These corn casserole muffins are a fun take on the classic cornbread soufflé—fluffy, sweet, and perfect for Thanksgiving! Ideal as a holiday side dish or a quick snack.
Cornbread is a staple in any Southern holiday spread, but these corn casserole muffins are a delicious twist that’ll have everyone reaching for seconds! Think of them as a cross between cornbread and a rich, custardy corn soufflé. They’re light, fluffy, and packed with sweet corn flavor, making them a perfect addition to your Thanksgiving menu. The individual muffin portions also make them easy to serve, so you can avoid the mess of cutting up a big casserole dish.
Why You’ll Love This Recipe:
These muffins are the best of both worlds—they have the sweetness and texture of cornbread but with a more delicate, almost pudding-like center. The secret is in the ingredients: a mix of whole kernel corn, cream-style corn, and a touch of sour cream for moisture. Baked until golden brown and slightly crispy on the edges, they’re delicious warm out of the oven or reheated the next day.
Tips for the Best Corn Casserole Muffins:
- Use a Muffin Tin:
Baking in individual muffin tins ensures even cooking and that signature crispy edge. Make sure to grease the tin well or use paper liners for easy removal. - Don’t Overmix the Batter:
Just like with regular cornbread, mix the ingredients until just combined. Overmixing can lead to dense, tough muffins. - Customize the Flavor:
Want a little kick? Add a diced jalapeño or some shredded cheddar cheese to the batter for a spicy, cheesy twist!
Corn Casserole Muffins
Ingredients
- 1 stick of melted butter
- 1 can creamed corn
- 1 can whole sweet corn
- 1/2 cup sour cream
- 1 egg or 2 if you like a denser muffin
- 1/3 cup chopped green onion
- 1 box of jiffy cornbread mix
- 1 tbsp brown sugar
- 1 cup of shredded cheddar cheese
Instructions
- Preheat the Oven:Preheat your oven to 375°F. Grease a 12-cup muffin tin or line with paper liners for easy removal.
- Mix the Wet Ingredients:In a large mixing bowl, combine the melted butter, creamed corn, whole sweet corn (with liquid), sour cream, egg(s), and chopped green onion. Stir until well combined.
- Add the Cornbread Mix and Seasoning:Add the box of Jiffy cornbread mix and 1 tablespoon of brown sugar to the wet mixture. Gently fold until just combined. Be careful not to overmix; a few lumps are fine.
- Incorporate the Cheese:Fold in 1 cup of shredded cheddar cheese, making sure it’s evenly distributed throughout the batter. This step adds a delicious cheesy flavor and moisture to the muffins.
- Scoop the Batter into the Muffin Tin:Using a spoon or ice cream scoop, evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake the Muffins:Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm as a side dish or enjoy on their own with a pat of butter!
Notes
Perfect for Any Occasion:
These corn casserole muffins aren’t just for Thanksgiving—they make a great side for weeknight dinners or a quick snack on their own. Serve them with chili, soups, or any hearty meal for a cozy, comforting side.
Let’s Talk:
What’s your favorite cornbread variation? Do you like it sweet, spicy, or somewhere in between? Let me know in the comments! And if you try these corn casserole muffins, don’t forget to share your creation on Instagram—I’d love to see how they turn out!
