Ah, corn casserole.  Sometimes, it gets relegated to the side dish graveyard – bland, mushy, and forgotten.  But let me tell you, this recipe is different.  This is my grandma’s secret weapon, the dish that always steals the show at our family potlucks. Best Corn Casserole which is also a Grandma’s Secret Weapon

There’s a story behind this casserole.  Years ago, when I was just a kid, I remember helping Grandma in the kitchen.  She’d patiently guide me as we creamed the corn, cracked the pepper, and stirred in that magical box of Jiffy mix.  The aroma that filled the kitchen was pure comfort, and the first bite of that casserole? Pure bliss.  It was creamy, bursting with sweet corn, and had a hint of savory depth that kept me coming back for seconds (and thirds!).

I carry on the tradition, and this recipe has become a staple in my kitchen.  It’s perfect for holidays, potlucks, or even a cozy weeknight dinner.  Plus, it’s incredibly easy to make – perfect for beginner cooks or busy weeknights.  So, let’s get baking!

Ingredients for Best Corn Casserole

• ¼ cup unsalted butter melted and cooled, plus more softened butter for the pan
• 1 (8.5-ounce) package of Jiffy corn muffin mix
• 1 tablespoon + 1 ½ teaspoons granulated sugar
• 2 large eggs *⅔ cup whole milk *⅓ cup heavy cream
• 2 cups frozen corn, thawed and drained
• 1 (15-ounce) can creamed corn
• ¾ teaspoon kosher salt
• ½ teaspoon sweet paprika
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons sliced chives

Directions for Best Corn Casserole

• Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with softened butter.
• Whisk together the Jiffy mix, sugar, salt, paprika, and pepper in a large bowl.
• Whisk together the eggs, milk, and heavy cream in a separate bowl.
• Fold the wet ingredients into the dry ingredients until they are combined. Be careful not to overmix!
• Gently stir in the thawed frozen corn and creamed corn.
• Pour the batter into your prepared baking dish.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes clean.

Let the casserole cool for about 10 minutes before serving. Top with fresh chives for a pop of color and freshness.

 

Serving & Prep Time

This recipe yields a delicious casserole that serves 8-10 people. It’s incredibly quick and easy to prepare, taking only about 10 minutes to prep and 40-45 minutes to bake.

Conclusion

This corn casserole is more than just a side dish – it’s a taste of home, a reminder of family gatherings, and a guaranteed crowd-pleaser.  The combination of textures – the creamy base, the sweet corn kernels, and the chives’ little crunch – is pure magic.  So next time you’re looking for a side dish that’s easy, delicious, and evokes warm memories, try this recipe.  I have a feeling it’ll become your secret weapon, too!

FAQs

Can I use fresh corn instead of frozen?

Absolutely! Just be sure to cut the kernels off the cob first. You’ll need about 3 cups of fresh corn kernels.

Do I have to use Jiffy mix?

You can substitute another cornbread mix, but the Jiffy mix adds a flavor and texture that I love.

Can I make this casserole ahead of time?

Yes! You can assemble it and refrigerate it overnight. When you’re ready to serve, just bake it as directed.

I hope you enjoy this recipe as much as I do! In the comments below, please share your favorite side dish memories.