There’s something quietly joyful about a simple side that wraps the table in warmth — that’s the spirit behind Comfort Sides. This seasonal, from-scratch corn casserole brings together creamed corn, whole-kernel sweet corn, sour cream, melted butter and a bit of Jiffy mix for a tender, slightly sweet dish that pairs with nearly everything on your menu. Whether you’re filling the gaps at a holiday spread or making weeknight dinners feel special, this recipe is forgiving, easy to scale, and crowd-pleasing. If you love cozy side dishes (and want more rich, comforting recipes like bacon cheddar gnocchi soup), you’re in the right place.

Ingredients & Equipment

Ingredients

• 14.75 oz. creamed corn.
• 15.25 oz. whole kernel sweet corn, drained.
• 8.5 oz. Jiffy corn muffin mix.
• 8 oz. sour cream.
• 1 stick butter, melted.
• 1 cup cheddar cheese, shredded.

Notes on ingredients

• Canned creamed corn gives the dish its silky body; if you prefer fresh, puree a portion of cooked corn kernels until smooth and substitute by volume.
• Draining the whole kernel corn is important to avoid a soupy casserole — gently press in a sieve to remove excess liquid.
• Jiffy mix is a convenient binder and adds cornmeal flavor; for a gluten-free version, substitute a gluten-free corn muffin or cornbread mix in the same amount.
• Sour cream provides tang and richness; Greek yogurt is a good swap if you want a lighter tang.

Helpful tools and equipment

• Large mixing bowl and rubber spatula for combining ingredients.
• Greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet (cast iron gives a lovely crust).
• Measuring cups and spoons.
• Can opener and colander for draining corn.
• Optional: blender or food processor (if you want an ultra-smooth texture), kitchen thermometer (to check internal set), and a Crock-Pot if you plan to slow-cook the casserole.
• Oven mitts and cooling rack for safe handling.

If you like gratin-style sides, take a look at this comforting recipe for creamy gratin potatoes for pairing inspiration.

Step-by-Step Instructions (with tips)

Below are clear, easy-to-follow directions for both the oven and Crock-Pot methods. Read through both and choose the one that suits your schedule.

Prep

1. Preheat the oven to 350°F (175°C) if using the oven method.
2. Lightly grease your 9 x 13 casserole dish or 10-inch cast iron skillet with butter or nonstick spray.

Oven method — classic, reliable

1. In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained. Tip: fold gently so you don’t smash the kernels; you want texture plus creaminess.
2. Pour the mixture into the greased casserole dish or cast iron skillet, smoothing the top with a spatula.
3. Bake uncovered for 45 minutes. Tip: if using a dark skillet, check at 40 minutes to prevent over-browning.
4. Remove from oven and sprinkle the shredded cheddar cheese evenly across the top.
5. Return to bake for an additional 10–15 minutes, until the top begins to brown and the center is set. A thin knife inserted into the middle should come out mostly clean and the center should feel firm to the touch.
6. Let stand for 5 minutes before serving — this resting time lets the casserole set and slice cleanly.

Crock-Pot method — hands-off comfort

1. In a large bowl, combine all ingredients except for the cheddar cheese, making sure to drain the whole kernel corn well.
2. Transfer the mixture to a lightly greased Crock-Pot and level the top.
3. Cook on high for 2–3 hours or on low for 4 hours. Tip: for a firmer set, cook a bit longer or switch to high for the last 20–30 minutes.
4. Add the shredded cheddar cheese during the last 20 minutes of cooking so it melts and forms a golden top.
5. Ensure the center is firm and set before serving; let it rest for 5 minutes in the Crock-Pot with the lid off to allow the edges to firm up.

Variations and kitchen tips

• Roasted vs. boiled corn: For more depth, roast fresh corn on the cob (or individual kernels in a hot skillet) until charred, then cut the kernels off the cob. Mix roasted kernels with creamed corn for a smoky-sweet casserole.
• Texture choices: For a smoother casserole, pulse half the drained whole kernel corn with the creamed corn in a blender and then mix with the remaining kernels for contrast.
• Cheese options: Sharp cheddar gives tang and color; try pepper jack for heat, Gruyère for nuttiness, or a blend for complexity.
• Spice and herb add-ins: Fold in a minced jalapeño, a teaspoon of smoked paprika, or fresh chopped chives/parsley for brightness.
• Make it crunchy on top: Mix panko breadcrumbs with a tablespoon of melted butter and sprinkle over cheese before the final baking for a crisp topping.
• Double-batch tip: If cooking a double batch, use two 9 x 13 dishes or a deeper baking dish and increase bake time by 5–10 minutes, checking frequently.

For ideas on other cozy mains to serve alongside, consider pairing with this hearty white chicken chili.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Refrigerator: Cool the casserole to room temperature, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat in a 350°F oven until warmed through (about 15–20 minutes) to maintain texture, or microwave individual portions for 1–2 minutes.

Freezing

• To freeze: Portion the cooled casserole into freezer-safe containers or wrap the entire cooled dish tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
• Thawing and reheating: Thaw overnight in the refrigerator. Reheat in a 350°F oven covered with foil for 20–30 minutes, then uncover for 5–10 minutes to re-crisp the top. If reheating from frozen, bake covered at 375°F for 45–60 minutes, then uncover and finish until hot and bubbling.

