No-Fail Triple Corn Casserole Recipe | Foodal (2024)

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 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.

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!

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.

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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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.

Serve immediately.