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!
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.
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.
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.
This recipe is so simple that you just need a bowl, a spoon, and about 3 minutes.
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.
- 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.
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.
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.
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.
More Thanksgiving Recipes You Won't Want to Miss
- Sweet Potato Casserole with Marshmallows and Pecans
- Fresh Green Bean Casserole
- The BEST Homemade Mashed Potatoes
- Easy Southern Cornbread Dressing
- Easy Cranberry Fluff Salad
- Roasted Brussels Sprouts with Bacon and Apples
- Fruit Salad with Marshmallows and Whipped Cream
- How to Make a Brined & Smoked Turkey
- Cranberry Jello Salad with Cream Cheese Topping
- Lion House Dinner Rolls
- Slow Cooker Creamed Corn
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Corn Casserole
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees 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 thee 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.
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.
Nutrition
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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!