Buttery Corn Casserole
This Corn Casserole—often called Corn Pudding or Jiffy Corn Casserole—is a staple at holidays, family dinners, and potlucks. It sits perfectly between savory and lightly sweet, with a soft, spoonable texture that’s impossible to resist. Whole-kernel corn adds bite, cream-style corn keeps it moist, and corn muffin mix ties everything together into a tender, crowd-pleasing bake with just the right touch of cheese.
Classic Corn Casserole
Ingredients
- Whole-kernel corn, drained – 1 (15.25 oz) can
- Cream-style corn – 1 (14.75 oz) can
- Corn muffin mix – 1 (8 oz) package
- Sour cream (regular or light) – 1 cup
- Salted butter, melted – 6 tablespoons
- Sharp cheddar cheese, shredded – 1 to 1½ cups
Directions
Step 1: Prepare the Oven and Dish
Heat oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
Step 2: Mix Everything Together
In a large bowl, stir together the drained corn, cream-style corn, muffin mix, sour cream, and melted butter until smooth. Fold in the shredded cheddar cheese until evenly distributed.
Step 3: Bake
Transfer the mixture to the prepared dish. Bake uncovered for about 1 hour and 10 minutes.
To test doneness, insert a toothpick into the center—it should come out clean. The casserole should be set in the middle with a lightly golden top.
Step 4: Rest and Serve
Let the casserole rest for about 5 minutes before serving. This helps it firm up slightly and makes serving easier.
