23 Delicious Corn Casserole Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 23 Delicious Corn Casserole Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, we’ve got a casserole to match your mood. Dive into this collection and discover the perfect blend of simplicity and flavor that’ll have everyone asking for seconds. Let’s get cooking!

Cheesy Corn Casserole

Y’all, if you’re looking for a dish that’s like a warm hug from your grandma but with the cheesy goodness that makes you feel like you’re cheating on your diet (in the best way), then you’ve stumbled upon the right recipe. This Cheesy Corn Casserole is the side dish hero we all deserve, especially when you’re trying to impress at potlucks or just treating yourself to some comfort food.

Ingredients

• 2 cups of corn kernels (because more is always better)
• 1 cup of shredded cheddar cheese (go for the sharp stuff if you’re feeling fancy)
• 1/2 cup of sour cream (a dollop of joy)
• 1/4 cup of melted butter (because butter makes everything better)
• 1/4 cup of sugar (just a smidge to sweeten the deal)
• 2 eggs (the glue that holds our cheesy dreams together)
• 1/2 cup of milk (a splash to keep things smooth)
• 1 box of Jiffy corn muffin mix (our secret weapon)

Instructions

1. Preheat your oven to 350°F because we’re about to turn up the heat on this casserole.
2. In a large bowl, mix together the corn, cheddar cheese, sour cream, melted butter, sugar, eggs, and milk until it’s as happy as a clam at high tide.
3. Gently fold in the Jiffy corn muffin mix until just combined. Tip: Overmixing is the enemy of fluffy casseroles, so keep it light and easy.
4. Pour the mixture into a greased 9×13 inch baking dish, spreading it out like you’re tucking it into bed.
5. Bake for 45 minutes or until the top is golden brown and the edges are slightly crispy. Tip: If you’re unsure, a toothpick inserted in the center should come out clean.
6. Let it cool for about 5 minutes before serving. Tip: This patience-testing wait allows the casserole to set, making it easier to slice.

Kick back and marvel at your creation. This casserole is the perfect blend of sweet and savory, with a texture that’s creamy yet crumbly, like the best cornbread you’ve ever had but with a cheesy twist. Serve it up with a drizzle of hot honey for an extra kick or alongside some smoky BBQ for the ultimate comfort food plate.

Jalapeno Corn Casserole

Mmm, get ready to spice up your life with a dish that’s as easy to make as it is to devour—this Jalapeno Corn Casserole is the cheesy, spicy, comfort food dream you didn’t know you needed.

Ingredients

• 2 cups of corn kernels (fresh, frozen, or canned—no judgment here)
• 1 cup of shredded cheddar cheese (because more cheese is always the answer)
• 1/2 cup of sour cream (for that tangy twist)
• 1/4 cup of melted butter (a.k.a. liquid gold)
• 2 jalapenos, finely chopped (seeds in if you dare, out if you’re a wimp)
• 1/2 cup of cornbread mix (the secret shortcut)
• 1/4 cup of milk (just a splash to bring it all together)
• 1/2 teaspoon of salt (because seasoning is key)

Instructions

1. Preheat your oven to 350°F (175°C)—let’s get this party started.
2. In a large bowl, mix together the corn, cheddar cheese, sour cream, melted butter, and chopped jalapenos until they’re best friends. Tip: Wear gloves when handling jalapenos unless you enjoy crying.
3. Gently stir in the cornbread mix and milk until just combined. Overmixing is the enemy of fluffy casseroles.
4. Pour the mixture into a greased 8×8 inch baking dish, spreading it out like you’re tucking it into bed.
5. Bake for 25-30 minutes, or until the top is golden and the edges are bubbling like a science experiment gone right. Tip: Ovens vary, so start checking at 20 minutes to avoid a crispy catastrophe.
6. Let it cool for 5 minutes before serving—patience is a virtue, especially when cheese is involved.

Zesty, creamy, with just the right kick, this casserole is the MVP of potlucks. Serve it with a dollop of sour cream on top or alongside some grilled chicken for a meal that’ll have everyone asking for seconds.

Bacon Corn Casserole

Mmm, imagine a dish that combines the smoky allure of bacon with the sweet, sunny vibes of corn, all baked into a cozy, comforting casserole that’s basically a hug in a dish. Perfect for those days when you want to impress without the stress, this Bacon Corn Casserole is your golden ticket to flavor town.

