This easy 6-ingredient Corn Casserole recipe uses a Jiffy corn muffin mix, creamed corn, sour cream, and whole corn kernels to make the most delicious sweet and savory side dish with a wonderful, corny texture that is a cross between cornbread and a pudding! It’s the perfect side dish for the holidays or quick enough to make for a weeknight dinner.
If you haven’t had Corn Casserole before, it’s one of the best comfort foods ever. The edges are slightly chewy and crisp and the center is fluffy and creamy. And every bite is studded with sweet corn kernels. It’s one of those recipes that’s always required on our Thanksgiving table.
And you’ll never guess how easy it is to make (thanks to using Jiffy cornbread mix as the base)! This creamed corn casserole has just 6 pantry ingredients, and is simple enough for my girls to mix together in a bowl before baking. The finished product is a cross between a cornbread or a cake, but underneath the top crust it’s wonderfully soft and creamy inside.
We love serving this corn casserole all year round. It’s delicious with grilled pork chops in the summer or chili in the fall, as well as a roast turkey or brown sugar glazed ham for Thanksgiving or Christmas dinner.
Reader Review: “I discovered this recipe while looking for something for my vegan friend. It has been a hit for the last few years and I make it for Thanksgiving and Christmas every year now! We have never cared for creamed corn but this recipe is awesome!!! Even occasionally make during the fall and winter. Very tasty!” – Lin
Why You’ll Love this Recipe
- 6 ingredient Jiffy Corn Casserole. It’s called all different names all over the country, and for good reason, it’s so delicious and easy to make!
- Perfect for any season of the year. Make it in the summer when the corn is fresh or add it to your holiday table for a side dish even picky eaters will love.
- Minimal mess. This recipe is so simple that you just need a bowl, a spoon, and about 3 minutes. It transports beautifully too!
Ingredients
Scroll down to find specific amounts of ingredients in the recipe card.
- Creamed corn: Yes, look for creamed corn in the can. It keeps the casserole moist and tender.
- Corn kernels: You can use canned corn kernels, just be sure to drain them well. If you want to use fresh corn when it’s in season, that works well too. Frozen and thawed corn is the third option for this recipe.
- Jiffy corn muffin mix: Just one box is used as the base mixture for this creamed corn casserole.
- Butter: Adds richness.
- Sour cream: Gives moisture with a hint of tang. Greek yogurt is a great substitution if you have it at home.
- Large eggs: Optional, but I prefer adding them to give the casserole more of a souffle-like texture.
- Freshly grated cheddar cheese: A variation my family loves if you’re a cheddar cheese fan!
How to make Corn Casserole with Jiffy Mix
1. Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
2. Combine the ingredients. In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together.
3. Pour into the casserole dish.
4. Add cheese, if desired, and bake. Sprinkle the cheese on top. Some recipes skip the cheese, but Paula Deen calls for it in her corn casserole and I love the additional savoriness it gives to balance the sweetness of the corn, so I always add it. You could also mix it in, rather than just sprinkle it on top.
5. Bake. Cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
6. Cool and serve. Let the casserole sit for 5 minutes before serving.
Expert Tips
- Types of corn to use. You can use fresh or frozen corn instead of a can of whole corn kernels. Just be sure to thaw frozen corn completely and drain it before adding to the batter.
- Double the recipe and use a 9×13-inch baking dish if you need to feed a crowd! Because this is one dish that we almost never have leftovers of.
- Leave out the eggs if desired. I like to use two eggs in my corn casserole recipe because I feel like it lightens the dish just a bit. But you can definitely leave them out for a slightly more dense dish.
- Cover with foil the first half of baking then uncover the second half. This is essential for cooking the inside filling first. Once the foil is removed, then you will want the top to brown nicely during the rest of the bake.
- Grate the cheese fresh. If you use cheese, make sure you freshly grate it from the block for the best melt. Pre-shredded cheese doesn’t melt as nicely.
Variations and Substitutions
- Make the Jiffy Mix from scratch: If you don’t have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for ½ cup + 2 tablespoons all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons vegetable oil in place of a Jiffy mix.
- Use homemade creamed corn. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 ¾ cup of homemade creamed corn for the can of creamed corn in the recipe.
- Swap the cheddar cheese for another kind. Use mozzarella, provolone, or Swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top.
