Old-fashioned corn casserole is a cross between cornbread and creamed corn. It’s easy to make and is a delicious holiday side dish recipe that pairs well with everything!
Old-Fasioned Corn Casserole
This Corn Casserole is the newest addition to my holiday menu! I found this recipe for cornbread casserole in Granny’s book of saved recipes, and I thought it would be fun to try. I love cornbread and I definitely remember Granny making Jiffy cornbread often. I was hopeful that the addition of corn, sour cream, and butter would take to a new level.
Let me just say, this corn casserole exceeded my expectations! Our family taste-tested corn casserole at Thanksgiving dinner and it was a total crowd-pleaser. I can see this being added to our Christmas and Easter menu too!
This is a super easy recipe that is popular for a reason — it smells divine while cooking, looks gorgeous, and tastes delicious.
Corn casserole is made with three types of corn: cornmeal, canned corn, and creamed corn. As a result, it has a soft, almost custard-like texture that is bursting with flavor! This tasty side dish can go with almost anything you serve: holiday ham, pork roast, turkey, chicken…you name it!
When researching this recipe, I found that there are quite a few different versions out there: some with cheese, some with bacon, some with chives, some in a crock pot, some in a cast iron skillet…and some quite similar to our family recipe. Sometimes it is called “Corn Pudding” too.
But honestly, I think that simple is best for this one! With just 6 simple ingredients (and 3 of them being corn-based) you can really taste the corn. It is the star of the show here!
It is a bread and a vegetable all in one. The texture is almost like a custard but with more sustenance from the added corn. It holds it shape well but you will need a fork to eat it.
Preparing this corn casserole could not be easier. You mix everything up in one bowl and spoon into a baking dish. About 50 minutes later, your kitchen will smell incredible, and your mouth will be watering.
Ingredients
- 1 box of box of Jiffy corn muffin mix
- 8-ounce sour cream
- 1 can creamed corn
- 1 can whole kernel corn
- 1 egg, slightly beaten
- 1 stick of melted butter
Instructions
To Prep: Pre-heat oven to 350°F and grease the inside or your baking dish with butter or non-stick cooking spray.
- In a large bowl, stir together the Jiffy mix powder, sour cream, corn kernels, and creamed corn.
- Add the slightly beaten egg, then whisk in the melted butter.
- Thoroughly mix all the ingredients together, then pour the casserole mixture into your prepared pan.
- Bake 45 – 50 minutes, until the top of the casserole is golden brown and the center is done.
- Allow to rest for 10 to 15 minutes before serving.
Prep Tips
- To test if your casserole is done, you can stick a toothpick into the middle. If it comes out clean, the casserole is done baking. If any liquid sticks to the toothpick, it needs more time in the oven.
- Be sure to allow your corn casserole to rest for 10-15 minutes after taking it out of the oven. This allows it to fully set up in the middle and scoop easier.
- Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
Frequently Asked Questions
What Can You Use Instead Of Jiffy Mix?
Both Jiffy cornbread mix or Jiffy corn muffin mix work in this recipe. You can use a generic brand, but you can’t simply substitute for cornmeal because the mixes have a bit of added sugar and leavening agents that make it rise.
Can You Make Corn Casserole In Advance?
One of the great things about corn casserole is that it can be prepared ahead of time.
You can prepare the unbaked casserole up to a day in advance and keep the dish in the refrigerator until you’re ready to bake.
You can also go ahead and bake the casserole and keep it refrigerated for up to 2-3 days. To reheat, place the casserole dish in the oven and set the oven to preheat to 350°F. When the oven reaches temperature and beeps, your casserole should be warmed through and ready to serve.
Can You Freeze Corn Casserole?
Yes, you can freeze both the unbaked corn casserole OR the finished casserole. To freeze the casserole before baking, prepare everything in a freezer safe baking dish, wrap it in plastic wrap (so it won’t spill) and cover in aluminum foil. When you’re ready, unwrap and bake according to the recipe directions.
You can also freeze the baked casserole and simply reheat at a later time. Wrap the cooled casserole dish tightly in plastic wrap and foil and place in the freezer. The night before you plan to serve the dish, move the pan to the fridge to thaw. The next day, place the unwrapped pan in the oven and set it to preheat. When the oven reaches temperature, your casserole should be warm and ready.
Is This Recipe The Same Thing As Paula Deen’s Corn Casserole?
While this recipe is similar, it is not quite the same as Paula Deen’s recipe. And I suspect that our family recipe has been in existence much longer!
The big difference between our old fashioned corn pudding and Paula Deen’s “Southern corn casserole” is cheddar cheese. Paula Deen’s recipe has medium or sharp cheddar cheese in the ingredients list, while ours does not have cheese.
More Casserole-Style Side Dish Recipes To Try:
Corn Casserole Recipe (Printable Recipe Card)
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Old-Fashioned Corn Casserole
Equipment
- 1 large mixing bowl
- 1 Medium baking dish
Ingredients
- 1 box Jiffy brand cornbread mix
- 1 egg
- 16 ounces sour cream
- 1 can creamed corn 14-15oz can
- 1 can whole kernel corn 14-15oz can
- 1/2 cup melted butter 1 stick
Instructions
- Preheat oven to 350°F and grease a medium baking dish.
- Melt butter in microwave safe container or in saucepan.
- In a large bowl, combine the muffin mix, sour cream, canned corn, and creamed corn.
- Add the slightly beaten egg.
- Add the melted butter.
- Thoroughly mix all the ingredients together and pour into prepared baking dish.
- Bake 45 – 50 minutes, or until done.
- Let the dish rest for 10 to 15 minutes before serving.
Notes
Nutrition
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