Ingredients

• 6 slices of bacon, because everything’s better with bacon
• 2 cups of corn kernels (fresh or frozen, no judgment here)
• 1 cup of shredded cheddar cheese, for that gooey goodness
• 1/2 cup of sour cream, to add a little tang
• 1/4 cup of mayonnaise, because why not?
• 1/4 cup of finely chopped onion, for a bit of crunch
• 1 tbsp of sugar, to sweeten the deal
• 1/2 tsp of salt, to make all the flavors pop
• 1/4 tsp of black pepper, for a little kick
• 1/4 cup of breadcrumbs, for that crispy top we all crave

Instructions

1. Preheat your oven to 350°F (175°C), because we’re about to get baking.
2. Chop the bacon into bite-sized pieces and fry them in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels because nobody likes a soggy bacon.
3. In a large bowl, mix together the corn, cheddar cheese, sour cream, mayonnaise, onion, sugar, salt, and pepper. Tip: For an extra flavor boost, try using smoked cheddar cheese.
4. Gently fold in the crispy bacon pieces, saving a few for the top because presentation matters.
5. Transfer the mixture to a greased baking dish and sprinkle the top with breadcrumbs and the reserved bacon pieces. Tip: For an even crispier top, broil for the last 2 minutes of baking.
6. Bake for 25-30 minutes, or until the edges are bubbly and the top is golden brown. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Craving something that’s creamy, crunchy, and packed with flavor? This Bacon Corn Casserole is a crowd-pleaser that’s as versatile as it is delicious. Serve it as a side at your next BBQ or enjoy it as a main dish with a simple green salad for a meal that’s anything but ordinary.

Sweet Corn Casserole

Howdy, food lovers! If you’re on the hunt for a dish that’s as comforting as your favorite pajamas and as easy as pie (but way more delicious), you’ve struck gold with this Sweet Corn Casserole. It’s the kind of side that steals the show, leaving your taste buds doing a happy dance.

Ingredients

• 2 cups of sweet corn kernels (because life’s too short for bland corn)
• 1 cup of sour cream (for that tangy twist)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 egg, beaten (the glue that holds our deliciousness together)
• 1/4 cup of sugar (just a smidge to sweeten the deal)
• 1/2 cup of cornmeal (for that perfect texture)
• A pinch of salt (to make all the flavors pop)
• A splash of vanilla extract (for a hint of mystery)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, we’re baking with precision.
2. In a large bowl, mix together the sweet corn kernels, sour cream, melted butter, beaten egg, sugar, cornmeal, salt, and vanilla extract until well combined. Tip: Don’t overmix; we’re making casserole, not bread.
3. Pour the mixture into a greased baking dish, spreading it out evenly. Tip: A little butter on the dish ensures no sticking and easy cleanup.
4. Bake for 45 minutes, or until the top is golden and the edges are slightly crispy. Tip: Ovens vary, so keep an eye on it after the 40-minute mark.

Get ready to serve up a casserole that’s creamy, dreamy, and packed with sweet corn goodness. Perfect as is, or jazz it up with a sprinkle of cheese or a drizzle of honey for an extra layer of yum.

Creamy Corn Casserole

Venture into the realm of comfort food with this creamy corn casserole that’s like a hug in a dish—warm, comforting, and slightly addictive. Perfect for those days when you crave something rich and satisfying without the fuss, this casserole is your golden ticket to flavor town.

Ingredients

• 2 cups of corn kernels (because more is always better)
• 1 cup of sour cream (for that tangy kick)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 cup of shredded cheddar cheese (for that gooey goodness)
• 1/4 cup of sugar (just a sweet little touch)
• 2 eggs (the glue that holds our dreams together)
• 1/2 cup of cornmeal (for a bit of texture)
• A splash of milk (to keep things moving)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F—no rushing this; good things take time.
2. In a large bowl, mix the corn, sour cream, melted butter, cheddar cheese, sugar, eggs, cornmeal, milk, and salt until it’s as harmonious as a choir. Tip: Don’t overmix; we’re making casserole, not solving world peace.
3. Pour the mixture into a greased 9×13 baking dish, smoothing the top like you’re tucking it into bed.
4. Bake for 45 minutes or until the top is golden and the edges are bubbling like a science experiment gone right. Tip: If the top isn’t golden enough for your liking, broil for the last 2 minutes—but watch it like a hawk.
5. Let it sit for 5 minutes before serving; patience is a virtue, especially with hot cheese. Tip: This waiting period is the perfect time to reflect on your life choices that led you to this moment of deliciousness.

This creamy corn casserole is the epitome of comfort—creamy, cheesy, with just the right amount of sweetness. Serve it as the star of your dinner table or sneak spoonfuls straight from the dish when no one’s looking; we won’t judge.

Mexican Corn Casserole

Let’s taco ’bout a dish that’s about to become the MVP of your next potluck: Mexican Corn Casserole. It’s like summer decided to throw a fiesta in your mouth, and everyone’s invited—no RSVP needed.

