This southern 5-ingredient corn casserole is the kind of dish that disappears at potlucks—the pan always comes home clean. It’s rich, custardy, and just a little bit nostalgic, very much in the spirit of classic Midwestern and Southern church suppers where a can of this and a box of that turn into something greater than the sum of their parts. Using a corn muffin mix as the base keeps it wonderfully simple for busy cooks, but the result tastes like you fussed. It bakes up golden and slightly puffed in a white ceramic dish, making it as inviting on a holiday table as it is on a casual weeknight menu.
Serve this corn casserole hot, scooped straight from the baking dish. It’s especially good alongside roasted or fried chicken, baked ham, meatloaf, or pot roast—any main that appreciates a soft, creamy, slightly sweet side. For a full comfort spread, pair it with green beans or collard greens, a crisp salad to cut the richness, and something tangy like pickles or coleslaw. Leftovers reheat well and make a cozy companion to scrambled eggs or a simple bowl of chili the next day.
Southern 5-Ingredient Corn CasseroleServings: 8
Ingredients
1 (8.5-ounce) box corn muffin mix (such as Jiffy)
1 (15.25-ounce) can whole kernel corn, drained
1 (14.75-ounce) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart or 8x8-inch white ceramic baking dish so the casserole releases easily and browns evenly around the edges.
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir until everything is smoothly blended and the sour cream is fully incorporated.
Sprinkle the corn muffin mix over the wet mixture. Gently fold it in with a spatula or wooden spoon just until no dry pockets remain. The batter will be thick and lumpy from the corn—avoid overmixing so the casserole stays tender.
Pour the batter into the prepared baking dish and smooth the top into an even layer with the back of a spoon or spatula. This helps it bake uniformly and develop a nicely browned surface.
Bake on the center rack for 40–50 minutes, or until the casserole is set in the center, puffed around the edges, and the top is lightly golden. A toothpick inserted near the center should come out mostly clean, with just a few moist crumbs.
Remove from the oven and let the casserole rest for at least 10 minutes before serving. It will firm up slightly as it cools, making it easier to scoop clean portions while still staying soft and custardy inside. Serve warm straight from the baking dish.
Variations & Tips
To lean into even more comfort, sprinkle 1 to 1 1/2 cups of shredded sharp cheddar cheese over the top for the last 10 minutes of baking, or fold half into the batter and half on top. If you like a savory edge to balance the sweetness, stir in 1/2 teaspoon of kosher salt and a few grinds of black pepper, or add 1/4 cup finely minced scallions or chives. For a little heat, mix in 1 small diced jalapeño (seeds removed for milder flavor) or a pinch of cayenne. You can also make this ahead: assemble the batter, cover, and refrigerate up to 8 hours, then bring to room temperature while the oven preheats and add a few extra minutes to the baking time. Leftovers reheat well in a low oven or microwave; cover loosely so the top doesn’t dry out.
