Corn Casserole Recipe – A classic holiday side dish that is easy enough to make any night of the week. A cross between creamed corn and cornbread makes a delicious addition to any meal.
Does your family make the same thing ever year for the holidays or do you mix it up? When I was a kid we had the same thing every year, but now I like to mix it up. Some years we want an Easy Prime Rib for the holidays, some years we don’t. The side dishes tend to be repeated though!
Even if we are making Tangerine Glazed Ham for Christmas dinner corn casserole still is on the menu. When I was growing up we had something my dad called special corn, it was basically cream corn with a Parmesan crust on top. Now I take a short cut and make Slow Cooker Creamed Corn for our holidays.
I first tried this corn casserole years ago when a friend made it. It was so good I had to have the recipe. They called it Escapoled Corn, but to this day I make the same recipe. It is pretty much Jiffy corn casserole that you may know and already love, but with just a little bit more corn! Because more corn is always better.
Jiffy corn casserole uses a box of jiffy corn muffin mix with 2 different kind of corn, creamed corn and corn kernels. It all bakes in the oven and the corn bread makes this delicious crust on the top. The center stays all nice and gooey and creamy like creamed corn should be.
How to Make Corn Casserole
You can either make this corn casserole recipe in a bowl or you can just mix all of the ingredients together in the baking dish. It is that easy! The hardest part of this is melting the butter, the rest is just dump and stir. This is the one time that I think using a box mix of cornbread is acceptable. Usually I am all about my Cornbread Recipe, but in this case use the box, it works!
As the casserole bakes there is a little crust that forms on the top, this is how you know it is done. The inside is still all creamy and delicious. The leftovers are great too, so don’t worry about making too much! Plus people tend to keep coming back and taking more of this corn, and before you know it, it is pretty much gone!
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- 1 box Jiffy Corn Muffin Mix
- 2 (15 oz) cans corn kernels, drained
- 1 (15 oz) can cream style corn
- 1/2 cup butter, melted
- 1 cup sour cream
- 2 eggs
- Preheat oven to 400 degrees.
- In a bowl mix all of the ingredients together until well combined. Pour into a greased 13x9 inch baking dish.
- Bake for 55-60 minutes until a crust forms on the top and the center is firm.
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Amount Per ServingCalories 233Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 98mgSodium 240mgCarbohydrates 13gFiber 1gSugar 4gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.