Baked Corn Casserole
This hard-to-resist Baked Corn Casserole made with a simple corn bread mix, creamed corn, whole sweet corn, sour cream, green chiles, and cheese. It’s creamy and the top is buttery crisp. An incredible side dish to any meal but especially for the holidays.Jump to Recipe
I wish I could drive over to your house and personally feed you a spoon full of this Baked Corn Casserole. This is more than just a couple cans of creamed corn and Jiffy corn bread mix. This here is something special to be enjoyed slowly, without any remorse, because what fun is that to eat and then feel guilty.
Guys it’s the holidays! The rich foods are here to stay until at least January and if you make any side dish this season, you must make this Baked Corn Casserole. This is not a soufflé type corn casserole. This is more like the best, most moist corn bread you could ever eat with a fork or a spoon. You’ll love the rich creamy filling and the cobbler like buttery topping. Seriously, a MIC drop moment for sure.
A Dump And Bake Recipe:
My favorite part about making this corn casserole is it’s so darn easy. All the ingredients wind up in one bowl, mixed together, then into the casserole dish to bake. Simple and fast!
The Perfect Sweet and Savory Combo:
I love a good sweet and savory dish and this Corn Casserole definitely works together on all levels. This is not overly sweet. The green chiles along with the sharp cheddar cheese and sour cream, offer the perfect balance with the other sweetened ingredients.
Ingredients For Baked Corn Casserole:
- Canned creamy style corn
- Canned whole kernel sweet corn
- Diced fire roasted chiles (optional)
- Full-fat Sour cream
- Sharp cheddar cheese
- Yellow corn meal
- All-purpose flour
- Granulated sugar
- Baking powder
Easy Step by Step Baked Corn Casserole:
Step 1. In a medium size bowl combine creamed corn, sweet corn, green chiles, sour cream, butter, and cheese.
Step 2. In a small bowl combine the corn meal, flour, granulated sugar, baking powder, salt, and melted butter. The mixture will be thick and have a few clumps.
Step 3. Add the corn meal mixture to the creamed corn with chilis and stir until combined. Transfer to a 2-2 1/2 qt baking dish sprayed with non-stick cooking spray. Smooth out with the back of a spoon and give the pan a little shake to release any air bubbles.
Step 4. Bake at 350℉ uncovered for 1 hour or until the top is golden brown and the inside is set. Let stand 10-minutes before serving.
Can I use a Jiffy corn bread mix for this recipe?
Yes you can! Use one 8.5 ounce box in place of the homemade corn mix. I personally think the texture and the taste is better using homemade ingredients, plus, it’s so easy to make, but in a pinch the box mix will work just fine.
Make ahead and bake later:
This is a great recipe to prep the day before you’re going to serve it. Prepare all the ingredients and place in a greased casserole dish. Cover tightly with a lid or foil and place in the refrigerator for up to 1 day in advance. When ready to bake, let the casserole set out on the counter for 1 hour, then proceed with the baking temperature and time.
An Unforgettable Side Dish:
Baked Corn Casserole is one of those side dish recipes that people will talk about for years to come. I can’t think of a better recipe that’s versatile and perfect on any holiday table.
Other Side Dish Recipes You Might Enjoy:
- Light and Fluffy Mashed Potatoes
- Sweet Potatoes with Brown Sugar and Pecans
- Layered Green Salad
- One-hour Buttermilk rolls
- Homemade Stove Top Stuffing
Rate The Recipe⭐⭐⭐⭐⭐
I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!
Baked Corn Casserole
Creamed corn mixture:
- 1 (14.75 oz can creamy style corn
- 1 (15.25 oz can whole kernel sweet corn, drained
- 1 (4) oz can diced fire roasted green chiles, drained well optional
- 1 cup full-fat sour cream
- 1/2 cup melted butter, slightly cooled
- 1 cup shredded sharp cheddar cheese see notes for other cheese options
Homemade corn bread mix
- 1/2 cup yellow corn meal
- 1/2 cup all-purposed flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp melted butter
Or substitute one 8.5 ounce box Jiffy corn mix. Only the mix- not the additional ingredients required from the manufactures instructions.
Preheat the oven to 350℉ and prepare a 2 qt baking dish with butter or non-stick cooking spray.
- In a medium size bowl combine all the creamed corn mixture until well incorporated.
- In a smaller mixing bowl combine the homemade corn bread mix until the mixture just comes together. It will be thick and slightly clumpy.
- Add the corn bread mixture to the bowl with the creamed corn ingredients and stir until combined, being careful not to over mix.
- Transfer mixture to the prepared baking dish and smooth out with the back of a spoon. Give it a little shake to release any air bubbles. Place uncovered in preheated oven for 1-hour or until the top is golden brown and the inside is set. Let stand 10-minutes before serving.
- Note: The inside is supposed to be creamy so it's not ideal to test with a tooth pick.
|Amount per serving|
|% Daily Value*|
|Total Fat 35.6g||46%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 38.9g||14%|
|Dietary Fiber 2.8g||10%|
|Total Sugars 12.9g|
|Vitamin D 16mcg||82%|
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