Cheesy Corn Casserole is an easy, no-effort side dish made with just 6 ingredients and ready for the oven in just 5 minutes!
This creamy cheesy recipe is sure to be an instant family favorite during the holidays alongside pineapple casserole and candied yams!
Looking for a quick and easy side dish that you can throw together in minutes flat? This creamy and crowd-pleasing Cheesy Corn Casserole will help make holiday prep a total breeze!
When it comes to getting together for big family meals, everyone pitches in. This delicious dish is perfect to bring if you’re invited to someone’s house for Thanksgiving or Christmas dinner!
Or maybe you’re hosting, and you need an extra recipe to round out the table. If you’re making the main course, you already have enough on your plate (get it?!), and the sides should be simple and easy!
How To Make Corn Casserole:
To make this Cheesy Corn Casserole Recipe, you only need 6 ingredients and about 5 minutes for prep time.
Step 1: Preheat the oven to 350 degrees. Combine the cream-style sweet corn, whole kernel sweet corn, sour cream, melted butter, Colby Jack cheese, and the secret ingredient: Jiffy Corn Muffin Mix in a large bowl!
Step 2: Just throw everything together, spread it in a casserole dish, and bake for 45 to 50 minutes. Then you’ll have a steaming dish of Cream Corn Casserole that’s ready to serve!
Tips for Making Corn Casserole:
There are a few tips I’d like to share to make sure your Jiffy Corn Casserole comes out perfect every time
- First of all, don’t use anything smaller than an 8×8-inch baking dish or the casserole could overflow. A 9×9-inch dish also works just fine and you could also make this in a 10-inch pie dish.
- The corn mixture will rise up quite a bit from baking, but it will deflate after you pull it out of the oven. This is totally normal — you didn’t do anything wrong!
- Depending on the brand of canned corn you use, sizes may vary slightly, but anything between 14 and 16 ounces will work fine.
- Also, only use whole fat sour cream, not the low-fat stuff!
- Corn casserole is soft and it may look undercooked, but it’s not. The cream-style corn and cheese keep it slightly gooey, but that’s what makes it so good!
- If you double the recipe, make sure to bake it in a large casserole dish.
- Cheddar cheese can be used instead of Colby Jack.
You’ll love making this simple, delicious Corn Casserole with Jiffy Mix all throughout the holiday season. No one needs to know how easy it is to make!
There are never any leftovers when it comes to this recipe, our family seriously gobbles it right up as soon as it hits the holiday dinner table and once you try it, you’ll know why!
This Corn Pudding recipe is so easy to make too, it’s my go-to dish when I don’t want to buy a million ingredients or spend a ton of time on a side dish.
The holidays are crazy enough as it is between the turkey and the pies and the cocktails! So keeping your side dishes simple and flavorful will also save your sanity… promise 😉
More Delicious Side Dish Recipes!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Cheesy Corn Casserole
Ingredients
- 15 ounces cream style sweet corn
- 15 ounces whole kernel sweet corn
- 1 cup sour cream
- ½ cup salted butter melted
- ½ cup Colby Jack cheese
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking dish with non-stick cooking spray and set aside.
- In a large bowl, mix together the ingredients until fully combined. Transfer to the prepared baking dish.15 ounces cream style sweet corn, 15 ounces whole kernel sweet corn, 1 cup sour cream, ½ cup salted butter, ½ cup Colby Jack cheese, 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- Bake for 45 to 50 minutes and serve warm.
Video
Notes
- A 9×9-inch dish may also be used.
- The mixture will rise up quite a bit but will deflate after taking it out of the oven, this is normal. Make sure that you don’t use anything smaller than an 8×8-inch baking dish or it could overflow.
- Only use whole-fat sour cream.
- Depending on the brand of canned corn you use, sizes may vary slightly, anything between 14 and 16 ounces will work fine.
- Corn casserole is soft and it may look undercooked, but it’s not, the cream style corn and cheese keep it slightly gooey!
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Cheyenne says
Sounds delicious. I’m y to try it. Thanks
Sílvia Brown says
It’s one of my family’s favorite dish. Can I make the dish and refrigerator it? Then bake it the next day?
Rebecca Hubbell says
Yes, you can prepare the casserole and cover and refrigerate for up to 24 hours. Let the baking dish sit at room temperature for about 30 minutes before baking.
Kelly says
If I double it how long should I bake it?
Rebecca Hubbell says
I would probably add an additional 20 minutes and see how that looks. Make sure you use a larger pan!
Jessica says
Curious. I haven’t made it yet but I’m assuming you drain the corn. Thanks!
Rebecca Hubbell says
Yes, you do.
Molly says
I’ve made this easy recipe for several different events and it’s gotten a good reception. 5 stars.
Rebecca Hubbell says
I’m so glad everyone enjoyed it, Molly!
Chris says
I’ve been making a version of this for years…tip you can bake it without the cheese, sprinkle cheese on top, cover ut and put it in casserole carrier and when ypu arrives at your family dinner or party it will be warm and ready to serve.
Cindy says
Can it be made ahead of time?
Rebecca Hubbell says
While it is best fresh, it can be made ahead of time. just reheat in the oven for 10 to 15 minutes or in the microwave.
Laura Stewart says
I’m going to double this recipe. What size pan do u recommend?
Rebecca Hubbell says
Hi Laura, it should be fin in a 9×13-inch pan. You will have to increase the bake time, so keep an eye on it.
Julie says
It tastes great! And do easy! Could this be cooked in a crockpot as is? Has anyone tried it? I’m wondering high/low, length of time, if anything would need to be altered in the recipe, and if it could be doubled? Thank you!
Rebecca Hubbell says
Hi Julie, You can double it AND cook it in the slow cooker. If you double it, it should take about 2.5 – 3.5 hours on high. If you do not double it, usually around 1.5 – 2 hours. Nothing else should need to be altered.
Toni | Boulder Locavore says
This looks fabulous! Would love to give it a try!
Lindsay Cotter says
Such a comfort food side for the holidays! I’m sure this will make an appearance on many holiday menus!