Easy Corn Casserole Recipe

28

Okay, let’s talk about corn casserole—my absolute go-to side dish that never fails to disappear at gatherings. Seriously, I’ve lost count of how many times friends have begged me for this recipe after one bite! It’s creamy, cheesy, with just the right kick from pepper jack, and that golden-brown top? Pure comfort food magic.

What I love most is how easy it is. You’re basically mixing pantry staples (hello, Jiffy mix!), dumping everything into a dish, and letting the oven do the work. No fancy skills required, just big, cozy flavors. Trust me, once you try this version, it’ll become your holiday table MVP—or honestly, just your Tuesday night side dish hero.

Why You’ll Love This Corn Casserole Recipe

Perfect for Potlucks and Holidays

This corn casserole is the ultimate crowd-pleaser—I’ve brought it to every potluck for years, and it’s always the first dish to vanish. The golden crust and gooey cheese make it a holiday table must-have, too!

Creamy, Cheesy, and Slightly Spicy

Think of the creamiest spoonful of comfort, with melty pepper jack cheese that gives just a whisper of heat. The texture? Pure velvet with little pops of sweet corn. You’ll wanna eat it straight from the dish (no judgment here).

Easy to Make with Pantry Staples

No fancy ingredients needed—just grab a box of corn muffin mix, some canned corn, and whatever cheese you’ve got. Even if you’re scrambling last-minute, this corn casserole comes together in 10 minutes flat.

Kid-Friendly Yet Flavorful

My picky eater devours this, but the pepper jack keeps it interesting for grown-ups. Pro tip: Swap in cheddar if your crew prefers milder flavors, but don’t skip those green onions for a fresh crunch!

Ingredients You’ll Need for Corn Casserole

Wet Ingredients

• ¾ cup sour cream (go for full-fat—it makes the casserole extra creamy)
• ½ cup salted butter, melted and cooled (if you only have unsalted, just add ¼ tsp salt)
• 1 large egg, room temperature (trust me, it mixes way smoother when it’s not cold!)

Dry Ingredients & Mix-Ins

• 8 oz corn muffin mix (Jiffy’s is my favorite, but any brand works)
• 15 oz creamed corn + 15 oz whole kernel corn, drained (that double corn action is key for texture!)
• 4 oz pepper jack cheese, grated (swap with cheddar if you want less spice—but the pepper jack is *chef’s kiss*)
• 3 green onions, thinly sliced (save a handful for sprinkling on top—it makes it look fancy!)

Step-by-Step Corn Casserole Instructions

Prep and Mixing

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish. A quick spritz of cooking spray or a swipe of butter works great here—just make sure you get the corners!
2. Whisk sour cream, melted butter, and egg until smooth. I like using a fork for this—it’s fast and gets ridopsis of any lumps. Don’t stress if it’s not perfect; just make sure the egg is fully incorporated.

Combining Ingredients

3. Stir in spices (black pepper, onion powder, garlic powder). This is where the magic starts—that little bit of garlic and onion powder makes all the difference. Sneak a taste if you want (I always do).
4. Fold in corn muffin mix, both corns, cheese, and green onions. A rubber spatula is your best friend here—just stir gently until everything’s combined. The batter will be thick and lumpy, and that’s exactly what you want!

Baking and Serving

5. Bake 40–45 minutes until golden and set. You’ll know it’s ready when the edges are crispy and a toothpick comes out clean. If it’s browning too fast, just tent it with foil.
6. Let cool 5 minutes—this helps it firm up! I know it’s tempting to dive right in, but trust me, those few lacks make slicing way easier. The wait is worth it!

Delicious Corn Casserole Variations

Spicy Kick

Want to turn up the heat? Toss in a handful of diced jalapeños—fresh or pickled both work! If you’re feeling bold, a pinch of cayenne pepper will give the whole dish a warm, lingering spice. My brother-in-law always asks me to “make it fiery,” so I double the pepper jack and add both. Just warn your guests!

Cheesy Alternatives

Pepper jack’s my favorite, but sometimes you gotta mix it up. Sharp cheddar gives that classic gooeyness without the spice, while smoked gouda adds a crazy-good depth of flavor. Once, I used a mix of all three cheeses (okay, maybe I got carried away), and it was *cheesy heaven*.

