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Corn Casserole

This corn casserole lands somewhere between pudding and cornbread, with a golden top and a buttery, spoon-soft center. Sweet kernels pop against the creamy crumb in every helping.

Golden corn casserole in a square ceramic baking dish with a serving spoon and a portion on a floral plate.
Recipe link
Prep time10 min
Cook time50 min
Total time1 hr 10 min
Course
Side Dish, Casseroles
Cuisine
Granny's Recipes, American
Difficulty
Easy
Est. calories / serving
290

Ingredients

Corn Casserole

  • 1 stick butter — melted and cooled until warm
  • 1 can cream-style corn — 14.75 oz
  • 1 can whole kernel corn — 15.25 oz, drained
  • 1 cup sour cream
  • 2 large eggs — beaten
  • 1 box Jiffy Corn Muffin Mix — 8.5 oz

Instructions

  1. Prepare the Oven: Arrange a rack in the center of the oven. Preheat oven to 350°F and lightly grease a 9-inch square or approximately 2-quart casserole dish.
  2. Mix the Wet Ingredients: In a large mixing bowl, use a whisk or spoon to stir the warm melted butter, cream-style corn, drained whole kernel corn, sour cream, and beaten eggs until evenly blended. The butter should be warm rather than hot before the eggs are added.1 stick butter, 14.75 oz cream-style corn, 15.25 oz whole kernel corn, 1 cup sour cream, 2 large eggs
  3. Add Corn Muffin Mix: Using a spatula or wooden spoon, fold in the dry Jiffy Corn Muffin Mix just until no dry pockets remain. Do not overmix.1 box (8.5 oz) Jiffy Corn Muffin Mix
  4. Fill the Dish: Pour the batter into the prepared casserole dish and spread it into an even layer.
  5. Bake: Bake uncovered for 45 to 50 minutes, until the top and edges are lightly golden and the center is set and no longer looks wet. When the dish is gently nudged, the center should not move like liquid, but it should remain soft and spoonable.
  6. Rest and Serve: Let the casserole stand in the dish for 10 minutes before serving warm.

Notes

  • Cream-Style Corn: Cream-style corn gives the casserole its soft custardy texture and rich corn flavor.
  • Jiffy Corn Muffin Mix: Use the dry mix directly from one 8.5-ounce box; do not prepare it according to the package directions. The original Jiffy Corn Muffin Mix contains lard. Jiffy Vegetarian Corn Muffin Mix may be used when a vegetarian version is needed.
  • Mixing: Stir the wet ingredients only until evenly blended, then fold in the dry mix just until no dry pockets remain so the casserole stays light and tender.
  • Baking: Use a 9-inch square or approximately 2-quart casserole dish and begin checking the center at 45 minutes. The casserole should be set but still soft enough to serve with a spoon.
  • Make Ahead, Storage, and Reheating: The casserole may be baked up to 2 days ahead. Cool completely, cover, and refrigerate. Refrigerate leftovers within 2 hours and store in an airtight container for up to 4 days. Reheat covered at 300°F until hot throughout; for the most reliable safety check, the center should reach 165°F.
  • Serving Suggestions: Serve with BBQ Meatloaf, New Mexico Green Chile, Ham Yams & Apples, or Slow Cooker French Dip Sandwiches.

Nutrition (Approximate Per Serving)

Yield

10 servings — Serving size: About 1 small square or 1 generous spoonful

Calories
290
Carbohydrates
29.5 g
Protein
5 g
Fat
18 g
Saturated Fat
9.5 g
Cholesterol
80 mg
Sodium
390 mg
Fiber
2.5 g
Total Sugars
8.5 g

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Can opener
  • 9-inch square or approximately 2-quart casserole dish
  • Saucepan or microwave-safe bowl (Use to melt the butter.)
  • Whisk or fork
  • Spatula or wooden spoon