Corn Casserole Bites are a fun twist on my traditional corn casserole. Little bites filled with fresh corn that you can stop popping! Corn casserole is something I make for all holiday gatherings as a side dish, but these corn casserole bites are perfect as a side dish or as an appetizer too. They are great warm or cold too. They have great corn flavor and make for great holiday leftovers.
These little bites of sweet corn are perfect for Thanksgiving and Christmas and we love the corn casserole with a smoked brisket too. They are a great comfort food!
- can of corn
- can of cream style corn
- cornbread mix (jiffy mix)
- sour cream
How to Make Corn Casserole Bites
These are so easy to make and I love making them a few days in advance of a family get-together.
Dump a can of corn in a bowl.
Add a can of cream-style corn.
Add a box of Jiffy corn bread mix.
Add an egg and some sour cream.
Mix together well, making sure there are no chunks of the cornbread mix. The cornmeal likes to clump so make sure you stir well.
Pour the melted butter in the bottom of each of the mini muffin tins. The pan I use is a 48 mini muffin tin, just what you need for this recipe.
Spoon the batter into each of the muffin tins, filling almost all the way full.
Bake until golden brown and serve warm and store in the fridge and serve cold later.
Can corn casserole be refrigerated before cooking?
Yes!!! I will prep the corn casserole batter the day before and cover it with plastic wrap. The next day, I will melted the butter and scoop the corn casserole mixture into the muffin tins and bake them off.
Corn Casserole Bites
- mini muffin pan
- 1 can corn drained
- 1 can cream-style corn
- 1 box Jiffy Corn Bread Mix
- 1 egg
- 8 ounces sour cream
- 1 ½ sticks butter melted
- Preheat oven to 350° Fahrenheit.
- In a bowl combine the corn muffin mix, cans of corn, sour cream, and egg.
- In a mini muffin pan, pour the melted butter into the bottom of each tin, just enough to fill the bottom.
- Add the corn casserole mixture. Fill to just below the top.
- Bake for 25-30 minutes until the top is starting to brown.
- If you like the top of your casserole crisp, turn the broiler on for 2-3 minutes to brown the tops more.
- Let the corn casserole bites cool in the pan for about 10 minutes.
- Take a butter knife and go around the outside of the muffin tin to loosen each bite.
- Let the corn casserole bites cool on a cooling rack or serve hot.
This is the mini muffin pan I LOVE. I use it for my Pumpkin Poppers too. You can click on the image. (affiliate links included for your convenience)
Other Holiday Recipes
- The Perfect Smoked Thanksgiving Turkey Recipe
- Easy Phyllo Wrapped Stuffing Bites Recipe
- Instant Pot Sour Cream and Chives Mashed Potatoes
- Thanksgiving Leftovers Hand Pies
I hope you can to try these corn casserole bites soon! You might also want to check out my Corn Casserole with Bacon that’s made in a baking dish.