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This Corn Casserole recipe takes the Jiffy Corn Casserole and gives it a Tex-Mex or Mexican twist to create a Mexican Corn Casserole with sausage, jalapenos, diced tomatoes, and green chiles added to the traditional corn casserole.
It is a creamy, crusty, soft cornbread that is loaded with flavor from the sausage and additions, yet is very easy to make.
Table of Contents
Corn Casserole or Corn Pudding?
Corn casserole or corn pudding or scalloped corn (whichever name you prefer) is a tradition at many Thanksgiving tables, especially in the South, one of my family’s favorite casserole.
Corn casserole is not cornbread, as some would expect. The texture is different. It is creamier, more like a corn pudding. Basically, whether you call it corn casserole or corn pudding, it is the same delicious creamy, cheesy corn casserole.
Why You’ll Love This Recipe
- Flavor. This corn casserole is different that most as it has a spicy kick from the RO*TEL (diced tomatoes and chilies) and jalapeños. The spiciness complements the sweetness of the corn, and salty savory-ness of the sausage.
- Texture. While it is similar to cornbread, this corn casserole has a unique texture in that it is softer than cornbread, somewhere between a pudding and a bread, but has a cornbread-like crust.
- Easy To Make. Basically dump everything in a bowl and stir and then pour into a casserole dish. Easy!
- Step By Step Photos. To help make it easier, I have included photos of each step in the cooking process.
I was first introduced to corn casserole by a coworker a few years ago who brought one to our company holiday luncheon, and it was a huge hit! We all got the recipe. I, of course, then promptly lost it.
How To Make Corn Pudding Casserole
This Corn Casserole with Sausage recipe requires a few more ingredients and an extra step to cook the sausage, but the result is completely worth a few extra ingredients.
Ingredients for Corn Casserole With Sausage
Jiffy Corn Casserole Base Recipe
- Melted Butter. I highly recommend using real butter and not margarine.
- Corn. I use both regular corn and creamed corn for both flavor and texture.
- Creamed Corn. This adds a more creamy texture, as well as sweetness from the corn.
- Eggs
- Sour Cream. The sour cream makes it nice and moist.
- Jiffy Corn Muffin Mix. This is a foundational ingredient. It gives you a bit of a head start from starting from scratch.
Additions for Mexican Corn Casserole With Sausage
- Pork Breakfast Sausage. This adds a ton of flavor. The corn casserole is not the same without it.
- Chopped Onion. I used a white onion but you can use yellow, Vidalia, red onion, or green onions.
- Diced Tomatoes and Chilies (Like RO*TEL). This adds a bit of mild spiciness to the dish.
- Cheddar Cheese. Cheese! You have to have melty cheese in it!
- Jalapeños (optional). If you like it a little more spicy, add jalapeños.
How To Cook A Corn Casserole
However, I found a base recipe on AllRecipes.com and tweaked it to add sausage, diced tomatoes and chilies, and jalapeños. We like it with some added flavor and spice.
- Cook the Breakfast Sausage in a skillet with chopped onions and set aside.
- In a large mixing bowl, combine eggs, whole kernel corn, cream style corn, sour cream, and melted butter, diced tomatoes and chilies, cheese, and jalapeños.
- Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened.
- Pour all the batter into a 9×13 baking dish and sprinkle additional cheese on top.
How Long To Bake A Corn Casserole?
- Bake in a 350 degree F oven for 45 minutes or until the top is golden brown. If you use a deeper casserole dish, then it may take longer to cook, possibly up to an hour.
When To Serve A Corn Casserole
This corn casserole can be served any time, but it is traditionally served as a side dish for a holiday dinner, such as Thanksgiving or Christmas.
This dish is so good, it might just replace our cornbread dressing at Thanksgiving. Maybe. I’ll have to whip up a batch of the cornbread dressing to compare. Don’t worry. I’ll keep you posted on which dish we choose.
What To Serve With Corn Casserole
Serve your traditional Thanksgiving dishes, such as Roast Turkey, Green Bean Casserole, and Sweet Potato Casserole.
Is This The Same As Jiffy Corn Casserole?
This recipe starts with the Jiffy Corn Casserole as a base and then adds additional bold and savory ingredients such as sausage, jalapenos, diced tomatoes, and chilies.
