I made a Copycat Side Dish Recipes-style Cracker Barrel corn casserole that comes out ridiculously buttery and crowd-pleasing, and I’m not sharing the secret.

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I’m obsessed with this Copycat Side Dish Recipes pick: Cracker Barrel Corn Casserole. It hits like a memory you didn’t know you had, sweet corn popping, rich and slightly buttery, and that Jiffy corn muffin mix gives it a tender, pudding-y texture.

And the sour cream adds a sharp little tang so it never gets cloying. I adore that Loaded Corn Casserole vibe without sounding fussy.

Messy, unapologetic, stupidly addictive. Proof that a simple side can steal the show.

Worth every guilty bite. Serve it hot and shamefully proud every single time, and I’ll fight you for the last bite.

Ingredients

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Creamy base that keeps it moist and kinda custardy.
Pops of whole-kernel texture and sweet little bites.
Basic binder and corn muffin vibe, yeah that little box works.
Sour cream adds tang and makes it rich and silky.
Butter brings lush fat, golden edges, and cozy flavor.
Basically the eggs hold it together and add some protein.
Plus sharp cheddar gives salty zip and melty goodness.
Salt wakes everything up, don’t skip it.
Black pepper adds subtle heat and a little background pop.
Basically a tablespoon of sugar makes it diner-sweet and nostalgic.
Drain on that canned corn so it doesn’t water things down.

Ingredient Quantities

1 (14.75 oz) can creamed corn

1 (15.25 oz) can whole kernel corn, drained

1 (8.5 oz) box Jiffy corn muffin mix, yeah the little box

1 cup sour cream

1/2 cup unsalted butter, melted (about 1 stick)

2 large eggs, lightly beaten

1 cup shredded sharp cheddar cheese, optional but tasty

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon granulated sugar, optional for a touch of sweetness

How to Make this

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1. Preheat oven to 350 F and grease a 8×8 or 9×9 baking dish with butter or nonstick spray.

2. In a large bowl dump the 1 can creamed corn, the drained can of whole kernel corn, and the Jiffy corn muffin mix (yeah the little box) together.

3. Add 1 cup sour cream, 1/2 cup melted butter, and the 2 lightly beaten eggs to the bowl and stir until everything is evenly combined. don’t overmix, a few lumps are fine.

4. Stir in 1 cup shredded sharp cheddar cheese if using, plus 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon granulated sugar if you want it slightly sweet.

5. Scrape the batter into your prepared baking dish and smooth the top with a spatula. it’ll be thick, that’s okay.

6. Bake in the center of the oven for 45 to 55 minutes, until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

7. If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes of baking.

8. Remove from oven and let rest for about 10 minutes so it sets up and slices cleaner.

9. Serve warm as a side with a big spoonful, it’s great with fried chicken, ham or barbecue.

10. Leftovers keep well in the fridge for 3 to 4 days and reheat nicely in the oven or microwave.

Equipment Needed

1. Oven (set to 350 F)
2. 8×8 or 9×9 baking dish, greased (glass or metal)
3. Large mixing bowl
4. Rubber spatula or wooden spoon for stirring and scraping
5. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp, 1/2 tsp, 1/4 tsp)
6. Can opener and a colander or fine mesh strainer to drain the corn
7. Whisk or fork to beat the eggs lightly
8. Oven mitts and a cooling rack or heatproof surface to let it rest

FAQ

Q: Can I make this ahead of time? A: Yes, you can mix it up and cover it, then refrigerate for up to 24 hours before baking. If chilled, add 5 to 10 minutes to the bake time because it starts colder.

Q: Can I use frozen corn instead of canned? A: Sure. Thaw and drain excess water or sauté briefly to remove extra moisture. Measure so you still end up with about the same corn volume.

Q: Is there a good substitute for sour cream or butter if I want it lighter? A: You can swap sour cream for plain Greek yogurt 1:1 for tang and protein. For butter, use an equal amount of melted light butter or a neutral oil, but flavor will be a bit different.

Q: Do I have to use Jiffy mix? A: The Jiffy box gives that classic texture and sweetness, but you can use any corn muffin mix. If you use a homemade mix, match the wet to dry ratios so batter isnâ€™t too runny.