Ingredients

• 4 cups of corn kernels (fresh or frozen, because we’re not picky)
• A generous splash of heavy cream (about 1/2 cup, because why not?)
• A couple of tablespoons of butter (because butter makes everything better)
• 1 cup of shredded cheese (cheddar or Mexican blend, you do you)
• A pinch of chili powder (for that kick that says ‘hello’)
• Salt to taste (but let’s be honest, you’ll add more than a pinch)
• A handful of chopped cilantro (for that fresh pop of color and flavor)
• 1 jalapeño, finely diced (optional, for those who like to live dangerously)

Instructions

1. Preheat your oven to 350°F because we’re about to get baking.
2. In a large bowl, mix the corn, heavy cream, butter, half the cheese, chili powder, and salt. Stir it like you mean it.
3. Pour the mixture into a greased baking dish. Pro tip: Use a dish that’s both pretty and practical because this casserole is going from oven to table.
4. Sprinkle the remaining cheese on top because more cheese is always the answer.
5. Bake for 25 minutes or until the cheese is bubbly and slightly golden. Keep an eye on it—no one likes a burnt offering.
6. Garnish with cilantro and jalapeño before serving. This step is non-negotiable for maximum flavor and Instagrammability.

Finished with a flourish, this casserole is creamy, dreamy, and just the right amount of spicy. Serve it straight from the dish with a side of tortilla chips for scooping, or go rogue and spoon it over grilled chicken for a meal that’s anything but basic.

Cornbread Corn Casserole

Get ready to meet your new favorite side dish that’s about to steal the show at any gathering. This Cornbread Corn Casserole is the love child of comfort food and convenience, baked into one irresistible dish that’s as easy to make as it is to devour.

Ingredients

• 1 cup of cornmeal (because what’s cornbread without it?)
• 1 cup of all-purpose flour (the trusty sidekick)
• 1/4 cup of sugar (for that hint of sweetness)
• 1 tbsp of baking powder (the magic riser)
• 1/2 tsp of salt (to balance the flavors)
• 1 cup of milk (a splash of dairy goodness)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 egg (the binder that holds it all together)
• 1 can (15 oz) of whole kernel corn, drained (for that corny goodness)
• 1 can (15 oz) of cream-style corn (for the creamy, dreamy texture)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Tip: A well-greased dish means easy serving later.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
3. Stir in the milk, melted butter, and egg until just combined. Overmixing can lead to tough cornbread, so keep it gentle.
4. Fold in both cans of corn until evenly distributed throughout the batter.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 40 minutes to avoid overbaking.

Unbelievably moist and packed with corn flavor, this casserole walks the line between savory and sweet like a tightrope. Serve it warm with a drizzle of honey or a dollop of sour cream for an extra layer of deliciousness.

Green Chile Corn Casserole

Now, who doesn’t love a dish that brings the heat and the sweet together in a cozy, comforting embrace? Our Green Chile Corn Casserole is like a hug from your favorite aunt—warm, slightly spicy, and impossible to resist.

Ingredients

• 2 cups of corn kernels (fresh or frozen, we’re not judging)
• a can of diced green chiles (because we’re all about that mild to medium spice life)
• a cup of shredded cheddar cheese (go ahead, sneak a pinch)
• a half cup of sour cream (for that tangy twist)
• a quarter cup of milk (just a splash to bring it all together)
• one egg (the glue that holds our casserole dreams together)
• a tablespoon of flour (to thicken things up)
• a pinch of salt (because flavor)

Instructions

1. Preheat your oven to 350°F—let’s get this party started.
2. In a large bowl, mix the corn, green chiles, cheddar cheese, sour cream, milk, egg, flour, and salt until they’re best friends. Tip: If you’re using frozen corn, let it thaw first to avoid a watery situation.
3. Pour the mixture into a greased baking dish—smooth it out like you’re frosting a cake. Tip: A little extra cheese on top never hurt anybody.
4. Bake for 45 minutes, or until the edges are golden and the center is set. Tip: Give it a gentle shake; if it jiggles like a belly laugh, it needs more time.

Dig into this casserole to discover a creamy, cheesy center with pops of sweet corn and a gentle kick from the chiles. Serve it up with a side of crispy tortilla strips for that extra crunch, or just eat it straight from the dish—we won’t tell.

Southern Corn Casserole

Ready to dive into a dish that’s like a warm hug from your grandma, if your grandma was a sassy Southern belle? Southern Corn Casserole is the creamy, dreamy side dish that steals the show at any potluck, and guess what? It’s embarrassingly easy to whip up.

Ingredients

• 2 cups of corn kernels (because more is always better)
• 1 cup of sour cream (for that tangy kick)
• 1/2 cup of melted butter (go ahead, live a little)
• 1 box of Jiffy corn muffin mix (the secret weapon)
• 1 egg (to bind it all together)
• A splash of milk (just enough to get the party started)
• A couple of pinches of salt (to make everything pop)

Instructions

1. Preheat your oven to 350°F because we’re not savages—we bake at the right temperature.
2. Grab a big bowl and toss in the corn, sour cream, melted butter, Jiffy mix, egg, milk, and salt. Stir it like you mean it until everything’s best friends.
3. Pour the mixture into a greased 8×8 baking dish. Pro tip: Use butter for greasing to add extra flavor and because, well, butter.
4. Bake for 45 minutes or until the top is golden and the edges are slightly crispy. Peek at the 30-minute mark to avoid over-browning.
5. Let it sit for 5 minutes after baking—this isn’t just to test your patience; it helps the casserole set.

