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Sweet Corn Casserole

Sweet Corn Casserole

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This super easy Sweet Corn Casserole was a major hit at Thanksgiving! It’s not too sweet, just sweet enough, just the way my family likes it. The corn is super tasty and the bread came out perfectly baked.

There are actually lots of variations of this recipe out there, but this is my favorite way of making it – and it’s easy peasy too! Only 5 ingredients, mix well, bake, and then serve!

I do recommend eating it sooner rather than later – I am going to blame my picture not doing this recipe justice on that! I had to bring it to a potluck and the picture doesn’t show how deliciously soft it is when it is first complete!

By the way if you love comfort food like this, you’ll also like my Mac and Cheese, Turkey Breast Cutlets in Creamy Mushroom Sauce, and Beef Bourguignon Instant Pot Recipe

Is Corn Casserole Gluten Free?

This depends on the cornbread mix you are using. If you are using the popular Jiffy corn muffin mix, then it is not gluten free. However, there are a few gluten free options if you are on a gluten free diet:

Buy gluten free corn bread mix

Here are a few gluten free con bread mix options:

Make your own gluten free corn bread mix

There are some recipes out there to try:

How do you make Sweet Corn Casserole?

First gather your ingredients:

  • 1 stick of butter, melted
  • 8.5 oz. Cornbread mix
  • 2 can cream style sweet corn
  • 1/2 cup sour cream
  • 2 eggs 

Preheat oven to 350.

Grease baking pan or loaf pan (mine is 9×5-inch loaf pan) with cooking spray.

In a mixing bowl, add butter, cornbread muffin mix, creamed corn. Stir to combine thoroughly. Add sour cream and eggs to mix well. Pour corn casserole into baking pan.

Bake casserole for 45-55 minutes or until cooked thoroughly.

Serve!

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Sweet Corn Casserole

Sweet Corn Casserole

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 5 minutes

Ingredients

  • 1 stick of butter, melted
  • 8.5 oz. Cornbread mix
  • 2 can cream style sweet corn
  • 1/2 cup sour cream
  • 2 eggs

Instructions

    1. Preheat oven to 350 degrees F.
    2. Grease baking pan or loaf pan (mine is 9×5-inch loaf pan) with cooking spray.
    3. In a mixing bowl, add butter, cornbread muffin mix, creamed corn. Stir to combine thoroughly. Add sour cream and eggs to mix well. Pour corn casserole into baking pan.
    4. Bake casserole for 45-55 minutes or until cooked thoroughly.
    5. Serve!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 361mgCarbohydrates: 24gFiber: 2gSugar: 7gProtein: 5g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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