Q: Can I add extras like bacon, jalapenos, or more cheese? A: Absolutely. Cook bacon first and crumble it in, or fold in chopped jalapenos for heat. If you add a lot of extras, bake a few minutes longer to set the middle.

Q: How should I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a 350F oven for 10 to 15 minutes covered, or microwave individual portions until warm.

Copycat Cracker Barrel Corn Casserole Recipe Substitutions and Variations

Creamed corn: swap with 1 cup canned whole-kernel corn pureed with 1/4 cup milk or half and half to get that creamy texture; you can also use 1 cup store bought creamed-style corn if ya dont have the exact can.
Whole kernel corn (drained): use 1 cup frozen sweet corn, thawed and patted dry — same flavor, less sodium sometimes and it holds up well in the bake.
Jiffy corn muffin mix: make a quick mix with 3/4 cup yellow cornmeal + 1/4 cup all-purpose flour + 1 tablespoon sugar + 1 teaspoon baking powder + 1/4 teaspoon salt; use that in place of the box mix.
Sour cream: swap 1 cup plain Greek yogurt (full fat for best texture) or use an equal amount of cottage cheese blended smooth if you want a tangy, creamy result.

Pro Tips

1. don’t overmix the batter, seriously. a few lumps are fine, stirring too much makes it gummy. fold just until combined and stop.

2. let it rest about 10 minutes after it comes out, it sets up and slices way cleaner. if you try to cut it hot it’ll be mushy and fall apart.

3. if the top is browning too fast, loosely tent with foil for the last 10 to 15 minutes. and if you want a slightly crisper top, put it under the broiler for 1 minute at the end, but watch it like a hawk or it’ll burn.

4. use room temp eggs and sour cream so the batter mixes smoother, and taste the mix before baking if you can, adjust salt or sugar a little to suit your taste.

Copycat Cracker Barrel Corn Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made a Copycat Side Dish Recipes-style Cracker Barrel corn casserole that comes out ridiculously buttery and crowd-pleasing, and I’m not sharing the secret.

Servings

servings

Calories

422

kcal

Equipment: 1. Oven (set to 350 F)
2. 8×8 or 9×9 baking dish, greased (glass or metal)
3. Large mixing bowl
4. Rubber spatula or wooden spoon for stirring and scraping
5. Measuring cups and spoons (1 cup, 1/2 cup, 1 tbsp, 1/2 tsp, 1/4 tsp)
6. Can opener and a colander or fine mesh strainer to drain the corn
7. Whisk or fork to beat the eggs lightly
8. Oven mitts and a cooling rack or heatproof surface to let it rest

Ingredients

1 (14.75 oz) can creamed corn
1 (15.25 oz) can whole kernel corn, drained
1 (8.5 oz) box Jiffy corn muffin mix, yeah the little box
1 cup sour cream
1/2 cup unsalted butter, melted (about 1 stick)
2 large eggs, lightly beaten
1 cup shredded sharp cheddar cheese, optional but tasty
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon granulated sugar, optional for a touch of sweetness

Directions

Preheat oven to 350 F and grease a 8×8 or 9×9 baking dish with butter or nonstick spray.
In a large bowl dump the 1 can creamed corn, the drained can of whole kernel corn, and the Jiffy corn muffin mix (yeah the little box) together.
Add 1 cup sour cream, 1/2 cup melted butter, and the 2 lightly beaten eggs to the bowl and stir until everything is evenly combined. don’t overmix, a few lumps are fine.
Stir in 1 cup shredded sharp cheddar cheese if using, plus 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon granulated sugar if you want it slightly sweet.
Scrape the batter into your prepared baking dish and smooth the top with a spatula. it’ll be thick, that’s okay.
Bake in the center of the oven for 45 to 55 minutes, until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
If the top is browning too fast, tent loosely with foil for the last 10 to 15 minutes of baking.
Remove from oven and let rest for about 10 minutes so it sets up and slices cleaner.
Serve warm as a side with a big spoonful, it’s great with fried chicken, ham or barbecue.
Leftovers keep well in the fridge for 3 to 4 days and reheat nicely in the oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.