Cracker Barrel Corn Casserole Recipe (A Family Favorite)

If you’ve ever dined at Cracker Barrel, you know their corn casserole is a creamy, cheesy, and utterly comforting side dish. Now, you can recreate that magic at home with this Cracker Barrel Corn Casserole Recipe.

Made with simple ingredients like corn, cheese, and a buttery cracker topping, this casserole is perfect for holidays, potlucks, or weeknight dinners. It’s easy to make and always a crowd-pleaser. Let’s get cooking!

Cracker Barrel Corn Casserole Recipe

Recipe by Chef Sadat KhizarCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

200

kcal

Ingredients

• 1 (15 oz) can of cream-style corn

• 1 (15 oz) can of whole kernel corn, drained

• 1 (8.5 oz) package of cornbread mix (like Jiffy)

• 1 cup sour cream

• 1/2 cup butter, melted

• 1 cup shredded cheddar cheese

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Directions

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, combine the cream-style corn, whole kernel corn, cornbread mix, sour cream, melted butter, shredded cheddar cheese, salt, and pepper. Stir until well combined.
• Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly.
• Bake in the preheated oven for 45 minutes, or until the casserole is golden brown on top and set in the center.
• Remove from the oven and let it cool slightly before serving. Enjoy!

Recipe Video

Serving Suggestions for Cracker Barrel Corn Casserole

Serve this corn casserole warm as a side dish for holiday dinners, BBQs, or family meals. It pairs perfectly with roasted turkey, ham, fried chicken, or grilled meats. Add a fresh green salad or steamed veggies to round out the meal. For a festive touch, garnish with chopped parsley or chives before serving.

Storage Instructions

Store leftover corn casserole in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze the casserole (before baking) for up to 2 months. Thaw in the fridge overnight and bake as directed.

FAQs

Q: Can I use fresh corn instead of canned?
A: Yes! Use about 2 cups of fresh or frozen corn kernels as a substitute.

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s cold from the fridge.

Q: Can I use a different type of cheese?
A: Yes, cheddar is classic, but you can use Monterey Jack, Colby, or a blend of your favorite cheeses.

Q: Can I make this casserole gluten-free?
A: Yes, use gluten-free crackers or breadcrumbs for the topping and ensure all other ingredients are gluten-free.

Q: Can I add other ingredients to the casserole?
A: Definitely! Try adding diced jalapeños, cooked bacon, or sautéed onions for extra flavor.