Saturday, October 30, 2021

Easy Corn Casserole Recipe + Video

This corn casserole recipe goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish.

All you need are a handful of ingredients to make this easy corn casserole! Combine a couple of cans of kernels with butter, sour cream, eggs, and a box of Jiffy.

Serve it alongside all of your favorite holiday side dishes or prepare it for a weeknight meal. It’s delicious with a beef roast, pork tenderloin, or smoked chicken.

While you’re here, take a look at my other tasty corn recipes including how to prepare whole cobs using a variety of methods!

Easy Corn Casserole Recipe being scooped out

Corn Casserole Recipe - Tips and Tricks

  • Use salted butter. If unsalted is all you have on hand, add 1 teaspoon of salt to the mixture.
  • Adjust the sweetness. Feel free to reduce the amount of sugar or omit it completely, especially if you use fresh kernels. These are typically sweeter than canned, so be sure to sweeten to taste.
  • Don’t overbake! It’s not a cornbread cake, so it will still be a little wet when it’s done. The texture should be thicker than pudding and creamier than a cake.
  • Sour cream substitute: Plain yogurt is a great replacement. You can use any variety of thickness for this dish.
  • Feeding a crowd? Easily double the recipe and prepare it in a larger pan.
corn casserole recipe ingredients

Video: Easy Corn Casserole

To see us make this from start to finish, watch the video at the top of this post.

Add-In Ideas

The flavor options for this Jiffy corn casserole recipe are limitless! You can add shredded cheese, a can of green chiles, or jalapeƱos to taste.

Savory bacon can help balance the sweetness, or try including your favorite aromatics like herbs, onion, and garlic.

Or, toss in some seasoning! Cayenne or chili powder will add straight heat, while cumin and a little smoked paprika can create a Mexican twist.

easy corn caserole ingredients in a bowl

Kitchen Tools You Will Need
  • 8x8 Pan - This one comes with a lid for easy storage!
  • Mixing Bowl - I like to have a variety of sizes on hand, and this set has them all.
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

FAQ - Common Recipe Questions

Can I use frozen corn instead of canned?

There isn’t a good substitute for the can of cream style, but you can easily substitute 1 ½ cups of defrosted kernels for the can of sweet kernels.

jiffy corn casserole recipe batter in a bowl

What’s the best way to store leftovers?

Once cooled, cover tightly or transfer to an airtight container. Refrigerate for up to a week or freeze for up to 3 months.

Reheat in the oven or warm individual portions in the microwave. If frozen, thaw in the refrigerator overnight before reheating.

Can I make this Jiffy corn casserole recipe ahead of time?

Absolutely! Simply prepare as directed and refrigerate until it’s time to reheat.

If you’ll be serving guests, I recommend making this no more than a day or two in advance for the best flavor.

corn casserole recipe in a casserole dish

How many cups are in a box of Jiffy cornbread mix?

One 8-ounce package yields about 1 ½ cups of dry mix. There’s no need to measure for this recipe, but be sure to follow that amount if you end up using a different brand.

Enjoy!

With love from our simple kitchen to yours. 

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easy corn caserole being served



Yield: 16
Author: Donna Elick
Easy Corn Casserole Recipe

Easy Corn Casserole Recipe

This corn casserole recipe goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish.
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Ingredients

  • 1 (15 ounce) can cream style corn
  • 1 (15 ounce) can sweet corn, drained
  • 2 tablespoons granulated sugar, to taste
  • 1/2 cup (1 stick) salted butter, melted
  • 8 ounces (1 cup) sour cream
  • 2 large eggs, room temperature
  • 1 (8.5 ounce) box Jiffy cornbread mix, unprepared

Instructions

  1. Preheat the oven to 350°F. Butter an 8x8 baking dish and set aside.
  2. In a large mixing bowl combine the cream corn and sweet corn, sugar, butter, sour cream and eggs. Mix until combined. Add cornbread mix and stir.
  3. Pour mixture into the baking dish, smooth the top with your spatula or back of your spoon and bake for 45-60 minutes, or until golden brown and the mixture has set.
  4. Serve and enjoy!

DONNA'S NOTES

 

1. It is not a cake so it will still be a little wet when it is done. It will be thicker than pudding
and more moist than cake.
2. If you prefer your corn less sweet you can cut the sugar in the recipe or eliminate it completely. 
If you are using fresh sweet corn, you can sweeten to taste. Canned corn is generally less sweet
than really good sweet corn.
3.  If you are using unsalted butter add 1 teaspoon of salt. 
4. You can substitute plain yogurt for the sour cream.
5. You can substitute 1 ½ cups defrosted frozen corn for the canned corn.
6. You can double the recipe, just bake in a 9"x13" baking pan.
7. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.
Think of bacon, your favorite aromatics like herbs, onions and garlic. There are so many options! 

8. You can make this ahead and reheat it (add reheat instructions).

 


Easy Corn Casserole Recipe closeup

Originally published October 2021

https://amzn.to/2npi3zd

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4 comments:

  1. WHERE is the video? I don’t see it in this posting.

    ReplyDelete
  2. The picture of the casserole dish above does not look like a square 8 by 8 pan that the recipe calls for. Maybe it is just the picture but what size does it take for this casserole?

    ReplyDelete
    Replies
    1. She said further down if you double the recipe use a 9 X 13. she probably doubled it.

      Delete
  3. Can you make this in a crockpot?

    ReplyDelete

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