Corn Casserole

If there is one dish that has never once come home from a church supper with leftovers, it is this corn casserole. Grandma called it her “five-can-and-a-box” miracle, because everything in it came straight off the pantry shelf — a box of corn muffin mix, a can of whole kernel corn, a can of creamed corn, a tub of sour cream and a stick of butter — and somehow it baked up tasting like she’d been in the kitchen all afternoon.

It puffs up golden around the edges like a soft cornbread, but the middle stays creamy and spoonable, sweet with corn in every single bite. It sits just as happily next to a Thanksgiving turkey as it does beside a summer plate of barbecue, and nobody — nobody — ever guesses it took ten minutes to stir together.

Grandma’s one flourish was a handful of shredded cheddar scattered over the top when she wanted to feel fancy, and we’ve kept that as her optional touch. Make it plain for the purists, or cheese it up for the grandkids. Either way, bring a copy of the recipe — somebody at the table is going to ask for it.

Why This Recipe Works

• Two kinds of corn, two textures — whole kernels give you little pops of sweetness, while the creamed corn keeps the whole dish moist and pudding-soft.
• Sour cream does the heavy lifting — it adds richness and a gentle tang, and keeps the crumb tender instead of dry like plain cornbread.
• One bowl, no mixer, no fuss — everything stirs together in minutes and the oven does the rest, which is exactly what a busy holiday kitchen needs.

Corn Casserole

The famous 5-ingredient corn casserole — corn muffin mix, whole kernel corn, creamed corn, sour cream and melted butter, baked golden and puffed with a creamy, spoonable middle. Grandma's easiest holiday side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

• 1 box 8.5 oz Jiffy corn muffin mix
• 1 can 15 oz whole kernel corn, drained
• 1 can 14.75 oz cream-style corn, undrained
• 1 cup sour cream
• 1/2 cup unsalted butter melted
• 1/2 cup shredded cheddar cheese optional, Grandma’s touch, for the top

Method

 

1. Heat the oven to 350°F (175°C). Grease a 9×9-inch baking dish (or a 2-quart casserole) well with butter.
2. In a large bowl, stir together the whole kernel corn, the cream-style corn, the sour cream and the melted butter until smooth and well combined.
3. Add the corn muffin mix and stir just until everything is moistened and no dry pockets of mix remain — a few small lumps are fine. Do not overmix.
4. Pour the batter into the prepared dish and smooth the top.
5. If you’re adding Grandma’s cheddar, scatter it evenly over the top now.
6. Bake 45–50 minutes, until the top is golden and puffed, the edges are set and lightly browned, and the center jiggles just a little when you nudge the dish. A knife poked in the middle should come out mostly clean.
7. Rest 10 minutes before serving — it finishes setting up and scoops in neat, creamy squares. Serve warm, straight from the dish.

Notes

Make ahead: stir everything together, pour it into the dish, cover and refrigerate up to 24 hours. Let it sit on the counter 30 minutes, then bake as directed, adding 5–10 minutes if it’s still cold in the middle. You can also bake it fully a day ahead and reheat, covered with foil, at 325°F for about 20 minutes.

Leftovers keep 3–4 days in the fridge, covered. Reheat single servings in the microwave or a whole dish at 325°F until warm through. Leftovers also freeze well, wrapped tight, for up to 2 months — thaw overnight in the fridge before reheating.

Nutrition is an estimate per serving.

Grandma’s Tips

1. Drain the whole corn, keep the creamed corn liquid. That liquid is what makes the middle creamy. Drain the wrong can and you’ll get a dry casserole.
2. Stir, don’t beat. Mix just until the dry mix disappears. Overmixing wakes up too much gluten and the casserole bakes up tough instead of tender.
3. Don’t fear the jiggle. Take it out when the center still trembles just slightly — it sets as it rests. Bake it until it looks bone-dry in the oven and it’ll be dry on the plate too.
4. Room-temperature sour cream blends smoother. Set it out while the oven heats so it stirs in without cold lumps.
5. Let it rest the full 10 minutes. Hot from the oven it scoops like pudding; rested, it cuts into clean, creamy squares that hold their shape.

Frequently Asked Questions

Can I make corn casserole ahead of time?

Yes — it’s a wonderful make-ahead side. Assemble it unbaked, cover and refrigerate up to 24 hours, then bake with a few extra minutes. Or bake it a day ahead and reheat it covered at 325°F until hot through.

Can I double this recipe for a crowd?

Absolutely, and Grandma usually did. Double everything, bake it in a 9×13-inch dish, and give it 55–60 minutes — check for that same slight jiggle in the center.

Do I have to use Jiffy mix?

Jiffy is the classic and what Grandma used, but any 8.5-oz box of corn muffin mix works the same. To make it from scratch, whisk together 2/3 cup cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt and use it in place of the box.

Why is my corn casserole runny in the middle?

It was either underbaked or cut too soon. The center should still jiggle slightly when it comes out, but it must rest a full 10 minutes to set. If it’s still soupy after resting, give it 5–10 more minutes in the oven next time and check your oven temperature with a thermometer.

Can I add anything to dress it up?

Grandma allowed a handful of shredded cheddar on top, and a small can of drained diced green chiles or a few spoonfuls of cooked, crumbled bacon stirred in are both lovely. Keep additions small so the creamy texture stays the star.