Corn Casserole is a simple and delicious side dish that can be thrown together in about 5 minutes. It’s perfect for Thanksgiving, Christmas or any time of the year.
This Corn Casserole has been on my must-make list forever, but that list is ever-growing and this recipe, like so many others, got lost in the shuffle. While I was searching my list for new ideas for Thanksgiving side dishes, I came across it and finally got around to making it.
After one bite of this I was in love and understood why corn casserole has been a Thanksgiving tradition for so many people. You guys it’s so good and I could have devoured the entire pan of it.
If you struggle with side dishes like a lot of us do, then you are going to love this recipe. Not only is this corn casserole going to be a delicious addition to your Thanksgiving menu, but it’s also perfect for any weeknight meal.
It’s a comforting, just slightly sweet, creamy, deliciously buttery and so delicious served warm from the oven.
What is the texture supposed to be like?
Corn casserole has a “pudding” consistency, so you want it to be moist on the inside. You can tell your corn casserole is done when it’s lightly brown on top and the center is set and doesn’t jiggle. *Once it’s done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes. This seems to help it not sink/fall after you take it out of the oven.
Can I double this recipe?
Yes! Simply double all the ingredients and pour it into a greased 9 x 13-inch baking dish. Depending on your oven and the type of dish you use, you may need to bake it an additional 10-15 minutes. Just keep on eye on it.
Variations of this Casserole:
- Add sugar: If you want a sweeter corn casserole, add 1/4 cup to 1/2 cup of sugar.
- Add eggs . . . this will make a lighter, fluffier casserole with a more custard like texture. (It’s more dense with no eggs which is the way I love it).
- Add cheese . . .add in 1/2 to 1 cup of cheddar cheese (or sharp or even pepper jack for some kick would be delicious).
- Add bacon . . . throw in some chopped cooked bacon for some amazing flavor.
- Add green chilies. . . this will give it just a bit of a kick and a great flavor.
You could also try combining a few of these variations. Get creative or just leave it as is because it’s pretty spectacular on its own.
Can corn casserole be made ahead of time?
I have personally never made this casserole ahead of time, but I thought some you of might want to know if could be done. So here is the scoop. . . some sites said this corn casserole can be made up to two days in advance. Just follow the recipe as instructed but instead of baking, cover with foil and store in the fridge for up to two days. Baking time may be a little longer since it will be cold. Then on the flip side of that, other sites said the uncooked batter doesn’t hold up well in the refrigerator. So you go ahead and do what you think, but I will say this comes together in literally five minutes so making it the day of is not a big deal at all.Print
- 8 ounces Jiffy Corn Muffin mix
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
- 1/4 teaspoon salt (optional)
- Preheat the oven to 350 degrees.
- In a medium size bowl, mix all of the ingredients together until well combined. Pour into a greased 8″x8″ glass baking dish.
- Cook uncovered for 40-50 minutes or until lightly browned. Serve warm.
- Store in refrigerator, covered for up to five days.
- I’ve made this with and without the salt and I think I love it just slightly more with the salt.