This quick and easy Corn Casserole recipe is a favorite at BBQ gatherings and holiday dinners. With crispy, golden edges, a rich, creamy center, and delightful pops of sweet corn, it’s irresistible!
This Corn Casserole recipe is a family favorite, and it comes together quickly with a little help from a box of Jiffy corn muffin mix. We love to mix it up with different add-ins, and I share some of our favorite variations!
Why We ❤️ This Corn Casserole Recipe
My family loves cornbread and sweet corn, so this recipe is an easy win around here. Here’s why we make it:
- Super simple. Just stir all the ingredients together, add it to the skillet (or baking dish), and bake until golden.
- Versatile. Corn casserole goes just as well with BBQ ribs in the summertime backyard as it does on the holiday table. I especially like to serve it for Thanksgiving. And when you can’t find fresh sweet corn, just substitute for canned corn – no problem!
- Delicious cornbread alternative. I like to go back and forth between this skillet cornbread recipe and our favorite honey cornbread muffins.
What You’ll Need
This homemade corn casserole has a fabulously luxurious texture and flavor, thanks to butter, sour cream, and cream-style sweet corn. Scroll to the printable recipe card at the bottom of the post for exact amounts.
- Jiffy Corn Muffin Mix – This corn muffin mix has been around a looooong time. It’s perfect in this recipe.
- Salt – I use kosher salt, for extra seasoning and contrast in flavor.
- Corn kernels – I like to use fresh, raw sweet corn kernels, cut from the cob. But I also make this recipe with canned sweet corn kernels. You could also use frozen.
- Cream-style sweet corn – Just use a can of this creamy corn, so easy!
- Butter – I use unsalted buttter. Reduce the salt in the rest of the recipe if you use salted butter.
- Sour cream – I always use full-fat sour cream, for the richest flavor and texture. You can also go for low-fat sour cream or plain Greek yogurt.
- Egg – This adds rich flavor and texture, and binds the ingredients together.
- Honey – This is optional, for those who like a sweet cornbread.
- Jalapeños – Another optional ingredient, for a kick of heat.
Recipe Variations
This yummy corn casserole is very versatile – so you can get creative in the kitchen. Here are some of my favorite variations:
- Sweet peppers. Stir some diced sweet bell pepper into the batter, or scatter it over the top before or after baking it.
- Hot peppers. You can stir chopped jalapeno right into the batter, or add jalapeno slices to the top before or after baking it.
- Honey. If you like sweet cornbread, add up to 1/2 cup of honey to the batter. Or just offer it on the side, for individuals to drizzle over the tops of their individual portions.
- Cheese. Fold 1-2 cups shredded cheddar cheese into the batter for a melty, cheesy bite.
- Bacon. Add chopped or crumbled (cooked) bacon to the batter for smokey, meaty deliciousness.
How To Make Jiffy Corn Casserole
This corn casserole is incredibly simple to make – here’s how to do it. Scroll to the bottom of the post for the full recipe card instructions.
- Prep. Preheat the oven to 375°F. Grease a 10″ cast-iron skillet with cooking spray and set it aside. You can also use a 10×10″ baking dish.
- Make the batter. Mix the corn muffin mix, salt, corn, cream-style corn, butter, sour cream, egg, and (optional) honey in a mixing bowl until just-combined.
- Bake it. Spread the batter in an even layer in the prepared skillet. Bake until golden brown, about 45 minutes.
- Serve. Remove from the oven. Sprinkle with a bit of salt. Drizzle with honey or add jalapeños, if you like. Slice and enjoy!
Tips for Success
Making sweet corn casserole is incredibly easy if you’re baking at the right temperature and letting it rest once it’s out of the oven.
- Cover it. If the casserole turns dark golden brown halfway through the baking time, cover the skillet with foil to prevent burning.
- Watch the temperature. Set an oven thermometer in the center rack and adjust the oven dials as needed until you’re actually baking at 375F. This only applies to ovens that haven’t been calibrated in a while.
- Line it. If you use a baking dish instead of the skillet, line it with parchment paper to prevent sticking and make clean-up easier.
- Let it rest. Once out of the oven, let the casserole rest for 10-15 minutes before slicing so that it has a chance to set properly. Digging in right away will make the bread crumble and fall apart.
- Bake muffins. Grease a muffin tray with non-stick spray. Divide the batter among the greased cavities until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Serving Suggestions
This tender corn casserole (some even call it a corn pudding) is a versatile side dish you can serve year-round. I especially like to serve it for summer BBQs and holiday dinners.
For a summer BBQ: Pair this dish with most anything off the grill. Especially meats slathered in BBQ sauce. It’s also great with grilled shrimp, grilled steak, and the tastiest beer can chicken. All of this pairs really well with some tangy pickles – like my mom’s refrigerator sweet dill pickles or pickled red onions. And don’t forget a bowl of creamy coleslaw!
