Corn Casserole Bites
Corn Casserole Bites are a fun twist on my traditional corn casserole. Are you looking for a crowd-pleasing side dish or appetizer that’s bursting with sweet corn flavor? These corn casserole bites are mini versions of the classic corn casserole, transformed into bite-sized corn muffins perfect for Thanksgiving, Christmas, or any gathering. Made with simple pantry staples like canned corn, cream-style corn, Jiffy cornbread mix, sour cream, egg, and butter, they’re quick to prep and bake. Whether served warm from the oven or chilled as leftovers, these golden bites are a versatile comfort food that pairs amazingly with smoked brisket or holiday mains.
These little bites of sweet corn are perfect for Thanksgiving and Christmas. What makes these mini corn casserole bites so special? They’re easy to make ahead, freezer-friendly, and kid-approved. Plus, you can customize them with add-ins like cheese or bacon for extra flair. If you’re a fan of traditional corn casserole, this portable twist will become your new go-to recipe!
Why You’ll Love This Corn Casserole Bites Recipe
- Quick & Easy: Ready in under 40 minutes with minimal prep.
- Make-Ahead Friendly: Prep the batter a day in advance and bake when ready.
- Versatile: Great as a holiday side dish, party appetizer, or snack.
- Simple Ingredients: Uses affordable, everyday items you likely have on hand.
- Customizable: Add shredded cheese, diced jalapeños, or green onions for variety.
These bites are inspired by my classic Corn Casserole with Bacon, but miniaturized for fun, poppable portions. They’re crispy on the outside, tender and corny on the inside – pure comfort in every bite!
Ingredients for Corn Casserole Bites
- can of corn
- can of cream style corn
- cornbread mix (jiffy mix)
- sour cream
- egg
- butter
Step-by-Step Instructions: How to Make Corn Casserole Bites
Preheat the Oven:
Get your oven preheating at 350F.
Mix the Batter:
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.
Dump 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.
Prepare the 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.
Fill and Bake:
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
Equipment
- mini muffin pan
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
- 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.
Notes
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)
Recipe Tips & Variations
- Avoid Overflow: Use less butter if your tins are shallow.
- Make-Ahead: Refrigerate unbaked batter for up to 24 hours. Bake fresh for gatherings.
- Freezing: Bake, cool, and freeze in an airtight container for up to 3 months. Reheat at 250°F for 10 minutes.
- Variations: Stir in ½ cup shredded cheddar for cheesy bites, or add cooked bacon bits for a smoky twist like my Corn Casserole with Bacon. You could add in some diced up jalapenos if you want some heat.
- Regular Muffin Tin: For larger bites, use a standard 12-cup tin and bake 40-45 minutes.
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.
This is brilliant and perfect for feeding just me, whenever I want one (:
Is it necessary to add the egg?
What a nightmare! I also had smoke coming out of the oven, with butter overflowing, dripping, which burnt all over. I wish I had read the comments first. The whole batch had to be thrown out within minutes of the beginning of the oven baking, all the ingredients I went to buy wasted, I had to clean the whole oven and the burnt butter with some baking soda paste recipe I found on Google. A pure waste of money, time and energy. I am so frustrated. Now that I think about it, it makes sense that putting melted butter with batter in the middle in a very hot oven, of course it’s gonna overflow, smoke and burn. The recipe should mention this risk and have advice on how to avoid this. I think it may work if you use spray instead of the butter in the tins, and yes it would make it also less caloric. The muffins might be good, but the process pushed in this recipe is horrible. I wish the people who post recipes cared less about telling the story of their life before getting to the recipe, and more about giving you actual useful information about the recipe.
I’m sorry to hear you had issues. I made this many times without issues. My guess is you had too much butter in each tin.
Merry Christmas to you.
Love this recipe for gatherings. I used 2 long sprays of butter flavor cooking spray instead of the melted butter and they came out wonderful and saved some calories.
Great idea!
Can you freeze corn bites
How would you adjust recipe for regular muffin tins? And bake time adjustment also?
Hi Cheri! I’ve never tried in a regular muffin pan. My guess is that it would take 40-45 minutes to bake.
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!
What size can of corn???
Standard can of corn, around 15 ounces.
Can these be made in regular muffin tin? If so for now long ?