The Perfect Corn Casserole

The “perfect” corn casserole is the ultimate comfort side dish—creamy, slightly sweet, with a golden, buttery crust. It’s a cross between cornbread, soufflé, and pudding.

After testing many variations, here is what I believe to be the ultimate, foolproof recipe for Perfect Corn Casserole.

The Perfect Corn Casserole

This version strikes the ideal balance between creamy and structured, sweet and savory. The optional add-ins let you customize it to your taste.

Yields: 8-10 servings
Prep time: 10 minutes
Cook time: 45-55 minutes

Ingredients:

• 1 (15 oz) can cream-style corn

• 1 (15 oz) can whole kernel corn, drained

• 1 (8.5 oz) box Jiffy corn muffin mix

• 1 cup (8 oz) sour cream or plain Greek yogurt

• ½ cup (1 stick) unsalted butter, melted

• 2 large eggs, lightly beaten

• 1 cup shredded sharp cheddar cheese, divided

• ½ teaspoon garlic powder (optional, for depth)

• ¼ teaspoon black pepper

• Optional Add-ins: 1-2 tablespoons chopped fresh chives or jalapeños, a pinch of cayenne pepper.

Instructions:

1. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch or a 2-quart baking dish with butter or non-stick spray.

2. Mix the Wet Ingredients: In a large bowl, combine the cream-style corn, drained whole kernel corn, sour cream, melted butter, and beaten eggs. Stir until well combined.

3. Add the Dry Ingredients: Sprinkle the box of Jiffy mix over the wet ingredients. Add ½ cup of the shredded cheddar cheese, garlic powder, and black pepper. Gently fold everything together until just combined. Do not overmix; a few lumps are perfectly fine. Overmixing can lead to a tough casserole.

4. Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 40 minutes.

5. Add Topping and Finish Baking: After 40 minutes, remove the casserole from the oven (it will still be a little jiggly in the center). Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Return to the oven and bake for another 5-10 minutes, or until the top is golden brown, the cheese is melted, and a toothpick inserted into the center comes out clean.

6. Rest and Serve: Let the casserole rest for 10-15 minutes before serving. This allows it to set perfectly, making it easier to slice and serve.

Why This Recipe is “Perfect”:

• The Corn Ratio: Using one can of creamy and one can of drained whole corn gives you the ideal texture—creamy with pops of sweet, juicy corn.

• Sour Cream: Adds a delightful tanginess that balances the sweetness of the corn and muffin mix, and creates an incredibly moist texture.

• The Cheese: Mixing cheese into the batter and on top provides cheesy flavor throughout and a gorgeous, golden crust.

• Baking in Two Stages: Adding the cheese topping for the last few minutes prevents it from burning and gives you that perfect melted, bubbly finish.

Pro-Tips for Perfection:

• Do Not Overmix: This is the #1 rule. Overmixing develops gluten in the muffin mix, leading to a dense, rubbery texture. Mix until the ingredients are just combined.

• Let it Rest: Allowing the casserole to rest after baking is non-negotiable. It firms up to the perfect serving consistency.

• For a Crispier Top: For a more browned, crispy top, bake the casserole in a 9×13 inch dish for a slightly shorter time (30-35 minutes total). The thinner layer will have more surface area to crisp up.

• Jazzed-Up Version: For a more “scratch” taste, add ¼ cup finely diced onion sautéed in 1 tablespoon of the butter until soft. Fold it in with the corn.

Easy Variations:

• Spicy Southwest: Add 1 (4 oz) can of diced green chiles, 1 teaspoon cumin, and use a Pepper Jack cheese instead of cheddar.

• Herbaceous: Stir in 2 tablespoons of chopped fresh parsley or chives.

• Extra Cornbread Flavor: Use two boxes of Jiffy mix and increase the sour cream to 1 ½ cups for a denser, more bread-like casserole.

This casserole is the perfect partner for holiday meals, BBQs, or any weeknight dinner. Enjoy your perfect bite of comfort