- Make it spicy. Mix in ½ finely chopped jalapeno that has had the seeds, stems and membranes removed first.
Corn casserole in the slow cooker
Yes, you can definitely make this recipe in the slow cooker! Unless you have double ovens, it can be tricky making all the dishes for a large Thanksgiving dinner at once, so sometimes the slow cooker is a good option.
Just make as directed in the recipe and pour the batter into a large crock pot instead of a baking dish. Cook on LOW for 4 hours or on HIGH for 2-3 hours until set.
Make-Ahead and Storing Instructions
Make-Ahead: Jiffy corn casserole is a great recipe to make in advance if you are preparing a big holiday feast for Thanksgiving or Christmas. Just mix everything up and pour into the casserole dish, then cover and stick in the fridge up to two days in advance. Let it sit out at room temperature for 30 minutes before baking as directed, otherwise it will take longer to cook.
Or go ahead and bake the whole casserole, then let it cool completely, cover and refrigerate for two days. To reheat the whole casserole, just cover with foil again and bake in a 350 degree F oven for 15-20 minutes until heated all the way through.
Fridge: Creamed corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.
Freezer: You can freeze the baked casserole too for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
We have always called it corn casserole, but in other houses the same recipe is often called by different names. Corn pudding, corn spoon bread, and corn souffle are all common names given to the same recipe.
Both, you will want to cover it with foil to start baking to fully cook the inside. Then uncover the foil to brown and set the top.
Of course! I recommend using them in the summer when corn is in season. Remove them from the cob and stir them into the batter.
More Delicious Thanksgiving Recipes
- The BEST Homemade Mashed Potatoes
- Roasted Brussels Sprouts with Bacon and Apples
- How to Make a Brined & Smoked Turkey
- Cranberry Jello Salad
Jiffy Corn Casserole Recipe
Ingredients
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can corn kernels, drained
- 1 (8.5-ounce) box Jiffy corn muffin mix,
- 1/2 cup (114g) butter melted
- 1 cup (230g) sour cream
- 2 large eggs (optional)
- 1 cup (113g) freshly grated cheddar cheese, (optional)
Instructions
- Preheat oven to 350℉ (177℃). Spray a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.1 (15-ounce) can creamed corn, 1 (15-ounce) can corn kernels, drained, 1 (8.5-ounce) box Jiffy corn muffin mix,, ½ cup (114g) butter, 1 cup (230g) sour cream, 2 large eggs
- Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.1 cup (113g) freshly grated cheddar cheese,
- Let the casserole sit for 5 minutes before serving.
Notes
- Variations: Use mozzarella, provolone, or swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top. Or mix in ½ finely chopped jalapeno that has had the seeds, stems and membranes removed first.
- From-Scratch Option: If you don’t have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for ½ cup + 2 tablespoons all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons vegetable oil in place of a jiffy mix. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 ¾ cup of homemade creamed corn for the can of creamed corn in the recipe.
- Substitutions: If you prefer not to used canned corn, you can substitute 1 ½ cups fresh or frozen corn. If using frozen corn, thaw fully first and discard any liquid before adding to the corn casserole batter.
- Make-Ahead: Mix everything up and pour into the casserole dish, then cover and stick in the fridge up to two days in advance. Let it sit out at room temperature for 30 minutes before baking as directed, otherwise it will take longer to cook. Or go ahead and bake the whole casserole, then let it cool completely, cover and refrigerate for two days. To reheat the whole casserole, just cover with foil again and bake in a 350 degree F oven for 15-20 minutes until heated all the way through.
- Storage: Creamed corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.
- Freezer: You can freeze the baked casserole too for up to 2 months. Thaw overnight in the fridge before reheating.
can this be put together and bake in morning?
Yes, you can mix this up and stick it in the fridge, then bake the next day. You may need to add a few minutes to the baking time for the cold batter though.
I discovered this recipe while looking for something for my vegan friend. It has been a hit for the last few years and I make it for Thanksgiving and Christmas every year now! We have never cared for creamed corn but this recipe is awesome!!! Even occasionally make during the fall and winter. Very tasty!
I want to make this recipe for a crowd of approximately 200 people. Would all ingredients be expanded such as the butter and sour cream the same as the rest of the ingre4dients? I was thinking maybe it may be too rich and somewhat greasy. I would bake in 12 X 20 pans. Your thoughts?
