Corn Casserole
This recipe makes A LOT all in a 9x13 pan. Half the recipe and cook in an 8x8 if cooking for a smaller crew :)
If you have ever been to a Southern Thanksgiving or family reunion, you have probably had Corn Casserole, also known as spoonbread or that-thing-that-disappears-first-from-the-buffet. It is sweet, savory, custardy in the middle, golden on top, and it is the side dish that everyone fights over for the corner pieces.
This is my mom's-friend's-cousin's-aunt's recipe, the kind that has been passed around so many times nobody remembers where it came from. Two cans of cream corn, two cans of whole kernel corn, sour cream, butter, eggs, and two boxes of Jiffy corn muffin mix. It feeds an army, which is exactly what you want on holidays when half the family is coming over.
What makes this version stand out is the ratio. Some recipes are too sweet, some are too dense, some come out dry. This one nails that pillowy, almost-pudding-like texture in the middle with crisp golden edges, and the sweetness is balanced with the savory hit of seasoned salt and butter. Every bite tastes like a holiday memory.
Make this for Thanksgiving, Christmas, Easter, Sunday supper, or any time you need a crowd-pleaser side that takes 5 minutes to put together. It pairs with just about everything. If you are cooking for a smaller crowd, the half-recipe note from the original applies. Otherwise, plan to make a 9x13 and watch it disappear. Let's make it.
📝 Ingredients
- 2 cans cream corn
- 2 cans whole kernel corn, drained
- 16 oz sour cream
- 2 sticks melted butter
- 1/2 tbsp seasoned salt
- 4 eggs, beaten
- 2 boxes Jiffy corn muffin mix
👩🍳 Directions
- 1
Preheat oven to 350°F
- 2
Mix all wet ingredients in a large bowl
- 3
Add corn muffin mix and stir until combined
- 4
Pour into greased 9x13 baking dish
- 5
Bake 50-60 minutes, until center is set and edges are golden
- 6
Let cool 15 minutes before serving
- 7
Enjoy!
Ingredient Notes & Substitutions
Cream corn: Two 14.75-ounce cans. Do not drain, you want all that creamy corn liquid. This is what gives the casserole its signature pudding-like middle.
Whole kernel corn: Two 15-ounce cans, drained well. These give the casserole texture and pops of sweet corn in every bite.
Sour cream: 16 ounces (a full container). Full-fat is best for that rich, creamy texture. Low-fat works in a pinch.
Butter: 2 sticks (1 cup) melted. Real butter, not margarine. Salted or unsalted both work.
Eggs: 4 large eggs, beaten. Whisk them well before mixing with the rest of the wet ingredients.
Jiffy corn muffin mix: 2 boxes (8.5 oz each). This is the base of the casserole. The slightly sweet, slightly cornbready mix is what gives this dish its classic texture and flavor.
Seasoned salt: Half a tablespoon. Lawry's brings depth and a little garlic-onion flavor that plain salt cannot.
How to Store, Reheat & Freeze
Store leftover corn casserole in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or warm a whole pan covered with foil in a 325 oven for about 20 minutes.
To freeze, bake completely, cool, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating covered at 350 for 25 to 30 minutes.
What to Serve With Corn Casserole
This is a Thanksgiving table essential. Pair with turkey, ham, prime rib, or roast chicken alongside mashed potatoes, green bean casserole, dinner rolls, cranberry sauce, and stuffing. For Sunday supper or a barbecue, it is incredible with brisket, pulled pork, ribs, or fried chicken. A simple green salad or steamed broccoli gives the plate a fresh contrast.
💡 Tips for Success
- Use the right pan size. A 9x13 is what this full recipe needs. For a smaller crew, cut everything in half and use an 8x8.
- Drain the whole kernel corn really well. The cream corn already has plenty of liquid, you do not want extra water from the can mixed in.
- Mix the wet ingredients fully before adding the Jiffy mix. Sour cream, melted butter, and eggs need to be whisked together until smooth so the muffin mix can hydrate evenly.
- Use real butter, not margarine. The flavor is night and day. Melt it gently and let it cool a minute before mixing with the eggs so they do not scramble.
- Do not overmix once the Jiffy mix goes in. Stir just until you do not see dry pockets. Overmixing develops the gluten and gives you a denser, tougher casserole.
- Bake until the center is set and the edges are golden brown. Give it the jiggle test, the middle should look set, not liquid. If it is still wobbly, give it another 5 to 10 minutes.
- Let it cool 15 minutes before serving. The middle continues to set as it rests, which is the difference between scoopable casserole and soupy casserole.
- Make it the day before if you have oven traffic on the day-of. Bake completely, cool, cover, and refrigerate. Reheat covered in a 325 oven for 20 to 25 minutes until hot through.
❓ Frequently Asked Questions
Can I make this in advance?
Yes, two ways. You can mix everything ahead and refrigerate it in the baking dish for up to 24 hours, then bake the day-of (add 10 extra minutes). Or bake it the day before, cool, refrigerate, and reheat covered at 325 for 20 to 25 minutes.
Can I freeze it?
Yes. Bake completely, cool, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350 for 25 to 30 minutes until hot through.
Can I make it less sweet?
Jiffy mix is inherently sweet. If you want a less sweet version, use one box of Jiffy and one cup of cornmeal mixed with 2 teaspoons of baking powder. The texture will be slightly more cornbread-like and less sweet.
What is the difference between corn casserole and corn pudding?
Honestly, they are pretty interchangeable terms. Corn pudding is usually a little more custardy and less starchy, made with more eggs and milk and no cornmeal. Corn casserole uses Jiffy mix, which gives it that slightly thicker, more cake-like texture.
Can I add cheese?
Yes! A cup of shredded sharp cheddar or pepper jack stirred in adds a savory layer that is fantastic. Some people top it with cheese for the last 10 minutes of baking for a golden crust.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm a whole pan covered at 325 for about 20 minutes.
What can I serve it with?
It is the ultimate Thanksgiving side, but it pairs with pretty much any main: turkey, ham, brisket, fried chicken, pulled pork, ribs, meatloaf. It also works as a brunch side with eggs and bacon.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!