What you’ve got now is a casserole that’s creamy on the inside with a slightly crispy top, offering a perfect contrast in every bite. Serve it up with a sprinkle of fresh herbs or a dollop of extra sour cream if you’re feeling fancy. Either way, it’s guaranteed to disappear faster than your last diet resolution.

Corn Casserole with Crumb Topping

Zesty and oh-so-comforting, this corn casserole with crumb topping is like a hug in a dish—perfect for when you need a little extra love from your food. It’s the kind of recipe that makes you wonder why you don’t eat dessert for dinner more often, with its golden, buttery crust and sweet, creamy center.

Ingredients

• 2 cups of cornbread mix (because we’re keeping it easy, friend)
• 1 can (15 oz) of whole kernel corn, drained (or don’t, live dangerously)
• 1 can (15 oz) of cream-style corn (the secret to creamy dreams)
• 1 cup of sour cream (for that tangy twist)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 egg (the glue that holds our dreams together)
• 1 cup of shredded cheddar cheese (for a cheesy surprise)
• 1/2 cup of crushed crackers (for that crumbly, crunchy topping)
• A splash of milk (just to loosen things up)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. No sticking allowed!
2. In a large bowl, mix together the cornbread mix, whole kernel corn, cream-style corn, sour cream, melted butter, egg, and cheese until just combined. Tip: Don’t overmix; lumps are your friends here.
3. Pour the batter into the prepared baking dish and smooth the top with a spatula. Tip: A little wiggle of the dish helps it settle evenly.
4. Sprinkle the crushed crackers evenly over the top for that irresistible crunch. Tip: Feel free to add a little extra cheese on top if you’re feeling fancy.
5. Bake for 45 minutes, or until the edges are golden and the center is set. Tip: A toothpick inserted in the center should come out clean, but don’t wait too long—it continues to set as it cools.

Out of the oven, this casserole is a masterpiece of contrasts: creamy yet crumbly, sweet yet savory. Serve it up as a side that steals the show, or go rogue and enjoy it as a main with a side of greens for balance. Either way, it’s a win.

Corn and Potato Casserole

Dive into the comfort zone with this Corn and Potato Casserole, a dish that hugs your taste buds with every bite. It’s like summer and comfort food had a delicious baby, and we’re all invited to the feast.

Ingredients

• 2 cups of diced potatoes (because chunks are more fun)
• 1 cup of corn kernels (fresh or frozen, we’re not picky)
• A splash of milk (about 1/4 cup, for that creamy dreaminess)
• A couple of tablespoons of butter (because butter makes everything better)
• 1/2 cup of shredded cheddar cheese (for that gooey goodness)
• A pinch of salt and pepper (to whisper sweet nothings to your dish)

Instructions

1. Preheat your oven to 375°F (190°C) – it’s like preheating the stage for your casserole’s big debut.
2. Toss the diced potatoes and corn kernels into a baking dish. Think of it as throwing a mini veggie party.
3. Drizzle the milk and dot with butter over the top. This is where the magic starts to happen.
4. Sprinkle the shredded cheddar cheese like you’re decorating a cake – the more, the merrier.
5. Season with a pinch of salt and pepper. It’s the final touch before the oven does its thing.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden. Tip: Give it a peek at 20 minutes to avoid any cheese catastrophes.
7. Let it sit for 5 minutes after baking. This patience test ensures you don’t burn your tongue on molten cheese.

Bold flavors and textures await in every forkful – creamy, cheesy, with a bit of crunch from the corn. Serve it as a side or go rogue and top it with a fried egg for breakfast. Who’s judging?

Corn Casserole with Sausage

Today’s the day we ditch the dull and dive into a dish that’s as easy as it is delicious—Corn Casserole with Sausage. Trust me, your taste buds will thank you for this hearty, flavor-packed adventure.

Ingredients

• 1 pound of your favorite sausage, because life’s too short for bland
• 2 cups of corn kernels (fresh or frozen, we’re not judging)
• 1 cup of shredded cheddar cheese, for that gooey goodness
• 1/2 cup of sour cream, to keep things creamy
• 1/4 cup of milk, just a splash to bring it all together
• 1 egg, the unsung hero of binding
• 1/2 cup of cornmeal, for that perfect texture
• 1/4 cup of melted butter, because butter makes everything better
• 1 tsp of baking powder, the little lift it needs
• 1/2 tsp of salt, to make the flavors pop

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish. No one likes a sticky situation.
2. In a skillet over medium heat, cook the sausage until it’s nicely browned. Break it up as it cooks—think of it as stress relief.
3. In a large bowl, mix together the corn, cheese, sour cream, milk, egg, cornmeal, melted butter, baking powder, and salt. Stir until just combined; overmixing is the enemy of fluffiness.
4. Fold in the cooked sausage. This is where the magic happens.
5. Pour the mixture into the prepared baking dish and smooth the top. A little unevenness adds character.
6. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean. Patience is a virtue, especially when cheese is involved.
7. Let it cool for a few minutes before serving. It’s molten lava hot, and we care about your palate.

