No-Fail Triple Corn Casserole

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Do you ever feel like your side dish game is getting stagnant? Are you sick of macaroni and cheese or mashed potatoes, over and over again?

Vertical closeup image of a square portion of corn casserole being lifted from a glass baking dish filled with the rest by a large serving spoon, printed with orange and white text near the top of the frame and at the bottom, on a black background.

Serving the same sides on repeat can get kind of boring, not to mention the carb overload!

My husband loves comfort food, and alongside the pot roast, roasted chicken, grilled pork chops, or whatever else is on the menu on a given day, he loves piling up his plate with a hefty portion of comforting goodness alongside the entree – so I’m constantly on the lookout for sides that feature ingredients other than potatoes and pasta.

Vertical oblique overhead image of a golden brown homemade corn casserole baked in a square clear glass dish with handle cutouts, on a white and red cloth on a gray surface, with a stick of butter on a pale blue dish to the right, against a black backdrop.

I know that corn casserole isn’t a new dish, especially for those of you who live in the South. However, as a person who lives in Colorado, it’s one that I don’t often come across when I’m sitting down to a home-cooked meal.

Vertical image of a square portion of corn casserole on a serving spoon resting on the edge of a glass baking dish filled with the rest of the casserole, on a white and red cloth on a slate surface with a black background.

This corn recipe is so simple, and it’s become one of your favorite sides to make for any large-scale dinner, whether it’s a weeknight meal or a big holiday gathering.

Comfort food that’s delicious and easy to prepare is truly irresistible. And the best part is that this recipe is seriously foolproof. You can’t mess it up.

I mean, when there’s only 6 ingredients to worry about, there’s really not a lot to screw up. You mix the wet ingredients together, then add in the triple threat: the various types of corn.

Vertical oblique overhead image of two square portions of triple corn casserole on blue and white plates with forks in the foreground, and more in a square glass baking dish with a serving spoon in the background, with a ceramic dish of butter to the left and a white and red cloth, on a gray surface.

This recipe is a delectable combo of whole kernels, creamed corn, and corn muffin mix. It’s a great way to feature sweet, seasonal kernels in the summertime, or you can take the easy route and pop open a few frozen, canned, and boxed ingredients. The choice is up to you!

Vertical image of a square portion of triple corn cauliflower on a blue and white plate with a fork, with the remainder of the side in a clear glass baking dish in the background beside a stick of butter on a pale blue ceramic dish, with a white and red cloth, against a black background.

Grease the pan well so the casserole won’t stick to the sides, and bake the mixture up. If you want, you can even get it started two days ahead of time if you’re planning for a big meal. Be sure to keep reading through to the end of this article to find out how.

While the seasons may come and go, this triple corn casserole is one that you will want to make all year round. It’s a treat to have during the holidays, but it’s also one that goes with so many different kinds of main dishes.

And this one-pan dish is easy enough to prepare on a hectic weeknight when you’re craving a hearty corn dish, but don’t have the time to make a recipe like individual fried corn fritters.

Vertical oblique overhead image of a forkful of corn casserole on a blue and white plate with the remainder of the square portion, another identical serving on a lighter blue plate beside it, and the remainder of the dish in a glass baking dish in the background on top of a white and red cloth, with a pale blue ceramic dish of butter, on a dark gray surface.

This hassle-free and flavorful casserole is sure to become a favorite in your house. The creamy texture is so darn comforting that you won’t want to stop eating it.

If you aren’t careful, it might even outshine the main dish…

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Horizontal oblique overhead image of a square glass baking dish filled with a golden brown corn casserole, on a white surface wit ha red cloth and a stick of butter on a ceramic dish.

Triple Corn Casserole

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  • Author: Meghan Yager
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
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Description

The simplest triple corn casserole is a no-fail recipe with only 6 ingredients. It doesn’t get much better than that, does it?

Ingredients

Scale
  • Cooking oil spray
  • 1 cup sour cream
  • 1 large egg
  • 3 Tbsp unsalted butter, melted and cooled
  • 1 15.25-oz can whole kernel corn, no salt added, drained
  • 1 14.75-oz can creamed corn, no salt added
  • 1 8.5-oz box corn muffin mix
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350˚F. Spray an 8-by-8-inch baking dish with cooking spray.
  2. Combine sour cream, egg, and butter in a large bowl. Stir with a whisk to combine.
  3. Stir in corn kernels, creamed corn, muffin mix, and salt.
  4. Pour mixture into prepared baking dish.
  5. Bake for 60 minutes, until golden brown around the edges.
  6. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Casseroles
  • Method: Baking
  • Cuisine: Comfort Food

Keywords: corn, creamed corn, cornbread mix, corn pudding, corn casserole

Cooking By the Numbers…

Step 1 – Melt Butter and Measure Remaining Ingredients

In a small microwave-safe bowl, melt the butter in the microwave for about 45 seconds. Set it aside to cool slightly.

Measure out all of the remaining ingredients as listed on the ingredients list.

Horizontal overhead image of one small and six medium-sized bowls of salt, egg, melted butter, sour cream, cornmeal baking mix, and canned whole kernel and creamed corn, on a sponge-painted blue-gray and white surface.

For the corn muffin mix, I used Jiffy, but feel free to use your favorite brand or a homemade dry mix.

Preheat your oven to 350˚F. Grease an 8-by-8-inch baking dish with cooking oil spray.

Step 2 – Make Base

In a large bowl, whisk together the sour cream, egg, and melted butter.

Add the kernels and creamed corn, muffin mix, and salt.

Closely cropped overhead horizontal image of a mixture of sour cream, baking mix, and canned corn in a stainless steel mixing bowl being stirred with a wooden spoon, on a speckled sponge-painted gray-blue and light blue surface.

Stir to combine.

Step 3 – Bake

Pour the mixture into the prepared baking dish.

Horizontal closely cropped overhead image of a square baking dish with cutout handles, filled with a mixture of creamed corn, sour cream, and baking mix.

Bake until golden brown around the edges, about 60 minutes.

Horizontal oblique overhead image of a square glass baking dish filled with a golden brown corn casserole, on a white surface wit ha red cloth and a stick of butter on a ceramic dish.

Serve immediately.

Can This Side Dish Be Prepped Ahead?

Of course it can! That’s one of my favorite things about making casseroles – they can usually be prepped ahead of time.

All you have to do is mix up the batter and transfer it to the prepped baking dish. Cover the dish with plastic wrap and place it in the refrigerator.

Make sure that you take it out of the fridge and let it sit at room temperature for 30 minutes before you place it in the oven. Bake as instructed, and voila!

Horizontal head-on image of two small blue and white plates of corn casserole with a fork in the foreground, and a glass baking dish beside a red cloth and a stick of butter on a pale blue ceramic dish in the background, on a dark gray shiny surface against a black backdrop.

For more corn recipes to make the most of your favorite vegetable, try these first:

Are you on the casserole train like I am, or do you think these types of recipes are outdated? Tell us in the comments below. Once you try the recipe, come back to rate it and let other readers know how much you enjoyed it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 3, 2010. Last updated: July 18, 2023 at 10:25 am. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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