Corn Casserole: a super easy, 5-ingredient Thanksgiving recipe you’ll love

If you need a quick, effortless, satisfying side dish for your holiday dinner, look no further than this 5-ingredient corn casserole. Made with a tasty combo of Jiffy corn muffin mix, corn kernels, creamed corn, sour cream, and butter, then baked until golden brown, corn casserole is moist, creamy, and completely delicious.

It's a wonderfully versatile side dish. You can serve corn casserole with everything from pot roasts to stews, Thanksgiving or Christmas dinner, pork chops, grilled chicken, and more. It goes well with just about everything! There's only about five minutes of prep time involved in making corn casserole, so you can quickly throw it together, and then pop it in the oven for 45 minutes as a simple, last-minute side dish.

Top Tips for the Best Corn Casserole

To make a lighter, airier corn casserole, mix in two eggs.

Whole-fat sour cream will give your corn casserole the best flavor and texture, but feel free to use reduced-fat sour cream if you prefer.

For a healthier option, use plain Greek yogurt instead of sour cream.

Jazz up your corn casserole by mixing in shredded cheese, bacon, chives, or cooked sausage meat.

How to Store Corn Casserole

Cover the casserole in foil or cling film, then place it in the fridge. It'll keep for up to five days.

How to Make Corn Casserole

Preheat your oven to 350F. Grease a baking pan with cooking spray or butter.

Place the corn muffin mix, and creamed corn plus liquid in a mixing bowl.

Add the corn kernels,

Stir in the sour cream, and melted butter. Stir well to combine.

Transfer the mix to the prepared baking pan.

Spread the mixture evenly.

Bake for 45 to 50 minutes until browned, then remove the baking dish from the oven.

Serve warm.

Notes

Use an 8×8-inch baking dish to make your casserole. If doubling the recipe, use a 9×13-inch baking dish.