5 from 78 votes
Corn Casserole
Corn Casserole mixes whole and cream-style corn with a corn muffin mix base, sour cream, egg, and melted butter to create a moist, fluffy casserole with a golden crust. Optional diced jalapeño adds mild heat. This baked dish works well as a side, providing a creamy, slightly sweet texture that complements savory meals.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
servings
Calories:
367 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
- 2 cans (15 1/4oz each) corn drained, whole kernel
- 1 can (14 3/4oz) cream-style corn
- 1 package (8.5 oz) Jiffy corn muffin mix see Notes for how to make your own
- 1 cup sour cream or plain yogurt
- 1 egg beaten, large
- 1 tick (1/2 cup) butter melted, unsalted
- 1 jalapeño seeded and finely diced, optional
Instructions
- Preheat oven to 350 degrees F. Set up an oven rack in the middle of the oven.
- Lightly grease with butter or cooking spray a 12.25x2.5 baking dish or a baking dish that will hold at least 7 cups of batter.
- In a large bowl, stir and combine all the ingredients until well incorporated. Transfer the batter to the prepared baking dish and level the top with a spatula.
- Bake for 45-50 minutes. The casserole is done when the edges are golden brown, the center is settled, and it looks puffy, light, and overall done. A toothpick inserted into the center of the casserole should come clean or have just a few crumbs attached but no raw batter.
- Serve warm, garnished with chopped fresh green onion or diced chives.
Cup of Yum
Notes
- A homemade corn muffin mix can replace the Jiffy mix using all-purpose flour, cornmeal, sugar, baking powder, salt, and vegetable oil mixed until smooth.
- Ensure corn kernels are drained well before mixing to prevent a watery casserole.
- Casserole is done when a toothpick inserted near the center comes out clean or with a few crumbs.
- Use an appropriately sized casserole dish (like 9x13 inches) to achieve proper texture and cooking time.
- The casserole can be made a day or two ahead and refrigerated before baking.
- Leftovers freeze well for up to three months when stored in airtight containers.
Nutrition Information
Calories
367kcal
(18%)
Carbohydrates
42g
(14%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Cholesterol
61mg
(20%)
Sodium
655mg
(27%)
Potassium
260mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
575IU
(12%)
Vitamin C
6.3mg
(7%)
Calcium
67mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 367
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 655mg | 27% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6.3mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.