Table of Contents
Recipe overview
Corn Casserole Supreme delivers a cozy, golden bake where sweet corn, creamed corn, Jiffy mix, sour cream, cheddar, and gentle green chilies come together in one dish. The aroma feels like a holiday kitchen, yet the prep is simple enough for a Tuesday night. The result is spoonable comfort with a lightly puffed top and tender, custardy center. [attached_file:file:1]
Quick facts/recipe snapshot
This corn casserole is oven‑baked in a standard 9×13‑inch dish and feeds a crowd generously without fuss. The hands‑on time stays minimal, and the ingredients rely on pantry staples—cornbread mix, canned creamed corn, sour cream, and shredded cheddar—so a satisfying side is always within reach. Expect a golden crust, creamy interior, and a reliable set that slices or spoons cleanly. [attached_file:file:1]
What is Corn Casserole Supreme?
Corn Casserole Supreme is a creamy, cheesy corn casserole that blends sweet corn with creamed corn and a cornbread mix, enriched by sour cream and butter. Mild green chilies add warmth and aroma without overpowering heat, and cheddar melts into a glossy, savory top. The texture lands between soft spoon bread and tender cornbread, making it familiar yet elevated. [attached_file:file:1]
Origins & inspiration
Modern American kitchens popularized corn casseroles as practical holiday sides, adaptable from church suppers to potlucks. This version takes the beloved Jiffy‑style base and layers in cheddar and green chilies for gentle complexity, echoing Southwest pantry flavors while staying weeknight‑simple. The approach respects tradition but adds a subtle lift that crowds appreciate. [attached_file:file:1]
Why you’ll love this recipe
The casserole bakes to a golden top and a plush center that stays moist from sour cream and creamed corn. Jiffy mix streamlines the batter while cheddar and chilies create savory depth, yielding a side that pairs with everything from roast chicken to chili night. Minimal prep means more time with guests and less time over the stove. [attached_file:file:1]
Ingredients & notes
- 1 box (8.5 oz) cornbread mix; classic Jiffy yields dependable lift and sweetness. [attached_file:file:1]
- 1 cup sour cream; full‑fat provides the most tender crumb; Greek yogurt works in a pinch.
- 1 can (15 oz) cream‑style corn; adds moisture and that custardy feel. [attached_file:file:1]
- 1 can (4 oz) diced green chilies, drained; mild heat, aromatic green notes. [attached_file:file:1]
- 1 cup shredded cheddar cheese; sharp or medium melts smoothly and browns nicely. [attached_file:file:1]
- 2 large eggs; structure and set.
- 1/4 cup melted butter; richness and golden edges.
- 1–1 1/2 cups whole‑kernel sweet corn (canned, drained, or frozen, thawed); bursts of texture. [attached_file:file:1]
- 2–3 green onions, thinly sliced; optional garnish for freshness.
Step‑by‑step instructions
- Preheat to 350°F. Grease a 9×13‑inch baking dish.
- Whisk sour cream, eggs, and melted butter until smooth; stir in cream‑style corn and whole sweet corn.
- Fold in cornbread mix just to combine; stir in diced green chilies and most of the cheddar.
- Spread into the dish; sprinkle remaining cheddar on top for a glossy golden finish.
- Bake 40–50 minutes until set in the center and golden at the edges; rest 10 minutes before serving.
Tips for perfect Corn Casserole Supreme every time
Keep mixing gently once the cornbread mix is added to preserve tenderness. Balance moisture with rest time so slices hold structure without over‑baking. Using room‑temperature sour cream and eggs helps to achieve a more even rise and uniform crumb.
Variations, swaps & add‑ins
Substitute Greek yogurt for sour cream to lighten the dairy while retaining tang. Use Monterey Jack for a milder melt or pepper Jack for subtle spice. Stir in a handful of green onions for freshness, or switch to fire‑roasted green chilies for a faint smoky edge. [attached_file:file:1]
Ingredient spotlight
- Cream‑style corn: The puree suspends kernels for a custardy interior, amplifying sweetness naturally.
- Jiffy cornbread mix: Provides lift, a hint of sweetness, and dependable structure in one step. [attached_file:file:1]
- Green chilies: Mild and aromatic, they round the richness without overwhelming spice. [attached_file:file:1]
Serving suggestions (presentation & plating)
Serve as neat squares or as a spoonable scoop to show the velvety interior. Finish with sliced green onions and a small dollop of sour cream for contrast and sheen. Present in the baking dish for a rustic, shareable look that invites seconds.
