With just 5 minutes of prep, it’s a little sweet, a lot delicious, and made with simple ingredients like cornbread mix and sour cream. This is a great side to accompany a holiday meal or any Sunday supper.
What’s Inside Corn Casserole?
Cornbread Mix: I always have boxes of Jiffy Corn Muffin Mix on hand, but you can also make your own in a “jiffy”! Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn keeps the casserole moist and sweet. Butter: I use salted butter, if using unsalted add extra salt to the recipe. Sour Cream: Sour cream can be replaced with plain Greek yogurt.
Variations
Bacon: You can replace some butter with melted bacon grease or add crumbled bacon. Onion: Sliced green onion can be added or ½ teaspoon onion powder. Or, cook ½ small white onion in the melted butter before adding. Cheese: Cheddar cheese is a great addition. Jalapeno: Finely diced jalapenos or mild green chilis add flavor.
How to Make Corn Casserole
This 6-ingredient corn casserole recipe is as easy as it is delicious!
How to Prep Ahead
Bake this corn casserole recipe up to two days before serving. Cool it completely and store it tightly covered in the refrigerator. To reheat, bring the casserole to room temperature for about 1 hour and bake at 350°F for 15-20 minutes or until heated.
Leftover Corn Casserole
Keep leftover corn casserole covered in the refrigerator for up to 4 days. Enjoy it cold or reheat portions in the microwave. Freeze the whole casserole or portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating as listed above.
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