Cracker Barrel Corn Casserole Recipe is the creamy, slightly sweet corn side dish made famous by the restaurant chain, and it’s become one of those recipes home cooks just can’t stop making. It comes together with whole kernel corn, creamed corn, Jiffy cornbread mix, sour cream, butter, and eggs, all baked until the top turns golden while the inside stays soft and custardy, almost like a cross between cornbread and corn pudding.
It’s earned a permanent spot at potlucks, holiday dinners, and Sunday suppers because it looks and tastes like you fussed over it for hours, when really it takes about ten minutes to throw together. That’s exactly the kind of recipe I love most, simple ingredients turning into something everyone asks for seconds of.
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 itself goes back to 1969, when Dan Evins opened the very first store in Lebanon, Tennessee, with a simple idea: serve hearty, homestyle Southern food that reminded folks of their grandma’s kitchen. Over the decades, the menu grew into a whole lineup of comfort food classics, and the corn casserole became one of those quiet little stars, the side dish people often remember just as fondly as the main course.
The exact origin story of the casserole itself isn’t something Cracker Barrel has shared in detail, but it fits right into that old Southern tradition of doctoring up canned corn with cornbread mix, butter, and a little cream to make something warm and filling for a crowd. Home cooks have been making versions of this for generations, long before any restaurant served it, which is probably why it feels so familiar the first time you try it. That’s part of why copycat versions like this one have become so popular; it tastes like home even if you’ve never set foot in the restaurant.
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
It’s a beloved Southern-style side dish that Cracker Barrel has served for years, and honestly, it’s become a staple at American holiday tables everywhere. Somewhere between a soft cornbread and a creamy pudding, it’s completely its own wonderful thing.
Why You Will Love This Recipe
This recipe is five-ingredient-level easy but tastes like you spent real time on it. I’ve brought it to potlucks, church suppers, and Thanksgiving dinners, and someone always asks me for the recipe before the night is over. It never once lets me down.
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.
Notes
Pro Tips
Don’t skip the resting time after baking. It looks a little jiggly fresh out of the oven, which is normal; it firms up beautifully as it rests. Also, use full-fat sour cream if you can. The low-fat version works, but the texture isn’t quite as dreamy.
Ingredient Substitutions
No sour cream on hand? Plain Greek yogurt works surprisingly well. You can also swap the cheddar for pepper jack if you want a little kick. And if Jiffy mix isn’t available near you, any similar cornbread mix in the same weight should do the job.
Easy Variations
Add a small can of diced green chiles for a subtle smoky flavor. My husband asks for that version every Christmas now. You can also mix in some crumbled cooked bacon if you want to make it even more over-the-top delicious.
Common Mistakes to Avoid
The biggest one I see is overbaking. When it gets too dry, it loses that gorgeous creamy middle texture that makes this dish so special. Pull it out when the center is just barely set, and the edges are golden.
Serving Suggestions
This is the perfect sidekick to a big holiday ham or a roasted chicken. I also love serving it alongside a simple green salad when we’re doing a lighter weeknight dinner. It pairs beautifully with pretty much anything from the grill, too.
Storage Tips
Leftovers keep really well in the fridge for up to 4 days. Just cover the dish tightly with foil or transfer to an airtight container. Reheat in the oven at 325°F for about 10–15 minutes or microwave individual portions. It reheats better than you’d expect.
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 itself brings some solid fiber and natural sweetness to the table, and eggs add a little protein boost to this otherwise indulgent dish. It’s definitely a comfort food, not a diet food, but there’s real nourishment in there too.
The flavor is warm, slightly sweet, buttery, and savory all at once. That combination is exactly why people keep going back for seconds. It’s the kind of dish that makes everyone at the table slow down and actually enjoy the meal.
My Personal Experience
My mom used to make something like this every Thanksgiving, and the first time I made my own version, I actually teared up a little. Food memory is a powerful thing. This one brings people home.
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.
