The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Make a delicious corn casserole with butter, corn, Jiffy mix, sour cream, and eggs. It’s an easy and comforting side dish for any meal.
It costs approximately $4.96 to make this recipe. The recipe makes eight servings for about $0.62 per serving.
Our Corn Casserole recipe is the perfect savory side dish to serve alongside almost any meal! Serve it at a summertime BBQ, as an easy addition to a weeknight meal, or even as part of a holiday meal; it is super versatile.
This Corn Casserole is made with Jiffy Corn Muffin Mix and five other simple ingredients. Combining whole-kernel corn and creamed corn makes a creamy and sweet flavor, while the Jiffy Corn Mix brings a savory cornbread flavor.
The butter and sour cream help the casserole become smooth, rich, and moist. You will bake the casserole until it is lightly brown with a slight crisp on top. The result is Heavenly!
Why You’ll Love Cornbread Casserole
- Delicious and comforting: Cornbread casserole is comforting and flavorful. The savory ingredients and creamy texture create a satisfying dish.
- Easy to make: This recipe requires minimal preparation and can be made in a short amount of time.
- Versatility: It pairs well with various proteins such as turkey, grilled chicken, barbecue, chili, or roasted vegetables.
- Customizable: You can add cheese, diced jalapenos, or chopped herbs to enhance the flavor and texture.
- Budget-friendly: Cornbread casserole is a cost-effective dish that can be made using simple and affordable ingredients. It’s a great option for those looking for economical meal ideas.
Ingredients & Estimated Cost:
- ½ cup unsalted butter – $1.12
- 15-ounce can whole kernel corn – $0.89
- 14.75-ounce can of creamed corn – $0.69
- 8.5 oz box Jiffy Corn Muffin Mix – $0.65
- 1 cup sour cream – $1.15
- 2 large eggs – $0.46
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in June 2023.
How To Make Corn Casserole
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 350 degrees F and spray an 8×8-inch baking dish with cooking spray.
- Then, melt the butter in a small microwave-safe bowl.
- Mix whole-kernel corn, creamed corn, sour cream, and eggs in a large bowl.
- Stir in the muffin mix, followed by the melted butter.
- Evenly spread the mixture into the baking dish and bake for forty-five to fifty minutes.
- Finally, serve immediately and enjoy.
Recipe Variations and Substitutions
- Cheese: Sprinkle shredded cheddar, Monterey Jack, or a blend of cheeses on top of the casserole before baking. It will melt and create a delicious cheesy crust.
- Spicy kick: Add diced jalapeños or green chilies to the corn casserole if you enjoy spicy flavors. Mix them in with the other ingredients for a touch of heat.
- Fresh herbs: Incorporate fresh herbs like chopped chives, parsley, or cilantro to add freshness and aroma to the casserole. Mix them into the batter before baking, or sprinkle them as a garnish after the casserole is cooked.
- Bacon: Cook and crumble bacon, then mix it into the corn casserole batter. The smoky and savory flavor of bacon pairs well with the sweetness of the corn.
- Healthier substitutions: Replace the melted butter with melted coconut oil or olive oil. Use Greek yogurt instead of sour cream, and consider using a healthier corn muffin mix or making your cornbread mix from scratch.
- Gluten-free option: If you need a gluten-free version, choose a gluten-free cornbread mix or make your gluten-free cornbread mix.
SERVE: As with most recipes with dairy products, you shouldn’t leave this Corn Casserole out for longer than 2 hours.
STORE: Store covered in the refrigerator for about four days.
FREEZE: Place slices of cooled cornbread casserole on a parchment-lined baking sheet. Freeze until frozen solid, about 2 hours. Transfer the frozen pieces to a freezer-safe zipper top bag.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat slices in the microwave or a 350-degree F oven until heated.
A simple green salad, vegetables, mashed potatoes, or green bean casserole are all great side dish options in addition to this corn casserole.
This corn casserole goes well with our Easy Beef Chili, Homemade Chicken Fingers, or our Copycat Instant Pot Honey Baked Ham.
The top of the corn casserole will be slightly brown, and the center will not jiggle. This should take about forty-five to fifty minutes.
Get Kids Involved
Ages 2-3: While the casserole is baking, use this time to teach your little one about oven safety. Discuss the importance of not touching hot surfaces, using oven mitts, and being careful around a hot oven.
Ages 4-5: With your guidance, teach your kiddo how to mix the batter. This simple action is a hands-on activity that will help them feel involved in the cooking process. Show them how to mix and scrape the sides of the bowl properly.
Ages 6-8: This is a great opportunity to teach your child how to use a can opener. They can open the can of corn and drain it. This is a basic skill to learn that will help them move on to more advanced recipes.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
This is a great option for serving as a side dish. Serve it with other budget-friendly dishes such as our Grilled BBQ Chicken Breasts and our Caesar Salad Kit Hack without Anchovies for a delicious and cost-effective meal.
More Side Dishes
- Cowboy Caviar
- BLT Pasta Salad
- Ambrosia Salad with Cool Whip
- Instant Pot Baked Beans with BBQ Sauce
- Mom’s Crockpot Broccoli Casserole
- Grilled Potatoes in Foil
- Pineapple Fluff
- Smoked Mac and Cheese
- Hawaiian Macaroni Salad
- Grilled Corn Salad
- 8×8-inch baking dish
- mixing bowls
- measuring cups
- mixing spoon
- ½ cup unsalted butter melted
- 15 ounce can whole kernel corn drained
- 15 ounce can creamed corn not drained
- 8.5 oz box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 large eggs
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Spray a square 8 x 8-inch baking dish with cooking spray.
- In a small microwave-safe bowl, melt butter.
- Drain the can of whole-kernel corn and add it to a large bowl.
- Add creamed corn, sour cream, and eggs to a bowl and mix until well combined.
- Add muffin mix and pour in the melted butter.
- Stir until combined.
BAKE AND SERVE:
- Spread the batter evenly into the prepared baking dish.
- Bake for 45-50 minutes or until lightly browned.
- Serve immediately.