The Cracker Barrel Corn Casserole Recipe is a creamy, slightly sweet corn side dish inspired by the classic restaurant favorite. Made with whole kernel corn, creamed corn, Jiffy cornbread mix, sour cream, butter, and eggs, it bakes until golden on top while staying soft, moist, and custardy inside—somewhere between cornbread and corn pudding.
What I love most is how easy it is to make. You can have this comforting side dish mixed and ready for the oven in about 10 minutes, making it perfect for potlucks, holiday dinners, Sunday suppers, or any family meal. It’s one of those simple recipes that tastes like you spent hours in the kitchen, and everyone seems to come back for seconds.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour
- Servings: 8–10
- Cuisine: American Southern
- Category: Side Dish
History of Cracker Barrel Corn Casserole Recipe
Cracker Barrel was founded in 1969 in Lebanon, Tennessee, by Dan Evins and became known for hearty Southern comfort food. Its corn casserole reflects a classic Southern cooking tradition of combining corn, butter, cream, and cornbread mix into a warm, comforting side dish.
While the exact origin of Cracker Barrel’s corn casserole isn’t widely documented, copycat versions remain popular because they deliver that familiar creamy, slightly sweet, homestyle flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole kernel corn, drained | 1 can (15 oz) |
| Creamed corn | 1 can (15 oz) |
| Jiffy corn muffin mix | 1 box (8.5 oz) |
| Sour cream | 1 cup |
| Unsalted butter, melted | ½ cup (1 stick) |
| Eggs, beaten | 2 large |
| Shredded cheddar cheese | 1 cup (optional but highly recommended) |
| Salt | ¼ tsp |
| Black pepper | a pinch |
Equipment
- 9×13 inch baking dish (or a 2-quart casserole dish)
- Large mixing bowl
- Whisk or wooden spoon
- Measuring cups and spoons
- Can opener
- Oven mitts
How to Make Cracker Barrel Corn Casserole
Step 1: Preheat Your Oven
Get your oven going at 350°F first thing. While it’s heating up, go ahead and butter your baking dish lightly so nothing sticks.
Step 2: Mix the Wet Stuff First
In your big mixing bowl, whisk together the sour cream, melted butter, and beaten eggs until they’re all happy and combined. I always make sure my butter isn’t too hot when I add the eggs; you don’t want scrambled eggs sneaking in.
Step 3: Add Both Cans of Corn
Stir in both the whole kernel corn and the creamed corn. That creamed corn is honestly the secret to the texture here. It makes everything so lusciously thick and moist.
Step 4: Fold in the Muffin Mix
Sprinkle the entire box of Jiffy mix, salt, and pepper, then stir gently until just combined. Don’t overmix; a few lumps are completely fine and actually better. This isn’t a batter you want to beat to death.
Step 5: Add Cheese If You’re Going For It
Stir in about three-quarters of your shredded cheddar and save the rest for the top. This little move gives you melty cheese inside and a gorgeous cheesy crust on top. Worth every single calorie.
Step 6: Pour and Top
Pour everything into your prepared baking dish and spread it evenly. Sprinkle that reserved cheese right over the top.
Step 7: Bake Until Golden
Bake uncovered at 350°F for 45 to 50 minutes. You’re looking for a beautiful set center and a lightly golden top. A toothpick inserted in the middle should come out mostly clean.
Step 8: Let It Rest a Few Minutes
Give it at least 5 minutes before you serve it. I know it’s hard to wait, trust me, but it sets up nicely and holds together so much better when you scoop it.
What Is Cracker Barrel Corn Casserole?
Cracker Barrel Corn Casserole is a creamy, slightly sweet Southern-style side dish inspired by the restaurant favorite. Made with corn, cornbread mix, butter, sour cream, and eggs, it bakes into a soft and moist casserole. The texture is somewhere between fluffy cornbread and creamy corn pudding. It’s an easy comfort-food side that’s perfect for holidays, potlucks, and family dinners.
Why You Will Love This Recipe
This Cracker Barrel Corn Casserole is incredibly easy to make but tastes like you spent hours in the kitchen. Simple ingredients come together quickly for a creamy, slightly sweet, and comforting side dish. I’ve brought it to Thanksgiving dinners, potlucks, and family gatherings, and someone always asks for the recipe. It’s one of those easy side dishes I know I can always count on.
Pro Tips
- Serve warm: It tastes best fresh and warm.
- Let it rest: Rest for 5–10 minutes before serving.
- Use full-fat sour cream: It gives a richer, creamier texture.
- Don’t overmix: Stir just until the ingredients are combined.
- Avoid overbaking: Bake until the center is set and lightly golden.
Ingredient Substitutions
- Jiffy mix: Use an equivalent cornbread mix if Jiffy isn’t available.
- Sour cream: Use plain Greek yogurt for a similar creamy texture.
