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Corn Casserole Recipe

Corn Casserole

Corn Casserole requires only 7 ingredients, is fluffy, rich, creamy, and the perfect side dish for all your holiday meals!
Course Main Course, Side Dish
Cuisine American
Keyword Corn Casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Calories 367kcal
Author Catalina Castravet


  • 2 cans (15 1/4oz each) whole kernel corn drained
  • 1 can (14 3/4oz) cream-style corn
  • 1 package (8.5 oz) Jiffy corn muffin mix see blog post for how to make your own
  • 1 cup sour cream or plain yogurt
  • 1 large egg beaten
  • 1 stick (1/2 cup) unsalted butter melted
  • 1 jalapeño seeded and finely diced, optional


  • Preheat oven to 350 degrees F. Set up an oven rack into the middle of the oven.
  • Lightly grease with butter or with cooking spray a 12.25x2.5 baking dish, or a baking dish that would 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 one clean or with just a few crumbs attached, but no raw batter.
  • Serve warm garnished with chopped fresh green onion or diced chives.



Calories: 367kcal | Carbohydrates: 42g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 655mg | Potassium: 260mg | Fiber: 2g | Sugar: 8g | Vitamin A: 575IU | Vitamin C: 6.3mg | Calcium: 67mg | Iron: 1.2mg