Easy Corn Casserole Recipe
Also known as creamed corn casserole or spoon bread casserole. It’s a comforting, corn side dish that is very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven. It’s incredibly easy to make whether you opt to go with the corn muffin mix or make it from scratch. Both variations are perfectly delicious – it must be all the butter! The nice thing about making it from scratch though is that is the option to control amount of sweetener used, you can adjust according to personal preference. Whereas the box mix version may be a little sweet to some. This is the perfect thing to serve at your Thanksgiving meal, or pair it with a pot roast dinner this weekend!
Jiffy Corn Casserole Ingredients
For this recipe you’ll only need 6 ingredients:
1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian) 1/2 cup unsalted butter 1 cup sour cream 2 large eggs 1 (15 oz) can whole kernel corn, well drained 1 (15 oz) can cream style corn
Scroll down for printable recipe.
Corn Casserole from Scratch Ingredients
1/2 cup unbleached all-purpose flour (scoop and level to measure) 1/2 cup fine cornmeal 1/4 cup granulated sugar (or reduce for a less sweet option) 3/4 tsp salt 1/2 tsp baking soda 10 Tbsp unsalted butter 2 large eggs 1 cup sour cream 1 (15 oz can) creamed corn 1 (15 oz can) whole corn, well drained
How to Make Corn Casserole with Jiffy Mix
Variation to Make It From Scratch
Possible Mix-In Additions
There are some delicious ways to switch things up here. Here are some great options you can add:
Cheddar cheese, Monterey jack cheese or pepper jack cheese Roasted green chilies Roasted jalapeños Green onions Cooked bacon
How to Store
Because of all the moisture in this recipe it should be stored in the refrigerator. Cover once cool or store in an airtight container.
How to Reheat
Reheat casserole in a preheated 300 degree oven 10 – 20 minutes until heated through. Or reheat individual servings in the microwave.
Can it be frozen?
Yes corn casserole can be frozen. Cool completely. Wrap and keep in an airtight container. Freeze up to 2 months.
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