For a holiday dinner: This is a great dish for Thanksgiving, Christmas, and Easter. It pairs well with grilled turkey tenderloin, roast beef, and ham. And it’s welcome beside a fresh winter apple salad or cranberry coleslaw, or a steaming dish of green bean casserole.
How To Store & Reheat Leftovers
Make sure it’s fully cooled before storing.
- Fridge: Tightly cover the skillet/baking dish with foil and refrigerate for up to 5 days. You can also transfer the corn casserole to an airtight container.
- Freezer: Slice it and place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes.
- To reheat it: Microwave it in 20-second increments until warm or heat it in the oven at 300° F for 20-30 minutes.
More Easy Side Dishes To Try
Jiffy Corn Casserole
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 teaspoon Morton kosher salt, plus a bit more for sprinkling over top before serving
- 2 cups raw sweet corn kernels, cut from the cob or one 14-ounce can whole kernel corn (drained well)
- 1 can (14 ounces) cream-style sweet corn
- ½ cup unsalted butter, melted
- 1 cup full-fat sour cream
- 1 large egg, lightly beaten
- ¼ cup honey, optional
- sliced jalapeño pepper, optional
Instructions
- Preheat oven to 375°F. Lightly spray a 10'' cast iron skillet with cooking spray and set aside. You could also use a baking dish of similar size.
- In a medium bowl, stir together the corn muffin mix, salt, sweet corn kernels (or canned corn), cream style corn, butter, sour cream, egg, and optional honey.
- Add corn mixture to prepared skillet. Bake for 45 minutes, or until set and golden brown.
- Serve hot, with a little sprinkle of coarse salt over the top. Offer honey and fresh jalapeno on the side.
Hi Sandy, nice to hear from you! Sorry, but I’ve only made this with the Jiffy mix. Hope you’ve had a great summer! :)
This looks delicious! Next time I’m baking mine in my skillet ; )
This is one of my favorite things to make when we’re having chili. Love the pictures of it on the cast iron pan!
We call it Yankton Corn in my house, because my sister-in-law first encountered the dish when she was living in Yankton SD. I love using different cheeses, etc, to change things up. So glad you posted this, I haven’t thought about it in a little while.
Kelly
Nice to hear from you, Kelly. It sounds like I need to try this with cheese! :)
I’ve actually been craving cornbread and have been meaning to test a few recipes, but somehow keep forgetting, so thank you for the reminder!
Love this recipe. I make something similar when we go vintage trailer glampin. Everyone loves it and its so easy to make. I like your version…it looks delish!
xo
Heather
What a great recipe… I LOVE cornbread and cant wait to make this!
Cornbread is one of my all time favorites and I also love fresh grilled or steamed corn! I’ve never put fresh corn in my own cornbread and this sounds wonderful. Great recipe and I’m eager to try it!
My oldest son loves corn bread, and I never get it right. I actually have perfecting cornbread on my list of things to do! This one looks amazing.
Hi Sheila! If you like your cornbread moist and sweet, I have a great cornbread muffin recipe on my site – people usually ask for the recipe whenever I serve it.
Love this!! Have a great rest of the weekend!
I’m going to need mine with zucchini and cheese! On my to make list!!!
Hi Callye! So I’m curious how you’d add the zucchini…shredded, chopped??
Depends on my mood, lol. This kind of reminds me of the squash casserole they used to have at Boston market. I may end up cooking my own birthday dinner over this!
Oh yummy yummy cornbread. I love adding honey to cornbread recipes. It gives it a nice sweetness that’s not too sweet and it’s just yum!
This one is creamy and silky and delicious, too…love that you eat it with fork/spoon! Hope you give it a try, Becca!
One of my FAVORITE recipes! I sometimes substitute plain greek yogurt for the sour cream and then I add some shredded cheddar cheese on top and also mixed in. Yummmm! This is always “my dish to pass” at holidays.
I’ll have to give the yogurt a try. And definitely the cheese!! Thanks, Angie!
How delicious, I love the jalapeno idea!
Thanks, Laura! Yes, the jalapenos are sure fun, just not as kid friendly. Sometimes I slice the peppers and put on top of half the dish.
Sounds delicious!!
Thank you! :)
These sound unreal! Love this idea!
‘Tis, Katrina!! :)
YUMMY! Looks great! :-)
Thanks, Donna. Hope you give it a try!
My mom use to make something a lot like this! I have been wanting the recipe, but she can’t find it! Totally going to try this!!
Yay! Hope you like it, Jessica!
as much as I love corn, can you believe I don’t care for cornbread! lol…….but this looks like a recipe that I need to try! Thanks Brenda!
I’d love to know what you think of this, because I know a number of people who don’t like cornbread…and they really like this dish! Cream corn lovers especially like it.