Zesty, cheesy, and with just the right amount of kick from the sausage, this casserole is a crowd-pleaser. Serve it up with a side of sass or a simple salad for a meal that’s anything but ordinary.

Corn Casserole with Cream Cheese

Unbelievably easy and irresistibly creamy, this corn casserole with cream cheese is the side dish hero your dinner table has been dreaming of. Perfect for when you want to impress without the stress, it’s like a hug in a dish but with more butter.

Ingredients

• 2 cups of corn kernels (because more is always better)
• 1 block (8 oz) of cream cheese, softened (let it chill on the counter like it’s sunbathing)
• 1/2 cup of unsalted butter, melted (go ahead, let it flow)
• 1/4 cup of milk (a splash to keep things moving)
• 1 tbsp of sugar (just a smidge for sweetness)
• 1/2 tsp of salt (to make all the flavors pop)
• A couple of dashes of black pepper (for that little kick)

Instructions

1. Preheat your oven to 350°F (175°C) – get it toasty for the magic to happen.
2. In a large bowl, mix the corn kernels, softened cream cheese, melted butter, milk, sugar, salt, and black pepper until well combined. Tip: If the cream cheese is being stubborn, microwave it for 10 seconds to soften it up.
3. Pour the mixture into a greased baking dish. Smooth the top with a spatula because we eat with our eyes first.
4. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: Do the toothpick test – if it comes out clean, it’s ready to rock.
5. Let it cool for 5 minutes before serving. This patience-testing step ensures you don’t burn your tongue and miss out on the flavors.

Golden edges with a creamy center, this casserole is a texture dream. Serve it with a sprinkle of fresh herbs or a side of crispy bacon for that extra oomph.

Corn Casserole with Ham

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite flannel pajamas on a chilly autumn evening. This corn casserole with ham is the culinary equivalent of a warm hug, packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups of cornbread mix (because we’re keeping it simple, folks)
• 1 can (15 oz) of whole kernel corn, drained (or a couple of cups if you’re going fresh)
• 1 can (15 oz) of creamed corn (for that creamy dreaminess)
• 1 cup of sour cream (a dollop of delight)
• 1/2 cup of melted butter (because butter makes everything better)
• 1 1/2 cups of diced ham (the star of the show)
• 1 cup of shredded cheddar cheese (for that cheesy goodness)
• 1/4 cup of chopped green onions (a sprinkle of color and crunch)
• A pinch of salt and pepper (to make it pop)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. No sticking allowed!
2. In a large bowl, mix together the cornbread mix, whole kernel corn, creamed corn, sour cream, and melted butter until just combined. Tip: Don’t overmix; lumps are totally okay here.
3. Fold in the diced ham and half of the shredded cheddar cheese. This is where the magic starts.
4. Pour the mixture into your greased baking dish and smooth the top with a spatula. Tip: A little wiggle of the dish helps it settle evenly.
5. Sprinkle the remaining cheese on top because more cheese is always the answer.
6. Bake for 45 minutes, or until the edges are golden and the center is set. Tip: A toothpick inserted in the center should come out clean.
7. Let it cool for about 5 minutes, then garnish with chopped green onions before serving.

Absolutely divine! This casserole comes out with a golden crust, a creamy center, and pockets of savory ham that’ll have everyone coming back for seconds. Serve it up with a side of sass and watch it disappear.

Corn Casserole with Chicken

Just when you thought comfort food couldn’t get any cozier, along comes this Corn Casserole with Chicken to prove you wrong. It’s like a hug in a dish, but with more butter and less awkwardness.

Ingredients

• 2 cups of shredded cooked chicken (because who has time to cook it now?)
• 1 can (15 oz) of whole kernel corn, drained (or don’t, live dangerously)
• 1 can (15 oz) of cream-style corn (the secret to its soul-warming powers)
• 1 cup of sour cream (a dollop of joy)
• 1/2 cup of melted butter (because why not)
• 1 box (8.5 oz) of corn muffin mix (the shortcut we all deserve)
• 1 cup of shredded cheddar cheese (for that gooey goodness)
• 1/2 tsp of garlic powder (a whisper of flavor)
• A pinch of salt and pepper (to make it sing)

Instructions

1. Preheat your oven to 375°F because we’re about to make magic happen.
2. In a large bowl, mix the shredded chicken, both corns, sour cream, melted butter, corn muffin mix, half the cheese, garlic powder, salt, and pepper until it’s all best friends.
3. Pour the mixture into a greased 9×13 inch baking dish like you’re pouring your heart into it.
4. Sprinkle the remaining cheese on top because more cheese is always the answer.
5. Bake for 45 minutes or until the top is golden and the edges are bubbling like a gossip at a high school reunion.
6. Let it sit for 5 minutes before serving because patience is a virtue, especially when cheese is involved.

