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The photo captures a just-baked corn casserole on a pristine white marble surface with minimal gray veins, the top generously sprinkled with cheddar cheese that's melting and creating a tempting texture, as steam rises against a backdrop of soft, natural light.

My Cracker Barrel's Corn Casserole Recipe

Cracker Barrel's corn casserole recipe: A delicious and easy-to-make side dish that is perfect for any occasion.
5 from 184 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 people
Calories 606 kcal

Equipment

  • Measuring spoons and cups
  • Oven
  • Baking dish
  • Large bowl
  • Whisk

Ingredients
  

  • 1 tbsp. cooking oil spray
  • 1 can whole kernel corn (15 oz.), drained and rinsed
  • 1 can creamed corn (14 oz.), drained
  • 1 cup sour cream
  • 4 oz. unsalted butter at room temperature
  • 2 pcs. eggs beaten
  • 1 package corn muffin mix (8 ½ oz.)
  • 1 ½ cups cheddar cheese grated and divided
  • ½ tsp. dried thyme
  • Ground black pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees F. and coat an oven-safe baking dish with cooking oil.
    The kitchen scene features a white marble surface with a baking dish prepared with oil spray at the center.
  • In a large-sized bowl, combine both types of corn, sour cream, butter, and eggs.
    A bowl of golden corn mixture with a spoonful of sour cream on a white marble surface. Two egg yolks sit next to the bowl, suggesting the next step in the recipe preparation, under the gentle glow of natural light.
  • Use a whisk to gently incorporate 1 cup of cheddar cheese into the corn mix.
    Shredded cheddar cheese atop a mound of corn mixture on a wooden cutting board, which sits on a white marble countertop with soft natural light highlighting the textures and colors.
  • Add dried thyme and ground black pepper and mix again.
    A small ceramic bowl of dried thyme and a pepper mill are placed next to a bowl of corn mixture on a white marble countertop, with the seasonings visibly enhancing the dish.
  • Transfer the blend to the baking dish.
    A large wooden bowl full of yellow whole kernel and creamed corn mixture sits on a shiny white marble countertop, illuminated by a soft natural light that highlights the varying textures of the corn.
  • Bake for 40-45 minutes, checking occasionally.
    An oven mitt lies next to an open oven where a corn casserole bakes, illuminated by the oven light, on a white marble countertop under natural lighting.
  • Remove from the oven, top the casserole with the remaining cheddar cheese, and bake for 10-15 more minutes.
    The corn mixture flows into an oiled baking dish, capturing the movement and anticipation of baking, next to a utensil on a white marble countertop.
  • Before serving, let it get to room temperature.
    The photo captures a just-baked corn casserole on a pristine white marble surface with minimal gray veins, the top generously sprinkled with cheddar cheese that's melting and creating a tempting texture, as steam rises against a backdrop of soft, natural light.

Video

Notes

  • Prevent over-browning — If the top of the casserole is getting too brown before the center is cooked, cover it with foil to prevent it from over-browning.
 
  • Crock-pot method — To simplify the cooking process, making Cracker Barrel corn casserole in a crockpot is a great option. Combine all the ingredients in a large mixing bowl, just as you would for the oven-baked version, and then transfer the mixture to a slow cooker coated with cooking spray. Cook the casserole for 2-3 hours. For a crispy golden top, don’t forget to sprinkle grated cheese before cooking.

Nutrition

Nutrition Facts
My Cracker Barrel's Corn Casserole Recipe
Amount per Serving
Calories
606
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
94
mg
31
%
Sodium
 
811
mg
35
%
Potassium
 
283
mg
8
%
Carbohydrates
 
51
g
17
%
Fiber
 
4
g
17
%
Sugar
 
12
g
13
%
Protein
 
13
g
26
%
Vitamin A
 
1117
IU
22
%
Vitamin C
 
5
mg
6
%
Calcium
 
277
mg
28
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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