This corn casserole needs just 5 minutes of prep time and is made with simple ingredients. It makes a great side for any holiday meal or Sunday supper.

Corn Casserole in the dish with a portion plated

Holly’s Recipe Highlights For Corn Casserole

  • Flavor: Moist and tender, this casserole has a sweet corn flavor but tends to be slightly more moist and dense than cornbread.
  • Skill level: It couldn’t be easier; it takes 5 minutes to prepare in one bowl.
  • Prep ahead: Bake this corn casserole recipe up to two days before serving and reheat in the oven.

Ingredient Tips For Corn Casserole

  • Cornbread Mix: I use a box of Jiffy Corn Muffin Mix as the base. If you don’t have Jiffy Mix you can make your own.
  • Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn adds moisture and sweetness.
  • Butter: I use salted butter; if using unsalted, add extra salt to the recipe.
  • Sour Cream: Sour cream can be replaced with plain Greek yogurt.

Variations

  • Bacon: You can replace some butter with melted bacon grease or add cooked and crumbled bacon.
  • Onion: Add sliced green onion, ½ teaspoon of onion powder, or cook ½ of a small white onion in the melted butter.
  • Cheese: Cheddar cheese or pepper jack are great additions.
  • Jalapeno: Finely diced jalapenos or mild green chilis add flavor.

How to Prep Ahead

Bake this corn casserole recipe up to two days before serving. Cool it completely and store it tightly covered in the refrigerator. To reheat, let the casserole come to room temperature for about 1 hour, then bake at 350°F for 15-20 minutes, or until heated through.

Leftover Corn Casserole

  • Store leftover corn casserole covered in the refrigerator for up to 4 days. Reheat in the microwave.
  • Freeze the whole casserole or portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating as listed above.

Did you enjoy this Corn Casserole? Leave a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
corn casserole in a white baking dish next to parsley and butter
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Corn Casserole

Jiffy Corn Casserole is moist and fluffy with a sweet corn flavor.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
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Ingredients  

  • ½ cup salted butter melted
  • 2 large eggs
  • 8.5 ounces Jiffy Corn Muffin Mix 1 box
  • 2 cups corn kernels canned or frozen, drained and thawed
  • 15 ounces creamed corn 1 can
  • 1 cup sour cream

Instructions 

  • Preheat the oven to 350°F. Grease a 2 qt casserole dish and set aside.
  • In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
  • Spread the batter in the prepared baking dish.
  • Bake 45-55 minutes or until golden brown.

Video

Notes

 Optional Additions:
  • 2 tablespoons minced onion, green onion, or diced jalapeno peppers.
  • crumbled bacon or bacon bits
  • 1 cup sharp cheddar, parmesan, or pepper Jack cheese
Make Ahead – After baking, cool thoroughly, cover tightly with plastic wrap, and refrigerate for up to 2 days.
Reheat Before Serving – Before reheating, let the casserole sit at room temperature for 60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.
Leftovers – Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw before reheating.
4.98 from 327 votes

Nutrition Information

Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish
Cuisine American

Corn Casserole in a dish with a title
moist and buttery Corn Casserole with writing
Corn Casserole in the dish with a part taken out and writing
Corn Casserole in the dish and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

    1. If you double the recipe, it will still cook beautifully. The consistency is a bit similar to a cake, if you press your finger on the top, it should spring back and not leave an indent. I haven’t tried baking it in a 9×13 casserole dish but I’m sure it would work!

    1. Other readers have made this recipe into muffins with great results but I have never personally tried. I would love to hear how it turns out for you!

    1. I have only made this recipe as listed, so I can’t say for sure. But I would love to hear how it turns out for you.

  1. This is such a satisfying easy dish! I love it. I had not made this for a while and forgot what the texture of the cooked casserole was to be. Once it cooled a bit , all that deliciousness and the soft corn tastey bites woke my tastebud memories! Yum! Paired this your crispy baked potatoe wedge recipes to go with our grilled ribeyes for Christmas dinner. Thank you and best to you and your family for the Holidays!5 stars

  2. Two questions: how much bacon if adding, and secondly, is there a noticeable sour cream tangy taste to the baked casserole? Thank you.

    1. I would suggest about 3 tablespoons of crumbled bacon – you can add more but this amount will add just a little bit of flavor. I don’t notice a tangy flavor in this recipe once cooked.

  3. This was delicious! I added a small handful of cheddar, and a bit of powdered onion and fresh ground black pepper. I’m vegetarian so I used the Vegetarian Jiffy Corn Muffin Mix instead. It took a little longer to set but maybe that was the different Jiffy mix?5 stars