Best Corn Casserole Recipe

Introduction

This Best Corn Casserole is a creamy, comforting side dish that’s perfect for any meal, especially holidays and family gatherings. With a golden crust and a rich, buttery corn filling, it’s a crowd-pleaser that’s simple to prepare.

Ingredients

• 1/4 cup unsalted butter, melted and cooled, plus more softened for pan
• 1 (8.5-oz.) package Jiffy corn muffin mix
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar
• 2 large eggs
• 2/3 cup whole milk
• 1/3 cup heavy cream
• 2 cups frozen corn, thawed and drained
• 1 (15-oz.) can creamed corn
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sliced chives

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish with softened butter to prevent sticking.
2. Step 2: In a large bowl, whisk together the Jiffy corn muffin mix and granulated sugar until a few lumps remain.
3. Step 3: In a separate bowl or large measuring cup, whisk together the eggs, whole milk, heavy cream, and melted butter.
4. Step 4: Add the wet egg mixture to the dry ingredients and stir gently until just combined. Avoid overmixing.
5. Step 5: Fold in the thawed corn, creamed corn, kosher salt, sweet paprika, and black pepper until evenly distributed.
6. Step 6: Pour the corn mixture into the prepared baking dish and spread it evenly.
7. Step 7: Bake for 45 to 50 minutes, or until the casserole is set and the top is golden brown.
8. Step 8: Remove from the oven and sprinkle sliced chives on top. Let the casserole cool slightly before serving.

Tips & Variations

• For a richer flavor, substitute half of the whole milk with buttermilk.
• Add 1 cup shredded cheddar cheese for a cheesy corn casserole variation.
• Use fresh corn instead of frozen for a sweeter, more natural flavor when in season.
• If you prefer a spicier version, sprinkle a pinch of cayenne pepper or chopped jalapeños into the mixture.

Storage

Store leftover corn casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or oven until warmed through to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this corn casserole in advance?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if chilled.

Can I freeze leftover corn casserole?

Yes, this casserole freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Best Corn Casserole Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This best corn casserole recipe is a creamy, comforting side dish featuring a rich blend of corn muffin mix, sweet corn, and creamed corn, baked to golden perfection. It’s easy to prepare and perfect for holidays, potlucks, or any family meal requiring a delicious and hearty accompaniment.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole

• 1/4 cup unsalted butter, melted and cooled, plus more softened butter for greasing pan
• 1 (8.5-ounce) package Jiffy corn muffin mix
• 1 tablespoon plus 1 1/2 teaspoons granulated sugar
• 2 large eggs
• 2/3 cup whole milk
• 1/3 cup heavy cream
• 2 cups frozen corn, thawed and drained
• 1 (15-ounce) can creamed corn
• 3/4 teaspoon kosher salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sliced chives, for topping

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400°F. Grease a 2-quart baking dish generously with softened butter to prevent sticking and ensure a golden crust.
2. Mix Dry Ingredients: In a large bowl, whisk together the Jiffy corn muffin mix and granulated sugar until a few lumps remain—this keeps the texture light and fluffy.
3. Combine Wet Ingredients: In a medium bowl or large measuring cup, whisk the eggs, whole milk, heavy cream, and melted butter until well combined to create a smooth, rich mixture.
4. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined; avoid overmixing to keep the batter light.
5. Add Corn and Seasonings: Fold in the thawed and drained frozen corn, creamed corn, kosher salt, sweet paprika, and freshly ground black pepper, ensuring even distribution.
6. Pour and Bake: Transfer the corn casserole batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until the casserole is set and the top turns a beautiful golden brown.
7. Garnish and Serve: Remove from oven, sprinkle sliced chives on top for a fresh, mild onion flavor, and allow the casserole to cool slightly before serving to enhance flavors and ease slicing.

Notes

• Use frozen corn thawed and well-drained to avoid excess moisture in the casserole.
• Do not overmix the batter to keep the texture light and fluffy.
• Let the casserole cool slightly before serving to help it set and slice neatly.
• For a spicy twist, add a pinch of cayenne pepper or diced jalapeños.
• This casserole can be prepared a few hours in advance and baked just before serving.

Keywords: corn casserole, Jiffy corn muffin mix, baked corn casserole, easy side dish, holiday casserole, creamy corn bake