Easy Copycat Cracker Barrel Corn Casserole Recipe

This easy Cracker Barrel corn casserole recipe brings creamy corn, buttery cornbread, sour cream, and cheddar cheese together in one cozy side dish. It takes about 10 minutes to prepare and bakes into a soft, golden casserole that belongs on holiday tables, Sunday dinners, and casual potluck menus.

If you love the sweet and creamy side dish served at Cracker Barrel, this homemade version is a simple way to enjoy those flavors at home. You only need a handful of ingredients, one mixing bowl, and a baking dish. That means less time in the kitchen and more time enjoying dinner!

Why You’ll Love This Corn Casserole

• It’s quick and easy. The ingredients are stirred together, poured into a dish, and baked.
• The texture is creamy and tender. Whole kernel corn adds a little bite, while cream-style corn and sour cream keep the center soft.
• The flavor is buttery and comforting. Jiffy corn muffin mix gives the casserole a subtle cornbread flavor without the work of making cornbread from scratch.
• It feeds a group. One 9×13-inch casserole makes about six generous servings.
• It works with almost any main dish. Serve it with chicken, ham, barbecue, turkey, or roasted vegetables.

This is also a great answer to the question, “What can I make with creamed corn?” Turn that can into a warm, filling side dish instead of letting it sit in the pantry.

Ingredients for Cracker Barrel-Style Corn Casserole

You only need seven simple ingredients for this cracker barrel corn recipe:

• Whole kernel corn
• Cream-style corn
• Sour cream
• Unsalted butter
• Jiffy corn muffin mix
• Shredded cheddar cheese
• Salt and pepper

Jiffy is the classic choice for this recipe because it adds sweetness and a light cornbread flavor. If you prefer a different mix, use another 8-ounce cornbread or corn muffin mix. The texture may vary slightly depending on the brand.

For the cheese, sharp cheddar gives the casserole plenty of flavor. Cabot, Tillamook, or your favorite shredded cheddar will work well. You can also grate the cheese yourself for a smoother melt.

How to Make Cracker Barrel Corn Casserole

1. Prepare the baking dish

Preheat your oven to 350°F. Grease a 9×13-inch casserole dish with butter or nonstick cooking spray.

2. Mix the corn ingredients

Add the drained whole kernel corn, cream-style corn, sour cream, melted butter, and Jiffy corn muffin mix to a large bowl. Stir until the ingredients are evenly combined.

Don’t drain the cream-style corn. Its creamy liquid helps give the casserole the soft texture you want.

3. Add the cheese

Fold in the shredded cheddar cheese. Season the mixture with salt and pepper. Stir just enough to distribute everything evenly, but don’t overmix it.

4. Fill the dish

Pour the corn mixture into the prepared baking dish. Spread it into an even layer so the center and edges bake at the same rate.

5. Bake

Bake for 45 to 50 minutes, or until the casserole is set and the top is lightly golden. The center should look cooked and gently puffed instead of wet or loose.

Let the casserole rest for 5 to 10 minutes before serving. This gives the center time to finish setting and makes it easier to scoop.

Tips for the Best Corn Casserole Recipe

• Drain the whole kernel corn well. Extra liquid can leave you with a watery casserole.
• Use melted butter that has cooled slightly. Very hot butter can affect the sour cream’s texture.
• Don’t overmix the batter. A few quick stirs are all you need.
• Bake the casserole on the center oven rack for even heat.
• Let it rest before serving. Slicing or scooping too soon can make the center seem loose.
• For extra color, sprinkle a little cheddar cheese over the top during the last 10 minutes of baking.

If the edges brown before the center is ready, loosely cover the dish with foil and continue baking. If the center is still wet after 50 minutes, give it another 5 to 10 minutes. Oven temperatures vary, and a cold glass or ceramic dish may need a little extra time.

Homemade Versus Restaurant-Style Corn Casserole

This recipe is a homemade copycat inspired by the flavors of Cracker Barrel’s menu corn casserole. It isn’t an official version, and the restaurant’s exact recipe and cornbread mix aren’t publicly confirmed.

A restaurant serving may have a very smooth texture and a slightly sweeter flavor. This homemade version has more visible whole kernel corn, a soft cornbread center, and melted cheddar throughout. You can adjust the texture by changing the cheese or adding a little more whole corn.

The nutrition listed below is an estimate for this homemade recipe. It doesn’t represent the nutrition information for a Cracker Barrel restaurant serving, which may use different ingredients and portion sizes.

Easy Variations and Substitutions

Add a crunchy topping

For a creamed corn casserole with crackers, crush buttery crackers such as Ritz and sprinkle them over the top before baking. Mix the crumbs with a tablespoon or two of melted butter for a crisp, golden topping.

You can also use breadcrumbs or crushed cornflakes. This is an easy way to add texture to a soft casserole.

Try a different cheese

Cheddar is delicious, but you have plenty of options. Monterey Jack melts smoothly, Colby adds a mild flavor, and pepper jack brings a little heat. A blend of cheddar and Monterey Jack is also tasty.

Add bacon

Stir cooked, crumbled bacon into the corn mixture, or scatter it over the top before baking. The smoky flavor goes especially well with the sweet corn.