Make-ahead strategies

• Prepare the mixed, unbaked casserole up to 24 hours in advance, cover, and keep refrigerated until ready to bake. Add the shredded cheese only for the final 10–15 minutes of baking to keep it fresh and melty.
• For holiday prep, you can assemble multiple batches and freeze them. Label with the date and reheat as noted above.

Portioning advice

• A 9 x 13 casserole generally serves 8–10 as a side. For smaller gatherings, a 10-inch skillet serves around 6–8. Use small ramekins to bake individual portions if you want personal servings for a brunch or buffet.

How to Use / Serve This Dish

Serving ideas and pairings

• Holiday table: This corn casserole is a classic companion to roasted turkey or glazed ham and pairs beautifully with mashed potatoes and a bright cranberry relish.
• Weeknight dinner: Pair with roasted chicken, pork chops, or a pan-seared salmon for an easy, comforting meal.
• Southern-style comfort: Serve alongside collard greens and biscuits for a down-home spread.
• Potluck-friendly: Bake in a disposable aluminum pan for easy transport and reheat at the host’s oven.

Creative serving variations

• Spoon over baked chicken breasts and broil the top for a gratin-style main course.
• Turn leftovers into corn fritters: mix a scoop of chilled casserole with an egg and fry spoonfuls until golden.
• Bake in individual ramekins and top with a sprinkle of crispy bacon and chives for a pretty presentation.
• Make it spicy-sweet: add a swirl of honey and a dusting of cayenne for unexpected contrast.

If you’re planning a full comfort-food menu, this recipe pairs well with classics like grandma’s stuffing for a nostalgic, crowd-pleasing table.

FAQ

Q: Can I use fresh corn instead of canned whole kernel corn and creamed corn? A: Yes. Use about 3–4 cups of fresh kernels. For creaminess, puree one cup of cooked kernels with a little milk or cream to mimic creamed corn, then mix with whole kernels. Roasting fresh corn first adds flavor.

Q: How long will this casserole keep in the refrigerator? A: Stored in an airtight container, leftovers are best within 3–4 days. Reheat thoroughly to at least warm throughout (internal steaming will help set the texture).

Q: Can I make this dairy-free or vegan? A: For dairy-free, substitute the sour cream with a plain dairy-free yogurt or vegan sour cream alternative, use vegan butter, and choose a dairy-free shredded cheese. Texture and flavor will shift slightly but remain comforting.

Q: My casserole was runny after baking — what did I do wrong? A: Likely too much moisture. Make sure to drain whole kernel corn well. If using fresh corn, cook and drain it thoroughly. Let the casserole rest after baking — it firms up as it cools. For next time, reduce the liquid by 1/4 cup or bake a few minutes longer.

Conclusion

Comfort Sides is a small recipe with a big heart — creamy, slightly sweet, and endlessly adaptable to seasons and menus. It’s the kind of side that makes weeknight dinners feel like a treat and holiday tables feel complete. If you’re looking for more inspiration to round out your meal or want a variety of comforting side dishes to explore, check out this roundup of favorites from other home cooks like the collection of 31 Comfort Food Side Dishes To Make With Dinner – PinkWhen, the tried-and-true compilations at 25 Comfort Food Side Dish Recipes We’ll Never Stop Making, and practical, easy side ideas on Sides – Easy Side Dishes to go with any meal! – Chef Savvy. Give Comfort Sides a try this week — take photos, tweak to your taste, and please share how you served it. I can’t wait to hear about your warm, cozy table.

Comfort Corn Casserole

A warm, creamy corn casserole made with creamed corn, whole-kernel sweet corn, sour cream, melted butter, and Jiffy mix, perfect as a comforting side for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 270 kcal

Ingredients

  

Main Ingredients

• 14.75 oz creamed corn Canned creamed corn gives the dish its silky body; for fresh, puree a portion of cooked kernels.
• 15.25 oz whole kernel sweet corn, drained Important to drain well to avoid a soupy casserole.
• 8.5 oz Jiffy corn muffin mix A convenient binder; use gluten-free mix for a gluten-free version.
• 8 oz sour cream Provides tang and richness; Greek yogurt can be substituted.
• 1 stick butter, melted Used for greasing the dish and adding richness.
• 1 cup cheddar cheese, shredded Sprinkled on top for flavor; can try other varieties like pepper jack or Gruyère.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) if using the oven method.
• Lightly grease your 9 x 13 casserole dish or a 10-inch cast iron skillet with butter or nonstick spray.

Oven Method

• In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained.
• Pour the mixture into the greased casserole dish or cast iron skillet, smoothing the top with a spatula.
• Bake uncovered for 45 minutes. Check at 40 minutes if using a dark skillet.
• Remove from oven and sprinkle shredded cheddar cheese evenly across the top.
• Return to bake for an additional 10-15 minutes, until the top is brown and the center is set.
• Let stand for 5 minutes before serving.

Crock-Pot Method

• In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the corn is well-drained.
• Transfer to a greased Crock-Pot and level the top.
• Cook on high for 2-3 hours or on low for 4 hours, adding cheddar cheese in the last 20 minutes.
• Let it rest for 5 minutes before serving.

Notes

Cool leftovers to room temperature and refrigerate for up to 3-4 days. For freezing, portion into containers and freeze for up to 3 months.

Keyword Baked Casserole, Comfort Food, corn casserole, Crock-Pot Recipe, Side Dishes