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This easy corn casserole is a delicious side dish – a cross between cornbread and creamed corn. Its soft and fluffy and has a beautiful golden brown crust. 

Corn Casserole in a blue baking dish.

Hey there! This is Richa from My Food Story and today I have for you this really easy corn casserole recipe that makes the perfect side dish.

There’s something about a corn casserole that is so creamy and perfect that everyone loves. It’s got just the right amount of sweet and salty flavours and really needs only five ingredients. However, as always I like to up things a bit and love adding some chopped jalapeno to my corn casserole, along with a squirt of lime when serving. It adds a little heat and lime juice helps notch up the sweet flavours. In my opinion this corn casserole is truly perfect.

Corn Casserole in a white bowl.

The easiest way to make a corn casserole is to get your hands on a Jiffy cornbread mix because that really cuts down the ingredient list. Then you just combine everything with butter, creamed corn, corn kernels, eggs, sour cream and jalapenos. And you are done! Bake for about 50-55 minutes and you have a corn casserole with a perfect golden brown crust.

This recipe may have come from the back of a Jiffy cornbread box year ago because I really don’t remember its origin and got passed onto me by a friend. I’ve used other cornbread muffin mixes and it works just as well as long as you follow the recipe.

Once you bake it, you might see a little butter on the sides, but as it cools a little bit, all the butter gets absorbed to give you a delicious nutty flavour.

This recipe has a nice sweetness to it, but its not overpoweringly sweet. And the jalapenos really add a delicious heat to it thats not spicy, but just there somewhere in the background.

I have to tell you that if you’ve never tried it with a squirt of lime juice, you are in for a treat! Surprisingly this goes really well with my Instant Pot Beef Stew recipe.

Closeup of a spoonful of easy corn casserole
This easy corn casserole is a delicious side dish - a cross between cornbread and creamed corn. Its soft and fluffy and has a beautiful golden brown crust.
  • 14 oz canned Creamed Corn
  • 14 oz canned Corn Kernels drained
  • 8.5 oz Corn Muffin Mix
  • 1 Jalapeno deseeded and chopped finely
  • 2 Eggs lightly beaten
  • 1 stick Unsalted Butter melted
  • 3/4 cup Sour Cream
  • Pinch of Salt and Pepper
  • Pre-heat the oven to 325F
  • Mix all the ingredients in a bowl till well combined.
  • Pour the batter into a casserole and bake for 50-55 minutes or until set.
  • Serve warm.


Calories: 346kcal | Carbohydrates: 52g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 683mg | Potassium: 286mg | Fiber: 4g | Sugar: 13g | Vitamin A: 410IU | Vitamin C: 7.1mg | Calcium: 67mg | Iron: 1.9mg
Course: Side
Cuisine: American
Keyword: Corn Casserole

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5 stars
I just LOVE this corn casserole but for some reason my family isn’t crazy about it. Sadly, I wind you loving it and eating it TOO MUCH!


5 stars
Excellent dish

5 stars
This was a big hit at a family reunion. My adult niece loved it so much she said she should pay me to give her the recipe. The best part, her dad is a corn biologist.

5 stars
Great comfort food.


Can I make this ahead of time and bake it later? I’d like to assemble it this afternoon and then bake it this evening. Thanks!

Yes, that should work. Refrigerate in the meantime.


5 stars
May I suggest to you both that you only pour off 1\2 of the corn liquid. It makes it a little bit creamy. We also add a tablespoon of sugar. Just a suggestion. It’s the greatest dish to carry to a pitch in meal.

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