Best sides to serve with this dish
Pair with roast turkey, glazed ham alternatives such as herb‑roasted chicken, or a pot of chili for a hearty spread. Bright salads with citrus vinaigrette offset the casserole’s richness, while simply sautéed greens add balance. [attached_file:file:1]
Flavor pairing & beverage match
Try a crisp lager or a lightly oaked Chardonnay to complement sweet corn and cheddar. Unsweet iced tea with lemon or a sparkling water with lime keeps the palate refreshed between bites. [attached_file:file:1]
Make‑ahead & storage guide
Assemble one day ahead, cover, and refrigerate; add 5–10 minutes to bake time. Store leftovers covered for 3–4 days; reheat covered at 300°F until warmed through. The baked casserole freezes well for up to 2 months; thaw overnight before reheating. [attached_file:file:1]
Budget & pantry strategy
Leaning on pantry staples such as Jiffy mix and canned corn keeps costs steady and predictable. Buy shredded cheddar in blocks to grate at home for better melt and savings. Keep cans of green chilies on hand to add gentle heat to other weeknight bakes. [attached_file:file:1]
Scaling for a crowd
Double the recipe in two dishes for even baking and quicker chilling if transporting. For smaller gatherings, bake in an 8×8 pan and begin checking early, as thickness affects set time. Resting remains essential for clean slices at any scale. [attached_file:file:1]
Weeknight workflow planner
Stir the batter while the oven heats, then bake while prepping a salad and protein. If timing is tight, pre‑measure ingredients in the morning so mixing takes under ten minutes. Resting during plating ensures a neat serve without crumbs. [attached_file:file:1]
Kids & family-friendly adaptations
Choose mild green chilies and a medium cheddar to keep flavors gentle. Serve with a small side of honey or hot honey for optional drizzling so each plate is personalized. Cut into cubes for easy little‑hand portions. [attached_file:file:1]
Troubleshooting & fixes
If the center looks pale and jiggly, extend the bake by 5–10 minutes and tent lightly to prevent over‑browning. If the edges brown too fast, move the dish to a lower rack. A gummy crumb often signals over‑mixing; next time, fold the mix in just to combine.
Cultural or seasonal context
Corn casseroles shine at Thanksgiving and potlucks but feel right at home beside summer barbecue favorites. The green chili note nods to Southwest pantry flavors while staying accessible to all ages. This flexibility keeps it on repeat across seasons. [attached_file:file:1]
FAQs
How do green chilies affect heat?
They add aroma and warmth with minimal spice.
Can frozen corn replace canned?
Yes, thaw and pat dry for consistent moisture.
How do you keep it creamy?
Sour cream and creamed corn retain moisture without heaviness.
Can it be made gluten‑free?
Use a compatible cornbread mix and check labels on add‑ins.
Easy Corn Casserole Supreme
A cozy, golden corn casserole made with sweet corn, creamed corn, Jiffy mix, sour cream, cheddar, and mild green chilies for a spoonable, custardy comfort dish perfect for holidays or weeknights.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box (8.5 oz) Jiffy cornbread mix
1 cup sour cream
1 can (15 oz) cream-style corn
1 can (4 oz) diced green chilies, drained
1 cup shredded cheddar cheese
2 large eggs
1/4 cup melted butter
1–1 1/2 cups whole-kernel sweet corn, drained or thawed
2–3 green onions, thinly sliced (optional garnish)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch dish.
2. Whisk sour cream, eggs, and melted butter.
3. Stir in cream-style corn and sweet corn.
4. Fold in cornbread mix, green chilies, and most cheddar.
5. Spread in dish, top with remaining cheddar.
6. Bake 40–50 minutes until set and golden.
7. Rest 10 minutes before serving.
Notes
Mix gently once cornbread mix is added for a tender texture.
Use room-temperature sour cream and eggs for even baking.
Sub Greek yogurt for sour cream or try Monterey Jack cheese.
Assemble ahead and refrigerate overnight; bake extra 5–10 minutes if cold.
Freezes up to 2 months; thaw before reheating.