This Easy Corn Casserole is one of the easiest side dishes you can serve with any meal using Jiffy corn muffin mix! With only 5 ingredients, serve with or without cheese mixed in. This corn casserole recipe does not disappoint!
Corn Casserole is one of my favorite sides during the holidays or with any meal during any time of the year. It is the easiest side dish recipe to throw together and can be prepared with various ingredients mixed in. Me? I like it in its simplest form, with mainly cheese, corn and Jiffy corn muffin mix. Mmmm…mmmm…good!
Is Corn Casserole the same as Corn Pudding?
In my opinion, corn casserole and corn pudding can be interchangeable in titles. However, I have a separate corn pudding recipe that I specifically make in a slow cooker and serve by scooping with a spoon like pudding. It’s a creamier consistency than this corn casserole. But, in some regions, corn casserole and corn pudding are considered the same thing.
Do You Mix Cheese Into Corn Casserole?
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. You can also leave out the cheese altogether. It’s really just a preference thing, so you can decide. I just don’t like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I’m not going to try and sway your opinion. 🙂
It only takes 5 minutes to mix the 5-6 ingredients together and the rest is just waiting for it to bake! You can bake this in a square baking pan or a 2-quart baking dish. If you want thinner slices, bake in a 9×13 for a little less time.
What to serve with Corn Casserole
This is the perfect side dish for the holidays. We always serve this easy Corn Casserole for Thanksgiving and Christmas. During the rest of the year, we like to serve this Corn Casserole with other favorite recipes like slow cooker pulled pork, oven roasted brisket, and baby-back ribs.
Frequently Asked Questions about Corn Casserole
- Can I make this corn casserole recipe a day ahead?
- Yes! This recipe for corn casserole can be made the day before you plan to serve it. Store in the fridge and reheat in the oven.
- Can I double the recipe for corn casserole?
- Absolutely! If you double the recipe, bake in a 9×13-inch pan and bake a few minutes longer — just check on it!
- What is the texture of this corn casserole?
- It’s creamy corn bread — but not cakey.
- What is a substitute for sour cream in corn casserole?
- You can substitute the sour cream for Greek yogurt, cream cheese or cream of chicken soup, although the taste might end up slightly different.
- Can I substitute frozen corn for canned corn in this corn casserole recipe?
- You can use frozen corn in this recipe, but please thaw it first to room temperature and drain it.
- 1 (15 1/4 oz) can whole kernel corn, drained
- 1 (14 3/4 oz) can cream-style corn
- 1 (8 oz) package Jiffy corn muffin mix
- 1 cup sour cream
- 4 Tablespoons butter , melted
- 1 to 1 1/2 cups shredded Cheddar
- Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
- Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
- Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.
- Source: Paula Deen via The Food Network
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