Corn Casserole Recipe: Creamy, Spoonable Jiffy-Style Side Dish

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Corn casserole is a creamy, slightly sweet baked side dish with the texture of a soft pudding and a golden top. It is one of the most requested dishes at holiday tables and potlucks because it uses pantry ingredients and takes five minutes to stir together. This version uses corn muffin mix, whole kernel corn and cream-style corn, and serves eight in a 9×13-inch or 2-quart dish.

Ingredients

• 1 box (8.5 ounces) corn muffin mix
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14.75 ounces) cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup shredded sharp cheddar cheese, divided (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar (optional, for a sweeter casserole)
• Cooking spray or butter for the dish

Instructions

1. Heat the oven to 350°F (175°C). Grease a 2-quart casserole dish or an 8×8-inch baking dish.
2. In a large bowl, stir together the muffin mix, whole kernel corn, cream-style corn, sour cream, melted butter, egg, salt, pepper and sugar until just combined. A few small lumps are fine.
3. Fold in 1/2 cup of the cheddar if using.
4. Pour the batter into the prepared dish and smooth the top.
5. Bake for 45 to 55 minutes, until the top is golden, the edges are set and a toothpick inserted near the center comes out mostly clean. The center should jiggle slightly but not look wet.
6. Sprinkle the remaining 1/2 cup cheddar over the top for the final 5 minutes of baking.
7. Let the casserole rest for 10 minutes before serving. It will firm up as it cools.

From-Scratch Version

To skip the boxed mix, replace it with 3/4 cup all-purpose flour, 1/2 cup yellow cornmeal, 2 teaspoons baking powder, 1 tablespoon sugar and 1/4 teaspoon additional salt. Whisk the dry ingredients first, then fold them into the wet ingredients. The bake time is the same.

Tips for the Best Corn Casserole

• Do not overmix. Stir only until no dry streaks remain. Overmixing can make the casserole tough.
• Drain whole kernel corn well. Extra liquid keeps the center from setting.
• Use full-fat sour cream. It gives the best richness and structure.
• Check the center. Ovens vary. If the top browns too fast before the center sets, tent the dish with foil.
• Rest before serving. A 10-minute rest helps the casserole slice and scoop cleanly.
• Use a dish with sides. A deeper 2-quart dish gives a creamier center, while a 9×13 dish gives more crispy edges.

Variations

Jalapeño Cheddar Corn Casserole

Add 2 to 3 tablespoons diced pickled jalapeños or one fresh jalapeño, seeded and minced, plus a full cup of pepper jack in place of the cheddar.

Bacon Corn Casserole

Stir in 6 slices of cooked, crumbled bacon and a few chopped green onions. Reserve a little bacon for the top.

Fresh Corn Casserole

Use 3 cups fresh kernels (from about 4 ears) in place of the whole kernel can. Replace the cream-style corn with 1 cup of the kernels pulsed in a food processor with 1/4 cup milk.

Southwest Style

Add 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 cup diced green chiles and top with crushed tortilla chips in the final 10 minutes.

Corn Pudding Style

For a more custardy dish, add 1/2 cup milk and another egg, and bake in a water bath at 350°F for 55 to 65 minutes.

Slow Cooker Version

Mix everything and pour into a greased slow cooker. Cook on low for 3 to 4 hours or on high for 2 to 2 1/2 hours until set. Place a paper towel under the lid to catch condensation.

Make-Ahead and Storage

Assemble the batter up to 1 day ahead and refrigerate it in the baking dish, covered. Add 5 to 10 minutes to the bake time. Leftover casserole keeps for 4 days in the refrigerator in an airtight container. Reheat individual portions in the microwave for 45 to 60 seconds, or warm the whole dish covered with foil at 325°F for 15 to 20 minutes. The baked casserole can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Serving Ideas

Corn casserole belongs on holiday menus next to turkey, ham and green beans. It also pairs well with barbecue ribs, pulled pork, fried chicken and meatloaf.

Choosing the Right Baking Dish

The dish changes the texture more than most people expect. A deep 2-quart casserole produces a thick, spoonable center with a soft golden top. An 8×8-inch dish gives a similar result in a slightly shallower form. A 9×13-inch pan makes a thinner casserole with more crisp edges and a shorter bake time of 35 to 40 minutes. Glass and ceramic dishes bake more gently than metal, which can brown the edges faster, so watch the casserole in a metal pan during the last 10 minutes.

Holiday Timing

Corn casserole is useful on crowded holiday menus because it needs a moderate oven, usually the same 350°F as many other sides. If the oven is busy with the turkey, bake it earlier in the day and cover it with foil. Reheat in the oven at 325°F for 20 to 25 minutes before serving. It can also go into a slow cooker on warm to free up oven space.

Topping Ideas

• Crushed buttery crackers mixed with 2 tablespoons melted butter, added for the last 15 minutes.
• Crispy fried onions sprinkled on in the final 5 minutes.
• Extra cheddar with a dusting of paprika.
• Chopped chives or green onions after baking.

FAQ

Why is my corn casserole runny in the middle?

It may need more time, or the corn was not drained. Bake until the center is set and lightly jiggly, then rest the dish for 10 minutes.

Can I make corn casserole without sour cream?

Yes. Use plain Greek yogurt or an equal amount of heavy cream. The flavor will be a touch different but the texture will still be tender.

Is corn casserole supposed to be sweet?

It leans slightly sweet from the muffin mix and cream-style corn. If you prefer savory, omit the added sugar and use more cheese and black pepper.

How do I know when it is done?

The top should be golden, the edges should pull slightly away from the dish, and the center should have only a slight wobble. A knife inserted in the middle should come out with moist crumbs but no raw batter.

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