Corn Casserole Recipe (2024)

can you make this ahead and warm?

Replace the flour, corn meal and baking powder with two boxes of jiffy mix.

Delicious. Made this for a small dinner party last night, and it's gone. Seconds and thirds were had by all. Halved the recipe and made it with all parmesan. Scallions and rosemary, which should not be regarded as optional, round out the flavor profile nicely. Had 3/4 c. more corn than needed so threw it in. Still held together and made for a less pudding-like consistency. Baked it in a pyrex dish that created a chewy, cheesy brown crust around the edge. Yum!

Can this be made ahead and frozen? I am thinking ahead to Thanksgiving!Mary

I am from Georgia and we call this corn soufflé. I’ve never had one made from Jiffy. I make a Mexi version by adding rajas (roasted, peeled, seeded strips of Poblano peppers.

Do you thaw the frozen corn first? Asking as it has a fair bit of water which would drain off if thawed first but would go into the dish if you used the corn in its frozen state

Very, very good - used two bags of frozen corn (so a little less than two pounds), a full bunch of scallions, and just used cooking spray on the baking dish rather than the fussy butter melting situation. Came out perfectly and delicious.

I added 1/3 extra cup of sour cream after reading others’ notes about how the original recipe sometimes yielded a dry result. The extra sour cream yielded a delicious result it was not at all dry!

Veganize:--Use "Earth Balance" or,"I Can't Believe It's Not Butter" (vegan variety, only) margarine in place of butter;--Use "Tofutti Sour Supreme" in place of dairy sour cream;--Use "JUST Egg" egg substitute, or, aquafaba, in place of egg in recipe.Note helpful links, below, to ingredients mentioned, above:https://www.earthbalancenatural.com/baking-sticks/vegan-buttery-stickshttps://www.icantbelieveitsnotbutter.com/products/vegan-spread/https://tofutti.com/frozen-desserts/sour-cream

Only sub Jiffy if you like it very sweet. The third ingredient in the mix, after flour and cornmeal, is sugar. If you're using fresh, sweet corn to make this, the additional sugar in the mix turns it into something closer to a dessert.

I am from Chelsea, MI, where Jiffy Mix is made. It is awesome to see them mentioned in this recipes. I have made corn casseroles, souffles for years, but never incorporated Jiffy MIX CORNBREAD. Thanks for this recipe, it looks good.

Frozen would be the better choice than canned.

I have made the Jiffy Cornbread mix recipe for years, then stopped as it is made with lard and a lot of artificial ingredients. This is so fresh-tasting and delicious! We all loved it! Definitely recommend frozen corn, not canned. I might use a little less butter, just for less calories, and I used light sour cream. It was great!

Add peppers as others have noted or ground ancho pepper from your slice drawer. Gives it that smoky / sweet thing...

Follow-on to my previous note. Use White Lily white corn meal. Sweet is not good for this.

This cake will get you drunk. 10 stars.

I did add extra egg and sour cream. My crew woofed it down and wanted more! Will be adding this to my repertoire for sure.

I sautéed the corn in 4T butter and just sprayed the baking dish before transferring the batter in. I made up for the missing fat with more cheese on top. This was fairly tasty, but the texture wasn’t exactly what I expected; it was more crumbly than soft, not what I’d call “incredibly moist cornbread studded with corn kernels.” I suspect I may have cooked the frozen corn for too long and so there wasn’t enough liquid left for the batter. Clearer instructions please!

Served this alongside a pot of turkey chili for a group of hungry skiers. Everyone went back for seconds, topping their bowls of chili with a raft of corn casserole. Added the 1/3 cup additional sour cream to the casserole batter as suggested by another reader. Next time I make this, I’ll add a small can of diced green chilis. Wonderful casserole; great with chili!

I found this very dry. I used a 2 lb bag of frozen corn (unthawed) and light sour cream (which is all I had). It was tasty but very very dry - like mostly corn with some crumbs around it. Not sure if that was due to using light sour cream. If I made it again I would increase the sour cream and butter and maybe add another egg.

Fantastic recipe! It turned out great, though a tad too dry. More sour cream might help.

No one seems to have answered the question: can this dish be made ahead of time and reheated?

Too buttery and cheesy for my taste. As leftovers just tastes like cheesy corn. Won’t make again.

Needs more moisture.....very dry.

I love corn and was enthusiastic about making this recipe. However, we ended up not liking it. I thought it was too salty, I did not taste the rosemary at all, and I didn't like the consistency (the flour or cornmeal clumped together). I forgot to add the scallions, so maybe that would have made a difference.

This worked great with Bob's Red Mill 1-1 gluten-free baking flour substituted for the AP flour.

added a few crushed cornflakes on the top

I found this very dry. Next time I’ll omit sour cream, and instead add 1 can creamed corn, 1 more egg and 3/4 C milk or half and half, and see what happens :)

My mother made this for many years with the addition of small fresh oysters. It was delicious. Coming from the PNW, it was as important as the smoked salmon on the appetizer plate.

I made this yesterday for Thanksgiving. It was delicious! Based on other notes, I added another 1/2 cup of sour cream and an additional egg. I also added a small can of chopped green chilies and chopped jalapenõs. It wasn't dry at all. I baked it earlier in the day and reheated it. It looked beautiful and everyone loved it.