This Classic Corn Casserole is a true staple for every family dish. This creamy corn casserole with yummy buttery goodness in every bite is the easiest dish to make with only 5 ingredients. Super simple yet classically delicious!
This Classic Corn Casserole dish brings so many family dinner memories each and every time I make it. It’s a family recipe that I know so many have made in the past. Simple yet so deliciously creamy. It’s easy to tweak to your taste so everyone will enjoy it.
CORN: I always use canned corn but frozen or fresh would work too.
CREAM STYLE SWEET CORN: can not be substituted for regular corn. It helps make the dish so creamy.
BUTTER: I like real butter- salted or unsalted, my mom used margarine. Both seemed to work equally well.
SOUR CREAM: I’ve used regular and lite with much success.
JIFFY CORN MUFFIN MIX: Personally, this is a deal-breaker. I LOVE Jiffy! It’s a sweet mix so it works so well in this dish. I haven’t ever tried another brand but I’m thinking they could possibly work. Since Jiffy is so cheap, it’s worth it to me just to stick with the classic.
HOW TO MAKE IT
SO simple to make. Mix it, dump it, bake it. Yep that’s it!
MIX– corn, creamed corn, butter, sour cream, and Jiffy mix
DUMP– into a casserole dish
BAKE– for approximately 45-50 minutes
EAT– pair it with your favorite family meal and enjoy!
CORN– fresh, canned, or frozen will work.
EGGS– if you’re look for an even creamier and fluffier version, whisk in an egg or two.
CHEESE– need some cheesiness? Add 1/2 cup mild shredded cheddar.
SPICE– if spicy is your preference, add a can of green diced chilis for some zip.
DOUBLE THE RECIPE
Wanting to make a large amount? Just double the recipe and bake it in a 9×13″ pan for approximately 15 additional minutes.
I am always looking for ideas to save money or time. Here are a couple of ways this could help you if this recipe is out of budget or you are on a time crunch:
- use canned, frozen, or fresh corn depending on what you have available or on sale
- use margarine instead of butter
- meal prep- lasts up to 5 days in the refrigerator
If you’re looking to reduce fats, try substituting margarine for butter and use lite sour cream for regular.
WHAT TO EAT IT WITH
The best thing about CLASSIC CORN CASSEROLE is that it pairs so well with any dish. Just mix and bake and you’ll be eating a scrumptious meal in no time!
Classic Corn Casserole
- 15 oz whole kernel corn drained
- 15 oz cream style sweet corn not drained
- 1/2 cup butter melted
- 1 cup sour cream
- 8.5 oz Jiffy Corn Muffin Mix
- Preheat oven to 350 degrees. Grease an 8×8" or 9×9" baking dish.
- Combine all ingredients in a medium size bowl.
- Cook uncovered for 45-50 minutes or until lightly browned and center is set.