Other Corn Recipes To Try
Mexican Street Corn Salad is a popular Mexican street food, served in a bowl, instead of as corn on the cob, and covered with a fantastic chili lime cream sauce and cotija cheese.
Homemade Creamed Corn with Jalapenos and Bacon is creamy, savory, and spicy all in one.
Mexican Cornbread is moist and cheesy with pepper jack cheese, Salsa Verde, and jalapeños for just the right amount of spiciness.
Texas Tamale Pie is an amazing casserole with a saucy ground beef filling, and a delicious cornbread topping that combines for a perfect weeknight dinner casserole.
Now it’s your turn. Make this dish a new Thanksgiving holiday tradition in your family.
Recipe
Ingredients
- 1/2 pkg pork breakfast sausage , cooked, crumbled, drained
- 1/2 onion , chopped
- 1/4 cup melted butter
- 2 eggs , beaten
- 1 can whole kernel corn , drained
- 1 can creamed corn
- 1 cup sour cream (I use light sour cream)
- 1 can diced tomatoes and chilies , drained
- 1 jalapeño , seeded and chopped
- 1-1/2 cups sharp cheddar cheese , or reduced fat cheese
- 1 8.5-ounce pkg Jiffy Corn Muffin Mix
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish or 2 quart casserole dish with cooking spray.
- In a large skillet over medium heat cook the sausage until no longer pink. Add the chopped onion and cook until onions are soft. Remove from heat. Set aside.
- In a large mixing bowl, combine eggs, whole kernel corn, cream style corn, sour cream, and melted butter, diced tomatoes and chilies, cheese, and jalapeños. Add in the drained sausage and onions. Stir in the corn muffin mix until just moistened. Pour into a large baking dish
- Bake in a preheated 350 degrees F oven for 45 minutes to an hour; or until an inserted knife comes out clean and the top is golden brown. Let stand for about 5 minutes before serving.
Video
This Corn Casserole With Sausage recipe was originally published on November 13, 2013, and republished November 7, 2018, with updated photos and additional information.
Emily says
oh yum! That looks so good. I love corn casserole, maybe with the sausage my kids would eat it :o) Emily
Jenn @ We Do Fun Here says
YUM, this would be a great dish for our upcoming holiday parties! I am always looking for a new casserole. Thanks for sharing & I pinned for later!
Lucy says
I love corn casserole but have never made it myself. Maybe that needs to change this Thanksgiving. It’s also a staple at potlucks! Which is where I always gobble it up . Pinning to our Thanksgiving Board.
Cara @ Craftdictator says
Jeeze everything you make always looks so delicious! Thanks for sharing I”m definitely going to try this!
Going to pin it now 🙂
Carla says
This was absolutely delicious and a great recipe.
Michele says
Thank you!
Brenda Tompkins says
I make This every year for our family reunion, except I add diced green and sweet red pepper, instead of of the diced tomatoes with green chilis. My family LOVES this casserole and requests it every year. It’s delicious!!!
Deborah Mueller says
Thanks, Michele for this recipe. I’ve made it twice and have altered it a bit each time, didn’t have creamed corn, just added a little more sour cream. Added fresh off the vine chopped tomatoes with a can of green chilies instead of Rotele. Comes out great. What can be better than changing up a good Jiffy cornbread mix recipe with a few different ingredients? I’ve been a home chef for over 45 years and a baker for a friend’s restaurant and still enjoy cooking and baking and researching different recipes..
Thanks again!
My best
Cindy says
Adding in the extras took this classic casserole (and that’s what I always called it) to the next level! So good!
Michele says
Thanks Cindy. I’m glad you liked it.
Scarlet says
Easy way to get my son to eat his corn! Thanks!
Michele says
You’re welcome!
Allyssa says
Thank you so much this is really helpful! It tasted amazing and fam loves it! Highly recommended!
Tara Gould says
Can I freeze and reheat?
Michele says
Hi Tara,
Yes, you can freeze this corn casserole by placing it in a freezer-safe, airtight container and place in the freezer for put to 3 months. When you want to reheat, place the casserole in the refrigerator to thaw, and when thawed, cover with foil and cook in a 350 degree F preheated oven for 15 minutes, remove the foil, and cook for another 5 to 10 minutes.
Thanks,
Michele
Mary says
I add maple sausage, morels chopped up and crushed red peppers for a kick. My kids love it.