Corn Casserole–A Classic Southern Dish

Classic Corn casserole, also known as corn pudding, is a staple on my Thanksgiving table.

The recipe was given to me several years ago by a friend who brought her family’s favorite to a Thanksgiving meal at my home. We all went crazy for this recipe—it’s kind of sweet and kind of savory (thanks to sour cream and cheddar) at the same time.

Variations on this Classic

Over the years I’ve tweaked her original recipe by adding a little garlic powder to the mix and sometimes a can of mild (or even HOT) chilies for a little kick.

Adding canned chilies is especially delicious when serving this Classic Corn Casserole dish as a side to your Mexican meal. It reminds me of the cornbread mixture (officially called Sweet Corn Tomalito), that Chevy’s Fresh Mex Restaurant served as a side dish on my favorite enchilada combo platter.

Another variations is to simply combine all the ingredients and stir to combine. This method makes it as simple as it can get. The sour cream will be very evenly distributed, which some folks may prefer.

But during the Fall and Winter Holiday season, I keep this dish simple to satisfy every guest’s palate.

This recipe for Corn Casserole tastes delicious no matter how you make it.

How to make Classic Corn Casserole

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.
In a medium skillet, MELT butter.
SAUTÉ onion until onion is opaque.
In a large bowl, COMBINE sauteed onion, corn, cheese, chilies (if using), garlic powder, eggs, and Jiffy Corn Muffin Mix . STIR to combine.
TRANSFER mixture the 9 x 13 dish.

PLACE dollops of sour cream evenly spaced over the mixture.

Gently SWIRL in the sour cream into the mixture.
BAKE for 45-50 minutes, uncovered, until lightly browned and center is still a little soft.

Other Favorite Fall Recipes

Favorite Pumpkin Pie

Cranberry Bourbon Sauce

Delicious Fall Salad with Caramelized Apple Vinaigrette

Squachos (Butternut Squash and Black Bean Nachos)

Print Recipe

Corn Casserole

Ingredients

1 stick butter, melted (8 tablespoons)
1/2 cup chopped onion
1 14/75-oz can corn kernels, NOT drained
1 14.75-oz can cream-style corn, NOT drained
1 cup shredded cheddar cheese (optional)
1 small can of mild chilies (optional but a fun addition)
1/2 teaspoon garlic powder (optional)
2 eggs
1 8.5 ounce box Jiffy Corn Muffin mix
1 cup sour cream

Instructions

PREHEAT oven to 350 degrees.
SPRAY a 9 x 13 baking dish with cooking spray.
In a medium skillet, MELT butter.
SAUTÉ onion until onion is opaque.
In a large bowl, COMBINE sauteed onion, corn, cheese, chilies (if using), garlic powder (if using), eggs, and Jiffy Corn Muffin Mix . STIR to combine.
TRANSFER mixture the 9 x 13 dish.
PLACE dollops of sour cream evenly spaced over the mixture.
Gently SWIRL in the sour cream into the mixture.
BAKE for 45-50 minutes, uncovered, until lightly browned and center is still a little soft.