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Cracker Barrel Corn Casserole Recipe

Oh my goodness, if there’s one dish that disappears faster than anything else at my holiday table, it’s this one. Creamy, golden, just sweet enough, this Cracker Barrel corn casserole feels like a warm hug on a plate. Pure comfort food magic.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 people
Course: Side Dish
Cuisine: American Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz creamed corn
  • 1 box 8.5 oz Jiffy corn muffin mix
  • 1 cup sour cream
  • ½ cup unsalted butter melted
  • 2 large eggs beaten
  • 1 cup shredded cheddar cheese
  • ¼ tsp salt
  • A pinch of black pepper

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

Method
 

Step 1: Preheat Your Oven
  1. 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.
    Oven preheating with buttered baking dish nearby
Step 2: Mix the Wet Stuff First
  1. 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.
    Whisking eggs, butter, and sour cream in a bowl
Step 3: Add Both Cans of Corn
  1. 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.
    Pouring canned corn into mixing bowl
Step 4: Fold in the Muffin Mix
  1. 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.
    Folding cornbread mix into corn batter
Step 5: Add Cheese If You’re Going For It
  1. 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.
    Adding shredded cheddar to corn casserole batter
Step 6: Pour and Top
  1. Pour everything into your prepared baking dish and spread it evenly. Sprinkle that reserved cheese right over the top.
    Pouring corn casserole batter into baking dish
Step 7: Bake Until Golden
  1. 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.
    Corn casserole baking golden in the oven
Step 8: Let It Rest a Few Minutes
  1. 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.
    Freshly baked corn casserole resting on counter

Notes

I’ve made this probably thirty times now. The first time I pulled it out of the oven and saw that perfect golden top, I genuinely clapped. It really is that satisfying.