Pioneer Woman Corn Casserole Recipe

Pioneer Woman Corn Casserole recipe that’s warm, buttery, like… stupid easy. You mix it, bake it, done. Great when you forgot you were supposed to bring a “side.” Cheap. Feeds a lot. Tastes like carbs and love.

Ingredients Needed:

• 1 can whole kernel corn (15 oz): drain it. Otherwise it’s soup.
• 1 can creamed corn (14.75 oz): do not drain this one. It’s weird but it works.
• 1 box cornbread mix (8.5 oz): Jiffy or whatever’s on sale.
• 1 cup sour cream: adds tang, makes it soft.
• ½ cup butter, melted: yes, the whole stick.
• 2 eggs, beaten: helps it hold shape. Still soft tho.

How To Make Pioneer Woman Corn Casserole:

Preheat and prep:
Oven goes to 350°F. Grease up a 9×9 dish—spray, butter, doesn’t matter. Just don’t skip this or you’ll regret it later.

Mix everything:
Dump all the ingredients in a big bowl. Corn, creamed corn, mix, sour cream, melted butter, eggs. Stir it till it’s one weird yellowish mess.

Pour it in:
Spoon the mix into the greased dish. It’s thick, kinda gloopy. That’s normal. Smooth the top a bit.

Bake it:
Into the oven it goes. Set a timer for 45 minutes. You’ll know it’s done when the top looks golden and a toothpick doesn’t come out covered in goo.

Let it sit a sec:
Not gonna lie—it’s better if it cools like 10 minutes before you cut it. Holds together better.

Recipe Tips:

• Don’t skip the butter. Seriously. It’ll taste sad.
• Add cheese if you want, but you don’t have to.
• Gluten-free cornbread mix works too—just double check.
• Want it sweeter? Toss in a spoon of sugar. I won’t tell.

How to Store & Reheat:

Room Temperature: 2 hours max.
Fridge: Store in airtight container, up to 4 days.
Freezer: Wrap slices or whole dish tightly. Reheat covered at 300°F.

Nutrition Facts (Approx. per serving):

• Calories: 310
• Sodium: 420mg
• Protein: 5g
• Fat: 18g
• Carbs: 32g
• Fibre: 2g
• Sugar: 6g

FAQs:

Can I make it without eggs?
Yeah—use a flax egg or egg replacer. It’ll be a little softer.

Is this gluten-free?
Only if you use a gluten-free cornbread mix.

Can I make it ahead of time?
Yes. Bake it, let it cool, store it. Reheats great.

Can I add cheese?
Yep. Shredded cheddar stirred in or sprinkled on top. Go for it.

Why is mine still jiggly?
It’s underbaked. Give it 5-10 more mins. Cover if it’s browning too fast.