My Easy Corn Casserole uses Jiffy honey cornbread mix and is one of the easiest side dishes to throw together. Just mix everything in one bowl, bake, and drizzle with honey. It’s ready in about an hour and perfect for weeknights, potlucks, or holidays.
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If you’re looking for an easy, impressive side dish with ingredients you probably already have in the pantry, this is the one. It works with whatever main dish you’re serving, mixes in one bowl, and feeds a crowd. Slice it up into squares and serve warm with an extra drizzle of honey. Bring some extra copies of the recipe because people will be requesting it!
How to make corn casserole
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
For the best texture, use the 8.5-ounce box of Jiffy honey cornbread mix. Let your eggs and sour cream come to room temperature so they mix in more easily.
Here’s what you’ll need to make this corn casserole:
- whole kernel corn
- creamed corn
- Jiffy honey cornbread mix
- sour cream
- salted butter, melted
- large eggs, beaten
- shredded sharp cheddar cheese
- sugar
- honey, for drizzling
If possible, shred your own cheddar because pre-shredded cheese doesn’t melt as well. You can use plain Greek yogurt instead of sour cream, and unsalted butter if you want less salt. If you can’t find honey cornbread mix, any 8.5-ounce corn muffin mix works, and the honey drizzle will still give you that sweetness.
Making corn casserole
My Easy Corn Casserole is a simple recipe that can be made in just a few steps. Here is how to make it.
First, preheat the oven to 350°F and grease a 9×13 inch baking dish.
In a large bowl, mix the melted butter, beaten eggs, and sour cream until smooth.
Add the whole-kernel corn, creamed corn, and sugar, then stir to combine.
Add the dry cornbread mix and cheddar cheese. Reserve 1/4 cup of the cheddar cheese to sprinkle on the top. Stir until just combined. It’s okay if there are a few small lumps. Overmixing can make the casserole dense.
Spread the batter in the prepared dish. Sprinkle the remaining cheese on top.
Bake for 40 to 50 minutes, until the top is golden brown and the center is set. A knife in the middle should come out clean. If the top browns too fast, cover it loosely with foil.
Let the casserole cool for about 10 minutes. Drizzle honey over it while it’s still warm, right before serving. If your honey is thick, microwave it for 10 seconds to make it easier to drizzle.
Leftovers
Store your leftover corn casserole covered in the fridge for up to 5 days. You can reheat single servings in the microwave, or warm the whole pan, covered in foil, in a 325°F oven. This recipe is so simple to make that freezing isn’t recommended. Just whip up a fresh pan.
Always trust your judgment with leftovers. If anything looks or smells off, it’s best not to eat it.
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Easy Corn Casserole
Ingredients
- 1 15-ounce can whole kernel corn drained
- 1 15-ounce can creamed corn not drained
- 1 8.5 ounce box Jiffy honey cornbread mix
- 1 cup sour cream
- 1/2 cup salted butter melted
- 2 large eggs beaten
- 2 cups shredded sharp cheddar cheese divided
- 1/4 cup sugar
- 1/4 cup honey for drizzling
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- In a large bowl, stir together the melted butter, beaten eggs, and sour cream until smooth.
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Add the drained whole kernel corn, undrained creamed corn, and sugar, and stir to combine.
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Add the Jiffy cornbread mix and 1 3/4 cups of the cheddar cheese. Stir just until combined.
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Spread the batter into the prepared baking dish. Sprinkle with the remaining cheddar cheese.
- Bake for 40 to 50 minutes, until the top is golden brown and the center is set. A knife inserted in the center should come out clean. If the top browns too quickly, tent loosely with foil.
- Let the casserole cool for about 10 minutes. Drizzle the honey over the warm casserole and serve.
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