Southern Corn Casserole (Grandma’s Recipe!)

Name: Southern Corn Casserole
Prep time: 5 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 (15-ounce) can whole kernel corn ((drained)); 1 (15-ounce) can creamed corn; 1 (8.5-ounce) box Jiffy corn muffin mix; 1 cup sour cream; 1/2 cup (1 stick) unsalted butter ((melted)); 2 large eggs; 1 tablespoon granulated sugar ((optional)); 2-3 tablespoons chopped parsley for garnish ((optional))

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This Southern corn casserole is a dish from my heart. I remember my grandma making it for every big family meal.

The whole house would smell so good. It is warm, sweet, and so creamy. It’s more like a thick, spoonable pudding than a cornbread.

My family loves it. It is the first side dish to go. I know your family will love this easy recipe just as much as we do. Let me share this treasured family recipe with you.

Why You’ll Love Southern Corn Casserole?

This dish is so wonderfully sweet and creamy.
You only need a few very simple things.
This recipe is so fast for you to make.
Everyone will want you to share this recipe.
It is the best side for almost any meal.

Ingredients You’ll Need

Canned Whole Kernel Corn: You need to drain the water from this can so your dish is not wet.
Canned Creamed Corn: This gives you that creamy, rich texture I love so much in my casserole.
Corn Muffin Mix: I use the small Jiffy box, but your favorite brand will work great too.
Sour Cream: This makes the casserole so moist and adds a nice little bit of tang.
Melted Butter: This adds so much rich flavor and helps make the edges golden brown.
Eggs: You need eggs to hold everything together so it sets up like a pudding.
Sugar: Just a little bit of sugar makes the sweet corn taste even sweeter.

Equipment You’ll Need

Large Bowl: You need a big bowl to mix all of the good stuff in.
Baking Dish: I use a 9×9-inch glass dish, but a similar size will work for you.
Spatula: You will need this to scrape the bowl and spread the mix in the dish.
Whisk: This helps you get the eggs and wet ingredients mixed up really well.

How to Make Southern Corn Casserole?

First, I will show you how to mix all the yummy things in one big bowl. Then you will just pour and bake it.

Step 1: Heat your oven to 350 degrees. I always grease my baking dish with butter so nothing sticks. This is a very important step.

Step 2: Mix the wet stuff in your large bowl. You will whisk the eggs first. Then you can add the butter, sour cream, and sugar.

Step 3: Add the corn to the bowl. You will pour in the drained whole corn and the creamy creamed corn. Mix it all up gently.

Step 4: Stir in the dry mix. Now, you can add your box of corn muffin mix. Stir it just until it is all wet. Do not mix it too much.

Step 5: Pour and bake your mix. Spread it in your baking dish. I bake mine for 45 to 55 minutes until it is golden.

Tips for the Best Southern Corn Casserole

For a creamy center, be sure not to overbake it. A little jiggle is okay.
Make sure you drain the whole kernel corn very well so it is not watery.
Let it rest for 10 minutes before you serve it. This helps it set.
You can use full-fat sour cream for the richest and best taste.
Serve it warm for the best texture and flavor. It is so good.

Variations and Substitutions

Add shredded cheese for a yummy, cheesy bake. Cheddar is my favorite.
You can mix in some diced jalapeños if you like a little bit of heat.
Feel free to use Greek yogurt instead of sour cream if you need to.
You can add green chiles for a fun, zesty Southwestern flavor.
Try adding crispy, cooked bacon bits to the mix. It is so delicious.

Make-Ahead and Storage Tips

You can make this dish ahead. Just mix it, cover it, and keep it in the fridge.
Keep leftovers in the fridge for up to 4 days. Make sure it is covered well.
You can freeze the casserole, too. It will last for up to 2 months for you.
Reheat it in the oven so it gets warm and a little crisp on top again.
Store it in one piece to keep the inside from drying out when you save it.

Serving Ideas

Holiday Dinners: I always serve this with turkey or ham. It is perfect for you at Thanksgiving.
Summer Barbecues: This dish is a great side for your grilled chicken or pulled pork sandwiches.
Weeknight Meals: You can have it with my favorite baked chicken for a full and happy meal.
Potluck Favorite: I bring this to share with friends. It is always the first dish you see disappear.

Frequently Asked Questions (FAQs)

You can substitute the mix with cornmeal, flour, sugar, and baking powder, but the texture will be different.

Yes, you can. You will need about two cups of corn. Thaw the frozen corn first and pat it dry.

No, you can leave the sugar out. The corn is already sweet, so it will still taste very good to you.

Yes, you can mix everything, cover the dish, and put it in the fridge. Then you just bake it the next day.