Easy Corn Casserole Recipe

You know those dishes that instantly transport you back to your grandma’s kitchen? That’s exactly what this Corn Casserole Recipe does for me—every single time. I swear, the moment that golden, creamy goodness comes out of the oven, the whole house smells like Thanksgiving morning and childhood memories. It’s been my go-to potluck side dish for years because it’s cozy, comforting, and disappears faster than you can say "seconds please!"

What I love most is how ridiculously easy it is while still tasting like you fussed over it for hours. Sweet corn, a kick of pepper jack cheese, and that perfect custardy texture—it’s basically a hug in baking dish form. Whether you’re feeding a crowd or just craving some nostalgia, this corn casserole never lets me down.

Why You’ll Love This Corn Casserole Recipe

Creamy, Comforting, and Full of Flavor

This corn casserole is pure comfort food—creamy from the sour cream and creamed corn, with just the right amount of kick from pepper jack cheese. Every bite is a little party of sweet, savory, and spicy. Trust me, it’s impossible to stop at one serving!

Quick Prep with Simple Ingredients

No fancy techniques here! Just dump, stir, and bake. I love that it comes together in about 10 minutes with pantry staples. Even my kids can help mix it up (though they usually disappear when it’s time to do dishes).

Perfect for Holidays and Weeknights

It’s fancy enough for Thanksgiving but easy enough for a Tuesday night. I’ve served this at everything from backyard BBQs to Christmas dinner, and it always gets rave reviews. Leftovers? What leftovers?

Easy to Customize to Your Taste

Not into spice? Swap the pepper jack for cheddar. Want some crunch? Toss in bacon bits. This recipe is like your favorite jeans—it fits just right however you style it.

Freezer-Friendly for Busy Days

Make a double batch and freeze one! It reheats beautifully for those nights when cooking feels impossible. Just pop it in the oven, and boom—instant comfort.

Ingredients You’ll Need for Corn Casserole

Dairy & Binding Ingredients

• ¾ cup sour cream (full-fat for best texture—trust me, it makes all the difference)
• ½ cup salted butter, melted and cooled (unsalted works too—just taste and add a pinch more salt if needed)
• 1 large egg, room temperature (let it sit out for 15 minutes—it blends way smoother!)

Seasonings & Dry Ingredients

• ½ teaspoon freshly ground black pepper (skip the pre-ground stuff—freshly cracked gives such a brighter flavor)
• ½ teaspoon onion powder (my secret weapon for depth)
• ¼ teaspoon garlic powder (just enough to whisper "hello" without overpowering)
• 8 ounces corn muffin mix (I swear by Jiffy—it’s got the perfect touch of sweetness)

Corn & Cheese

• 15 ounces creamed corn (this is what gives that luscious, custardy texture—don’t skip it!)
• 15 ounces whole kernel corn, drained (I use canned for convenience, but fresh-off-the-cob in summer? Heaven.)
• 4 ounces pepper jack cheese, grated (love the kick! Swap for cheddar if you’re feeding spice-wary folks)
• 3 green onions, thinly sliced (the pop of color and freshness makes it look fancy with zero effort)

Step-by-Step Instructions for Corn Casserole

Prep and Mix the Base

1. First things first—preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray. Pro tip: I like to use the wrapper from the butter stick for greasing—waste not, right?
2. In a large bowl (I mean LARGE—things are about to get messy!), whisk together the sour cream, melted butter, and egg until smooth. No need to be fancy—a fork works just fine here. You’ll know it’s ready when it looks like a creamy, dreamy sauce.

Combine Dry and Wet Ingredients

3. Now for the flavor boosters! Stir in the black pepper, onion powder, and garlic powder. Don’t skip the fresh black pepper—it makes all the difference, promise.
4. Add the corn muffin mix, creamed corn, and drained whole kernel corn. Mix until just combined—a few lumps are totally fine. Overmixing = tough casserole, and we don’t want that!

Fold in Cheese and Bake

5. Time for the star of the show—the cheese! Gently fold in the grated pepper jack and sliced green onions. I like to save a handful of cheese for sprinkling on top, but that’s just my inner cheese monster talking.
6. Pour the mixture into your prepared baking dish. Use a spatula to spread it evenly—this helps it bake uniformly.
7. Slide it into the oven and bake for 45–50 minutes. You’ll know it’s done when the edges are golden and the center doesn’t jiggle when you give the pan a gentle shake. If you’re unsure, stick a toothpick in—it should come out clean.

