Easy Corn Casserole

Quick Corn Casserole is a hybrid of cornbread, corn souffle’ and stuffing. One bowl prep uses cornbread mix, sour cream and canned corn.

This recipe for Easy Corn Casserole is a hybrid of creamed corn, corn souffle’, and cornbread stuffing all in one. At a holiday table, I see this as a compliment next to the stuffing, under the yams, with juicy cranberry sauce right in the middle of it all. Maybe this will be served next to sunny-side eggs at breakfast. Or a scenario that’s very likely is, a nice helping could be sitting on a plate in the kitchen and someone maybe me might think she’s just going to have a little sample, and then in about a minute the whole thing has disappeared mysteriously.

Easy Corn Casserole is perfect when you need to whip up something tasty with little prep and fuss. Save the more involved corn souffle’ recipe for when you have more time and leisure. And let me say I don’t usually ever use a pre-made mix for my recipes, but in this case, Krusteaz brand Cornbread Muffin Mix is just the ticket. Other jiffy 😉 mixes are out there, but they contain hydrogenated ingredients so I went looking elsewhere and that’s when I decided Krusteaz would work just fine. This recipe is one bowl, inexpensive to make and fool-proof.

FAQ: Easy Corn Casserole

Can I make Corn Casserole ahead of time?
Yes! You can mix everything together, pour it into the casserole dish, and refrigerate (covered) for up to 24 hours before baking. When you’re ready, bake as directed—just add 5 to 10 extra minutes if it’s cold from the fridge.

Can I freeze Corn Casserole?
You can freeze it after baking. Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, bake covered at 325°F for 25–30 minutes or until warmed through.

Should I use Krusteaz or Jiffy mix?
This recipe was tested with Krusteaz Corn Muffin Mix, which has a slightly lighter texture and less sweetness than Jiffy. If you use Jiffy, remove the same amount of dry mix (½ cup from an 11.5-ounce box or 1 cup from a 15-ounce box).

What if my mix size is different?
The key is to remove some of the dry mix before adding it to the other ingredients—this keeps the casserole soft and custardy rather than dry. If your mix is 11.5 ounces, remove ½ cup; if it’s 15 ounces, remove 1 cup.

Can I add cheese or other mix-ins?
Absolutely! Stir in ¼ cup cheddar cheese and 1 teaspoon dried chives for a savory touch. Diced jalapeños, green onions, or shredded pepper jack are also great add-ins.

What size dish should I use?
A 2-quart casserole dish (about 8×8 inches) works best. You can also bake it in a 9×11-inch dish—just reduce the baking time by about 5 minutes.

How do I know when it’s done?
Bake until the top just starts to crack and the center is set but still soft, about 40–45 minutes. The edges should be golden and slightly crisp.

Can I reheat leftovers?
Yes! Cover and warm leftovers in a 200°F oven for 15 minutes or microwave individual servings for about 30 seconds. It reheats beautifully without drying out.

Why You’ll Love This Recipe

• Creamy and comforting: Soft, custardy center with buttery, golden edges.

• Simple ingredients: Uses corn muffin mix, creamed corn, sour cream, and butter—nothing fancy, just pantry staples.

• Quick to make: Mix, bake, and serve—no prep hassle or special tools required.

• Perfect for any occasion: A classic side dish for Thanksgiving, Christmas, or weeknight dinners.

• Crowd favorite: Always one of the first dishes to disappear at the table!

Convenience and quick preparation are great but if it doesn’t taste homemade and it’s not impressive and flavorful, there’s really no point. Easy Corn Casserole has a moist crumb and complex flavors. Using creamed corn and whole kernel canned corn adds a sweetness usually reserved for buttery fresh corn on the cob. And the sour cream adds a tang for the perfect balance. Three eggs give it the light, not dense, almost fluffy texture.

For serving, this dish is great right out of the oven, reheated or even room temperature. Feel free to make it a day ahead and reheat in a warm oven for a few short minutes. I add just a little grated cheddar before baking and you could add chives for some onion flavor and color.

In closing, Easy Corn Casserole is one of those timeless side dishes that feels right at home on any table. It’s cozy and familiar, with that just-right mix of savory and sweet that pairs beautifully with ham, turkey, or roast chicken. Whether you’re hosting a big holiday meal or just want something comforting for a weeknight dinner, this casserole is always a crowd-pleaser—simple, satisfying, and made to share.

Pin

Print Recipe

5 from 6 votes

Easy Corn Casserole

For this easy corn casserole, use Krusteaz brand Southern Corn Muffin mix. There are other corn muffin mixes out there, but Krusteaz has the most natural ingredients with no hydrogenated anything.

Course Quick Bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8

Calories 244

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 1- 11.5 oz. package Krusteaz Corn Muffin Mix, (Remove ½ cup of the mix before incorporating with other ingredients) If mix is a 15 ounce package, remove 1 cup
• 1- 15 oz. can cream style corn
• 1- 15 oz. can whole kernel corn, drained
• ½ cup butter, melted (1 stick)
• 1 cup sour cream, not light
• 3 eggs
• ¾ teaspoon salt

Optional:

• Add ¼ cup cheddar cheese and 1 teaspoon dried chives

Instructions

• Preheat oven to 350F degrees and generously grease a 2-quart casserole dish with butter.
• Remove ½ cup of the Krusteaz Corn Muffin Mix and discard or save for another use. In a large bowl, add remaining (8.5 oz) of the mix, 15 ounces cream-style corn, 15 ounces whole kernel corn, ½ cup melted butter, 1 cup sour cream, 3 eggs, and ¾ teaspoon salt. stir until well mixed. (As noted in the ingredient list, if your mix is a 15 oz size, remove and discard 1 cup before continuing)
  1- 11.5 oz. package Krusteaz Corn Muffin Mix,, 1- 15 oz. can cream style corn, 1- 15 oz. can whole kernel corn,, ½ cup butter,, 1 cup sour cream,, 3 eggs, ¾ teaspoon salt
• Add ¼ cup cheddar cheese and 1 teaspoon chives, if using and give another quick stir. Pour the mixture into the casserole dish.
  Add ¼ cup cheddar cheese and 1 teaspoon dried chives
• Bake 40-45 minutes, until the spoonbread is set and the top just begins to crack.
• Serve warm for best flavor. Either right out of the oven, or reheat in a 200F degree oven for 15 minutes.

Notes

• If your cornbread mix is 15-ounces, remove 1 cup of the dry mix before completing the recipe.
• A 2-quart casserole dish is about a 8 x 8 inches, but I've made this in a 9 x 11 as well. Don't bake quite as long, about 5 minutes less. 

Nutrition Facts

Easy Corn Casserole

Amount Per Serving

Calories 244 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 145mg48%

Sodium 458mg20%

Potassium 83mg2%

Carbohydrates 2g1%

Fiber 0.01g0%

Sugar 1g1%

Protein 4g8%

Vitamin A 831IU17%

Vitamin C 0.4mg0%

Calcium 56mg6%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.