Bridging the gap between cornbread and corn soufflé, easy corn casserole is a low effort high reward side dish that pleases pallets. This dish made the menu for the first Friendsgiving I hosted in 2011 because it is so simple, but it has become a frequently requested Thanksgiving staple that guests can’t get enough of.
There are many versions of this dish, but this 6 ingredient version was given to me by an Aunt and is as delicious and easy as it gets. If you’re asked to bring a dish to pass, but don’t fancy yourself a cook, this is the dish to make. You will not screw this up!
Make Easy Corn Casserole Ahead of Time!
Easy Corn Casserole can be made up to 48 hours beforehand. Simply mix up the ingredients and move them to a baking dish. Cover with plastic wrap and refrigerate. Allow some extra time for cooking if you don’t allow the casserole to reach room temperature before baking.
Double Down!
You’re gonna want to double this dish, especially if you’re going to potlock or feeding a crowd. For doubling this recipe, just double the ingredients then use a 9×13 baking dish instead of 9×9 dish. You should be able to follow the original baking directions in a 9×13.
Easy Corn Casserole Extras:
The classic recipe is great on its own, but sometime you want treat yourself. This recipe is sweet, but adding a 1/4 to 1/2 cup of sugar will sweeten it even more. I like to add 1 cup or shredded cheddar cheese because cheese makes everything better. When going for a cheesy corn casserole, spice it up with some diced jalapenos and cooked bacon!
Handling Leftovers
If you’re lucky enough to have leftovers, simply wrap the dish in plastic wrap and refrigerate. I don’t like to let my leftovers stick around more then 4 days. This dish does not freeze well, so make sure you eat while the eating is good.
Pro Tip: Heat a skillet over medium high heat. Melt butter in the skilled then ball a handful of leftover easy corn casserole and smash it down into a patty. Fry both sides until they are golden and crispy.
Easy Corn Casserole
Ingredients
- 1 Can Whole Kernel Corn (15.5 oz., Drained)
- 1 Can Creamed Corn (15.5 oz.)
- 1 8.5 oz. Box Dry Cornbread Mix (Jiffy)
- 1 Cup Sour Cream
- 1 Stick Butter (Melted)
- 2 Eggs (Beaten)
Instructions
- Preheat oven to 350 degrees (f) and grease a 9×9 baking dish.
- In a large bowl, mix all 6 ingredients together until smooth. Then spoon the mixture into the baking dish.
- Bake uncovered until the top is golden brown, about 45 min.
Notes
- For a more cornbread like texture, bake until a knife can be inserted into the middle of the casserole and comes out clean
- Cheddar cheese and jalapenos can be added to this dish.
- Recipe can be doubled and baked in a 9×13 baking dish.