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–+ servings
Corn casserole baked in a dish with a golden top and a soft, moist center.
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Corn Casserole

This corn casserole is buttery, soft, and perfectly moist with Jiffy mix, sour cream, creamed corn, and a sweet honey butter finish.
Prep Time10 minutes
Cook Time35 minutes
Course: Side Dishes
Cuisine: American, Soul food, Southern
Keyword: Comfort food, soul food, southern
Servings: 6 servings
Author: August DeWindt

Ingredients

  • 8 oz box jiffy mix
  • 8.5 oz can of corn drained and rinsed
  • 15 oz can creamed corn
  • 4 oz sour cream
  • ¼ cup butter unsalted, melted
  • 2 large eggs beaten
  • Pinch of salt

Honey Butter Topping (optional)

  • 1 tbsp melted butter
  • 1 tbsp honey

Instructions

  • Preheat the oven to 375 degrees. Grease a 9x9 or 8x8 baking dish with butter.
    Greased baking dish.
  • Add the jiffy mix, whole corn, creamed corn, sour cream, melted butter, egg and salt to a large mixing bowl. Mix together until well combined.
    Corn casserole filling mixed in a bowl.
  • Pour the casserole mixture into your prepared baking dish. Bake in the preheated oven for 30-35 minutes. The top should be a nice golden brown and the casserole should be set. Don’t worry if it is still a little jiggly, it should be moist but not undercooked.
    Corn casserole in a baking dish before baking.
  • Spread the honey butter mixture on top if using. Let cool a bit then serve.
    A piece of corn casserole on a plate.

Nutrition

Calories: 392kcal | Carbohydrates: 48g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 662mg | Potassium: 233mg | Fiber: 3g | Sugar: 14g | Vitamin A: 588IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg