Classic Family Favorite, Baked Corn Casserole

There are some recipes that stick with you not just because of how they taste, but because of where they come from and who shared them with you. This baked corn casserole is one of those recipes for me.

I first tried baked corn at my in-laws’ house when I was still dating my husband. My sister-in-law brought it over, and I remember being genuinely surprised at how amazing it tasted. It was creamy, rich, slightly sweet, and comforting in a way that made it impossible not to go back for seconds. I asked her for the recipe, and she happily wrote it down for me.

Before handing it over, she looked at me and said something that would become very important later:
“Don’t forget to double it if you use a 9×13 pan.”

At the time, I nodded, smiled, and thought, Got it.

Fast forward a few years. For some reason, mine never tasted quite as good as hers. It was good, just not that good. I couldn’t figure out what I was doing wrong. Same ingredients. Same oven temperature. Same baking time.

Then, it hit me. I remembered her exact words: “Don’t forget to double it.” I had been making it in a large 9×13 dish… without doubling the recipe. Of course, it wasn’t as rich or flavorful, it was spread too thin! Once I finally corrected that mistake, we had a good laugh about it, and suddenly my baked corn tasted just the way I remembered.

In this post, I’m sharing the ingredient amounts for a 9×13 casserole dish, just like my sister-in-law intended. If you want to make it in a smaller dish, you can easily cut the recipe in half.

Even now, I still love it most when she makes it. There’s just something special about food made by someone you love, but this version comes very close. 

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Why You’ll Love This Baked Corn Recipe

This baked corn casserole is a classic comfort food side dish that works for just about any occasion. It’s especially popular during holidays, potlucks, and family gatherings, but it’s simple enough to make for a Sunday dinner too.

Here’s why readers love it:

• Made with simple pantry ingredients

• Creamy, rich, and perfectly balanced

• Feeds a crowd

• Easy to prepare (no fancy steps)

• Perfect for holidays like Thanksgiving, Christmas, and Easter

• A tried-and-true family recipe with real history

If you’re looking for an easy baked corn recipe that everyone will ask for, this is it.

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Ingredients You’ll Need

This recipe is written for a 9×13 casserole dish. If you’d like to use a smaller pan, simply cut all ingredients in half.

You’ll need:

• 4 large eggs, lightly beaten

• 2 cans whole kernel corn (do not drain)

• 2 cans creamed corn

• 2 sticks butter, melted

• 16 ounces sour cream

• 2 boxes Jiffy corn muffin mix

That’s it, no added sugar, no extra seasoning. The simplicity is part of what makes this baked corn casserole so good.

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How to Make Baked Corn Casserole

This baked corn recipe comes together quickly, making it perfect for busy holidays or last-minute gatherings.

Step 1: Preheat the Oven

Preheat your oven to 350°F. Grease a 9×13 casserole dish and set it aside.

Step 2: Mix the Ingredients

In a large mixing bowl, combine:

• Lightly beaten eggs

• Whole kernel corn (with liquid)

• Creamed corn

• Melted butter

• Sour cream

• Jiffy corn muffin mix

Stir until everything is fully combined and smooth.

Step 3: Bake

Pour the mixture into the prepared casserole dish and spread evenly.

Bake uncovered at 350°F for 1½ hours, or until the center is set and the top is golden.

Step 4: Cool Slightly and Serve

Let the baked corn rest for about 10 minutes before serving. This helps it firm up and makes it easier to scoop.

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Tips for the Best Baked Corn

• Don’t drain the corn. The liquid is important for the texture.

• Use full-fat sour cream for the creamiest results.

• Double-check your pan size. This recipe is specifically for a 9×13 dish.

• If the top starts browning too quickly, loosely cover with foil for the last 15–20 minutes.

• Let it rest before serving so it sets properly.

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Make-Ahead & Storage Tips

Make Ahead

You can prepare the mixture up to 24 hours in advance, cover it tightly, and store it in the refrigerator. Bake just before serving.

Storing Leftovers

Store leftover baked corn in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat individual portions in the microwave or warm the entire dish in the oven at 325°F until heated through.

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Variations to Try

While this recipe is perfect as written, here are a few optional variations if you want to change things up:

• Cheesy Baked Corn: Add 1–2 cups shredded cheddar cheese.

• Savory Version: Stir in diced onions or green onions.

• Spicy Corn Casserole: Add diced jalapeños or a pinch of cayenne.

• Holiday Twist: Top with a light sprinkle of cheese during the last 15 minutes of baking.

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Frequently Asked Questions (FAQ)

Can I cut this recipe in half?

Yes! If you’re using an 8×8 or similar smaller dish, simply cut all ingredients in half and reduce baking time to about 60 minutes.

Why does this recipe use both whole kernel corn and creamed corn?

The combination creates the perfect texture — creamy with small bursts of whole corn in every bite.

Can I freeze baked corn?

Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Is baked corn supposed to be soft?

Yes. This dish is meant to be creamy and soft, similar to a corn pudding or spoon bread.

Can I use a different cornbread mix?

Jiffy is recommended for the best flavor and texture, but other corn muffin mixes can work in a pinch.

Why bake it for so long?

The longer bake time allows the center to fully set and the flavors to meld together.

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A Recipe That Tells a Story

This baked corn casserole isn’t just a side dish, it’s a recipe that reminds me how small details matter, especially in cooking. That simple reminder to double the recipe changed everything, and now it’s one of my most requested dishes.

And even though I still swear my sister-in-law’s version tastes just a little bit better, this one comes pretty close and always brings back good memories.