Vegetarian Corn Casserole

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This Thanksgiving classic is vegetarian-friendly, thanks to vegetarian Jiffy mix! Soft, scoopable, and the ultimate low-effort holiday side.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 268kcal

Preheat the oven to 350F. Lightly oil a 2-quart baking dish.
Slice the butter into smaller pieces and transfer to a microwave-safe dish. Microwave until melted. The butter can also be melted on the stove-top over medium-low heat.
In a large bowl, mix together the corn muffin mix, melted butter, sour cream, cream corn, drained corn kernels, whisked eggs, salt, and pepper. Don't add the cheese yet.
Transfer to the baking dish. Sprinkle with the shredded cheddar.
Bake at 350F for 35-45 minutes, or until the center is set and the top is golden. If using a shallow baking dish, check the casserole at the 25-minute mark as it will bake more quickly than a deep 2 quart-dish.
Remove from the oven and serve. Enjoy!

Casserole dish: Any 2-quart casserole dish works here. I typically use a deeper dish, which takes up to 45 minutes. A wider dish (such as an 8x11-inch baking dish) will bake more quickly because of increased surface area.
Serving size: If serving as a Thanksgiving side with small scoops, this will make 10+ servings. We typically serve it to 6 people and have enough leftovers for everyone.
Dairy-free options: I have not tested a dairy-free version, but using direct swaps (vegan sour cream, vegan butter, vegan cheddar) should work. Cream-style corn does not typically include milk, but check the ingredients list to be sure.
Gluten-free option: Use an equal amount of gluten-free corn muffin/cornbread mix.
If the only corn muffin mix available is a 15-ounce package, simply measure out 8 ounces using a kitchen scale.