Cheesy Sweet Corn Casserole

Hands down this corn casserole is the easiest side dish perfect for Thanksgiving & Christmas dinner. Whisk together all ingredients, pour into a casserole dish, and bake. It’s mandatory to load up the casserole with cheese – for extra deliciousness! Ultimate comforting and delicious casserole dish is ready.

Don’t forget to check out other casserole recipes – Cheesy chicken broccoli rice casserole, Sweet potato casserole, Overnight baked French toast casserole.

Jump to:

• Corn casserole recipe
• Ingredients
• How to make corn casserole recipe?
• Which is best – canned, frozen, or fresh corn?
• Can I make corn casserole without Jiffys?
• Can I make sweet corn casserole recipe without eggs?
• Can it be made in Crockpot?
• Storing and freezing corn casserole
• Tips for the best corn casserole recipe
• 📋Cheesy Sweet Corn Casserole
• Recipe Notes

Corn casserole recipe

1. By far one of the simplest and easiest side dishes you’ll ever make.  If you know how to beat eggs, then you can are qualified to make this casserole. That’s simple!
2. Practically it whips up in one bowl! Dump everything into the bowl, whisk it, pour into a casserole dish,h and bake.
3. Using 7 simple ingredients you can make a soft, creamy, fluffy side dish.
4. A must-have dish on your holiday dinner table.
5. It’s comforting and super delicious side dish fit for any time of the year.
6. It’s cheesy! Makes it hard to resist. A huge crowd-pleaser!
7. This corn casserole recipe is so simple and versatile. You can make your variation to suit you!
8. A savory side dish that will complement any meal!
9. It can be made 2 days ahead and stored in the fridge (hold the cheese if storing it in the fridge)
10. Don’t worry if Jiffy’s corn muffin mix isn’t available near you. You can make your muffin mix. All you need is corn meal, plain flour, and other basic staples to make your corn muffin mix.

Ingredients

1. Sweet corn: You can use canned sweet corn or frozen sweet corn or even fresh sweet corn. If using canned sweet corn remember to drain out all the liquids before using. If using frozen sweet corn you have to thaw it first. Otherwise, corn will release too much moisture while baking and it won’t bake properly. Fresh corn is a great choice too here. Cut out the corn from it cob and use it directly in the dish.
2. Creamed corn: Use canned creamed can or feel free to use homemade creamed corn.
3. Jiffy’s corn muffin Mix: You’ll need a packet of 8.5-ounce quantity for the corn casserole recipe. Note: Jiffy’s corn muffin mix isn’t available to everyone around the world. If you can’t get Jiffy muffin mix, make your corn muffin mix from scratch. To make your corn muffin mix you’ll need – corn meal, plain flour, sugar, a pinch of salt, and baking soda.
4. Butter:  It adds a rich taste to corn casserole.
5. Eggs: some recipes do not use eggs but I always prefer eggs in my dish. Eggs are used for binding, airiness, flavor, and moisture.
6. Sour cream: adds a savory note to the casserole dish.
7. Grated cheese: (optional, but highly recommended) You can use any grated cheese like cheddar, Swiss cheese, or Mozzarella. Or use a mix of these three cheeses.

Ingredients additions and substitutions

Chives – or sliced green onions for garnish

Herbs – in place of chives use parsley for garnish or rosemary.

Bacon –  fry bacon until crispy. Crumble it and use it. There are two ways to use bacon – mix the bacon into the batter before baking and the second one is to top bacon bits on top of the casserole once done.

How to make corn casserole recipe?

1. Combine all ingredients except grated cheese in a medium bowl.
2. Beat until everything comes together. Tip: first beat eggs, melted butter, and sour cream into the bowl. Beat until sour cream is smoothened and blend well together.
3. Then I added the rest of the ingredients – sweet corn, creamed corn, and corn muffin mix. Beat until everything comes together.
4. Transfer the mix to a greased 9×13 casserole dish. Bake uncovered in a preheated oven at 350 degrees Fahrenheit for 30 to 45 minutes until golden brown.
5. Remove the casserole from the oven. Sprinkle grated cheese on top. Bake for 10 to 15 minutes or until cheese is melted and golden on top.
6. Remove the casserole from the oven.
7. Let it rest for 5 minutes on the counter before serving.
8. Optional – Garnish with chives or green onions or parsley before serving.
9. Slice portions from the casserole and serve it alongside any meal.

Which is best – canned, frozen, or fresh corn?

All three! You can use corn that is ready available to you for this recipe.

As mentioned above –

If using canned sweet corn remember to drain out all the liquids before using. If using frozen sweet corn you have to thaw it first. Otherwise, corn will release too much moisture while baking and it won’t bake properly.

Fresh corn is a great choice too for a corn casserole recipe. Cut out the corn from it cob and use it directly in the dish. It will have a nice bite and flavor to the dish.

Can I make corn casserole without Jiffys?

Jiffy’s corn muffin mix isn’t available to everyone around the world. If you can’t get Jiffy muffin mix, make your corn muffin mix from scratch. To make your corn muffin mix you’ll need – corn meal, plain flour, sugar, a pinch of salt, and baking soda.

Can I make sweet corn casserole recipe without eggs?

There are many recipes for corn casserole which does not call for eggs. I prefer eggs in my recipe as eggs are used for binding, airiness, flavor, and moisture.

If you want to skip eggs from this recipe the dish will lack airiness and will be slightly hard or touchy compared to those made with eggs.

To leave out eggs means to compensate for it with some other replacement for eggs that will work best for a corn casserole dishes. Like increasing the amount of sour cream. Or add Greek yogurt to the dish for moisture in the batter.

Can it be made in Crockpot?

Yes, you can.

Mix all ingredients except for the cheese in a bowl. Dump it into the crock pot and cook on HIGH for 2 to 3 hours or on LOW for 4 hours.

Storing and freezing corn casserole

This recipe is great for make-ahead dishes. It can be made 2 days ahead and stored in the fridge (hold the cheese if storing it in the fridge). Bake the casserole dish in the oven and cool it completely. Cover in cling film and store it in the fridge for 2 days.

To freeze – bake the casserole (hold the cheese if storing) and cool completely. Transfer to freezer-friendly bags or freezer-safe containers. And then freeze. It will keep good for 4 months in the freezer.

To serve frozen casserole – thaw it overnight in the fridge. Just before serving top it with cheese and bake for 5 to 10 minutes until the cheese is melted and golden.

Serve with any main course.

Tips for the best corn casserole recipe

1. You can substitute 1 can of sweet corn with 2 cups of fresh corn. No need to cook it first. Simply cut it off the cob and use it directly. It’ll have a wonderful flavor and bite to it.
2. Sour cream and eggs add moisture and airiness to the dish. I highly recommend you don’t skip both.
3. For super-rich casserole you can add ¼ cup of cream cheese as well along with sour cream. The saturated fat in cream cheese and sour cream will make it rich, creamy and extra delicious.
4. For little heat consider adding pepper jack cheese instead of cheddar cheese or add ½ teaspoon of cayenne pepper.
5. You can also add diced green chilies, diced jalapenos for heat if you like.
6. Cooking time may vary as every oven behaves differently. Keep an eye on the casserole while it’s baking. Bake until the center is set and you have a golden top.

OTHER HOLIDAY SIDE DISHES YOU MUST TRY:

• Old Fashioned Creamed Peas
• Creamed Spinach
• Sauteed Green Beans
• Sauteed Mushrooms
• Mashed Sweet Potatoes
• Honey Glazed Carrots
• Savory Roasted Sweet Potatoes
• Roasted Butternut Squash
• Melting Potatoes

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