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Easy Baked Corn Casserole is perfect for Thanksgiving! Made with Jiffy corn muffin mix, sour cream, cream cheese, sweet corn and cream style corn, this is an easy corn casserole recipe for your holiday table!
Thanksgiving is a time to enjoy all of the classic favorites and while turkey may be the star of the show, every holiday table needs incredible side dishes. This Easy Baked Corn Casserole will definitely be a staple on your table year after year!
Not only is this baked corn recipe great for Thanksgiving, it’s easy enough to put together that you just might find yourself making this to go along with a family dinner. The combination of salty and sweet is the perfect addition to your Thanksgiving Dinner side dishes.
Baked Corn Casserole Ingredients
This corn casserole recipe requires only about 20 minutes of hands-on time before it gets baked in the oven. Here’s a quick run-down of the ingredients that you will need:
- Small yellow onion, diced
- Bacon – feel free to omit the bacon – it is not an essential ingredient but adds a lovely smoky flavor
- Canned Sweet Corn
- Cream Style Corn
- Diced Green Chiles
- Corn Muffin Mix – we use Jiffy corn muffin mix / Jiffy cornbread mix
- Sour Cream – this adds creaminess to the corn casserole. Plain Greek yogurt is a great substitute option.
- Cream Cheese – for creaminess!
- Cheddar Cheese – feel free to use another cheese that you enjoy. Colby jack or Monterrey jack would both be delicious options.
How to make Baked Corn Casserole
Here’s a brief overview of the steps you will need to take to make this recipe. For the full recipe including all ingredients, measurements, and cooking times, scroll to the recipe card at the bottom of the post.
- Sauté the onions and garlic – in a large skillet over medium heat
- Cook the bacon – in the same skillet that you cook the onions and garlic in, you’ll cook the bacon until crispy.
- Prepare the casserole: Combine the remaining ingredients in a large bowl, including the sautéed onions, garlic, and the crispy bacon. Make sure to reserve half of the cheese for later.
- Prepare the casserole dish: Spray a 9×13 inch casserole dish with non-stick spray, then pour the casserole mixture into the dish.
- Bake: this baked corn recipe will need to bake for about 50 minutes
- Top with cheese: After the corn casserole is golden brown, top with remaining cheese and bake for an additional 10 minutes.
Corn Recipes for Thanksgiving
If you’re looking for a savory, comforting side dish, this Easy Corn Casserole fits the bill. Even picky eaters tend to devour it!
This Easy Corn Casserole is so versatile and pairs well with a variety of other Thanksgiving side dishes. But it’s not just Thanksgiving where it shines! It’s also a great option for potlucks and family dinners.
For the vegetarians at your table this year, this corn casserole can be made vegetarian by simply omitting the bacon.
We do not recommend freezing corn casserole. The texture of the casserole is not retained when it has been frozen and thawed.
Yes! Corn casserole can be made 2-3 days ahead of time. For best results, cover the corn casserole with foil and reheat in a 350 degree F oven for 20-30 minutes.
I hope you enjoy this recipe at your holiday table as much as we do. If you make this Easy Baked Corn Casserole recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
Easy Baked Corn Casserole
- 1 tbsp olive oil
- 1 yellow onion diced (small)
- 2 cloves garlic, minced
- 6 slices bacon, cut into small pieces
- 1 14 oz can corn, drained
- 1 14 oz can cream style corn
- 6 oz diced green chiles
- 8 oz corn muffin mix
- 4 tbsp butter, melted
- 3/4 cup sour cream or plain Greek yogurt
- 4 oz cream cheese, softened
- 1 cup cheddar cheese, divided
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Sauté the onion in the skillet until translucent. Add in garlic and cook for a minute longer. Transfer the onion and garlic to a small bowl and set aside.
- To the skillet add the chopped bacon and cook over medium heat until crisp. Use a slotted spoon to remove the bacon from the pan and transfer it to a paper towel lined plate to drain.
- In a large bowl, combine 1-14 ounce can corn (drained) with 1 – 14 ounce can cream style corn, 1- 6 ounce can diced green chiles, garlic and onions, cooked bacon, 1 package corn muffin mix, 4 tablespoons melted butter, 3/4 cup sour cream, 4 ounces cream cheese, and ½ cup cheddar cheese. Mix well.
- Pour the corn mixture into a greased 9 x 13 inch casserole dish and bake for 50 minutes or until the top is golden brown.
- Sprinkle remaining ½ cup of cheddar cheese on top and bake for 10 minutes longer, or until the cheese is melted.
- Allow the corn casserole to stand for about 10 minutes before serving.