions (1 tablespoon).
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Season with cayenne pepper and sprinkle generously with salt and pepper. Stir to combine.
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Spoon into a 9×13 baking dish lightly buttered or sprayed with nonstick spray.
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Bake at 350°F for 35 minutes.
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Top with shredded cheddar cheese. Then bake for another 5-8 minutes, until the cheese is completely melted and begins to bubble.
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Remove from oven and top with remaining green onions. Serve hot.
Precautions
- I prefer to use “unsalted” canned corn and unsalted butter so I can control the amount of salt I add to this dish. If you don’t use these, be sure to add no salt before baking.
nutrition
Nutritional information table
easy corn casserole
Amount per serving
% daily value*
*Percent daily intake is based on a 2000 calorie diet.
Note: Nutritional information is automatically calculated using Spoonacular. We recommend using your own nutritional calculations if necessary.
Source: A Beautiful Mess – abeautifulmess.com
