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?
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.
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.
This corn recipe is oh-so-simple, and it’s become one of your favorite sides to make for any 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.
This recipe is a delectable combo of whole kernels, creamed corn, and corn muffin mix. It’s a great way to feature fresh, seasonal produce 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!
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 it’s easy enough to prepare on a hectic weeknight.
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…Print
The simplest triple corn casserole is a no-fail recipe with only 6 ingredients. It doesn’t get much better than that, does it?
- 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
- Preheat oven to 350˚F. Spray an 8-by-8-inch baking dish with cooking spray.
- Combine sour cream, egg, and butter in a large bowl. Stir with a whisk to combine.
- Stir in corn kernels, creamed corn, muffin mix, and salt.
- Pour mixture into prepared baking dish.
- Bake for 60 minutes, until golden brown around the edges.
- Serve immediately.
- 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.
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.
Stir to combine.
Step 3 – Bake
Pour the mixture into the prepared baking dish.
Bake until golden brown around the edges, about 60 minutes.
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!
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: December 30, 2019 at 9:18 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.