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Classic Corn Casserole Recipe
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Classic Corn Casserole

How to prepare a delicious corn casserole for the holidays.
Prep Time8 minutes
Cook Time55 minutes
Cooling Time10 minutes
Total Time1 hour 13 minutes
Course: Side Dish
Cuisine: American
Keyword: corn casserole, Thanksgiving

Ingredients

  • 1 15.25 ounce can whole-kernel corn drained
  • 1 14.75 ounce can creamed corn
  • 1 box (8.5 ounce) Jiffy corn muffin mix
  • 1 cup sour cream
  • ½ cup unsalted butter melted
  • 2 large eggs optional but recommended for dluffier texture
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9×13 baking dish or a 2-quart casserole dish.
  • Mix wet ingredients: In a large bowl, whisk the sour cream, melted butter, and eggs until smooth.
  • Add the corn: Stir in the drained whole-kernel corn and the creamed corn.
  • Add the dry mix: Fold in the Jiffy cornbread mix, salt, and pepper until just combined. Don’t overmix.
  • Pour into the baking dish and smooth the top.
  • Bake 45–55 minutes, or until the center is set and the edges are golden brown.
  • Let cool 5–10 minutes before serving. The casserole will firm as it rests.

Notes

Tips & Variations

Sweeter version: Add 1–2 tablespoons of sugar.
Cheesy version: Stir in 1 cup shredded cheddar before baking.
Spicy version: Add one small can diced green chiles or ½ teaspoon cayenne.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time.