This casserole is also very convenient for the busy, often stressful, holiday season because you can prep it ahead of time. Mix together the corn, sour cream, and eggs a night or two in advance, then all that’s left to do is add the cornbread mix and butter, pour it into the casserole dish and bake! And if you need more corn recipes, try my cornbread pudding, corn fritters, or corn chowder.
What You Need to Make this Recipe
Cornbread mix — I used a box of Jiffy Corn Muffin Mix (you may also know it as Jiffy Cornbread Mix). Corn — you’ll need a drained can of whole kernel and a can of creamed corn to add creamy texture, sweet corn flavor, and moisture to the casserole. Canned creamed corn is a major time-saver here, but you can also make delicious creamed corn from scratch if you prefer. Sour cream — sour cream adds moisture and a slightly tangy flavor that complements the sweetness of the corn. Set it on your kitchen counter about an hour before you start this recipe so it can come to room temperature. Eggs — eggs act as a binder, as well as adding body to the casserole. Set them out of your fridge 30 minutes to an hour before you start working on your Jiffy corn casserole recipe so they come to room temperature. Butter — I recommend using unsalted butter. If you only have salted butter, that will work in a pinch. You may not need to add any additional salt if you use salted butter.
How to Make Corn Casserole
- Combine the sour cream, eggs, and melted butter in a large mixing bowl.
- Whisk them together until well combined and smooth.
- Add the canned corn and creamed corn to the sour cream mixture.
- Add the Jiffy mix, ¼ teaspoon of salt, and ground black pepper to taste. Use more or less salt to taste depending on the salt levels in the canned corn. If using salted butter, you may not need any additional salt.
- Stir together until thoroughly combined.
- Pour the batter into a lightly greased 8×8-inch casserole dish. Bake at 350°F for 40 to 45 minutes or until the top and edges are golden brown, and the center is very slightly jiggly when shaken gently. Allow the casserole to cool for a few minutes, and then serve it warm.
Pro Tips for Making this Recipe
Use room temperature ingredients. Let the eggs and sour cream come to room temperature before you start this dish. Eggs will take 30 minutes to 1 hour to reach room temperature, and sour cream takes about an hour. Cold ingredients are harder to incorporate and might not yield a creamy batter. Jazz up the flavor. Saute 1 diced yellow onion, 2 minced garlic cloves, and 2 tablespoons of chopped fresh thyme leaves in the butter. Whisk together the sour cream and eggs, then stir in the onion mixture and corn along with the remaining ingredients. Add sugar. While I prefer this easy casserole on the more savory side, you can add 2 tablespoons of granulated sugar to the sour cream and egg mixture for more sweetness. (Add it along with the corn.) Add cheese. For extra creaminess and comfort, add 1 cup of shredded cheese like gruyere, Swiss, or cheddar cheese into the batter before pouring it into the pan. Buy a block of cheese and shred it at home. Pre-shredded cheese has additives to prevent clumping, and it therefore doesn’t melt very well.
If you’ve tried this corn casserole recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
