Dinner

Best Corn Casserole Recipe

ByMaya Arden March 25, 2026March 25, 2026

Introduction

This Best Corn Casserole is a creamy, comforting side dish perfect for any meal. Combining sweet corn with a rich, tender crumb, it’s easy to prepare and sure to please a crowd.

A baked corn casserole in a black baking pan with a golden brown top layer that looks crispy and slightly textured with small green herb bits sprinkled on it. The casserole is thick with three visible layers: a crusty top layer of melted cheese and baked corn, a middle creamy layer with mixed corn kernels, and a soft bottom layer of cornbread-like texture in pale yellow. Part of the casserole is scooped out with a large silver spoon, showing the rich, moist inside and chunks of yellow corn. The pan sits on a white marbled surface with a few scattered corn kernels nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup unsalted butter, melted and cooled, plus more softened for pan
1 (8.5-oz.) package Jiffy corn muffin mix

1 tablespoon plus 1 1/2 teaspoons granulated sugar
2 large eggs

2/3 cup whole milk
1/3 cup heavy cream

2 cups frozen corn, thawed and drained
1 (15-oz.) can creamed corn
3/4 teaspoon kosher salt

1/2 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
2 tablespoons sliced chives

Instructions

Step 1: Preheat the oven to 400°F. Grease a 2-quart baking dish with softened butter. In a large bowl, whisk together the Jiffy corn muffin mix and granulated sugar until a few lumps remain.
Step 2: In a medium bowl or large measuring cup, whisk the eggs, whole milk, heavy cream, and melted butter. Add this egg mixture to the dry ingredients and stir until just combined.
Step 3: Fold in the thawed corn, creamed corn, kosher salt, sweet paprika, and black pepper until evenly distributed.

Step 4: Pour the corn mixture into the prepared baking dish. Bake until the casserole is set and the top is golden brown, about 45 to 50 minutes.
Step 5: Remove from the oven and sprinkle with sliced chives. Let the casserole cool slightly before serving.

Tips & Variations

For extra richness, sprinkle shredded cheddar cheese on top before baking.

Use fresh corn kernels in place of frozen for a brighter corn flavor when in season.
Adding a pinch of cayenne pepper can give a subtle spicy kick.
Swap out sweet paprika for smoked paprika to add a smoky depth.

Storage

Store leftover corn casserole covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or warm the entire dish in a 350°F oven for 15-20 minutes until heated through.

How to Serve

A close-up view of a rectangular black baking pan filled with baked cornbread casserole, which has a golden brown, slightly crispy top layer sprinkled with finely chopped green herbs. The inside layers show vibrant yellow corn kernels mixed with a soft, moist crumbly cornbread base that is pale yellow. A silver spoon is scooping out a portion from the bottom left corner, revealing the contrasting textures of the crispy top and soft interior. The pan sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this corn casserole ahead of time?

Yes, you can prepare the casserole mixture up to a day ahead and keep it covered in the refrigerator. Bake it when ready, adding a few extra minutes to the baking time if chilled.

Can I freeze the corn casserole?

Yes, the casserole freezes well. Cool completely after baking, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.