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Corn Casserole Bites

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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.

Corn Casserole Bites are mini corn cakes filled with fresh corn. They are great as a side dish or served as an appetizer.

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.

Fresh can of corn

Dump a can of corn in a bowl.

Cream of corn and a can of corn.

Add a can of cream-style corn.

Jiffy corn bread mix, cream-style corn and can of corn.

Add a box of Jiffy corn bread mix.

Can of corn, cream-stye corn, corn bread mix, egg, and sour cream.

Add an egg and some sour cream.

Everything mixed together for the corn casserole bites.

Mix together well, making sure there are no chunks of the cornbread mix.

Melted butter in a mini muffin tin.

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 corn casserole mix into the melted butter in the mini muffin tins.

Spoon the batter into each of the muffin tins, filling almost all the way full.

Corn Casserole Bit broken in half - you can see it bursting with corn.

Bake until golden brown and serve warm and store in the fridge and serve cold later.

3 from 1 vote
Corn Casserole Bites
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Corn Casserole Bites are mini corn cakes filled with fresh corn. They are great as a side dish or served as an appetizer.

Course: Appetizer, Side Dish
Cuisine: American
Keyword: casserole, corn, holidays
Servings: 48 bites
Ingredients
  • 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
Instructions
  1. Preheat oven to 350° Fahrenheit.

  2. In a bowl combine the corn muffin mix, cans of corn, sour cream, and egg.

    Can of corn, cream-stye corn, corn bread mix, egg, and sour cream.
  3. In a mini muffin pan, pour the melted butter into the bottom of each tin, just enough to fill the bottom.

    Melted butter in a mini muffin tin.
  4. Bake for 25-30 minutes until the top is starting to brown.

    Spoon the corn casserole mix into the melted butter in the mini muffin tins.
  5. If you like the top of your casserole crisp, turn the broiler on for 2-3 minutes to brown the tops more.

  6. Let the corn casserole bites cool in the pan for about 10 minutes.

  7. Take a butter knife and go around the outside of the muffin tin to loosen each bite.

  8. Let the corn casserole bites cool on a cooling rack or serve hot.

Recipe Notes

These can be made a couple days in advance and stored in the fridge.

You can reheat them in a 250 degree oven for 10 minutes.

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)

I hope you can to try these corn casserole bites soon! You might also want to check out my Corn Casserole with Bacon.

Corn Casserole Bites are bite-size nuggets of sweet corn loaded mini muffins.

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4 Comments

  1. 3 stars
    I love corn casserole and decided to try these bites. My oven started smoking about 10 mins. It looks like the butter overflowed onto the muffin tin. Can the butter be mixed in the recipe? I would love to try again!

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