It’s not often that you find a recipe that is wonderful comfort food, inexpensive, and easy to make–like this Easy Corn Casserole. Friends have told me about this recipe and I also did a search in the web comparing recipes, and most of them have these ingredients in common: a can of corn, a can of cream-style corn, corn muffin mix, butter, and sour cream. Most recipes call for anywhere from one to three eggs, but some don’t. Since this kind of casserole is so widely made, I guess you could call this a well-loved comfort food classic.
When I made mine, I decided to use two eggs, and it turned out really well. This is a creamy, full-of-corn casserole that has a delicious corn muffin-like crust on top. A perfect side dish for a big meal. If you’re looking for something to add to your Thanksgiving menu or any holiday meal, this would be a great dish to add! It makes a 9×9″ pan, or about 6-8 servings, but you can easily double it and bake it in a 9×13″ pan for a larger crowd.
Easy Corn Casserole
EASY CORN CASSEROLE
Makes a 9×9″ pan, or 6-8 servings
1 (15-ounce) can whole kernel corn, drained
1 (14.75-ounce) can cream style corn
1 (8.5-ounce) box Corn Muffin Mix (I used Jiffy Corn Muffin Mix)
1/2 cup (1 stick) butter, melted
1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
2 large eggs, lightly beaten (you can omit eggs for a denser casserole, or you can use 1, 2, or 3 eggs)
Preheat oven to 350˚F. Lightly grease a 9×9″ baking pan with butter or cooking spray; set aside.
In large bowl, combine the corn with the cornbread muffin mix, then add melted butter and sour cream. Add in the eggs, mixing everything well. Pour into prepared 9×9″ baking pan.
Bake at 350˚F for 45 minutes, or until casserole is set. Remove from oven and serve while hot or warm.
Recipe from NancyC | nancy-c.com
I’ve also seen some recipes that just use an 8-ounce can of corn and an 8-ounce can of cream corn, with 1 or 2 eggs and 1/4 or 1/2 cup butter. One even used plain Greek yogurt instead of sour cream. So, there are lots of variations on this recipe! Have you ever made corn casserole as a side dish for any of your meals?
Sharing at Weekend Potluck, Meal Plan Monday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Hearth & Soul, Happiness is Homemade, Silver Pennies Sundays, Inspire Me Monday.
NancyC 
I love this recipe! I have made it several times and its always delicious!
Thanks for sharing!
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You’re welcome, Melissa! 🙂 This is a new favorite of mine!
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Pinned for later! We made cornbread stuffing for thanksgiving last year and it was one of my favorites we have ever done.
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Thanks for pinning, Abbey! I have not tried making cornbread stuffing yet, but it sounds great and I’d like to try it sometime!
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We added a little jalapeno too… it was fabulous!
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That does sound good!
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We love corn casserole, and I’ve tried many different recipes. This is very similar to the one I usually use. The only differences are I add a cup of shredded cheddar, and I use frozen corn instead of canned.
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Sounds great! I have seen some recipes out there with cheddar cheese added in–I want to try that soon! Good to know that frozen corn works, too–thanks, Melissa! 🙂
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Intriguing! I’ve never even heard of cornbread casserole and now I’m wanting to make it and wondering where I get creamed corn or corn muffin mix! Thanks for sharing at Fiesta Friday.
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Hope you’re able to find those ingredients so you can try this!
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This casserole looks delicious Nancy. I made corn casserole a few times before. I will try your recipe next time
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Thanks and hope you enjoy it! 🙂
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thank you! this is one of my favorite side dishes!!
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You’re welcome–I love it too! 🙂
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Sounds like comfort food to me!
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🙂
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