Name: The Best Corn Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 eggs; 4 tablespoons butter (melted); 10 ounces sour cream (Or Skinny Swap with nonfat Greek yogurt); 1 box corn muffin mix; 1 15.75-ounce can whole kernel corn, drained; 1 14.75-ounce can cream style golden sweet corn; 2 tsp sugar; 1 cup shredded cheddar cheese (omit for Skinny Swap and Nutrition Info)

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This is seriously the Best Corn Casserole Recipe. It’s a beautiful side dish you will want to regularly add to your meal plan. While it is a classic side dish around the holidays, I love it year-round, especially because it takes just a few minutes to prep. I have listed traditional ingredients alongside skinny swaps so you choose how you want to make it!

This corn casserole goes excellent alongside Parmesan Baked Pork Chops, sweet potato casserole, stuffing, and of course, pumpkin pie for dessert!

The Best Corn Casserole Recipe

My recipe for Corn Casserole works excellent as a holiday side dish or even a summer treat when corn on the cob is fresh and abundant. The best part is that it tastes like the corn pudding your grandma used to make!

Is corn casserole the same thing as corn pudding?

Over the years, I’ve realized that depending on what part of the country you are from, there are different versions of what this dish is referred to! I would love to know what part of the country you are from and if you call this recipe corn casserole or corn pudding. Leave a comment below, letting me know!

Can I use frozen corn for this?

When making this easy corn casserole, you can use fresh or frozen corn instead of canned corn. The critical step when making frozen corn is to make sure the corn is thawed and dried. This will remove the extra moisture. If you are not using the canned cream corn and do not find it in a frozen version, use an immersion blender to create a similar consistency to half of the frozen corn.

Do I have to use Sour Cream in this corn souffle?

I use Sour Cream, but you can substitute it with Greek Yogurt in this recipe because it has the same flavor as sour cream but is low in fat and calories, and with Weight Watchers, it is 0 points. Whatever you use, this is a delicious corn casserole.

What do I serve this baked corn pudding with?

This best corn casserole recipe is a great side dish option for any meal. Here are a few of my favorites when it comes to serving baked corn pudding:

Ingredients for Jiffy Corn Casserole

eggs
butter
sour cream or substitute with nonfat Greek yogurt
corn muffin mix
canned whole-kernel corn
cream-style corn
sugar
cheddar cheese

How to make this Best Corn Casserole Recipe with Jiffy Mix

To make this delicious corn casserole recipe, prepare your pan and preheat your oven. I prefer using nonstick cooking spray in a large baking dish for this.

Next, mix the casserole ingredients until well-blended, then pour them into your baking dish.

Bake the corn casserole as directed and serve hot alongside your favorite proteins.

Can I make this Best Corn Casserole ahead of time?

Of course, you can! You can make this casserole recipe up to 48 hours ahead of time. Mix all your ingredients and place them in your casserole dish. Cover your dish with plastic wrap and store it in the refrigerator for up to 48 hours. Remove from the fridge about 30 minutes before baking, so the dish comes to room temperature. Then bake as directed below in the recipe card!

How to store leftover corn casserole

Keep any leftovers in an air-tight container in the refrigerator for 3-4 days. You can reheat it in the microwave or for 5-10 minutes in the oven.

Other casserole recipes to try:

Recipe

Recipe

3.90 from 40 votes

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The Best Corn Casserole Recipe

Created by: Brooke Farmer

Prep Time 10

Cook Time 40

Prep Time 10

Cook Time 40

12 servings

Looking for a corn casserole recipe? Not only is this easy corn casserole a fantastic side dish, it is the best corn pudding recipe you will ever taste.

Ingredients

2 eggs
4 tablespoons butter melted
10 ounces sour cream Or Skinny Swap with nonfat Greek yogurt
1 box corn muffin mix
1 15.75-ounce can whole kernel corn, drained
1 14.75-ounce can cream style golden sweet corn
2 tsp sugar
1 cup shredded cheddar cheese omit for Skinny Swap and Nutrition Info

Instructions

Preheat the oven to 350º F and spray a 2-quart baking dish with nonstick cooking spray.
In large mixing bowl, whisk together the eggs and stir in the melted butter and the sour cream or yogurt.
Stir in the corn muffin mix and both cans of corn, cheese, and sugar.
Pour into the prepared baking dish and bake until the center is set and the top is lightly golden brown, 35-40 minutes.

Notes

Nutrition Info was calculated using skinny swaps and lighter ingredients

WWP+: 4

SmartPoints: 6

Tips:

You can make this recipe in individual ramekins for portion control!
If you don't have canned corn kernels, go ahead and use 2 cups of fresh corn kernels.

did you make this recipe?

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Best Corn Casserole Recipe

The Best Corn Casserole Recipe