Rest and Serve

8. Here’s the hardest part—waiting! Let it cool for 5 minutes before slicing. I know, the smell is torture, but this helps it set so you get perfect squares instead of a scoopable mess (though honestly, both are delicious).

Variations for Your Corn Casserole

Spicy Twist

If you're like me and love a little heat, toss in some diced jalapeños—seeds and all for extra kick! A dash of cayenne pepper works too if you want the spice without the crunch. My brother-in-law swears by adding a pinch of smoked paprika for that "campfire vibe."

Milder Option

Feeding kids or spice-averse folks? No problem! Swap the pepper jack for sharp cheddar—it melts like a dream and gives that classic comfort flavor. Monterey Jack is another great mild option that still keeps things creamy. (Confession: I sometimes do half cheddar, half pepper jack when I can't decide.)

Extra Hearty

For those "I need meat" moments, stir in crumbled cooked bacon or browned sausage. I've used both breakfast sausage and spicy Italian—just drain the grease well. My dad's favorite version has diced ham leftover from Easter, which makes this casserole practically a meal on its own.

Serving and Storage Tips

Serving Suggestions

This corn casserole is basically the social butterfly of side dishes—it goes with EVERYTHING. I love serving it alongside roasted chicken (those pan drippings? Magic together), or as part of a holiday spread with glazed ham or Thanksgiving turkey. For a little extra pizzazz, top it with extra sliced green onions or a dollop of cool sour cream right before serving. Pro tip: if you're doing brunch, try it with fried eggs on top—the runny yolks take it to another level!

Storage Guidelines

Leftovers? (Okay, who are we kidding—but just in case!) Let it cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave for about 45 seconds, or for larger amounts, cover with foil and warm in a 350°F oven for 15 minutes. Want to get ahead? You can freeze this beauty! Wrap the cooled casserole tightly in plastic wrap AND foil (double protection!), and it'll keep for up to a month. Thaw overnight in the fridge before reheating—it comes back to life almost like fresh-baked. Just add an extra 5 minutes to the oven time if it's still chilly in the center.

Helpful Notes for the Best Corn Casserole

Texture Tips

Listen, I’ve learned the hard way—don’t go crazy with mixing! Just stir until everything’s combined, even if there are a few lumps. Overmixing makes the corn casserole dense instead of light and fluffy. And that 5-minute rest after baking? Non-negotiable. It lets everything set up so you get those gorgeous, clean slices (instead of a spoonful of delicious mush—not that I’d complain).

Ingredient Swaps

Out of sour cream? Greek yogurt works in a pinch—it adds a nice tang and keeps things creamy. And if it’s summer and you’ve got fresh corn, by all means, use it! Just cut the kernels off about 4 ears (you’ll need roughly 2 cups). No time to shuck? Frozen corn works too—thaw and drain it well first. My neighbor once used leftover cornbread instead of muffin mix when she ran out, and guess what? Still delicious. This recipe forgives almost everything.

Frequently Asked Questions

1. Can I make corn casserole ahead of time?

Yes! Assemble the whole dish (just stop before baking), cover tightly with plastic wrap, and refrigerate overnight. When you're ready, pop it in the oven—you might need an extra 5–10 minutes since it’s starting cold. I do this every Thanksgiving to save morning-of stress!

2. Can I freeze leftovers?

Absolutely. Once cooled, slice into portions and freeze in airtight containers for up to 1 month. Reheating tip: Skip the microwave—throw frozen squares on a baking sheet at 350°F for 20 minutes to keep that golden crust. Works like a charm!

3. Is this recipe gluten-free?

Not as written (that corn muffin mix usually has flour), but swap in a gluten-free cornbread mix like Bob’s Red Mill and you’re golden. I’ve tested it—same great texture, zero gluten guilt!

4. Can I use fresh corn instead of canned?

You bet! About 2 cups of fresh kernels (from 4 ears) does the trick. Just don’t skip the creamed corn—that’s what gives the custardy magic. No fresh corn? Frozen works too (thaw and drain it well).

5. Why did my casserole turn out dense?

Two likely culprits: overmixing (stir just until combined—lumps are fine!) or packing the corn muffin mix. Fluff it with a fork before measuring. Also, check your oven temp—an oven thermometer is a game-changer!

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