Grandma's Easy Corn Casserole

I always come back to Grandma’s Easy Corn Casserole when I need a simple side dish that everyone loves. It’s one of those easy, no fuss recipes that turns out just right every time.

It’s soft, creamy, and slightly sweet with a golden top that gives it that classic baked texture.

It reminds me of the kind of dish that showed up at every holiday table, warm from the oven and ready to scoop.

What You Need to Know

• The texture is soft and spoonable in the center with lightly golden edges
• Let it rest for a few minutes after baking so it sets up nicely before serving
• You can mix everything ahead of time and bake when ready
• Use light sour cream for a slightly lighter version

Ingredients Overview

• Jiffy corn muffin mix: The classic choice, but any corn muffin or cornbread mix works. Corn muffin mix tends to be sweeter
• Sour cream: Full fat gives the richest texture, but light sour cream can be used
• Eggs: Large eggs are standard, but extra large can be used without issue
• Butter: Unsalted or salted both work, just adjust salt if needed
• Creamed corn: Do not drain, as the liquid helps create the creamy texture
• Granulated sugar: Optional depending on your taste and the sweetness of your mix

How to Make Grandma’s Easy Corn Casserole

Step 1: Preheat your oven to 350 degrees Fahrenheit. Place the butter in a 2 quart baking dish or 8x8 inch pan and put it in the oven until melted.

Step 2: While the butter melts, combine the corn muffin mix, sour cream, beaten eggs, creamed corn, and sugar in a medium bowl. Stir until everything is well mixed.

Step 3: Carefully remove the baking dish from the oven and pour the batter into the melted butter. Do not stir. The butter will naturally spread around the mixture as it bakes.

Step 4: Bake for 45 to 50 minutes, until the top is lightly cracked and the edges are golden brown. Let it rest for a few minutes before serving.

Grandma’s Tips

• Do not stir the butter into the batter. Let it stay around the edges for the best texture
• Bake until just set in the center so it stays soft and creamy

Modern Updates

• Add shredded cheddar cheese for a savory twist
• Swap in Greek yogurt for part of the sour cream for a lighter option

More Classic Side Dish Recipes

• Old Fashioned Southern Baked Beans
• Grandma's Brown Sugar Glazed Carrots (Stovetop)
• Old Fashioned Green Beans
• Traditional Macaroni Salad
• Old Fashioned Pea Salad
• Scalloped Potatoes
• Grandma's Old Fashioned Mac and Chees

FAQs

Why is my corn casserole runny?

Corn casserole can seem soft when it first comes out of the oven. Let it rest for 10 to 15 minutes so it can firm up slightly before serving.

Can I make corn casserole ahead of time?

Yes, you can prepare the batter ahead and refrigerate it. Bake it fresh when ready, or reheat leftovers in the oven.

Can I double this recipe?

Yes, simply double the ingredients and bake in a 9x13 inch pan. You may need to add a few extra minutes to the baking time.

Can I use a different corn mix?

Yes, any corn muffin or cornbread mix will work. Keep in mind that corn muffin mix is usually sweeter than cornbread mix.