Well, Here’s My Easy Corn Casserole Memory
I have this vivid memory of the first time I made corn casserole for my family—it was one of those chaotic Tuesdays, you know, the kind where laundry’s piling up and someone’s always hollering from the hallway. I just needed something crowd-pleasing that wouldn’t use every pan in my cabinet. Mom’s recipe called for, like, 11 ingredients and who has time for that nonsense? So I whittled it down to five. (Honestly, I think that’s the universe’s sweet spot for anything in a 9×13 dish.)
Now, whenever I make this (which is probably too often), it reminds me of that day—socks missing their partners, a few grumbles, but then, poof! Quiet as everyone dug straight in. Plus, there’s something about corn casserole that just makes people smile—might be nostalgia, might be the butter.
Why I Keep Going Back to This Recipe
I make this when I’m just tired and want something fuss-free that tastes like I put in more effort than I actually did. My family goes a bit bonkers for it (I mean, my husband will even eat leftovers, cold, straight out the pan). It’s my go-to for potlucks because you can show up ten minutes late and folks will still love you.
Fun fact: For ages I kept overbaking it because I was afraid it’d be runny. Turns out, a little shimmer in the middle is what you want. Also—I’ll admit I tried using almond milk once when we were out of sour cream. Not my finest hour. Don’t be me; stick to the dairy.
Here’s What You’ll Need (And a Few Options!)
- 1 can of whole kernel corn, drained (sometimes I swap in frozen if that’s what’s lurking in my freezer—just thaw first)
- 1 can of creamed corn (any brand does the trick, though my grandma insisted on Del Monte)
- 1 box Jiffy corn muffin mix (frankly, I’ve used store brand too and no one noticed a thing)
- 1 cup sour cream (plain Greek yogurt works if you’re out, but it’s a touch tangier)
- 1/2 cup melted butter (from a stick? Sure. The tub? Yep. I tried coconut oil once—meh, too coconutty)
Let’s Put This Thing Together
- Get your oven heating to 350°F (or about 180°C—whichever your oven speaks). While it does, say hi to your pets or water that plant you’ve neglected.
- Grab a decent sized bowl. Dump in the whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. Stir until it looks like, well, thick pancake batter plus some lumpy bits. Don’t overthink it—if it’s streaky, that’s fine!
(This is where I usually sneak a taste, but, like, don’t eat half the bowl raw. The mix is the best part, but you want some left to bake.) - Pour that glorious mess into a greased 8×8 or 9×9 baking pan. I sometimes use a deep-dish pie plate—whatever’s closest.
- Bake for around 45-55 minutes. When the edges are getting golden and the middle jiggles just a bit (not like jelly, but not stiff as a board)—it’s ready. Don’t freak out if it looks too soft; it tightens up as it cools, promise.
- Let it sit for 10-15 mins before diving in. If you try to serve it piping hot, it’ll just fall apart (ask me how I know…)
Cooking Notes from My Kitchen Fumbles
- The time in the oven can be weird—sometimes it’s 45, sometimes 55. My old oven runs hot, so maybe check a bit early.
- Actually, I find it works better if I toss a piece of foil on top for the first 20 minutes—keeps it way more moist.
- It can look curdled in spots. That’s just the corn doing its thing. If it smells good, you’re golden.
Variations That (Mostly) Worked
- I’ve added shredded cheddar on top—super tasty, but gets brown fast, so watch it like a hawk.
- One time, I tossed in a handful of chopped jalapeños—had a nice kick, but maybe too feisty for the kids.
- Once, I tried mixing in bacon bits and…honestly, didn’t love it. The flavor just got lost. Go figure.
Equipment (But Don’t Sweat It)
I use a big ol’ mixing bowl and a regular baking dish. If you don’t have nonstick spray, just butter the heck out of the pan. No whisk? Fork works in a pinch. I did once use a roasting pan because that’s all I had—came out flatter, but honestly still delicious.
How to Store (Not that There’s Ever Leftovers)
If you do have leftovers, toss them in an airtight container in the fridge—good for about three days. Actually, I think it tastes better the next day. But truth be told, in my house, it never lasts more than a single breakfast-foraging session.
How I Serve It (A Bit of a Tradition)
We always have this at Thanksgiving—nestled right up by the mashed potatoes. But on lazy Sundays, I’ll make a pan and serve it with grilled sausages and a green salad. My sister says it’s “dessert dressed as a side dish.” Can’t argue.
Learning from My (Occasional) Oops
- I once tried skipping the greasing step—bad idea. Scraping stuck-on casserole is not my idea of fun.
- Oh, and don’t rush the cooling! Sliced it too soon once and it ran all over. Patience, Grasshopper (not that I’m patient).
Your Top Corn Casserole Questions (Real Answers!)
Can I prep the batter ahead of time?
Honestly, I haven’t tried leaving it in the fridge overnight, but I’ve mixed it together and baked later that day and it was fine. The mix might get a bit fluffier if it sits too long (which, who cares honestly).
Is it freezer-friendly?
Sorta! I froze slices once and while the texture was a bit less creamy when reheated, it still tasted grand. Nothing wrong with a little life-hack, right?
Do I have to use Jiffy mix?
If you can’t find it, most store brands work. One time I cobbled together my own dry mix—cornmeal, a dash of sugar, some flour; it was decent but more effort than I cared for, honestly.
Can you make it dairy free?
I tried, using vegan alternatives—it was…okay, but didn’t have the same cozy flavor. Maybe someone else has cracked the code better than me!
Does the pan size really matter?
If you use a bigger pan, it’ll bake up thinner and probably a bit faster (check early!). Small pans yield thick, hearty slabs—my favorite, but whatever floats your boat.
So there you go. Maybe that was more than you wanted to know, but hey, at least now you’re well-armed for those hungry, slightly chaotic evenings. Let me know how it turns out—the good, the weird, or the “wait, is this supposed to look like that?” moments.
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
- 1 cup shredded cheddar cheese (optional, for topping)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9×9 inch casserole dish.
-
2In a large mixing bowl, combine whole kernel corn, creamed corn, corn muffin mix, sour cream, melted butter, salt, and pepper.
-
3Mix until all ingredients are just combined. Do not overmix.
-
4Pour the mixture into the prepared casserole dish and spread evenly.
-
5Bake for 40-45 minutes, or until the top is golden and the center is set. For a cheesy top, sprinkle with shredded cheddar cheese in the last 10 minutes of baking.
-
6Let the casserole rest for 5–10 minutes 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.
Did you make this recipe?
Please consider Pinning it!!
