Sweet Corn Casserole is a classic side dish recipe that the entire family will love. Jiffy Cornbread mix is the base of this creamy casserole, and the addition of honey takes this tasty dish from good to great.
Sweet Corn Casserole Recipe
I love corn. My dad (and hubby) grows the best sweet corn in the summer. When it’s perfectly sweet and crunchy, I freeze a bunch for the winter (find a tutorial here). Now that only goes so far, and then I’m looking for the next best thing. And it’s this scalloped corn. There are many different versions of this dish, so you’ll also see it called corn pudding, or corn souffle or corn casserole. Whatever it is called, it is delicious, and my kids love it.
This particular version comes from the Mt. Pisgah Church Collection of Recipes. Some of my favorite dishes have come from this cookbook including Reuben Casserole and Hot Dried Beef Dip.
The ingredients for creamed corn casserole are easy – canned corn, creamed corn, sour cream, Jiffy Cornbread mix, eggs and butter. I upped the ante on the sweetness with one simple ingredient to take the flavor to the next level. By adding honey, sweet corn casserole goes over the top!
How to Make Sweet Corn Casserole with Jiffy
Instructions:
- Mix together all ingredients.
- Pour into a greased 9 x 13 inch pan.
- Bake at 350 degrees F for 30 minutes or until set in the center.
For the full recipe for baked creamed corn casserole, scroll to the bottom of this post.
Notes About Sweet Corn Casserole:
- This Sweet Corn Casserole is a classic, and it is also known as baked creamed corn, escalloped corn, and scalloped corn.
- Use both a can of creamed corn (undrained) and a can or regular corn (drained). Sometimes I use fresh sweet corn that has been frozen and substitute it for the regular corn. Do NOT omit or substitute the creamed corn.
- To ensure the butter doesn’t scramble the eggs, beat them in last after the melted butter has been mixed in, or let the melted butter cool for a bit.
- The honey is what makes this a sweet corn casserole; you can adjust to your liking. I recommend 2 to 3 tablespoons.
- This baked creamed corn is on our menu for every holiday. We serve it along side Crock Pot Beef Brisket, Old Fashioned Pea Salad, and Crock Pot Green Beans.
Looking for some other corn recipes:
- Asparagus and Corn Salad
- Cheesy Corn in the Crock Pot
- Slow Cooker Smoked Sausage and Corn
- Maryann’s Sweet Cornbread
- Chicken Corn Chowder
- Creamy Hot Bacon Corn Dip
Sweet Corn Casserole is a classic side dish recipe that the entire family will love. Jiffy Cornbread mix is the base of this creamy casserole, and the addition of honey takes this tasty dish from good to great.
- 15.25 ounces canned corn, drained
- 14.75 ounces creamed corn
- 2 eggs
- 1 cup sour cream
- 1/2 cup butter or margarine, melted
- 8.5 ounces Jiffy corn bread mix
- 2-3 Tablespoons honey
Mix all ingredients together.
Pour into a greased 13 x 9 inch pan.
Bake at 350 degrees F for 30 minutes.
- This Sweet Corn Casserole is a classic. It is also known as baked creamed corn, escalloped corn, and scalloped corn.
- You'll need both a can of creamed corn (undrained) and a can or regular corn (drained). I sometimes will use fresh sweet corn that has been frozen. Substitute it for the regular corn. The creamed corn cannot be omitted or substituted.
- To ensure the butter doesn't scramble the eggs, beat them in last after the melted butter has been mixed in, or let the melted butter cool for a bit.
- The honey is what makes this a sweet corn casserole; you can adjust to your liking. I recommend 2 to 3 tablespoons.
- This baked creamed corn is on our menu for every holiday. We serve it along side Crock Pot Beef Brisket, Old Fashioned Pea Salad, and Crock Pot Green Beans.
Leave a Reply