Go Back
Freshly baked Cracker Barrel corn casserole recipe with golden brown top and parsley garnish in a casserole dish.

Cracker Barrel Corn Casserole Recipe

This Cracker Barrel Corn Casserole recipe is the ultimate comfort food side dish! Creamy, cheesy, and packed with sweet corn flavor, this homemade version is even better than the restaurant favorite. Perfect for holidays, potlucks, or family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American, Copycat Recipes, Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients:
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz creamed corn
  • 1 cup sour cream
  • ½ cup unsalted butter melted
  • 1 package 8.5 oz corn muffin mix (such as Jiffy)
  • 1 cup shredded cheddar cheese ¾ cup for the batter, ¼ cup reserved for topping
  • Optional Add-Ins:
  • Chopped green onions to taste
  • Fresh parsley for garnish
  • Diced mild green chilies optional

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Spatula or wooden spoon
  • Measuring Cups and Spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine whole kernel corn, creamed corn, sour cream, and melted butter. Stir until blended.
  3. Fold in the corn muffin mix just until combined, do not overmix.
  4. Stir in ¾ cup of the shredded cheddar cheese.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 45–50 minutes until the top is golden and the center is set.
  7. Five minutes before the end of baking, sprinkle the remaining ¼ cup cheese on top and continue baking.
  8. Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or green onions if desired.

Notes

  • For a gluten-free version, use a gluten-free corn muffin mix.
  • For dairy-free, substitute plant-based butter, sour cream, and cheese.
  • This casserole can be made up to 24 hours in advance and stored in the fridge before baking.