- Cheddar cheese: Swap it for pepper jack if you want a little heat.
Easy Variations
Add a small can of diced green chiles for a mild smoky kick that gives this corn casserole a little extra flavor. My husband loves this version, and he asks for it every Christmas now. For a richer and more savory variation, stir in some crumbled cooked bacon before baking. You can also adjust the amount of green chiles or bacon to suit your taste.
Common Mistakes to Avoid
- Let it rest: Allow the casserole to rest for a few minutes before serving so the creamy center can firm up.
- Don’t overbake: Too much time in the oven can make the corn casserole dry.
- Check the center: Remove it when the center is just barely set and the edges are golden.
Serving Suggestions
- Holiday meals: Serve with ham, turkey, or roasted chicken.
- Weeknight dinners: Pair with a simple green salad and grilled chicken.
- Grilled dishes: It’s delicious alongside burgers, steaks, or barbecue.
- Family gatherings: Perfect for Thanksgiving, potlucks, and Sunday dinners.
Storage Tips
- Tip: The corn casserole reheats well while keeping its creamy texture.
- Refrigerate: Store leftovers in an airtight container or cover tightly with foil for up to 4 days.
- Oven: Reheat at 325°F for 10–15 minutes until warmed through.
- Microwave: Heat individual portions in short intervals until warm.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 75mg |
| Sodium | 420mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 6g |
Health Benefits and Taste
Corn provides some dietary fiber and natural sweetness, while eggs add protein to this comforting side dish. Since this corn casserole also contains butter, sour cream, and other rich ingredients, it’s best enjoyed as part of a balanced meal.
The flavor is warm, buttery, slightly sweet, and savory, with a soft, creamy texture. That comforting combination makes this casserole a favorite for holiday dinners, family meals, and gatherings.
My Personal Experience
My mom used to make a corn casserole like this every Thanksgiving, and the first time I made my own version, I actually teared up a little. That familiar sweet, buttery flavor brought back so many family memories. This recipe reminds me that sometimes the simplest comfort foods are the ones that bring people together around the table.
Recipe Card
Cracker Barrel Corn Casserole Recipe
Ingredients
Equipment
Method
- Get your oven going at 350°F first thing. While it’s heating up, go ahead and butter your baking dish lightly so nothing sticks.
- In your big mixing bowl, whisk together the sour cream, melted butter, and beaten eggs until they’re all happy and combined. I always make sure my butter isn’t too hot when I add the eggs; you don’t want scrambled eggs sneaking in.
- Stir in both the whole kernel corn and the creamed corn. That creamed corn is honestly the secret to the texture here. It makes everything so lusciously thick and moist.
- Sprinkle the entire box of Jiffy mix, salt, and pepper, then stir gently until just combined. Don’t overmix; a few lumps are completely fine and actually better. This isn’t a batter you want to beat to death.
- Stir in about three-quarters of your shredded cheddar and save the rest for the top. This little move gives you melty cheese inside and a gorgeous cheesy crust on top. Worth every single calorie.
- Pour everything into your prepared baking dish and spread it evenly. Sprinkle that reserved cheese right over the top.
- Bake uncovered at 350°F for 45 to 50 minutes. You’re looking for a beautiful set center and a lightly golden top. A toothpick inserted in the middle should come out mostly clean.
- Give it at least 5 minutes before you serve it. I know it’s hard to wait, trust me, but it sets up nicely and holds together so much better when you scoop it.
Video
Notes
You may also like Wawa Chicken Corn Chowder Recipe
Conclusion
This Cracker Barrel corn casserole recipe is one of those dishes I’ll be making for the rest of my life: simple ingredients, a little magic in the oven, and the whole table goes quiet for a minute because everyone’s too busy eating. I hope it becomes a staple in your kitchen the way it has in mine. If you try it, please drop a comment below and tell me how it went. I genuinely love hearing your stories. And if someone at your table asks for the recipe, feel free to share it!
Frequently Asked Questions
Can I make this corn casserole ahead of time?
Absolutely, you can! I usually mix everything the night before, cover it tightly, and refrigerate. Just add about 5 extra minutes to your bake time.
What if I don’t have sour cream on hand?
Plain Greek yogurt works beautifully — I’ve swapped it in plenty of times myself. Full-fat gives you the creamiest result, but low-fat does the job too.
Can this recipe be made gluten-free?
From my experience, swapping Jiffy mix for a gluten-free cornbread mix works really well. Just double-check your labels since some brands sneak in hidden gluten.
Is it okay to freeze leftovers?
Honestly, freezing changes the texture a little; it gets slightly grainy after thawing. I’d rather just refrigerate and enjoy it within 4 days for the best taste.
My casserole came out too runny. What went wrong?
That happens when it’s underbaked, don’t worry! Next time, give it 5 more minutes and make sure the center barely jiggles before pulling it out.
