My Go-To Corn Casserole (Seriously, It’s So Easy)

Okay, so this corn casserole isn’t fancy. Like, at all. But it’s comfort food at its finest, and sometimes that’s exactly what you need. I stumbled upon this recipe when I was trying to use up some random pantry items and it’s become a total staple.

What makes it so special? It’s stupid simple and uses ingredients you probably already have. Plus, it’s creamy, cheesy, and slightly sweet – basically, everything a good corn casserole should be. It took me a few tries to get the baking time just right, but now it’s foolproof.

This recipe is perfect for weeknight dinners, potlucks, or just when you’re craving something warm and comforting. You can totally dress it up with some fancy toppings if you want, but honestly, I think it’s best plain.

What You’ll Need

1/2 cup butter, (1 stick)
1 (15-oz) can whole kernel corn, drained
1 (15-oz) can creamed corn, not drained
1 cup sour cream
3 tablespoons granulated sugar
1/2 teaspoon kosher salt (1/4 teaspoon if using table salt)
1 (8-oz) box Jiffy corn muffin mix

Steps

1. Preheat your oven to 350 degrees F.
2. In an 8×8 or 9×9 inch glass pan, add the butter. Melt it in the microwave right in the pan (easier cleanup!). If you only have a metal pan, melt the butter in a bowl and then transfer it to the pan. Use a spatula or pastry brush to spread the butter up the sides of the pan – this will prevent sticking.
3. Drain the can of whole kernel corn. (I usually just press the lid down on the corn, holding it upside down over the sink). Add the drained corn to the buttered pan.
4. Dump the entire can of creamed corn (don’t drain it!) into the pan.
5. Add the sour cream.
6. Stir in the sugar and salt.
7. Add the box of Jiffy corn muffin mix.
8. Use a spatula to stir everything together until it’s well combined. Make sure to scrape down the sides and get everything mixed in.
9. Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center shouldn’t be jiggling more than the edges. You can also do the toothpick test – when a toothpick inserted in the center comes out clean, it’s done.
10. Let it cool on a wire rack for a few minutes before serving warm!

Substitutions That Actually Work

Honestly, this recipe is pretty forgiving. You can use light sour cream if you want to cut down on calories. I’ve also used different brands of corn muffin mix and they all worked fine.

Making It Diabetes-Friendly

I haven’t personally tried this, but I’ve heard you can substitute the sugar with a sugar substitute like Splenda or Stevia. You might also want to look for a lower-carb corn muffin mix.

Tips & Storage

• This casserole is best served warm, but you can reheat leftovers in the microwave.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. I usually add a little splash of milk when reheating to keep it from drying out.