Make it spicy

Add diced jalapenos, green chiles, or a pinch of cayenne pepper. For a milder dish, remove the jalapeno seeds before chopping.

Add vegetables

Diced bell peppers, green onions, or sauteed onions make easy additions. If you add spinach or another vegetable with a lot of moisture, cook and drain it first.

Use Greek yogurt

Plain Greek yogurt can replace the sour cream. It has a slightly tangier flavor but keeps the casserole creamy. Full-fat Greek yogurt gives the closest texture and it is easy to make homemade Greek yogurt.

Cream cheese can also work, but soften it first and mix it with the melted butter before adding it to the bowl. The finished casserole will be richer and a little denser.

Use fresh or frozen corn

Fresh corn kernels can replace the canned whole kernel corn. Frozen corn works, too. Thaw it first and drain away any extra liquid.

Can You Make This Corn Casserole Ahead?

Yes, this casserole is easy to prepare in advance. Mix the ingredients, spread them in the greased baking dish, cover, and refrigerate for up to 24 hours.

Take the dish out of the refrigerator while the oven preheats. Since the casserole will be cold, it may need an extra 5 to 10 minutes in the oven. Bake until the center is hot and set.

For the best texture, add a cracker topping right before baking instead of adding it ahead of time. The crumbs can soften while the uncooked casserole sits in the refrigerator.

Can You Freeze Cracker Barrel Corn Casserole?

You can freeze leftover corn casserole, although the texture may be slightly softer after thawing. Cool it completely, then place it in an airtight freezer container or wrap the dish tightly with plastic wrap followed by foil.

Freeze it for up to three months. Thaw it overnight in the refrigerator, then reheat it covered at 325°F until warmed through. Individual servings can be reheated in the microwave.

For better results, add a fresh cracker or cornflake topping after thawing and just before reheating.

How to Make It in a Slow Cooker

To use a slow cooker, spray the inside of a 6-quart cooker and add the prepared corn mixture. Cover and cook on low for 3 to 4 hours, or until the center is set.

Slow cookers don’t brown the top like an oven does. Add shredded cheese during the last 20 minutes, or transfer the cooked casserole to an oven-safe dish and broil it briefly for a golden finish.

Check the casserole near the three-hour mark because slow cookers can vary in heat.

What to Serve with Cheesy Corn Casserole

Cracker Barrel Corn Casserole pairs wonderfully with a variety of main dishes and sides. You can decide for yourself which one is the perfect combination. 

Barbecue ribs or pulled pork: The savory flavors of barbecue meats complement the creamy sweetness of the corn casserole.

Marinated chicken: Whether it’s seasoned with herbs, spices, or barbecue sauce, marinated chicken makes a satisfying and protein-rich main course that pairs well with the casserole.

Roasted vegetables: Serve up some roasted vegetables such as carrots, Brussels sprouts, or green beans for a colorful and nutritious side dish.

Salad: A fresh garden salad with mixed greens, tomatoes, cucumbers, and your favorite dressing adds a refreshing contrast to the rich and creamy corn casserole.

Baked beans: The smoky-sweet flavor of baked beans complements the sweetness of the corn casserole, creating a satisfying combination of flavors.

Coleslaw: Creamy coleslaw adds a cool and crunchy element to your meal, balancing out the richness of the casserole.

Green bean casserole: The classic combination of tender green beans, creamy mushroom sauce, and crispy fried onions is a classic for this southern comforting meal.

Hash browns: Crispy and golden hashbrown casserole are another Cracker Barrel favorite and an easy side dish. 

Frequently Asked Questions

What is in Cracker Barrel corn casserole?

This copycat recipe uses whole kernel corn, cream-style corn, sour cream, melted butter, Jiffy corn muffin mix, cheddar cheese, salt, and pepper. The ingredients are combined and baked until the casserole is golden and set.

Do you drain the corn for corn casserole?

Drain the whole kernel corn before adding it to the bowl. Don’t drain the cream-style corn because its liquid helps create the creamy texture.

Can I use a homemade corn muffin mix?

Yes. Use about 8 ounces of homemade or store-bought corn muffin mix. Since sweetness and moisture can vary between mixes, the baking time may be a little different.

Is this Cracker Barrel cornbread recipe?

No. This is a corn casserole, not a traditional loaf of cornbread. The Jiffy mix gives it a soft cornbread taste, which is why some readers search for a Cracker Barrel corn bread or corn muffin recipe when looking for this side dish.

How do I know when the casserole is done?

The top should be lightly golden, and the center should look set rather than wet. A small amount of movement is fine, but the casserole shouldn’t jiggle like liquid when you gently move the dish.

How long does corn casserole last in the refrigerator?

Store leftovers in an airtight container or cover the baking dish tightly. Refrigerated corn casserole lasts for up to three days. Reheat individual servings in the microwave or warm larger portions in the oven.

Can I make this gluten-free?

Yes, use a certified gluten-free corn muffin mix and check the labels on the canned corn, cheese, and other ingredients. Some packaged mixes contain wheat, so read the package carefully.