Sounds like you are planning for a big event! I would scale all of the ingredients for this one. The biggest concern will be getting everything mixed together evenly, but I don’t think it will be too greasy baked on a larger scale as long as the ratios stay the same. I have done numerous large church dinners for Christmas parties in the past and while I haven’t done this particular recipe on such a large scale, I think it will work just fine. I would love to hear how it turns out!
I didn’t have any cream corn. I substituted with a can of cream of chicken soup. OMG! Thus is my new go to side. So easy and very tasty! Thank you!!!!
I usually double the recipe for Thanksgiving. I also use dairy free sour cream, and the shop rite brand of corn bread mix, which doesn’t have meat/ chicken in it. This is for lactose intolerant and vegetarian guests! It is delicious this way as well. This is a favorite, everyone love it.
Great adjustments! Thanks for the info! Glad everyone enjoyed it.
Can you tell me what size dish you used to bake in if doubled?
Hi! You could really use any dish. The recipe I used a 2 quart dish but you could make this in a 9X13 pan as well!
I love this recipe BB ut how would you time adjust for a 13×9 clear baking dish?
You should be able to bake this in a larger dish without adjusting the time if you double the recipe.
Hello! Planning to make this next week for Thanksgiving, how long do you bake for a double batch?
Honestly, I would bake for about the same time. It depends on how thick the casserole is and what size of pan you use. If you do a double batch and put it in a 9X13 dish, I would probably just bake the same amount of time. If it is a little thicker in the dish, just add like ten more minutes and it should be fine.
I doubled the recipe and put in a 9 x 13. I’ve been waiting for almost 2 hours and it’s still soupy in the middle. So I definitely would watch it and probably add quite a bit of time🥰
Glad I read your comment first!!! I definitely poured a double batch into a 9×13 foil pan and I was looking at it like…there’s no way this isn’t going to take forever to cook!! I went ahead and split it into 2 pans just in case lol. Thanks for that!
How will adding the 2 optional eggs make this recipe different?
It just makes it a little fluffier and souffle-like!
Hello I love this recipe, I want to add some sweet Italian sausage, or crispy bacon. Do you think it will work? Thank you
Hi! Yes I think that would work! It’s worth a try!
I make this recipe for thanksgiving every year and the whole family loves it.
Oh great I am so glad! It’s a good one!
Easy, delicious
Can this be made in a muffin pan?
I don’t see why not. Although I would suggest taking care not to overbake.
Jiffy Cornbread mix contains gluten. Do you think substituting an equal amount of gluten-free cornbread mix would work?
Yes that should be just fine. You could also make your own cornbread mix with King Arthur 1:1 flour.
The 1st time I made this was in the fall with Chilli. I added shredded cheddar and diced pickled jalapeños. Family cleaned the dish! Took it to a church function sans-serif jalapeños and the pan was again scraped clean!
How many people does this serve?
You can plan on it serving about 8.
I love this recipe but I’m wondering if it can be frozen if there are leftovers?
Yes I think this would freeze well. Just store in an airtight container and wrap in plastic wrap or tin foil to prevent any freezer burn. Freeze for up to two months.
A dear friend of mine has made this for years. Sometimes, she’ll add green onions to the mix.
Why is there no ingredient amounts for the sour cream and butter??
Would you please post them or tell me where to find them??
If you go right to the top of the post under the title there is a “jump to recipe” button. Clicking on that will take you straight to the printable recipe card that has all of the ingredient amounts.
I don’t have a Jiffy mix. Can I use another mix?
Yes any similar corn muffin mix should work.
Super easy, perfect side dish. We included the eggs
I made this corn casserole for the first time tonight. I is amazing we all loved it.
Would 2 cans of creamed corn work in this receipe? I’ve made this many times with regular corn and creamed corn; it always makes the whole kernel corn look “old”.
I’ve been making this recipe for thanksgiving for YEARS. It’s so delicious! Perfect in every way!
Week night and holiday side staple! Family asks for it time and time again! Love it!
Yay Elsa! I love to hear that it is a family staple!
My Mother-in-law gave me this recipe years ago. She is gone and I lost the recipe. I’m so glad to find it on Pinterest. Thank you!!! This recipe has been a hit for several holidays.
I’m so happy to hear that!