Home » Sides » Easy Corn Casserole Recipe
posted by Liz Berg
on November 1, 2018 (updated 12/2/23)
This super Easy Corn Casserole Recipe is a mix, dump, and bake recipe that’s great for entertaining. Am I the last one to try a Jiffy Corn Casserole?! Using a corn muffin mix is a shortcut that makes quick work of getting this corn casserole on the dinner table!
This Corn Pudding Recipe is simple enough to add to the menu on a busy holiday, but also terrific for potluck meals and family dinners!
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes:
3 Expert Tips
4 Frequently Asked Questions
5 You May Also Like:
6 Easy Sweet Corn Casserole
Why You Must Make
I try to avoid using cake mixes, canned soups and other packaged products when I cook. But on the 4th of July, one of our neighbors brought her corn casserole recipe to the potluck gathering. We allwanted the recipe.
- You’d never guess the secret shortcut!
- It’s semi-homemade making it super easy.
- This corn casserole is a great side dish for almost every meal!
She laughed and said we wouldn’t believe how easy it was. Who doesn’t need more simple recipes in their repertoire?? As Thanksgiving approaches, I decided to give this recipe a trial run.
Ingredient Notes:
- Creamed Corn – Find in the grocery store with the other canned vegetables
- Can of Whole Kernel Corn
- 1 box Jiffy Corn Muffin Mix
- Sour Cream – Full fat provides richness
- Sugar – Don’t omit as it enhances the corn’s sweetness!
- Butter – I use salted
- Eggs – Large eggs
- Coarsely grated sharp cheddar – May grate yourself from a brick of cheese
- Green chiles, a jalapeno, sauteed onions – Optional ingredients if you want to add some heat
Expert Tips
This is a pretty cut-and-dry recipe for a cream corn casserole. Mix everything together, dump and bake! But, as with all recipes, you can tweak it a bit.
- Use room-temperature eggs. Set them out about an hour before you plan to mix the batter. Or place them in a bowl of warm water to hurry the process.
- My friend Bev’s recipe did not have cheese. I love adding a cup of coarsely grated Cheddar or Monterey jack cheese to her recipe. Mix in at least half the cheese into the batter, then sprinkle the rest on top of the corn casserole during the last minute of the baking time.
- Another option is to add a can of drained, chopped green chiles, or chopped and sauteed bell peppers and onions to make this into a spicy corn casserole. If you like more heat, consider a minced jalapeno. Pepper Jack instead of Cheddar would be another way to add some spice. Maybe not for Thanksgiving, but it sounds good to me!
- Don’t skip the sugar! It may sound like an odd addition but it works in this casserole.
- Try fresh summer sweet corn cut off the cob in place of the canned corn. Indiana has marvelous local corn and it would definitely be a fabulous addition. Blanch the corn and note that the liquid from the canned corn would need to be replaced.
Frequently Asked Questions
Can Corn Casserole Be Made Ahead of Time?
Yes, the mixture can be made the night before, scraped into the casserole dish, covered, and chilled until about an hour before baking. Pulling it out of the refrigerator early allows it to come closer to room temperature before baking. The baking time may need to be extended if the casserole is still cool.
What If I Can’t Find Jiffy Corn Muffin Mix?
Jiffy Corn Muffin Mix (affiliate link) is available on Amazon, so plan ahead and order a few boxes. You can also make a Copy Cat Jiffy Corn Muffin Mix Recipe to use instead of the box mix.
Does the Jiffy Corn Casserole Need to Be Refrigerated?
Yes, since it’s made with eggs and sour cream, this Jiffy Corn Casserole is perishable. Do not leave it out at room temperature for more than two hours and store leftovers covered in the refrigerator. After 3-4 days, toss any leftovers.
Can this Casserole Be Reheated?
As with most recipes, this corn pudding recipe tastes best freshly baked. But it’s too tasty to waste any leftovers.
Gently reheat in the microwave, in the casserole dish, using 30-second intervals until warm. It can also be reheated, covered with foil, in a 300º oven for 10-20 minutes or until warmed through.
You May Also Like:
Do you have a set Thanksgiving menu? I have alittleroom to play, but there are a few must-make dishes. This year, this corn will be our second veggie, in the form of a corn casserole. Note that there are many names for slight variations on the same casserole including cream corn casserole, corn pudding, and even corn souffle. What sides do you make for Thanksgiving?? Here are a few of our favorites.
- Brussels Sprouts Salad from Spend with Pennies
- Glazed carrots
- Roasted Brussels Sprouts
- Spinach Souffle
- Roasted Green Beans
- Holiday Fruit Salad
- More Side Dish Recipes
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The Recipe:
Easy Sweet Corn Casserole
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Yield8 servings
A super easy corn casserole suitable for potlucks to holiday meals!
