Every family needs that one foolproof Sweetcorn Bake recipe that works for weeknight dinners and holiday tables alike. With just simple ingredients and minimal effort, you will create a creamy, golden casserole that never fails to impress!
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🍽️The beauty of this dish lies in its flexibility - you can prep it hours ahead and bake when ready!
My 2 Best Tips For Making Sweetcorn Bake
Corn Quality: While canned corn works perfectly, draining the whole kernel corn thoroughly prevents excess moisture from making the casserole watery. Give the can a good shake in the strainer and even pat dry with paper towels if needed. The creamed corn should not be drained, as it provides essential moisture and creaminess to the final dish.
Resting Time: Don't skip the resting period before baking - this allows the cornbread mix to fully hydrate and begin its rising process. During this time, you'll notice the batter start to bubble and form a slight crust on top, which creates the perfect texture contrast. Cover the dish lightly with a kitchen towel to prevent a skin from forming on the surface.
I always add a tablespoon of fresh chopped chives or green onion tops to the batter before baking. The mild onion flavor cuts through the richness beautifully and adds little flecks of color throughout the golden casserole.
I like to sprinkle ½ cup of shredded cheddar on top during the last 10 minutes of baking. The melted cheese creates a beautiful golden crown and adds savory richness that perfectly balances the sweet corn flavors.
You can eat this sweetcorn bake as a delicious morning treat by serving it warm with some butter and a drizzle of maple syrup. The slightly sweet, cornbread-like texture makes it feel like a cross between a muffin and a pancake!
🩷 Melissa
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Sweetcorn Bake Casserole
Ingredients
- 2 large eggs
- 4 tablespoons butter (melted and cooled slightly)
- 8 ounces sour cream
- 1 can whole corn (drained)
- 1 can creamed corn
- 1 box Jiffy cornbread mix
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish well and set aside.
- In a medium bowl, whisk together the eggs, butter, and sour cream.
- Mix in the drained corn and the creamed corn.
- Fold in the dry Jiffy cornbread mix from the box, leaving a few lumps behind. Pour mixture into greased baking dish.
- Set the pan in a warm place for 15 to 30 minutes—the batter will bubble, rise a bit, and start to form a bit of a crust.
- Bake for 40 minutes or until the center is still slightly jiggly. Pay attention the last few minutes of baking to prevent over-baking.
- Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Or freeze for up to 3 months by wrapping tightly in plastic wrap and aluminum foil.
Nutrition
How To Make Sweetcorn Bake
Step 1: Preheat your oven to 350°F and generously grease a 9×13-inch baking dish. In a medium bowl, whisk together the eggs, melted butter (cooled slightly), and sour cream until smooth and well combined.
Step 2: Stir in both the drained whole kernel corn and the creamed corn, mixing until evenly distributed throughout the wet ingredients.
Step 3: Gently fold in the dry Jiffy cornbread mix, leaving a few lumps for texture. Pour the mixture into your prepared baking dish and let it rest in a warm place for 15-30 minutes until the batter begins to bubble and form a slight crust.
Step 4: Bake for 40 minutes or until the edges are golden and the center still has a slight jiggle. Watch carefully during the last few minutes to prevent overbaking, then serve hot.
Recipe FAQs
Yes, use about 2 cups of fresh corn kernels or thawed frozen corn in place of the canned whole kernel corn. Fresh corn will add a slightly more vibrant flavor, while frozen corn works just as well once completely thawed and drained of excess
Greek yogurt, cream cheese (softened), or even heavy cream work as excellent substitutes. Each will create a slightly different texture - Greek yogurt makes it tangier, cream cheese creates richness, and heavy cream results in a lighter consistency. Use the same 8-ounce measurement for any substitute.
Yes, substitute the butter with vegan butter or coconut oil, use a plant-based sour cream alternative, and replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). The texture will be slightly different but still delicious and creamy.
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