Corn Casserole For A Crowd
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Six simple ingredients mix together to make a big batch of corn casserole for a crowd.
This simple side dish uses boxes of Jiffy mix and cans of corn and cream style corn to feed at least 24 people.
Big Batch of Corn Casserole Recipe
Whether is sharing a side dish at an extra large Thanksgiving gathering or making a meal for a local shelter we enjoy making food for a crowd.
This corn casserole can be mixed up in less than ten minutes and a tasty corn bread is warm out of the oven in under an hour.
We purchased two 13 x 18″ high-sided sheet cake pans to use for our Breakfast Casserole for a Crowd and this recipe.
Ingredients Needed
- 30 ounces Whole Kernel Corn – We like to use frozen sweet corn from our garden, any variety and any mixture of white and golden or yellow only is fine. Drain any excess liquid.
- 30 ounces Cream Style Corn – Any brand is fine.
- Jiffy Corn Muffin Mix
- Butter – real butter will give a deeper flavor than margarine.
- Eggs
- Sour Cream – fat equals flavor, so we prefer regular sour cream.
Step By Step Instructions
Using an extra large commercial sized mixing bowl that is at least 16 to 20 quart bowl.
Drain whole kernel corn and add to the bowl. Add cans of creamed corn, boxes of jiffy mix and melted or super soft butter.
Ensure that all clumps of the muffin mix have been incorporated and that the batter is smooth.
Then add eggs and sour cream and mix again.
I like to use a handheld electric mixer to get everything mixed well.
Generously coat a 13 x 18″ pan or two 9 x 13″ pans with non stick cooking spray.
Use a silicone spatula to clean the bowl and fill the pan.
Bake in an oven preheated to 375°F for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
Recipe Tips and Tricks
- If using frozen corn slightly defrost enough to be able to separate the kernels easily while stirring.
- Have some bigger than normal mixing bowls, a cordless electric mixer or long handled wooden spoon and a larger baking pan ready before beginning the recipe.
- Opening the cans is the most time consuming of preparing this corn casserole – so have a good can opener ready to go!
More Recipes to Feed A Crowd
This corn casserole tastes great served with our Shredded Beef, Pulled Pork, Ham in an electric roaster and Brisket in a roaster oven.
Spaghetti for a Crowd and Chicken and Noodles are easy meals to make in a roaster.
Ranch Pasta Salad is another great side dish for large crowds of people.
Corn Casserole for a Crowd
Author: JenniferIngredients
- 30 ounces whole kernel corn drained
- 30 ounces creamed corn
- 1 cup butter melted
- 2 8-1/2 ounce boxes Jiffy corn muffin mix
- 2 eggs
- 2 cups sour cream
Instructions
- Preheat oven to 375℉.
- In an extra large mixing bowl pour in drained whole kernel corn, creamed corn, two boxes of corn muffin mix and melted or very soft butter.
- Use a handheld mixer and mix well. Ensure batter is smooth and corn muffin mix is incorporated well.
- Then add eggs and sour cream. Mix well.
- Generously coat a 13 x 18" pan (or two 9 x 13" pans) with non-stick cooking spray. Pour batter in and bake for 45 minutes until a toothpick inserted in the center comes out clean.