Easy Corn Casserole made in one bowl with just five ingredients including sour cream, corn and corn muffin mix, this is the easiest holiday side dish ever!
Corn Casserole is a holiday staple in houses around the country, an easy holiday side people will fight over. It also looks harder than than it is to make which makes this the perfect holiday side dish you can add without a lot of effort to your meal planning.
What is Corn Casserole?
Corn Casserole is a one-bowl recipe that the Jiffy Corn Mix Company brilliantly came up with to make use of their corn muffin mix. The consistency is a mix of corn, creamy pudding and cornbread all in one. There’s a slight tang to it from the sour cream, but no other flavors like cheese or spices.
Corn Casserole Ingredients:
- Jiffy Corn Mix: This is the base of the recipe and should not be evenly swapped out for cornmeal. If you want a homemade version there is a recipe listed below on this page for a homemade mix.
- Whole Corn Kernels: This provides texture for the dish, but be sure to drain your canned corn well or to thaw and drain frozen corn well.
- Creamed Corn: Creamed Corn cannot be swapped evenly for more whole kernel corn because the creamed part of it aids in adding moisture to the corn mix.
- Sour Cream: This adds creaminess, tanginess and some fat to the recipe. You can swap in greek yogurt but be aware of how much fat you are removing when doing so.
- Butter: The butter adds needed fat to the recipe. You can swap for margarine if desired. We’ve also tested with bacon fat with success.
Easy Ham Recipes to Serve with this Casserole:
This recipe also calls for Jiffy Corn Muffin Mix and creamed corn, two ingredients which are also recipes I make at home. For the sake of this recipe I will leave them as is, but I’ve listed below the mini recipes for those ingredients for you in case you’d like to make the corn casserole with whole ingredients instead of pre-made products.
- Bacon: Add 1/2 cup chopped, cooked bacon to the mixture along with swapping out the butter for bacon fat.
- Jalapeños: Mince 1 deseeded and deveined jalapeño to the mixture before baking.
- Cheese: Top with 1 cup shredded cheddar cheese before baking.
- Spice: Add in 1/4 teaspoon of cayenne pepper or 1 teaspoon of chili powder to add some spice to the recipe.
- Bell Peppers: Add some color with some finely diced red, yellow and green bell peppers for a more festive side. Use 1/4 cup of each.
No need to use the boxed version of Corn Muffin Mix if you want to make this homemade. While it isn’t as simple as swapping in cornmeal, most of these ingredients are pantry staples which would make this an easy swap.
Jiffy Corn Muffin Mix Recipe:
Whisk together all the ingredients well in a bowl.
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup granulated sugar
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
More Holiday Side Dish Recipes:
This recipe will not make a perfect duplicate to canned corn, but will work in a pinch if you want to make the recipe and don’t have canned corn without affecting the texture too much. Make sure to process in steps so some of the corn is left in chunks.
Canned Cream Corn Recipe:
- 2 cups corn
- 2 tablespoons water
- Add 1 cup of corn and 2 tablespoons of water to a food processor and puree well.
- Remove to a bowl.
- Add another 1 cup of corn to the food processor and pulse ten times.
- Mix all the corn together.
HOW TO STORE
- Serve: Corn Casserole can be kept at room temperature for up to two hours, but no longer than that.
- Store: Stored in an airtight container, this recipe is good to eat for 3-5 days in the refrigerator. You should always let them cool down to room temperature before you put them in an airtight container and put them away. Reheat gently in the. microwave.
- Freeze: Store in an airtight container for up to 3 months. Reheat portions on 30% power in the microwave.
Easy Corn Casserole Recipe
- Yield: 12 Servings
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Course: Side Dish
- Cuisine: American
- Author: Sabrina Snyder
- 8 ounces Jiffy Corn Muffin mix
- 15 ounces canned whole kernel corn , drained
- 15 ounces canned creamed corn , not drained
- 1 cup sour cream
- 1/2 cup unsalted butter , melted
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees.
- Butter or spray an 8x8 inch baking pan.
Add all the ingredients into a mixing bowl and whisk until well combined.
Add to the baking pan and bake for 45-55 minutes.
- The top should be puffy and slightly browned.
Yield: 12 Servings, Amount per serving: 105 calories, Calories: 105g, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 84mg, Potassium: 27mg, Sugar: 1g, Vitamin A: 356g, Vitamin C: 1g, Calcium: 23g, Iron: 1g
All images and text © for Dinner, then Dessert.
I first wrote about this recipe on The Recipe Critic.