Baked Corn Casserole is a staple on the Thanksgiving table. Just 6 ingredients to make this sweet and savory southern dish.
Corn casserole has long been a beloved Thanksgiving side dish, and for good reason! This creamy and comforting dish is the perfect addition to any holiday spread.
One of the reasons why corn casserole is so popular is its simplicity and of course from the southern queen, Paula Deen. With just a few basic ingredients, you can create a flavorful and satisfying dish that will have everyone asking for seconds.
Another reason why corn casserole is such a crowd-pleaser is its versatility. While the classic version calls for Jiffy mix and creamed corn, there are countless variations out there to suit different taste preferences. You can add cheese, bacon, jalapenos, or herbs to give it an extra kick of flavor.
Not only does this corn casserole recipe taste amazing, but it also adds some vibrant color to your Thanksgiving table. The golden hue of the baked dish creates an inviting visual appeal that complements other traditional dishes like roasted turkey and cranberry sauce.
If you’re looking for an easy yet impressive side dish at your Thanksgiving feast, give corn casserole a try!
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Corn Casserole Ingredients
- Whole kernel corn
- Cream-style corn
- Jiffy Corn Muffin Mix
- Sour cream
- Unsalted butter
- Shredded cheddar cheese (optional)
- Salt and pepper to taste
How to Make Corn Casserole
Preheat oven to 350 degrees F. Spray a 9X13 inch baking dish with non-stick cooking spray.
In a bowl, mix together all ingredients until combined.
Pour into prepared baking dish spreading evenly.
Bake for 45-50 minutes or until the casserole is set and golden brown on top.
Remove from the oven and let it cool for a few minutes before serving.
Optionally, you can sprinkle some additional shredded cheddar cheese on top during the last 10-15 minutes of baking for an extra cheesy crust.
Serve warm and enjoy your delicious Jiffy Corn Casserole!
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Let cool completely and store in airtight container in freezer for up to 3 months.
- Make Corn Casserole Ahead: Can make up to 2 days in advance by assembling it, covering and storing in fridge until ready to bake or bake ahead, cover and store in fridge. Then, warm in the oven at 350 degrees F until heated through.
Other Corn Casserole Variations to Try
- Mexican Street Corn Casserole: mix in frozen corn, cotija cheese crumbles, lime zest, mayonnaise, chili powder, and cilantro for a zesty and tangy take on traditional corn casserole.
- Southwest Corn Casserole: add a Tex-Mex flair by adding diced green chilies, sliced jalapenos, and a sprinkle of chili powder or cumin.
- Cheesy Corn Casserole: add a generous amount of shredded cheddar or Monterey Jack cheese to the mixture before baking. Then, top it with some more cheese 10 minutes before it done baking.
- Loaded Corn Casserole: load it up with bacon bit mixed in the corn casserole.
- Gluten Free Corn Casserole: use a gluten free cornbread mix to make a gluten free alternative for those with allergies.
FAQs
Yes, you can use either fresh, frozen or canned corn for this recipe. Don’t substitute the cream corn though.
A 9X13 baking dish is the best size to use and it can be square, round or oval. I used an oval 9X13 inch baking dish and it turned out great.
More Thanksgiving Side Dishes
- Easy Oven Roasted Asparagus
- Rosemary Roasted Potatoes
- Sweet Potato Casserole
- Baked Mac and Cheese
- Sweet Glazed Carrots
Recipe
Corn Casserole
Ingredients
- 1 (15.25oz.) can whole kernel corn, drained
- 1 (14.75oz.) can cream-style corn
- 1 (8.50z.) package Jiffy cornbread mix
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese optional
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. Spray a 9X13 baking dish with non-stick cooking spray.
- In a bowl, mix together all ingredients until combined.
- Pour into prepared baking dish spreading evenly.
- Bake for 45-50 minutes or until the casserole is set and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
- Optionally, you can sprinkle some additional shredded cheddar cheese on top during the last 10-15 minutes of baking for an extra cheesy crust.
- Serve warm and enjoy your delicious Jiffy Corn Casserole!
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Let cool completely and store in airtight container in freezer for up to 3 months.
- Make Ahead: Can make up to 2 days in advance by assembling it, covering and storing in fridge until ready to bake or bake ahead, cover and store in fridge. Then, warm in the oven at 350 degrees F until heated through.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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