Corn Casserole – A delicious, popular Southern side dish that’s made with whole corn, creamed corn and Jiffy corn muffin mix. Here I’ve also included copycat directions to make it from scratch.
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.
Corn Casserole
A delicious, popular Southern side dish that’s made with whole corn, creamed corn and Jiffy corn muffin mix. It’s very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven. I’ve also listed ingredients to make it from scratch in the notes below.
Ingredients
- 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian)
- 1/2 cup (4 oz) unsalted butter
- 1 cup (8 oz) sour cream
- 2 large eggs
- 1 (15 oz) can whole kernel corn, well drained
- 1 (15 oz) can cream style corn
Instructions
- Preheat oven to 350 degrees. Spray a 9 by 9-inch or 11 by 7-inch baking dish with non-stick cooking spray.
- Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.
- Mix in sour cream and eggs.
- Add corn kernels and cream corned and mix.
- Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.
- Pour into prepared baking dish and bake until set, about 40 – 50 minutes. It should come out free of batter when toothpick is inserted into center and it should no longer jiggle.
Notes
Optional mix-ins
- 1 cup shredded cheddar cheese or Monterey jack cheese
- 1 (4 oz) can diced green chilies, well drained
- 2 jalapeños, roasted, seeded and diced
- 1/2 cup chopped green onions or 1 Tbsp minced chives
- 6 slices bacon, cooked and chopped
FROM SCRATCH
- 1/2 cup (71g) unbleached all-purpose flour (scoop and level to measure)
- 1/2 cup (82g) fine cornmeal
- 1/4 cup (50g) granulated sugar (or reduce for a less sweet option)
- 3/4 tsp salt
- 1/2 tsp baking soda
- 10 Tbsp (113g) unsalted butter
- 2 large eggs
- 1 cup (8 oz) sour cream
- 1 (15 oz) can creamed corn
- 1 (15 oz can whole corn, well drained
In a mixing bowl whisk together flour, cornmeal, sugar, salt and baking soda. Use same directions as listed above replacing Jiffy with flour mixture here.
