Corn Casserole


Corn Casserole - the easiest and tastiest side dish. Perfect for Thanksgiving and Christmas!

 

Corn casserole is one of my favorite Thanksgiving sides. It’s also one of my go-to potluck recipes. It’s a tender, buttery mix of corn and cornbread mix. It only takes minutes to prep and everybody goes crazy over it. If you bring this to a dinner or potluck, you may want to print out a few copies of the recipe, I always have somebody ask for it! Several years ago, I added this to our Thanksgiving menu, and it is the easiest dish to throw together. I also serve this at Christmas and Easter because I love how it pairs with ham.

Let me show you how easy Corn Casserole is to make. Start by mixing all the ingredients together in a bowl. This is seriously going to take you less than five minutes.

 

Corn Casserole

 Transfer the ingredients to a baking dish and bake at 350 for 1 hour to 1 hour and 15 minutes.  Mine took a little over an hour because I was using a heavier baking dish. If you are using a glass dish or a metal pan, it will cook a bit quicker.  The top should be a light golden brown and spring back lightly when touched.

Corn Casserole

Corn Casserole

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 8

Ingredients

  • 1 15.25 oz can of whole kernel sweet corn, drained
  • 1 14.75 oz can of cream style sweet corn
  • 1 8.5 oz box of Jiffy corn muffin mix
  • 1/2 cup of butter, melted
  • 1 cup of sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 2 or 2.25 quart casserole dish with non stick cooking spray.
  3. Combine all ingredients in a large mixing bowl and mix just until combined. Don't forget to drain the whole kernel corn!
  4. Transfer to casserole dish and bake for 1 hour to 1 hour and 15 minutes until top is a light golden brown.
http://www.number-2-pencil.com/2013/10/23/corn-casserole/

Corn Casserole - the easiest and tastiest side dish. Perfect for Thanksgiving and Christmas!

 

Adapted from Paula Deen’s Corn Casserole. I love Paula Deen’s recipe and over the years have changed it up just a little. I like it in a deeper baking dish, and without the cheese on top. I love cheese, but with this dish, I prefer to leave it off. I think it’s easier to serve and reheat this way.

 

 

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Comments

  1. This looks delicious, but for those of us who are not in America and cant get “Jiffy Corn Muffin Mix”, very dissapointing 8-(

    • Oh no! Do you have access to Amazon? Could you order it from there?

      • good idea, but by the time I would pay for the mix, plust P&P, plus wait for it to get to Europe, it sort of makes the effort for a veggie side (albeit one that looks so yum) a bit too much 8-} Enjoy reading (and drooling) your recipes though!

        • I’ve been making my own mix since my local stores have started charging $1 or more for Jiffy mix. You should try this recipe using your own dry mix. This is the recipe I have used with success.

          http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502

        • Ann,

          You might just try making your own cornbread mix and substituting it. There are lots of recipes out there for cornbread muffins, you might just have to experiment with your liquids, since a cornbread recipe would include them but the mix obviously would not. It’s too bad that this would not be as easy of a side for you, but who knows, yours might even turn out better!

    • Use any brand just make sure it’s muffin mix because that is what gives it the hit of sweet…..If you make your own cornbread mix add a little sugar….

  2. I’m not sure I’ve ever had corn casserole, but it looks great.

  3. I make this for all the holidays at our house. I add a small can of diced jalepeno peppers and put shredded cheese on top of mine….big hit wit everyone!

  4. If you double this recipe, does it need to be cooked in two separate casseroles or can you combine them and cook it twice as long?

    • I haven’t tried doubling it one one pan. Let me know if you do!

    • Recipe doubles nicely. Bake in 9 X13 pan or size appropriate. Baking temp is the same but may need to increase baking time to 1 hour and 15 minutes to 1hour and 30 minutes. Don’t over bake. Sides will soft. Test with a toothpick in the center. Should not come out gooey but with a little moist crumb. Not as if you were testing a cake. Hope this helps.

  5. I’ve seen some receipes with and without eggs. Which ones are better? I’m trying this for thanksgiving.

  6. I want to make this for Thanksgiving this year and I am trying to prep some things ahead of time. Do you think if I made it Tuesday and reheated it Thursday it would be okay? Also, do you think I could get away with reheating in the microwave to save precious oven space?

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