5 ingredient corn casserole is a creamy, comforting side dish that comes together with almost no effort. A mix of sweet corn, cornbread, sour cream, and butter bakes into a soft, golden casserole that's rich, flavorful, and satisfying.
With just one bowl and five minutes of prep, this dish is as easy as it is delicious. Using pantry staples and Jiffy corn muffin mix keeps it simple, while the combination of canned corn and sour cream adds great texture and taste.
Casseroles are warm and cozy side dishes that most everyone loves. You might also like this cheesy hashbrown casserole or this broccoli and cheese casserole.
This casserole is perfect for holidays, potlucks, or any dinner that needs a hearty, crowd-pleasing side. It reheats well and is best served warm, straight from the oven.
Ingredients
- Jiffy corn muffin mix
- Canned whole kernel corn, drained
- Canned cream style corn, not drained
- Sour cream
- Unsalted butter, melted
See recipe card for quantities.
Instructions
Bake up this warm and cozy corn casserole simply by following these easy steps.
Step one: Preheat the oven to 350 degrees. Spray an 8x8 or similar size baking dish with non-stick spray and set aside.
Step two: In a large bowl, melt the butter.
Step two: Add in the whole corn, cream style corn, sour cream, and dry cornbread mix. Stir well to combine.
Step three: Transfer the mixture to the prepared pan and spread evenly.
Step four: Cook in the preheated oven for 45-50 minutes or until the edges are browned and the center is set.
Hint: Allow to cool slightly, serve warm.
Storage
Keep this covered and stored in the fridge for 3 - 4 days. Or, you can freeze it for up to 6 months.
Corn Casserole
Equipment
- 8x8 Baking Dish
- Large Bowl
Ingredients
- 8 oz Jiffy corn muffin mix
- 15 oz Whole Kernel Corn drained
- 15 oz Cream Style Corn
- 1 cup Sour Cream
- .5 cup Butter unsalted + melted
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8 or similar size baking dish with non-stick spray and set aside.
- In a large bowl, melt the butter.
- Add in the whole corn, cream style corn, sour cream, and dry cornbread mix.
- Stir well to combine.
- Transfer the mixture to the prepared pan and spread evenly.
- Cook in the preheated oven for 45-50 minutes or until the edges are browned and the center is set.
- Allow to cool slightly, serve warm.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