Allergy-Friendly Tweaks

No gluten? No problem! Grab a gluten-free corn muffin mix (I’ve had great luck with Bob’s Red Mill). For dairy-free, swap the butter for your favorite plant-based version and use vegan cheese—just pick one that melts well. The texture stays wonderfully creamy, promise!

Serving and Storing Your Corn Casserole

Serving Suggestions

Listen, this corn casserole is downright gorgeous straight from the oven, but why stop there? I love tossing on a handful of extra grated cheese right after baking—it melts into a luscious blanket. Thinly sliced green onions add a pop of color, and crispy bacon bits? Game changer. If you’re feeling fancy, a dollop of sour cream or a drizzle of hot honey takes it over the top. Just don’t blame me when everyone asks for seconds!

Storage Tips

Got leftovers? (Unlikely, but just in case!) Let the casserole cool completely, then tuck it into an airtight container in the fridge—it’ll stay delicious for up to 3 days. To reheat, I zap individual portions in the microwave for about a minute, or pop the whole dish back in a 350°F (175°C) oven until warmed through. For longer storage, wrap slices tightly in foil and freeze for up to a month. Thaw overnight in the fridge before reheating—the texture stays creamy, though the edges might lose a bit of crispness. Worth it for that midnight snack!

Helpful Notes for Corn Casserole Success

Room Temperature Matters

Here’s the deal: cold ingredients are the enemy of a perfectly baked corn casserole. That egg and sour cream straight from the fridge? They’ll make your batter lumpy and can lead to uneven baking. I always pull mine out at least 30 minutes before mixing—it’s a tiny step that makes all the difference in that creamy, dreamy texture. If you forget (hey, it happens!), just pop the egg in a bowl of warm water for 5 minutes to take the chill off.

Don’t Overmix

Resist the urge to go wild with the whisk! Overmixing the batter can make your casserole dense instead of light and fluffy. Once you add the corn muffin mix, stir just until everything’s combined—a few lumps are totally fine. Think of it like pancake batter: gentle hands = tender results. And when you fold in the cheese and corn, a few quick turns with a spatula is all you need. Promise, it’ll bake up beautifully!

Corn Casserole FAQs

Can I use frozen corn instead of canned?

Absolutely! Just thaw 2 cups of frozen corn (no need to cook it) and give it a good shake to drain any extra water. I actually prefer frozen sometimes—it’s got a fresher, sweeter taste. But if you’re in a pinch, canned works like a charm too.

How do I know when it’s done baking?

Look for golden-brown edges and a center that doesn’t jiggle when you gently shake the dish. I always do the toothpick test—stick it in the middle, and if it comes out clean (or with just a few moist crumbs), you’re good to go. If the top’s browning too fast, toss on some foil to protect it.

Can I make this ahead?

You bet! Mix everything up the night before, cover the bowl with plastic wrap, and stash it in the fridge. When you’re ready, just pour it into your greased dish and bake—you might need an extra 5-10 minutes since it’s cold. Perfect for stress-free holiday prep!

Can I double the recipe?

Oh yes, and I do this all the time for big gatherings! Use a 9×13-inch dish instead, and keep an eye on the baking time—it might need closer to 50-55 minutes. Just make sure your oven’s not overcrowded so the heat circulates evenly.

What if I don’t have corn muffin mix?

No worries—you can DIY it with ¾ cup cornmeal, ½ cup flour, 1 tbsp sugar, 1 tsp baking powder, and ¼ tsp salt. But honestly? The boxed mix gives that nostalgic, cozy flavor we all love, so I’d grab some next time you’re at the store!

Final Thoughts

There you have it—my go-to corn casserole recipe that’s equal parts easy, comforting, and downright irresistible. Whether you’re serving it at Thanksgiving, bringing it to a potluck, or just jazzing up a weeknight dinner, this dish never lets me down. The best part? It’s practically foolproof, so even if you’re not a kitchen pro, you’ll look like one.

I’d love to hear how yours turns out! Did you add extra cheese? Throw in some jalapeños? Tag me or leave a comment—I’m always looking for new twists to try. Now go grab that muffin mix and get baking! Trust me, your future self (and your hungry family) will thank you.

Print