Southern Corn Casserole Recipe

Introduction

Southern Corn Casserole is a timeless comfort food that brings warmth and flavor to the table. With its creamy texture, golden crust, and sweet corn flavor, it’s a dish that has been passed down through generations in Southern kitchens.

Perfect for family gatherings, potlucks, and holiday feasts, this casserole is both hearty and simple. It requires just a few pantry staples and comes together in minutes, making it an easy go-to side dish.

Whether served alongside roasted meats, barbecue, or festive holiday spreads, Southern Corn Casserole stands out as a crowd-pleaser. It’s rich, satisfying, and versatile—delivering all the flavors of the South in one spoonful.

---

Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 45–50 minutes

• Total Time: ~1 hour

• Servings: 8

---

Ingredients

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

• 1 (15 oz) can cream-style corn

• 1 (8.5 oz) box Jiffy corn muffin mix (or similar)

• 1 cup sour cream

• ½ cup (1 stick) unsalted butter, melted

• 2 large eggs, lightly beaten

• 1 cup shredded cheddar cheese (optional, for topping or mixing in)

• ¼ tsp salt

• ¼ tsp black pepper

---

How to Make Southern Corn Casserole

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar size casserole dish.

2. Mix the wet base: In a large mixing bowl, stir together sour cream, melted butter, and eggs until smooth.

3. Add the corn: Fold in the whole kernel corn and cream-style corn.

4. Add the dry mix: Stir in the cornbread muffin mix until just combined. Do not overmix.

5. Season & cheese (optional): Add salt, pepper, and half the cheddar cheese if using.

6. Transfer to dish: Pour mixture into the prepared baking dish and spread evenly.

7. Bake: Place in the oven and bake for 45–50 minutes, or until the top is golden brown and the center is set.

8. Add cheese topping (optional): Sprinkle remaining cheese on top during the last 10 minutes of baking for a gooey finish.

9. Cool slightly: Let rest for 5 minutes before serving warm.

---

Notes

• For extra flavor, stir in diced jalapeños, green chiles, or scallions.

• If you prefer a creamier texture, reduce the baking time slightly. For a firmer sliceable casserole, bake a little longer.

• Can be made ahead: Prepare the batter, refrigerate overnight, then bake the next day.

• Leftovers store well in the fridge for 3–4 days and can be reheated in the oven or microwave.

---

FAQs

Q: Can I use frozen corn instead of canned?
A: Yes! Use about 1½ cups thawed frozen corn in place of the canned whole kernel corn.

Q: Can I make this casserole without sour cream?
A: Substitute plain Greek yogurt for a similar creamy texture.

Q: How do I know when the casserole is done?
A: The center should be set and not jiggle when you shake the dish. A toothpick inserted near the center should come out clean.

Q: Can this be made ahead for holidays?
A: Absolutely. Prepare the casserole the day before, refrigerate, and bake fresh before serving.

---

Nutrition (per serving, based on 8 servings)

(Values may vary depending on ingredient brands and substitutions.)

---

Disclaimer

This recipe is intended for general enjoyment and should be consumed in moderation as part of a balanced diet. If you have food allergies (dairy, eggs, gluten, corn), please check ingredient labels carefully or use safe substitutes.