This corn casserole has been a holiday staple in my family for as long as I can remember. I first made this version after tasting a forkful at a relative’s Thanksgiving and realizing how a handful of pantry ingredients could transform into something comforting, rich, and utterly craveable. The dish balances a tender, almost pudding-like interior with a lightly golden top and pockets of sharp cheddar that melt into creamy pockets. It’s the kind of side that disappears first at the table and that guests always ask for the recipe to take home.

I discovered this combination one chilly November, when I wanted a simple side that would stand up to sweet potatoes and roast turkey but still feel homey. The Jiffy mix gives structure and a cornmeal-on-the-inside texture, while the creamed corn and sour cream keep everything moist and silky. The melted butter and sharp cheddar add a savory richness that makes this casserole feel both indulgent and familiar. Every bite delivers sweet corn flavor with a tang from the sour cream and a savory note from the cheese—an easy crowd-pleaser.

Ingredients

• Creamed corn (1 14.75-ounce can): Choose a full-fat variety for the creamiest result; the thickened liquid provides moisture and sweetness. Brands like Del Monte or Green Giant work well and are widely available.
• Whole kernel sweet corn (1 15-ounce can): Drain thoroughly to avoid excess liquid. Look for standard sweet corn in a BPA-free can when possible; frozen kernels can be used if drained and thawed briefly.
• Jiffy corn muffin mix (1 8.5-ounce box): This is the traditional convenience binder in the original recipe; it adds a soft, tender crumb. If unavailable, a generic corn muffin mix will do, but the flavor profile may shift slightly.
• Sour cream (1 cup): Use full-fat for richness and a gentle tang. Greek-style sour cream is acceptable but can make the texture denser—plain sour cream yields the classic balance.
• Butter (1/2 cup or 1 stick), melted: Unsalted is preferable so you can control seasoning, but salted butter adds a subtle briny uplift if that’s what you have on hand.
• Sharp cheddar cheese (1 1/2 cups shredded, divided): Use freshly shredded sharp cheddar for the best melt and flavor. Avoid pre-shredded blends that contain anti-caking agents; they don’t melt as smoothly.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish thoroughly with butter or nonstick spray so the casserole releases cleanly after baking. A glass or metal pan both work; glass may need an extra 5 minutes of baking time to set. Drain the whole kernel corn: Place the 15-ounce can of whole kernel corn in a fine-mesh colander and press lightly to remove excess liquid. Excess water will thin the batter and increase baking time; draining completely helps the final texture become set and custardy rather than watery. Combine wet and dry ingredients: In a large mixing bowl, stir together the 14.75-ounce can of creamed corn, drained whole kernel corn, the full 8.5-ounce box of Jiffy mix, 1 cup sour cream, and 1/2 cup melted butter. Mix until the ingredients are just combined; overmixing can activate the flour in the muffin mix and yield a tougher texture. Aim for an even uniform batter with no large pockets of dry mix. Fold in most of the cheese: Gently fold in 1 cup of the shredded sharp cheddar until it is distributed through the batter. The remaining 1/2 cup of cheese will be used as a topping to form a golden, melty crust during baking. Transfer and top: Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup shredded cheddar evenly over the surface to ensure an even browning and cheesy finish. Bake until set: Bake in the center of the oven for 45 to 55 minutes. Look for a lightly golden top, bubbling edges, and a center that no longer jiggles like a loose batter. If using a glass pan, check doneness at 40 minutes; if the top is browning too quickly, tent with foil for the final 10 minutes. Rest and serve: Remove the dish and let it rest for 5 to 10 minutes so the interior firms slightly, which makes slicing and serving cleaner. Serve warm as a side alongside roasted meats or a leafy salad.

Storage Tips

For short-term storage, cool the casserole to room temperature, cover tightly with foil or transfer to an airtight container, and refrigerate for up to 4 days. To freeze, cut into portions, wrap each piece in plastic wrap, then foil, and store in a freezer-safe bag for up to 3 months. Reheat from thawed in a 350°F oven until heated through, about 15 to 20 minutes, or microwave individual portions on medium power, stirring occasionally to maintain creaminess. Look for signs of separation or off-odors to indicate spoilage.

Ingredient Substitutions

If you don’t have sour cream, full-fat plain yogurt makes a reasonable substitute but will yield a tangier finish; use the same volume. For a lighter version, swap half the sour cream for low-fat cottage cheese blended smooth, but expect a less silky mouthfeel. If you need gluten-free, use a certified gluten-free corn muffin mix in place of Jiffy. For a richer flavor, fold in a beaten egg or replace half the butter with melted bacon fat for a smoky accent.

Serving Suggestions

Serve this alongside roast turkey, glazed ham, or smoked brisket as a hearty accompaniment. For a lighter meal, pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garnish with chopped chives or parsley for color and freshness; a scatter of crumbled cooked bacon adds a salty crunch. This also works well as a warm topping over grilled polenta rounds for a casual starter.

Cultural Background

This casserole is firmly rooted in Southern American comfort cooking, where canned corn, butter, and cornmeal mixes became staples during the 20th century. Dishes that combine corn products with dairy and cornmeal speak to rural traditions of maximizing simple, shelf-stable ingredients into celebratory sides. Versions of corn puddings and casseroles appear across the U.S. South, each household adding its own twist through cheese, eggs, or herbs.

Seasonal Adaptations

In summer, substitute fresh corn kernels cut from 6 to 8 ears and reduce added liquid slightly for a brighter, fresher profile. For autumn and winter festivities, fold in roasted poblano or diced jalapeño for warmth, or add a dash of smoked paprika for depth. At holiday time, finely chopped scallions and crumbled cornbread topping create a festive texture contrast.

Meal Prep Tips

Make the mixture the night before and store it covered in the refrigerator; let it sit for at least 30 minutes at room temperature before baking to take some chill off. If taking to a potluck, bake, then wrap the warm dish in towels in an insulated carrier to keep it soft and melty. For single-person meal prep, portion into 8 individual ramekins and freeze or refrigerate; reheat gently to retain creaminess.

This casserole is proof that simple ingredients, treated with care, can produce something memorable. I hope you make it for a holiday or a simple weeknight and find the same comfort I do in every cheesy, corn-filled spoonful.