Corn Casserole is a comforting and delicious side dish that’s perfect for holidays, family gatherings, or even a cozy weeknight dinner. With a rich, creamy texture and slightly sweet corn flavor, this dish pairs well with roasted meats, grilled vegetables, or even as a standalone treat. The best part? It’s incredibly easy to prepare with just a few pantry staples. Follow this simple recipe to make a crowd-pleasing, homemade Corn Casserole that everyone will love!
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- 1/2 teaspoon paprika (for garnish, optional)
- Chopped fresh parsley for garnish (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray to prevent sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Stir until well blended.
Step 3: Add the Cornbread Mix
Slowly add the cornbread mix to the wet ingredients. Stir gently until fully incorporated. Avoid overmixing to keep the casserole light and fluffy.
Step 4: Add Seasonings and Cheese (Optional)
Mix in salt, black pepper, and shredded cheddar cheese (if using) in a separate bowl. The cheese adds extra creaminess and a richer flavor.
Step 5: Transfer to Baking Dish
Add the cheese mix in the corn mixture. Pour the mixture into the greased baking dish and spread it evenly.
Step 6: Bake the Casserole
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. To check doneness, insert a toothpick into the center; if it comes out clean, your casserole is ready.
Step 7: Garnish and Serve
Remove from the oven and let it cool for 5 minutes. Sprinkle with paprika and chopped parsley for a pop of color and flavor. Serve warm and enjoy!
FAQs
Q: Can I make this casserole ahead of time? A: Yes! You can prepare the batter in advance and store it in the fridge for up to 24 hours. Bake it just before serving.
Q: Can I freeze Corn Casserole? A: Absolutely! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.
Q: Can I add extra ingredients? A: Yes! Try mixing in cooked bacon bits, diced jalapeños, or green onions for extra flavor.
Q: What should I serve with Corn Casserole? A: This dish pairs wonderfully with roasted chicken, grilled steak, BBQ ribs, or even a fresh green salad.
Q: How can I make it healthier? A: Substitute Greek yogurt for sour cream, use a reduced-fat cheese, or add in finely chopped vegetables like bell peppers for a nutritional boost.
Creamy Corn Casserole
By:Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 1 box 8.5 oz cornbread mix (such as Jiffy)
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese optional
- 1/2 teaspoon paprika for garnish, optional
- Chopped fresh parsley for garnish optional
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
- In a large bowl, mix whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
- Slowly stir in cornbread mix until fully combined, being careful not to overmix.
- In a separate bowl, mix salt, pepper, and shredded cheddar cheese (optional).
- Fold the cheese mixture into the corn mixture and pour into the prepared baking dish.
- Spread evenly and bake for 45–50 minutes until golden brown and center is set.
- Let cool for 5 minutes, then garnish with paprika and chopped parsley.
- Serve warm and enjoy!