Perfectly creamy with a crispy top, this casserole is a textural dream. Serve it with a side of roasted veggies to pretend you’re being healthy, or just go all in with extra cheese on top. No judgment here.

Corn Casserole with Shrimp

Buckle up, buttercups, because we’re about to dive into a dish that’s as easy to love as it is to make—Corn Casserole with Shrimp. This creamy, dreamy casserole is the love child of comfort food and coastal vibes, perfect for when you’re craving something hearty yet fresh.

Ingredients

• 1 cup of cornbread mix (because we’re keeping it simple, folks)
• 1 can of cream-style corn (the secret to our creamy dreaminess)
• 1/2 cup of sour cream (for that tangy twist)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 egg (to bind our beautiful mess together)
• 1/2 pound of shrimp, peeled and deveined (the star of the show)
• A splash of olive oil (for sautéing our shrimp to perfection)
• A couple of dashes of your favorite hot sauce (to spice things up)
• 1/2 cup of shredded cheddar cheese (because cheese is life)

Instructions

1. Preheat your oven to 375°F and grease an 8×8 baking dish because nobody likes a sticky situation.
2. In a large bowl, mix together the cornbread mix, cream-style corn, sour cream, melted butter, and egg until it’s smoother than your favorite pick-up line.
3. Pour the mixture into your greased baking dish and pop it in the oven for 20 minutes. Tip: The edges should be golden and pulling away from the sides when it’s ready.
4. While the casserole is baking, heat a splash of olive oil in a pan over medium-high heat and sauté the shrimp until they’re pink and opaque, about 2-3 minutes per side. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of sautéing them.
5. Once the casserole is out of the oven, sprinkle the shredded cheddar cheese on top and return it to the oven for 5 minutes, or until the cheese is melted and bubbly.
6. Arrange the sautéed shrimp on top of the cheesy casserole and drizzle with your favorite hot sauce for that extra kick. Tip: Let it sit for 5 minutes before serving to allow the flavors to marry.

Now, this dish is a textural masterpiece—creamy, cheesy, with a little crunch from the cornbread and succulent shrimp. Serve it with a side of sass and a crisp salad for a meal that’s as balanced as your life aspires to be.

Corn Casserole with Crab

Just when you thought corn casserole couldn’t get any better, we go and throw crab into the mix. This dish is the love child of comfort food and coastal luxury, and it’s here to make your taste buds do a happy dance.

Ingredients

• 1 cup of cornbread mix (because we’re not savages, we use the good stuff)
• 1 can of cream-style corn (it’s like regular corn, but dressed in its Sunday best)
• 1 can of whole kernel corn, drained (for that satisfying crunch)
• 1 cup of sour cream (the secret to creamy dreams)
• 1/2 cup of melted butter (because butter makes everything better)
• 2 eggs (the glue that holds our delicious mess together)
• 1 cup of shredded cheddar cheese (for that gooey, cheesy pull)
• 1/2 lb of crab meat (the star of the show, make sure it’s fresh)
• A splash of hot sauce (to wake everything up)
• A couple of green onions, chopped (for a pop of color and freshness)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a large bowl, mix the cornbread mix, cream-style corn, whole kernel corn, sour cream, melted butter, and eggs until just combined. Tip: Don’t overmix; lumps are your friends here.
3. Fold in the shredded cheddar cheese and crab meat gently. Tip: Keep the crab chunks big for those luxurious bites.
4. Pour the mixture into a greased 9×13 inch baking dish and smooth the top. Tip: A little extra cheese on top never hurt anybody.
5. Bake for 45 minutes or until the top is golden and the edges are slightly crispy.
6. Let it sit for 5 minutes before serving to let everything set. Drizzle with a splash of hot sauce and sprinkle with chopped green onions for that extra zing.

Now, this corn casserole with crab is a textural dream—creamy, crunchy, and oh-so-cheesy. Serve it up as the main event at your next brunch or as a side that steals the show at dinner. Either way, it’s guaranteed to disappear faster than you can say ‘seconds, please.’

Corn Casserole with Lobster

Craving something that screams comfort but whispers luxury? This Corn Casserole with Lobster is your golden ticket to a dish that’s as easygoing as a Sunday morning yet as fancy as your aunt’s silverware she never lets you touch.

