Can I make this corn casserole ahead of time?

Absolutely! You can prepare the batter up to 24 hours in advance and refrigerate it unbaked. When ready to serve, let it sit at room temperature for 30 minutes, then bake according to instructions. The convenience of make-ahead preparation makes this perfect for busy holidays.

Is corn casserole supposed to be jiggly in the middle when done?

A slight jiggle in the center is normal when you first remove it from the oven. The casserole will continue to set during the 5-10 minute rest period. If it's very jiggly throughout, it needs additional baking time.

Can I double this recipe for a larger crowd?

Yes! Simply double all ingredients and bake in two separate dishes or one larger, deeper dish. If using a deeper dish, increase baking time by 15-20 minutes, checking regularly for doneness.

My family doesn't like cheese. Can I leave it out?

Certainly! The cheese is optional and the casserole will still be delicious without it. You might consider adding an extra tablespoon of butter for richness or herbs like thyme or rosemary for flavor complexity.

Can I use fresh corn instead of canned?

Fresh corn can be substituted, though it requires additional preparation. For the creamed corn component, blend 2 cups of fresh corn kernels with ¼ cup of heavy cream. For the whole kernel portion, use 1½ cups of fresh corn kernels. The fresh corn will provide a more pronounced corn flavor.

How do I know when my corn casserole is fully cooked?

Insert a toothpick into the center – it should come out mostly clean with a few moist crumbs. The top should be golden brown, and the edges will begin to pull away slightly from the sides of the dish.

Easy Corn Casserole With Irresistible Homemade Flavor

Name: Easy Corn Casserole With Irresistible Homemade Flavor
Prep time: 10 min
Cook time: PT-484790H37M20S
Total time: 1 h
Cuisine: American
Ingredients: 1 (15.25 oz) can whole kernel corn, drained; 1 (14.75 oz) can cream-style corn (undrained); 1 (8.5 oz) box corn muffin mix (Jiffy works perfectly); 1 cup sour cream (full-fat); ½ cup unsalted butter, melted; 2 large eggs, lightly beaten; 1 cup shredded cheddar cheese (optional); 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper

Description

This easy corn casserole recipe is a perfect side dish for family gatherings and holiday meals. It combines whole kernel corn, cream-style corn, corn muffin mix, and sour cream to create a deliciously creamy and fluffy texture with a rich homemade flavor.

Ingredients

Scale

1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn (undrained)
1 (8.5 oz) box corn muffin mix (Jiffy works perfectly)
1 cup sour cream (full-fat)
½ cup unsalted butter, melted
2 large eggs, lightly beaten
1 cup shredded cheddar cheese (optional)
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Mix melted butter and eggs in a large bowl.
Fold in both cans of corn.
Add corn muffin mix, salt, pepper, and garlic powder. Stir until just combined.
Fold in sour cream and half of the shredded cheese (if using).
Pour mixture into the prepared baking dish. Top with remaining cheese (if using).
Bake for 45-50 minutes or until the center is set and the top is golden brown.
Rest for 5-10 minutes before serving.

Notes

For a lighter version, use Greek yogurt instead of sour cream.
Add diced jalapeños or cayenne pepper for extra spice.
Use plant-based butter and dairy-free sour cream for a dairy-free version.

Prep Time: 10 minutes
Cook Time: 45-50 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 8g
Sodium: 540mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 32g
Fiber: 2g
Protein: 7g
Cholesterol: 65mg

Keywords: corn casserole, easy side dish, creamy corn bake, holiday casserole, cornbread casserole