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. They have great corn flavor and make for great holiday leftovers.

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

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!

Ingredients Needed:

  • can of corn
  • can of cream style corn
  • cornbread mix (jiffy mix)
  • sour cream
  • egg
  • butter

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. The cornmeal likes to clump so make sure you stir well.

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.

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.

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4 from 2 votes

Corn Casserole Bites

Corn Casserole Bites are mini corn cakes filled with fresh corn. They are great as a side dish or served as an appetizer.
Print Recipe
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins


  • 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.
    Can of corn, cream-stye corn, corn bread mix, egg, and sour cream.
  • 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.
  • Add the corn casserole mixture. Fill to just below the top.
  • 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.
  • 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.


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.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: casserole, corn, holidays
Servings: 48 bites
Cost: $5

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

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.

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


  1. 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.

    1. 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.

  2. 5 stars
    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.

    1. Hi Cheri! I’ve never tried in a regular muffin pan. My guess is that it would take 40-45 minutes to bake.

  3. 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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