Ingredients

• 2 cups of sweet corn kernels (because life’s too short for the bland stuff)
• 1 cup of heavy cream (a.k.a. liquid gold)
• 1/2 cup of grated Parmesan (the cheesier, the better)
• 2 tbsp of butter (for that rich, buttery hug)
• 1 lb of lobster meat, chopped (go ahead, treat yourself)
• A splash of lemon juice (to keep things zesty)
• A couple of fresh thyme sprigs (for that herby whisper)
• Salt and pepper (the dynamic duo)

Instructions

1. Preheat your oven to 375°F because we’re about to turn up the heat.
2. In a skillet over medium heat, melt the butter and sauté the corn until it’s just starting to golden, about 5 minutes. Tip: Don’t walk away; corn has a sneaky tendency to go from golden to gone.
3. Stir in the heavy cream, Parmesan, and a pinch of salt and pepper. Let it simmer for 3 minutes until it thickens slightly. Tip: This is your sauce, make it smooth, not saucy.
4. Gently fold in the lobster meat and lemon juice. Tip: Be gentle; lobster’s the star here, not the mush.
5. Transfer the mixture to a baking dish and tuck in those thyme sprigs on top.
6. Bake for 20 minutes or until the top is bubbly and slightly golden. Tip: If it’s not bubbling, it’s not ready—patience is a virtue.

Zesty, creamy, and with a texture that’s the perfect mix of cozy and sophisticated, this casserole is begging to be served straight from the dish at your next dinner party. Or, you know, straight into your mouth from the spoon—no judgment here.

Corn Casserole with Mushrooms

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Ingredients

• 2 cups of corn kernels (fresh or frozen, because we’re not picky)
• 1 cup of sliced mushrooms (the more, the merrier)
• 1/2 cup of sour cream (for that creamy dreaminess)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 egg (the glue that holds our casserole dreams together)
• 1/2 cup of shredded cheddar cheese (for that cheesy goodness)
• 1/4 cup of breadcrumbs (for a little crunch)
• A pinch of salt and pepper (to make it all pop)

Instructions

1. Preheat your oven to 350°F (175°C) because it’s showtime for our casserole.
2. In a large bowl, mix together the corn, mushrooms, sour cream, melted butter, and egg until they’re best friends.
3. Fold in the cheddar cheese, saving a little for the top because we love a cheesy surprise.
4. Pour the mixture into a greased baking dish, spreading it out like you’re tucking it into bed.
5. Sprinkle the reserved cheese and breadcrumbs on top for that golden, crispy crown.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbling like a happy little volcano.
7. Let it sit for 5 minutes before serving because patience is a virtue, especially with hot cheese.

Light, fluffy, and packed with flavor, this corn casserole with mushrooms is like a hug in a dish. Serve it up as a side or make it the star of your meal—either way, it’s a win.

Corn Casserole with Spinach

Zesty and zippy, this Corn Casserole with Spinach is the unsung hero of potlucks and weeknight dinners alike. It’s like a cozy blanket for your taste buds, with a little green sneaking in to make you feel virtuous.

Ingredients

• 2 cups of corn kernels (fresh or frozen, because we’re not picky)
• A couple of handfuls of fresh spinach, roughly chopped (because who has time for precision?)
• 1 cup of shredded cheddar cheese (the more, the merrier)
• 1/2 cup of sour cream (for that tangy kick)
• 1/4 cup of melted butter (because butter makes everything better)
• 1/4 cup of milk (a splash to bring it all together)
• 1 large egg (the glue that holds our dreams together)
• 1/2 cup of cornmeal (for a little crunch)
• 1 tsp of baking powder (the unsung hero of rise)
• A pinch of salt and pepper (to whisper sweet nothings to your dish)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re not savages—we bake at the right temperature.
2. In a large bowl, mix together the corn, spinach, cheddar cheese, sour cream, melted butter, milk, and egg until they’re best friends. Tip: If you’re using frozen corn, make sure it’s thawed and drained to avoid a watery casserole.
3. Gently fold in the cornmeal, baking powder, salt, and pepper. Think of it as tucking them into bed, not a wrestling match.
4. Pour the mixture into a greased 8×8 inch baking dish. Smooth the top like you’re frosting a cake, but with less pressure.
5. Bake for 45 minutes, or until the top is golden and the edges are slightly crispy. Tip: Ovens can be drama queens, so start checking at 40 minutes.
6. Let it cool for a few minutes before serving. This isn’t just patience—it’s science. The casserole needs time to set. Tip: A sprinkle of extra cheese on top right after baking melts into gooey perfection.

Just like that, you’ve got a casserole that’s creamy, crunchy, and packed with flavor. Serve it with a side of sass or as the star of your next dinner party—either way, it’s a winner.

Corn Casserole with Tomatoes

Delightfully easy and irresistibly cheesy, this Corn Casserole with Tomatoes is the side dish hero your dinner table didn’t know it was missing. Perfect for when you want to impress without the stress, it’s like a hug in a dish but with more butter.

