Hey friend, here’s my lazy-day corn casserole!
Alright, confession time. If you ever end up at my house on a random Sunday or for Thanksgiving (good luck, it’s chaos), this easy corn casserole with just 5 ingredients is probably plunked right in the center of the table. It’s honestly the recipe I make when my brain’s fried from work or my youngest is blasting his trumpet in the next room—so, basically, every other week. My mom used to whip up corn casserole for church potlucks, but hers was—how do I put it—slightly more… ambitious? Loads of add-ins, always took forever. I took her spirit and scaled it way down (sorry Mom, but this is what real life looks like).
Last Easter, my cousin Vicky swore she’d never eat anything from a box again, and then she had thirds. So, there you go.
Why I keep coming back to it
I make this when I forget what I was supposed to bring to a family dinner (so, often!). My family goes wild for it because it’s not fussy, you know? You pretty much open cans, stir stuff, and bake it. Plus, who doesn’t love anything with creamed corn? The texture is sort of pudding-y, but not weird—if I haven’t sold you, just trust me! It’s also fabulous for the times when you’re balancing four other dishes on the stove and can’t deal with another complicated side (which happened—last Christmas, to be exact; what a mess).
And one more thing: if you grew up in the South like me, you just know this belongs next to the ham. Somewhere between simplicity and comfort food bliss.
What you’ll need (and a few swaps, if you need ’em)
- 1 can (15 oz) whole kernel corn, drained (I’ve used the kind with peppers in a pinch—extra kick!)
- 1 can (15 oz) creamed corn (My grandmother always insisted on Del Monte, but honestly, store brand works fine. Seriously.)
- 1 cup sour cream—or plain Greek yogurt if you’re out; I was once, didn’t even tell anyone, tasted great
- 1/2 cup (1 stick) melted butter (sometimes I do half butter, half margarine—you only live once, right?)
- 1 box (8.5 oz) corn muffin mix, like Jiffy (Trader Joe’s mix works if that’s what you’ve got, but it’s a little sweeter)
Here’s what I do (don’t overthink it)
1. Stick your oven on to 350°F (180°C). Or, 175 if you’ve got a Eurpoean oven situation.
2. Grab a decent-sized bowl. Dump in the drained corn, creamed corn, sour cream, and melted butter. Stir like you mean it. At this point, I usually sneak a taste, though it’s mostly butter and cream so…
3. Add in the corn muffin mix last. Just tip it in and mix until everything’s kind of blended. And hey—don’t freak out if it’s a bit lumpy. It’s supposed to be lumpy. (Looks a bit funny, but trust the process.)
4. Grease a baking dish. I use a square Pyrex, but any casserole dish around 8×8 or 9×9 inches works fine.
5. Pour that golden goodness in and smooth out the top a bit. Not too fussy.
6. Pop it in the oven for 45–55 minutes. If the middle jiggles a little and the top is a bit golden, you’re in business. I like it when the edges get a little toasty brown (okay, sometimes too toasty, but that’s part of the fun).
Notes (learned the hard way, trust me)
– It always puffs up in the oven and then settles down after like, a stubborn toddler. Normal.
– If your oven is old and a bit slow, maybe tack on an extra 5–10 minutes. I once took it out way too soon, had a corn soup situation—still tasty, just, uh, not sliceable.
– Actually, I find it works better if you let it cool a few minutes before slicing, but if you’re starving, scooping is fine!
Variations (some hits, one pretty big miss)
– Once I tossed in a handful of shredded cheddar. Solid move!
– Someone on Allrecipes suggested diced jalapeños—did that too, and it gave a nice kick.
– Tried mixing in crispy bacon bits once—honestly, I thought it would be epic, but the bacon got a little weird and chewy. Maybe add them on top instead?
– Green onions? Looks pretty, tastes nice but not strictly required.
What if you don’t have the right dish?
I always grab my square Pyrex, but I’ve totally made it in a round cake pan once (no one noticed except me, and that was only because the corners weren’t as crispy). Muffin tins work too, but watch the time—they bake much quicker. Not got a mixing bowl? You could even do the mixing in the casserole dish itself; it’s all going to the same oven.
Storing leftovers (although, good luck…)
Fridge life is two, maybe three days, if you stash it in a lidded container. Reheat slices in the microwave, but it tastes fine cold too. I’ve frozen slices wrapped in foil, but honestly, they disappear before I even need to. In my house, it never ever makes it to day two—my son eats it for breakfast.
How I like to serve it (your mileage may vary)
I tend to plop a big square (heap?) of this next to roast chicken or brisket and call it a day. Sometimes, on the day after a party, I toast a slice and eat it for breakfast with hot sauce. My aunt likes hers with a dollop of extra sour cream. To each their own.
Things I’ve learned the hard way
– I once tried to use cold butter instead of melting it. Big mistake—lumps galore.
– If you’re in a rush, resist yanking it out too soon. Under-done corn mix just doesn’t have the same magic.
– Overmixing sucks the air out; just stir until it’s moistened, then stop!
– And always run your knife around the edges—especially in metal pans, or you’ll be scraping for ages.
People actually ask me these things
Can I make this gluten free?
Yep! They sell gluten free corn muffin mix now—Bob’s Red Mill has one (here’s the one I use sometimes). The texture’s a bit more crumbly, but totally good.
Is it supposed to be sweet?
Sorta. It’s got that subtle sweet from the corn and muffin mix, but not like, dessert-level. Though my neighbor eats it with honey (that might be a bit much for me).
Can I prep this ahead?
For sure. Mix it all up, stash in the fridge (unbaked) for a few hours. Sometimes it takes a little longer to bake cold—from the fridge.
Can I double the recipe?
Of course! Just use a 9×13 dish. Maybe add 10-ish minutes, but check it so you don’t get burned on top and gooey in the middle (happened to me once, oops).
Any way to make it vegan?
I haven’t tried it myself, but I know folks who swap in vegan butter and plant-based sour cream. If you try it, let me know how it goes?
Can I fancy it up?
Why not? Top with fresh chives, or a sprinkle of smoked paprika. Or just leave it simple—it’s pretty much perfect out of the oven.
If you want way more info on the corn casserole universe, Southern Living has a good primer (they go way further than I do, though).
Oh, and if your casserole turns out a bit too browned on top—that’s my favorite part. Call it “chef’s treat” and snag the edges.
P.S. The smell of this in the oven will bring anyone wandering in from the garden, or maybe even the mailbox—just warning you. Enjoy!
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
Instructions
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1Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
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2In a large bowl, combine drained whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter.
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3Stir the ingredients together until well blended.
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4Pour the mixture into the prepared baking dish and spread evenly.
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5Bake for 45 minutes, or until the top is golden and the center is set.
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6Allow to cool slightly before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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