Joanna Gaines Corn Casserole

This creamy, cheesy joanna gaines corn casserole features sweet corn, sharp cheddar, and a corn muffin mix, ready in just one hour. Pulling the golden, bubbling baking dish from the oven reveals a tender center framed by perfectly crisp edges. I always bring this to holiday dinners because there are never any leftovers.

Try More Casserole Recipes:

• Joanna Gaines King Ranch Chicken Casserole Recipe
• Joanna Gaines Gruyere Potato Casserole Recipe
• Joanna Gaines Green Bean Casserole Recipe

💛 Why You Will Love This Corn Casserole Recipe:

• Creamy, rich, and comforting texture: This corn casserole has the perfect balance between soft, moist, and slightly fluffy. The inside stays creamy while the top gets lightly golden, giving a comforting texture in every bite.
• Easy one-bowl recipe: You can mix everything in one bowl with simple steps. No complicated process or special equipment is needed, making it ideal for beginners and quick cooking days.
• Uses simple pantry ingredients: Most ingredients are basic and easy to find like corn, butter, eggs, and mix. You don’t need anything expensive to get a delicious result.
• Perfect side dish for many meals: It pairs well with chicken, beef, turkey, or BBQ dishes. This makes it a very versatile side that fits many menus.
• Great for holidays and gatherings: Corn casserole is a popular choice for family dinners, Thanksgiving, and parties because it’s easy to serve and loved by many people.
• Balanced sweet and savory flavor: The natural sweetness of corn mixes perfectly with buttery and savory notes, creating a flavor that is rich but not overwhelming.
• Feeds a crowd easily: This recipe can be doubled or made in a large dish, making it perfect for big families or events.

🧀 Joanna Gaines Corn Casserole Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 (15 oz) can whole kernel corn, drained
• 1 (14.75 oz) can cream-style corn
• 1 (8.5 oz) package corn muffin mix
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 medium jalapeno, diced (optional)

🥘 How To Make Joanna Gaines Corn Casserole

1. Preheat and Prep: Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
2. Combine the Base: In a large mixing bowl, whisk together the melted butter, drained whole kernel corn, cream-style corn, and sour cream.
3. Add Eggs and Dry Mix: Stir in the lightly beaten eggs, then fold in the corn muffin mix until just combined.
4. Fold in Cheese: Gently stir in 1 cup of the shredded cheddar cheese and the diced jalapeno if using.
5. Bake: Pour the mixture into the prepared dish and bake for 45 minutes until the center is mostly set.
6. Melt the Topping: Sprinkle the remaining 1/2 cup of cheese over the top and bake for 5 more minutes until melted and bubbly.

💡 Recipe Tips

• Drain well: Ensure the whole kernel corn is completely drained to prevent a soggy casserole.
• Room temperature ingredients: Let the sour cream and eggs sit out for 20 minutes so they mix smoothly into the batter.
• Avoid overmixing: Stir the muffin mix just until the dry streaks disappear to keep the texture light and fluffy.

🍗 What To Serve With Corn Casserole?

Corn casserole pairs wonderfully with roasted meats like glazed ham, classic turkey, or smoked brisket. You can also serve it alongside a fresh green salad with a sharp vinaigrette to cut through the richness of the dish.

🎚 How To Store Leftovers Corn Casserole?

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze baked portions for up to 2 months, reheating them in a 350-degree oven until warmed completely through.

🥵 How To Reheat Leftovers Corn Casserole?

Oven Method (Best texture): Preheat your oven to 170°C (340°F). Place the corn casserole in an oven-safe dish and cover loosely with foil to keep moisture in. Heat for 15–20 minutes until warmed through. Remove the foil for the last 3–5 minutes if you want to bring back a slightly golden top while keeping the inside soft and creamy.

Microwave Method (Quick and simple): Place a portion of corn casserole on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking and stirring gently if needed, until hot. This method is fast and keeps the casserole moist, though the top will stay soft instead of crispy.

FAQs

Can I make this ahead of time?
Yes, you can assemble the batter the night before and keep it covered in the fridge. Add about 5-10 minutes to the baking time if you are baking straight from cold.

Do I need to use a specific brand of muffin mix?
Most people use Jiffy, but any standard 8.5-ounce box of sweet corn muffin mix will work well in this recipe.

Can I leave out the jalapenos?
Absolutely. The recipe is incredibly forgiving and tastes great as a traditional sweet and savory side without any spicy elements.

More Casserole Recipes:

• Pioneer Woman Sweet Potato Casserole
• Pioneer Woman Stuffed Cabbage Casserole Recipe
• Pioneer Woman Zucchini Casserole Recipe

📊 Corn Casserole Nutrition Fact

• Calories: 320
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 480mg
• Total Carbohydrate: 28g
• Protein: 8g

joanna gaines corn casserole

Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

10

minutes

Total time

1

minute

Creamy, cheesy joanna gaines corn casserole packed with sweet kernel corn, rich sour cream, and sharp cheddar cheese. Ready in just one hour, it is an effortless and comforting side dish for your next holiday dinner or casual weeknight roast.

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted

• 1 (15 oz) can whole kernel corn, drained

• 1 (14.75 oz) can cream-style corn

• 1 (8.5 oz) package corn muffin mix

• 1 cup sour cream

• 2 large eggs, lightly beaten

• 1 1/2 cups sharp cheddar cheese, shredded

• 1 medium jalapeno, diced (optional)

Directions

• 1. Preheat and Prep: Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish.
• 2. Combine the Base: In a large mixing bowl, whisk together the melted butter, drained whole kernel corn, cream-style corn, and sour cream.
• 3. Add Eggs and Dry Mix: Stir in the lightly beaten eggs, then fold in the corn muffin mix until just combined.
• 4. Fold in Cheese: Gently stir in 1 cup of the shredded cheddar cheese and the diced jalapeno if using.
• 5. Bake: Pour the mixture into the prepared dish and bake for 45 minutes until the center is mostly set.
• 6. Melt the Topping: Sprinkle the remaining 1/2 cup of cheese over the top and bake for 5 more minutes until melted and bubbly.