Can I make corn casserole ahead of time?

Yes, absolutely! You can assemble the entire corn casserole recipe mixture, cover it tightly, and refrigerate it for up to 24 hours before baking. When you're ready to bake, you may need to add an extra 10-15 minutes to the cooking time since it will be going into the oven cold. This makes it a fantastic make-ahead option for holidays and gatherings.

What kind of corn should I use for this recipe?

This corn casserole recipe specifically calls for both canned whole kernel corn (drained) and canned cream-style corn (undrained). The combination provides the perfect balance of texture and creaminess. While you can use fresh or frozen corn, it's best to cook it slightly beforehand and adjust the liquid if needed to maintain the desired consistency of the casserole.

Can I add cheese to my corn casserole?

Yes, adding cheese is a popular and delicious variation! You can stir about 1 cup of shredded cheddar cheese, Monterey Jack, or a Mexican blend into the corn mixture before baking, or simply sprinkle it over the top during the last 15-20 minutes of baking to create a lovely golden, bubbly crust. Cheese adds an extra layer of savory flavor to this already amazing corn casserole recipe.

How do I store leftover corn casserole?

Leftover corn casserole should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual servings until warm, or cover the entire dish with foil and bake in a 300u00b0F (150u00b0C) oven until heated through. It reheats wonderfully and often tastes even better the next day!

Corn Casserole Recipe: 7 Irresistible Ways to Make It Perfect

Name: Classic Creamy Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 ounce) can whole kernel corn, drained; 1 (15 ounce) can cream-style corn, undrained; 1 (8 ounce) package corn muffin mix (e.g., Jiffy); 1 cup sour cream; 1/2 cup (1 stick) unsalted butter, melted

Description

This easy, creamy, and dreamy corn casserole recipe is a beloved classic, perfect for holidays, potlucks, or any meal that needs a comforting, crowd-pleasing side. Made with simple ingredients like canned corn, sour cream, and a touch of butter, it bakes up into a golden, irresistible dish that everyone will adore.

Ingredients

Scale

1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn, undrained
1 (8 ounce) package corn muffin mix (e.g., Jiffy)
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Step 2: In a large mixing bowl, combine the drained whole kernel corn, the undrained cream-style corn, the corn muffin mix, sour cream, and melted butter. Stir gently until all ingredients are just combined. Be careful not to overmix.
Step 3: Pour the mixture evenly into your prepared baking dish.
Step 4: Bake for 45-60 minutes, or until the casserole is golden brown around the edges and set in the center. A toothpick inserted into the center should come out mostly clean.
Step 5: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Serve warm and enjoy!

Notes

For an extra cheesy casserole, sprinkle 1 cup of shredded cheddar cheese over the top before baking. You can also add 1-2 tablespoons of sugar for a sweeter profile, or a diced jalapeño for a spicy kick. This casserole can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to the baking time if baking from cold.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Casseroles & Bakes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 12g
Sodium: 480mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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