This easy 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! Round out your holiday meal or weeknight dinner with this classic family favorite!

An image of a large scoop of corn casserole on a plate.

Table of Contents
  1. Is it corn casserole, corn pudding, or corn spoon bread?
  2. How to make corn casserole with a Jiffy mix
  3. Make-Ahead and Storing Instructions
  4. Corn casserole in the slow cooker
  5. Corn Casserole With Eggs
  6. Tips for Corn Casserole
  7. More Thanksgiving Recipes You Won't Want to Miss
  8. Corn Casserole Recipe
  9. More States I Have Visited in my American Eats Series

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 looks like cornbread or a cake when you pull it out of the oven, but underneath the top crust it's wonderfully soft and creamy inside. You don't serve it in slices like cornbread, but instead scoop it out.

This corn casserole is just as delicious with grilled pork chops in the summer or chili in the fall as it is with a roast turkey or brown sugar glazed ham for Thanksgiving or Christmas dinner.

An image of a hand taking a big scoop of corn pudding out of a casserole dish.

It's absolutely delicious and can be made completely from scratch (see the recipe notes) or using a Jiffy cornbread mix and a can of creamed corn.

An image of the ingredients for making Jiffy corn casserole.

This recipe is so simple that you just need a bowl, a spoon, and about 3 minutes. 

An image of a corn spoon bread casserole with a scoop taken out of it.

Is it corn casserole, corn pudding, or corn spoon bread?

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. 

How to make corn casserole with a Jiffy mix

Preheat the oven to 350 degrees F. Since the actual batter comes together so quickly and easily, you definitely want to make sure the oven is hot in advance.

Spray a baking dish with cooking spray.

Make the batter. Just add a box of Jiffy corn muffin mix, a can of creamed corn, a can of drained corn kernels, sour cream, eggs, and melted butter to a large mixing bowl and stir until everything is mixed together. I always do this by hand because it's so easy.

Pour into the prepared pan. I like to sprinkle the top of my corn casserole with freshly grated cheddar cheese. 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.

An image of a baking dish filled with corn casserole batter ready to go into the oven.

Cover with foil and bake for 50-55 minutes. Remove the foil during the last 10-15 minutes. 

Let the casserole stand for 5 minutes after removing from the oven before serving.

An Image of Baked Corn Casserole in an oval baking dish.

Make-Ahead and Storing Instructions

Make-Ahead: 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.

Storing: Corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.

An image of a serving of homemade cheesy corn casserole on a plate.

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.

An image of a serving of creamy corn casserole.

Corn Casserole With Eggs

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.

Tips for Corn Casserole

  • 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 9x13-inch baking dish if you need to feed a crowd! Because this is one dish that we almost never have leftovers of.
An image of corn spoon bread with a scoop taken out of it.

More Thanksgiving Recipes You Won't Want to Miss

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Corn Casserole

4.93 from 52 votes
Amy Nash
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8 Servings
This easy 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! Round out your holiday meal or weeknight dinner with this classic family favorite!


  • 15 ounces creamed corn
  • 15 ounces corn kernels, drained
  • 8.5 ounces Jiffy corn muffin mix, 1 box
  • ½ cup butter, melted
  • 1 cup sour cream
  • 2 eggs, optional
  • 1 cup freshly grated cheddar cheese, optional


  • Preheat oven to 350°F. 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.
  • 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.
  • Let the casserole sit for 5 minutes before serving.


  • 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.


Calories: 436kcal | Carbohydrates: 41g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 724mg | Potassium: 252mg | Fiber: 4g | Sugar: 10g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. dianne nevius says:

    can this be put together and bake in morning?

    1. Amy says:

      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.

  2. Lin says:

    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!

  3. Betty Gilchrist says:

    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?

    1. Amy says:

      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!

  4. Aurora says:

    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!!!!

  5. Michelle says:

    5 stars
    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.

    1. Amy says:

      Great adjustments! Thanks for the info! Glad everyone enjoyed it.

    2. Debbie says:

      Can you tell me what size dish you used to bake in if doubled?

      1. Amy says:

        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!

        1. Danielle Eakins says:

          I love this recipe BB ut how would you time adjust for a 13x9 clear baking dish?

          1. Amy says:

            You should be able to bake this in a larger dish without adjusting the time if you double the recipe.

  6. Kirsten says:

    Hello! Planning to make this next week for Thanksgiving, how long do you bake for a double batch?

    1. Amy says:

      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.

      1. Madison says:

        4 stars
        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🥰

        1. Lulu says:

          4 stars
          Glad I read your comment first!!! I definitely poured a double batch into a 9x13 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!

  7. Trudy P says:

    How will adding the 2 optional eggs make this recipe different?

    1. Amy says:

      It just makes it a little fluffier and souffle-like!

  8. HILSA says:

    Hello I love this recipe, I want to add some sweet Italian sausage, or crispy bacon. Do you think it will work? Thank you

    1. Amy says:

      Hi! Yes I think that would work! It's worth a try!

  9. Petra says:

    5 stars
    I make this recipe for thanksgiving every year and the whole family loves it.

    1. Amy says:

      Oh great I am so glad! It's a good one!

  10. Cecu says:

    5 stars
    Easy, delicious

  11. Angela says:

    Can this be made in a muffin pan?

    1. Amy says:

      I don't see why not. Although I would suggest taking care not to overbake.

  12. Randa Prince says:

    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!

  13. Stephanie says:

    How many people does this serve?

    1. Amy says:

      You can plan on it serving about 8.

  14. Doraine says:

    5 stars
    I love this recipe but I’m wondering if it can be frozen if there are leftovers?

    1. Amy says:

      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.

  15. Another "Aimee" 😉 says:

    5 stars
    A dear friend of mine has made this for years. Sometimes, she'll add green onions to the mix.