I think I am the Corn Casserole recipe queen! I probably have 10-12 different recipes that I use and love for corn casseroles. This one is one of my favorites. It is so easy. You basically throw everything into a bowl and mix it together and then pour into a casserole pan, sprinkle with cheese, then bake. Voila! Out comes this wonderful casserole. This recipe is kid-friendly–in fact, your whole family will love this quick and easy corn casserole.

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I love corn casseroles and this one is spectacular! There’s lots of corn in this melt-in-your-mouth casserole. If you are looking for a great casserole for the holidays or any other time of the year, Corn Casserole fits the ticket. It’s a great casserole for company or family dinners, too.

I received the recipe from Kim Gamez Gullett back in the mid 1990s. I also have it from a church cookbook of the same time period. I have improvised the recipe slightly. One of the things to make sure you get right about this recipe is the cooking time.

If you’re looking for a fantastic Corn Casserole recipe that’s filled with corn, Jiffy corn muffin mix and is cheesy to boot, this is the casserole for you. I can’t recommend it enough especially if you enjoy corn.

When I initially posted this recipe back in June 2012 it was the very early days of my blog. My pictures were taken with a cheap iPhone 3 so my pictures were quite grainy, and unclear. I recently remade this recipe for some friends who were moving. I retook the pictures so you can get a better idea of what Corn Casserole is supposed to actually look like.

Corn Casserole is a great side dish for any main dish entree.

We think it’s easier to serve Corn Casserole by cutting it into squares and serving with a spatula rather than dishing it up with a spoon.

Corn Casserole is a fabulous side dish for holiday dinners.

Here’s what I did.

I used these ingredients.

Melt butter in mixing bowl. Add a box of Jiffy corn muffin mix, eggs, sour cream, a can of undrained whole kernel corn, and a can of undrained creamed corn. My secret ingredient: This recipe adds a little sugar.  Add sugar.

Stir all the ingredients together.

Spray a 9×13″ casserole with cooking spray. Pour corn casserole ingredients into baking dish.

Sprinkle cheddar cheese over top of the corn mixture mix.

Bake the casserole about an hour at 350.

The texture of Corn Casserole is so amazing. It just melts in your mouth. So smooth, so wonderful!

Corn Casserole is so quick and easy to make. You can have this oven ready in about 5-10 minutes.

Corn Casserole is terrific for holidays like Thanksgiving, Christmas or Easter.

Here’s the recipe.

CORN CASSEROLE

(Recipe adapted from Kim Gamez Gullett when we attended Southwest Baptist Church, DeSoto, TX, also found in Colonial Hills Baptist Church Cookbook, Cedar Hill, TX, circa 1990s)

Corn Casserole

Teresa Ambra

Delicious corn casserole recipe using Jiffy corn muffin mix, creamed corn, whole kernel corn, cheese and sour cream in a souffle-type dish. This side dish is terrific for company or holiday dinners like Thanksgiving, Christmas or Easter.

No ratings yet

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Prep Time 8 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Course Veggie/Casserole

Cuisine American

Servings 12

Calories 250 kcal

Equipment

• 1 9x13" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 15 oz. can whole kernel corn undrained
• 15 oz. can cream-style corn
• 1 pkg. Jiffy Corn Muffin Mix
• 2 large eggs beaten
• 12 oz. ctn. sour cream
• 1 tbsp. granulated sugar
• 1/2 cup unsalted butter melted (1 stick)
• 1 1/2 cups sharp Cheddar cheese grated

Instructions

 

• Spray 9x13” baking pan.
• Heat oven to 350°.
• Melt butter in large bowl.
• Add corn, muffin mix, eggs, sour cream and granulated sugar.
• Stir together and pour into sprayed pan.
• Top with Cheddar cheese.
• Bake for 45-60 minutes at 350°.

Notes

NOTE: I give a lot of latitude on length of time cooking this recipe because of the difference in ovens. Most of the time it needs a full hour, especially if I am cooking several other casseroles at the same time (like a meat and potato or another vegetable casserole). If I am baking this casserole alone it sometimes actually finishes in 45 minutes. Rarely, but it is possible. Keep an eye on it. The cheese should start browning slightly.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 250kcalCarbohydrates: 14gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 265mgPotassium: 149mgFiber: 0.4gSugar: 3gVitamin A: 625IUVitamin C: 2mgCalcium: 137mgIron: 0.4mg

Keyword casserole, cheese, corn, side dish

Tried this recipe?Let us know how it was!

Corn Casserole has a souffle-type texture. Everybody loves this great corn recipe.

Your kids will ask for second and third helpings just like our company did.

You may also enjoy these delicious recipes!

Corn and Green Bean Casserole

Corn and Pearl Onions

Corn ‘n Broccoli Bake

Corn Casserole

Teresa Ambra

Delicious corn casserole recipe using Jiffy corn muffin mix, creamed corn, whole kernel corn, cheese and sour cream in a souffle-type dish. This side dish is terrific for company or holiday dinners like Thanksgiving, Christmas or Easter.

No ratings yet

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 8 minutes mins

Course Veggie/Casserole

Cuisine American

Servings 12

Calories 250 kcal

Equipment

• 1 9×13" glass baking dish
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 15 oz. can whole kernel corn undrained
• 15 oz. can cream-style corn
• 1 pkg. Jiffy Corn Muffin Mix
• 2 large eggs beaten
• 12 oz. ctn. sour cream
• 1 tbsp. granulated sugar
• 1/2 cup unsalted butter melted (1 stick)
• 1 1/2 cups sharp Cheddar cheese grated

Instructions

 

• Spray 9×13” baking pan.
• Heat oven to 350°.
• Melt butter in large bowl.
• Add corn, muffin mix, eggs, sour cream and granulated sugar.
• Stir together and pour into sprayed pan.
• Top with Cheddar cheese.
• Bake for 45-60 minutes at 350°.

Notes

NOTE: I give a lot of latitude on length of time cooking this recipe because of the difference in ovens. Most of the time it needs a full hour, especially if I am cooking several other casseroles at the same time (like a meat and potato or another vegetable casserole). If I am baking this casserole alone it sometimes actually finishes in 45 minutes. Rarely, but it is possible. Keep an eye on it. The cheese should start browning slightly.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 250kcalCarbohydrates: 14gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 265mgPotassium: 149mgFiber: 0.4gSugar: 3gVitamin A: 625IUVitamin C: 2mgCalcium: 137mgIron: 0.4mg

Keyword casserole, cheese, corn, side dish

Tried this recipe?Let us know how it was!