Ingredients
- 2 cans creamed corn
- 1 can whole kernel corn (do not drain)
- 1 box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1 1/2 tablespoons of sugar
- 1/2 stick (1/4 cup) butter, melted
- 2 eggs
Instructions
Preheat oven to 375 degrees. Grease a 9 x 13 inch pan or an equivalent sized baking dish. Set aside.
Mix all ingredients together in a large mixing bowl.
Pour into the prepared pan and bake for 1 hour 15 minutes or until browned and fully cooked in the center.
Notes
Sprinkle top with cheese, too, if desired.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 204Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 380mgCarbohydrates: 32gFiber: 2gSugar: 9gProtein: 5g
HOW MUCH DID YOU LOVE THIS RECIPE?
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Christmas Fall Holidays Sides Thanksgiving
posted by Liz Berg on November 1, 2018
20 Comments // Leave a Comment »
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Toni — Reply
Oh, this is really super easy!! A must-have for the holidays!
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Kathy Sanders — Reply
I followed your recipe with one exception; I only had one can of creamed corn. Still, it turned out to be delicious. Will absolutely make again. It was so yummy, I had an extra portion for “dessert”…
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Liz Berg — Reply
SO glad you enjoyed, Kathy!! It’s super easy, isn’t it?? And a great way to shake up your side dishes. Enjoy the rest of your week!
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Sandra Garth — Reply
Corn is one of a few vegetables that our granddaughter Gabbi will eat without hesitation. Fingers crossed that she likes in prepared this way. If not, I’ll take her portion!
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Healthy Kitchen 101 — Reply
Geez, such a great casserole xD I would love to try it as soon as possible because corn has been my favourite for ages!
– Natalie -
Gerlinde — Reply
This would be a great dish for the holidays, easy to make and it tastes great . I like that.
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mjskitchen — Reply
Well, this takes me back. I’m not sure if it’s the same, but my mother used to make a sweet corn casserole and I know she used creamed corn and Jiffy mix. It was so good. What a great way to add some good old southern comfort to our holiday table. Thanks Liz!
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Abbe@This is How I Cook — Reply
Love simple recipes like this when there is so much to prepare. Of course I also love that they are knock your socks off delicious!
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Kelly Knox — Reply
I found this recipe about 20 years ago and it’s always a big hit. It was in the early days of the internet and came from a recipe board that died (due to continual hacking) many years ago. It was the bomb….hate that it’s gone. The recipe title on that board was “Like Chi Chi’s Corn Cakes”. Now, we never had a Chi Chi’s where I live so I had no idea what they were like but once I took this somewhere people would beg me to bring it again. Mine didn’t have the sugar and instead of sour cream it had green onion dip! I used that for years but it has been impossible to find for a long time now even in the holiday season.
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Liz Berg — Reply
Loved hearing the history of this dish! It has obviously morphed throughout the years!
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Katherine | Love In My Oven — Reply
This is one of those recipes that will become a family classic! Looks terrific, Liz!
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Marissa — Reply
This casserole is my kind of comfort food. All I need is a little green salad to pair with it and I’m in heaven! So perfect for the holidays ahead too!
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Dawn @ Words Of Deliciousness — Reply
This recipe does sound simple to make. I think it may find a place on my Thanksgiving table as well.
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Kim Lange — Reply
This is my sister’s favorite way to eat corn. It’s so good! Mom always had it on Thanksgiving and special holidays. I need to make it! Pinning!
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angiesrecipes — Reply
I love that golden crisp topping! This looks amazingly delicious and moreish, Liz.
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Eva Taylor — Reply
What a lovely addition to the Thanksgiving table. I would have thought sweet corn would be sweet enough without the added sugar but it probably adds texture too. I love your idea of adding the green chiles. We usually have turkey, stuffing, mashed potatoes (or more recently, cauliflower mash, roasted brussels sprouts and cucumber salad (it’s Hungarian) but this casserole would make a very tasty addition.
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Kelsie | the itsy-bitsy kitchen — Reply
My family doesn’t like for me to take too many liberties on Thanksgiving but I always throw a few new things into the mix–and I think I’ll have to add this casserole this year. It sounds amazing!
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Chris Scheuer — Reply
I love surprise recipes like this. It looks wonderful!
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Healthy World Cuisine — Reply
Totally agree with Lynn above. Reading this post with a cuppa and thinking to myself this would be so good for breakfast. ok or well Thanksgiving too or side for an autumn dish. Love these make ahead recipes. Just pinned.
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Lynn@Happier Than A Pig In Mud — Reply
As I sit here at O’Dark 30 with a nice strong cuppa… I’d be tempted to have this for breakfast too if it was in the house:@)