Ingredients

• 2 cups of corn kernels (because more is always merrier)
• A splash of milk (any kind, we’re not picky)
• 1 cup of shredded cheddar cheese (go ahead, add a little extra)
• A couple of diced tomatoes (for that juicy pop)
• 1/2 cup of butter (melted, because solid butter is just a sad stick)
• 1 tbsp of sugar (to sweeten the deal)
• 1/2 tsp of salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F because we’re about to turn up the heat in the best way possible.
2. In a large bowl, mix together the corn kernels, milk, shredded cheddar cheese, diced tomatoes, melted butter, sugar, and salt. Tip: If the mixture looks too dry, add another splash of milk. It’s all about that perfect consistency.
3. Pour the mixture into a greased baking dish. Smooth the top with a spatula because we eat with our eyes first.
4. Bake for 45 minutes or until the top is golden and bubbly. Tip: Keep an eye on it after 30 minutes to avoid over-browning. Ovens can be sneaky like that.
5. Let it sit for 5 minutes before serving. This patience-testing step ensures it sets perfectly. Tip: Use this time to clean up or, more realistically, sneak a peek at your social media.

Velvety with a slight crunch from the corn and bursts of tomato freshness, this casserole is a texture dream. Serve it straight from the dish for that rustic charm or plate it up fancy if you’re feeling extra. Either way, it’s disappearing fast.

Corn Casserole with Bell Peppers

Get ready to dive fork-first into a dish that’s like a cozy hug from your grandma, if your grandma was a cob of corn. This Corn Casserole with Bell Peppers is the ultimate comfort food with a colorful twist, perfect for when you’re craving something hearty yet vibrant.

Ingredients

• 2 cups of corn kernels (fresh or frozen, because we’re not picky)
• 1 cup of diced bell peppers (go wild with the colors)
• 1/2 cup of shredded cheddar cheese (because cheese makes everything better)
• 1/4 cup of milk (just a splash to keep things moist)
• 2 tbsp of butter (for that rich, buttery goodness)
• 1/2 cup of breadcrumbs (for that irresistible crunch)
• 1 egg (the glue that holds our dreams together)
• Salt and pepper (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F (175°C) – let’s get it toasty in there.
2. In a skillet, melt the butter over medium heat and sauté the bell peppers until they’re just soft, about 5 minutes. Tip: Don’t let them get too mushy; we want some crunch!
3. In a large bowl, mix the corn, sautéed bell peppers, cheddar cheese, milk, egg, and a pinch of salt and pepper. Stir until everything is best friends.
4. Transfer the mixture to a greased baking dish and sprinkle the breadcrumbs on top. Tip: For extra crunch, press the breadcrumbs lightly into the mixture.
5. Bake for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: Keep an eye on it after 20 minutes to avoid over-browning.
6. Let it cool for a few minutes before serving – patience is a virtue, especially with molten cheese.

This casserole is a delightful mix of creamy, crunchy, and cheesy, with the bell peppers adding a sweet pop of color and flavor. Try serving it with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s anything but ordinary.

Corn Casserole with Onions

Oh, the joys of comfort food that hugs your soul tighter than your favorite sweater! This corn casserole with onions is like a cozy blanket of flavors, perfect for those days when you need a little extra warmth (or when you just really love corn).

Ingredients

• 2 cups of corn kernels (because more is always better)
• 1 cup of diced onions (for that sweet, tear-jerking flavor)
• 1 cup of shredded cheddar cheese (go ahead, add a little extra)
• 1/2 cup of sour cream (for that tangy twist)
• 1/4 cup of melted butter (because butter makes everything better)
• 1 box of Jiffy corn muffin mix (the secret weapon)
• 2 eggs (the glue that holds our deliciousness together)
• A splash of milk (just enough to get the party started)
• A pinch of salt and pepper (to whisper sweet nothings to the flavors)

Instructions

1. Preheat your oven to 375°F (let’s get this party started).
2. In a large bowl, mix together the corn kernels, diced onions, shredded cheddar cheese, sour cream, and melted butter. (Tip: Let the butter cool a bit unless you fancy scrambled eggs in your mix.)
3. Add the Jiffy corn muffin mix, eggs, milk, salt, and pepper to the bowl. Stir until just combined. (Tip: Overmixing is the enemy of fluffy casseroles.)
4. Pour the mixture into a greased 9×13 inch baking dish. Smooth the top with a spatula for that Instagram-worthy finish.
5. Bake for 45 minutes, or until the top is golden brown and a toothpick comes out clean. (Tip: Ovens can be divas; start checking at 40 minutes.)

Dig into this golden, cheesy masterpiece where every bite is a perfect balance of sweet corn, savory onions, and that irresistible buttery crunch. Serve it up as the star of your dinner table or sneak a spoonful straight from the dish—we won’t tell.

Conclusion

Absolutely, these 23 corn casserole recipes are a treasure trove for any occasion, offering comfort, convenience, and creativity in every bite. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!

Bella Bacinos