This corn casserole has been a kitchen lifesaver for me ever since I first made it for a holiday potluck and watched the pan disappear. I discovered this combination of whole kernel corn, creamed corn, sour cream, eggs, melted butter and a box of Jiffy corn muffin mix one chilly November afternoon when I needed a fast, comforting side to serve with roast chicken. The texture — tender, slightly custardy in the center with a golden, slightly crisp top — makes it an instant favorite whenever I want something that feels homemade but comes together in minutes.

What I love most is how simple pantry staples transform into something rich and nostalgic. The sweetness from the corn, the tang and creaminess from the sour cream, and the buttery lift from melted unsalted butter (I often reach for Tillamook unsalted for its deep buttery flavor) combine into a dish that pairs with everything from barbecue ribs to Sunday ham. It’s forgiving, adaptable, and reliably crowd-pleasing — the kind of dish that brings people to the table and invites second helpings.

Ingredients

• 15 oz can whole kernel corn, drained: Look for a firm, sweet variety labeled "whole kernel" rather than "cream style"; drain well to avoid a watery finished dish. I often use Del Monte or Green Giant for consistent texture.
• 14.75 oz can creamed corn: This adds body and sweetness to the center. The cream style should be smooth and thick rather than watery; it’s the key to the casserole's moist, custardy interior.
• 1/2 cup unsalted butter, melted (1 stick): Unsalted gives you control over seasoning; Tillamook unsalted has a rich, clean butter flavor I prefer, but any quality unsalted butter will work.
• 2 large eggs: Room temperature eggs blend more easily and help the dish set with a tender lift. If you forget to bring them to room temp, a 10-minute warm water bath works fine.
• 8.5 oz box corn muffin mix (Jiffy): The classic Jiffy mix provides structure and corn flavor; if you prefer a homemade mix, see substitutions below.
• 1 cup full-fat sour cream: Full-fat yields the best texture and flavor — it keeps the casserole creamy and slightly tangy. Greek yogurt can be substituted in some variations.

Instructions

Preheat and prep: Set the oven to 350°F (175°C). While it preheats, gather all ingredients and completely drain the whole kernel corn in a fine mesh strainer for at least 30 seconds — excess liquid will thin the batter and lengthen baking time. Grease an 8x8 inch baking dish with butter or nonstick spray. Combine wet ingredients: In a large mixing bowl, crack the eggs and whisk briefly until uniform. Add the melted butter and 1 cup sour cream, whisking until the mixture is smooth and glossy. Use room-temperature eggs and melted butter that’s cooled slightly to avoid curdling the sour cream. Add the corn: Stir in the drained whole kernel corn and the can of creamed corn. Fold gently so the mixture stays aerated — you want enough mixing to combine but not to overwork the corn muffin mix's leavening later. Stir in the corn muffin mix: Pour the contents of the Jiffy box into the wet mixture and stir until fully incorporated and smooth. Scrape the bowl’s sides with a spatula to make sure no dry pockets remain. The batter will be thick but pourable; if it seems excessively dry, add up to 2 tablespoons of milk. Bake: Transfer the batter to the buttered 8x8 dish and spread evenly. Bake uncovered for about 45 minutes. Look for a golden top, slightly cracked edges, and a middle that springs back when gently pressed. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. Rest and serve: Remove from the oven and let rest for 10-15 minutes before slicing; this helps the center finish setting and makes serving neater. Serve warm as a comforting side dish.

Storage Tips

For best texture, cool the casserole completely before refrigerating. Store in an airtight container or cover the baking dish tightly with plastic wrap; it will keep well for 3-4 days. To freeze, cut into portions, wrap each piece in plastic and then foil, and place in a freezer-safe bag up to 3 months. Reheat individual portions in a 325°F oven covered with foil to prevent the top from over-browning, or microwave on medium until heated through, though oven reheating retains the original texture better.

Ingredient Substitutions

For a gluten-free version, replace Jiffy mix with a gluten-free corn muffin mix or make a homemade mix using 1 cup cornmeal, 1/2 cup all-purpose gluten-free flour, 2 tablespoons sugar, 1 tablespoon baking powder, and a pinch of salt. To reduce dairy, swap sour cream for plain Greek yogurt and use a dairy-free butter alternative; be aware the texture will be slightly tangier or less rich. For a lower-fat option, use low-fat sour cream and reduce butter to 1/4 cup, though baking time may vary slightly and the casserole will be less tender.

Serving Suggestions

Serve slices warm, alongside roast turkey, glazed ham, barbecued ribs, or a simple green salad for balance. Garnish with chopped chives, fresh parsley or a sprinkle of smoked paprika to add color and contrast. For brunch, pair with scrambled eggs and crisp bacon; for a heartier side, stir in 1 cup cooked, diced ham or crumbled cooked bacon into the batter before baking. Presentation tip: use a wide spatula to lift neat squares and serve on warm plates so the casserole feels freshly-made.

Cultural Background

This creamy corn casserole is rooted in Southern American cooking where corn — in its many forms — has long been a staple. The convenience of canned corn and boxed mixes like Jiffy made this style of dish popular in mid-20th century home cooking, when homemakers sought quick, reliable sides for family meals and holidays. Variations have appeared at church potlucks and county fairs, evolving with regional additions like jalapeños in Texas or cheddar and scallions in Appalachia.

Seasonal Adaptations

In summer, swap canned corn for 3 cups fresh kernels cut from 4 ears (briefly sauté first) to highlight peak sweetness. For autumn or holiday meals, add 1/2 teaspoon ground nutmeg and fold in 1/2 cup roasted butternut squash cubes. In winter, fold in 1 cup shredded sharp cheddar and top with breadcrumbs for a gratin-style finish. These subtle seasonal tweaks keep the base recipe fresh through the year.

Meal Prep Tips

To meal-prep, assemble the mixture in a baking dish, cover tightly and refrigerate up to 24 hours; bake straight from chilled, adding 5-10 minutes to the bake time. Portion into single-serve containers for grab-and-go lunches and reheat in a microwave or oven. If you’re planning a holiday, double the recipe and bake in a 9x13 dish for a larger crowd; watch the center for doneness as a larger volume may need an extra 10-15 minutes.

Finish with confidence: this corn casserole is forgiving, adaptable and ultimately about comfort. Whether you keep it classic or tweak it with add-ins, it’s a timeless side that invites sharing and makes any meal feel like a small celebration.