Corn Casserole

I love pulling out the stops for our Sunday family dinners. They’re like mini dress rehearsals for holiday meals, an excuse to make comforting casserole-style side dishes, like stuffing, King Ranch mac and cheese, and this creamy corn casserole recipe.

This casserole is delicious and scoopable, like spoon bread. Crumbled Ritz crackers make the perfect topping, and Mexicorn adds a little something extra to the creamy corn filling. It’s quick enough that I’ll even make it on weeknights. All I do is mix the ingredients, add them to a casserole dish, and bake.

What Makes This Corn Casserole Recipe a Family Favorite

What I love most about this easy corn casserole is that it’s just as perfect for holidays, barbecues, and potlucks as it is for family dinners. 

• This corn casserole levels up the flavors with creamed corn, Mexicorn, and melty cheddar cheese.
• It’s moist, creamy, buttery, and crispy, like a cross between creamed corn and my cheesy cornbread in casserole form.
• This dump-and-bake recipe comes together with just 10 minutes of prep.
• There are only 7 simple ingredients. Most are pantry staples.

Only 7 Ingredients

Here are the simple ingredients needed for this easy side dish recipe. See the recipe card below for the full recipe measurements and step-by-step details.

• Sour Cream – Adds loads of moisture and enriches the flavors (a trick I picked up from making my sour cream cornbread). Greek yogurt makes a good substitute.
• Butter – Melted.
• Creamed Corn – Adds a super-creamy texture to the casserole.
• Mexicorn – Canned whole corn kernels mixed with green and red bell peppers. Alternatively, look for cans of “fiesta” corn or “Southwestern” corn, which are similar. Be sure to drain and rinse canned corn well before you add it to your casserole.
• Jiffy Cornbread Mix – Or your favorite package of cornbread mix. 
• Grated Cheddar Cheese – Other good options are Monterey Jack, Pepper Jack, or mozzarella (for a milder flavor).
• Crushed Ritz Crackers – Swap Ritz with saltines, breadcrumbs, or Panko crumbs if needed.

How to Make This Corn Casserole

1. Mix. In a big bowl, stir together the sour cream and half of the butter with the creamed corn, drained Mexicorn, cornbread mix, and cheese.
2. Assemble. Pour the cornbread mixture into a greased 9×9-inch pan. Crush the Ritz crackers and scatter them on top. Lastly, drizzle the remaining melted butter over the crackers.
3. Bake. Bake at 350ºF for 40-45 minutes. The casserole is done when the edges are golden, and the center is baked through. Enjoy right away, or let the casserole cool before serving.

Tips and Variations

• If you can’t find Mexicorn, combine 1 can of drained whole kernel corn (about 1 cup of frozen or fresh) with 2-3 tablespoons of finely diced bell peppers. Alternatively, you can simply skip the peppers in a pinch.
• For a spicier option, look for canned sweet corn with jalapeños from store brands like Kroger. You can also combine a can of drained sweet corn with a small can of Rotel diced tomatoes and green chilies.
• Sweet corn casserole. Adding ¼ to ½ cup of sugar makes this corn casserole taste more like my sweeter crock pot cornbread recipe.
• Fluff it up. Mix in two eggs to create an airy, light corn casserole. 
• Make it savory. Add chopped or crumbled bacon for smoky, savory flavor.

What to Serve With Corn Casserole

I love serving this as a side dish with meaty mains, like ribs, chicken, pork chops, or Instant Pot pork loin. These are some more tasty ideas.

• Comfort food: Pair this cornbread casserole with crispy chicken cutlets or no-peek beef tips and baked potatoes for a cozy family dinner.
• Mexican-style dinners: The subtle Tex-Mex flavors also make this corn casserole a great pairing with enchiladas, chimichangas, or tacos with Mexican rice.
• Holiday meals: Serve this as a Christmas or Thanksgiving side dish with mashed potatoes, brown sugar roasted carrots, and green beans. Don’t skip a slice of pumpkin pie for dessert!

How to Store and Reheat Leftovers

• Refrigerate. Store leftover corn casserole in an airtight storage container or cover the casserole dish with plastic wrap and refrigerate for 3-5 days. 
• Reheating (optional). I actually really like this casserole served at room temperature, so there’s no need to reheat it if you don’t want to. If you do want to reheat it, simply pop the casserole dish into the oven at 350ºF until it’s warm. 
• Freeze. You can also freeze your leftovers in an airtight, freezer-safe container for up to 2 months. 

More Easy Side Dish Recipes

• Baked Cheesy Mashed Potatoes
• Loaded Cauliflower Casserole
• Broccoli Cheese Casserole
• Southern Pecan Bread
• Squash Casserole
• Sweet Potato Biscuits
• Cheesy Ranch Potatoes