Joanna Gaines Corn Casserole Recipe

This classic Corn Casserole is a holiday staple as well as being effortlessly simple! Mixing sweet creamed corn with sour cream makes the batter go rich and custard-like, which along with the Jiffy corn muffin base adds a sweet-savory balance to this side dish that is so comforting with roast turkey.

Joanna Gaines Corn Casserole Recipe Ingredients

• The Base:
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix (dry mix only)
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) creamed corn (do not drain!)
  • 1 cup sour cream (room temperature is best)
  • 1/2 cup unsalted butter, melted

How To Make Joanna Gaines Corn Casserole Recipe

1. Prep the oven: Preheat your oven to 350ºF (175ºC). Generously spray an 8×8 inch (or 9×9) baking pan with non-stick cooking spray.
2. Combine ingredients: In a large mixing bowl, dump in the dry Jiffy mix, the drained whole kernel corn, the can of creamed corn, the sour cream, and the melted butter.
3. Mix: Stir everything together with a spoon or spatula until fully combined. It will be a wet, lumpy batter—that’s perfect!
4. Pour and bake: Pour the mixture into the prepared baking dish. Spread it into the corners. Bake uncovered for 45–50 minutes.
5. Check doneness: The casserole is done when the top is lightly golden brown and the center is set (it shouldn’t jiggle like liquid, but it will be soft).
6. Serve: Remove from the oven and let it stand for 5 minutes. Season with salt and black pepper to taste. Garnish with fresh parsley or sliced green onions for a pop of color.

Recipe Tips!

• Room Temp Sour Cream: Take the chill off your sour cream before mixing! If you add ice-cold sour cream to melted butter, the butter will seize up into clumps. Room temp ingredients ensure a smooth, uniform bake.
• Drain the Kernels: You must drain the whole kernel corn, or the casserole will be soup! However, never drain the creamed corn—that liquid is essential for the moisture and sweetness.
• Cheese Please: Want a savory kick? Stir in 1 cup of shredded sharp cheddar cheese and maybe a diced jalapeño! It transforms the dish from “sweet side” to “savory cornbread pudding.”
• Egg Addition: The classic recipe is egg-free and dense (like a pudding). If you prefer a lighter, fluffier texture that slices like cake, whisk in 2 large eggs with the wet ingredients!

What To Serve With Joanna Gaines Corn Casserole Recipe?

This Joanna Gaines Corn Casserole Recipe is the ultimate Thanksgiving side dish! It sits proudly next to Roast Turkey and Green Bean Casserole. For a weeknight meal, serve it alongside BBQ Ribs or simple Grilled Chicken; the sweetness pairs perfectly with smoky barbecue sauce. It also makes a fantastic vegetarian main if you top it with Chili and extra cheese!

How To Store Joanna Gaines Corn Casserole Recipe

• Refrigerate: Cover the cooled casserole dish tightly with plastic wrap or transfer to a container. It keeps in the fridge for up to 5 days.
• Reheat: Reheat individual squares in the microwave for 1 minute, or warm the whole dish in a 300°F oven for 20 minutes.
• Freeze: This casserole freezes surprisingly well! Wrap squares in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Joanna Gaines Corn Casserole Recipe Nutrition Facts

• Calories: 351 kcal
• Fat: 21g
• Carbohydrates: 38g
• Protein: 5g

Nutrition information is estimated per serving (serves 8).

FAQs

Try More Recipes:

• Joanna Gaines Gruyere Potato Casserole Recipe
• Joanna Gaines Eggs Benedict Casserole Recipe
• Joanna Gaines Chicken Casserole Recipe