Corn Casserole is an easy and delicious side dish that is a little bit cornbread and a little bit creamed corn. This recipe combines two cans of corn and Jiffy Corn Muffin Mix with a few simple ingredients to make an easy side dish for your next family dinner.
This Corn Casserole recipe is from my cousin, Kelly.
She brought it to a family reunion a few years ago and I just had to have the recipe!
It was so good.
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Key to Success #1 – Drain the Whole Kernel Corn
This Corn Casserole recipe is so easy that it’s virtually impossible to mess it up.
The first step is to mix together everything except the cheese in a large bowl.
Be sure to drain the can of whole kernel corn to avoid adding too much moisture to your Corn Casserole.
It’s also important to note that you should not add the other ingredients called for on the box of Jiffy cornbread mix.
Just stir the entire mixture together.
Don’t forget the melted butter!
I melt the butter in the microwave in the mixing bowl before I add in all the other ingredients so that I don’t have to dirty another bowl.
The batter will come together really easily.
Spread it into a greased 9×13-inch baking dish then bake uncovered for 50 minutes.
Key to Success #2 – Shred Your Own Cheese
Shredding your own cheese is a game-changer in this Corn Casserole recipe.
Freshly shredded cheese will melt a lot better because it doesn’t have any fillers like you find in much of the pre-shredded packaged cheese in the grocery store.
I prefer to use sharp cheddar or mild cheddar cheese, but you can really use any variety of cheese that you like.
You can even use a cheese blend if you want.
A Mexican-blend cheese with Monterey Jack cheese would be really good too.
Shred up a big pile of cheese then sprinkle it all over the corn casserole when it comes out of the oven.
Finally, stick the casserole back into the oven for just 10 minutes or so until the cheese melts.
Key to Success #3 – Serve Warm
When the cheesy Corn Casserole comes out of the oven, it’s going to be screaming hot.
Allow the dish to cool down for at least 10 minutes before serving.
You can either cut the corn casserole into squares and serve it like a cornbread.
Or you can serve it with a spoon like a vegetable side dish.
I usually serve it with a spoon.
Either way you serve it up, you really can’t go wrong.
It’s so delicious and easy.
Save this Corn Casserole Recipe to your favorite Side Dishes board or your Corn Recipes board.
Corn Casserole
Ingredients
- 1 can 15 oz cream corn
- 1 can 15 oz whole kernel corn, drained
- 1 cup sour cream
- 1 box 8 oz cornbread mix, such as Jiffy
- 1 stick butter melted
- 2 eggs beaten
- 2 cups cheddar cheese grated
Instructions
- Preheat oven to 350 degrees. Grease 9×13-inch baking dish.
- In a medium bowl, combine cream corn, whole kernel corn, sour cream, cornbread mix, butter, and eggs. Mix well.
- Pour corn mixture into greased baking dish.
- Bake uncovered for 50 minutes.
- Remove from oven and add shredded cheddar cheese then return to oven for 10 minutes until cheese is melted.
Equipment
Nutrition
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