Description
A creamy, sweet-savory Southern side dish made with pantry staples — the perfect Cracker Barrel-style corn casserole for any gathering.
Ingredients
Main Ingredients:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
Salt and pepper, to taste
Optional Add-ins:
1 cup shredded cheddar cheese
½ to 1 cup lump crab meat
1 cup cooked rice
Old Bay seasoning, to taste
Chopped green onions or bell peppers
Crushed Ritz crackers + butter (for topping)
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish with butter or nonstick spray.
Mix corn: In a large bowl, combine whole kernel and cream-style corn.
Add dairy: Stir in sour cream and melted (not hot) butter until creamy.
Fold in muffin mix: Stir in Jiffy mix gently — don’t overmix.
Season: Add salt and pepper; fold in cheese or spices if desired.
Pour mixture into baking dish and smooth the top.
Bake uncovered for 45–50 minutes, until golden and set.
Rest 10–15 minutes before serving for best texture.
Optional topping: Sprinkle with buttered Ritz crumbs before baking for crunch.
Notes
- Make-ahead: Mix and refrigerate batter up to 24 hours ahead.
- Freezer-friendly: Bake, cool, freeze in portions; reheat at 300°F.
- Dairy-free option: Use vegan butter and plant-based sour cream.
- No Jiffy mix? Combine ⅔ cup cornmeal, ¼ cup flour, 1 tbsp sugar, 1 tsp baking powder, pinch salt.
- Cast-iron version: Bake in skillet for crispy edges and rustic charm.
- For depth: Brown the butter before mixing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg