This corn casserole with Jiffy mix bakes up golden in under an hour and is one of those cozy sides everyone scoops up first! Made with just six ingredients, it’s a cozy holiday side everyone goes back for.
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Holly’s Recipe Highlights
- Flavor: Rich and creamy with sweet pops of corn, a buttery finish, and a soft, creamy bake.
- Recommended Tools: A medium bowl, a spatula, a 2-quart casserole dish, and a little nonstick spray or butter.
- Serving Suggestions: I love serving this alongside our holiday ham or roast turkey, with sides like a green bean casserole and potatoes.
Jiffy Corn Casserole Ingredients
- 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 homemade version.
- Corn: Use canned or frozen corn kernels. Just be sure to thaw and drain them (pat dry if needed) before adding to the batter.
- Creamed Corn: Do not drain. It adds moisture and helps create the creamy casserole texture.
- Butter: I use salted butter; if using unsalted, add a bit of extra salt to the recipe.
- Sour Cream: Full-fat sour cream gives the creamiest texture. If you’re out of sour cream, plain Greek yogurt can be used instead and will make it firmer and tangier.
Variations
- Optional Add-Ins: Finely chopped green onion, diced jalapeño, and crumbled bacon are delicious additions.
- Cheesy Upgrades: Stir in cheddar cheese, parmesan, or pepper jack for a cheesy corn casserole, or sprinkle some cheese on top for a golden, browned finish.
How to Make Corn Casserole
- In a mixing bowl, combine all the ingredients (full recipe below).
- Spread mixture into a greased 2-quart baking dish.
- Bake until golden and set (a toothpick inserted into the center comes out with moist crumbs).
Storage and Leftovers
Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days. Wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Reheat individual portions in the microwave until heated through. To reheat a larger portion of corn casserole, cover and bake at 350°F for 15 to 20 minutes, or until hot in the center.
Absolutely! Prepare it up to 2 days in advance. Cool completely and refrigerate. To reheat, take it out of the fridge 1 hour in advance and bake at 350°F for 15 to 20 minutes or until heated through.
Yes. Cool it completely, then wrap tightly in plastic wrap, and freeze up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven, covered at 350°F until hot.
Yes. Prepare the ingredients for the u003ca href=u0022https://www.spendwithpennies.com/crock-pot-corn-casserole/u0022u003eCrock Pot corn casseroleu003c/au003e recipe and cook on high for 2 to 3 hours, on low for 4 to 5 hours, or until set.
Cozy Holiday Sides
Did you enjoy this Corn Casserole? Leave a comment and rating below.
Equipment
Ingredients
- 8 tablespoons salted butter melted
- 2 large eggs
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 2 cups corn kernels canned or frozen, drained and/or thawed
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
- In a medium mixing bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
- Spread the batter into the prepared baking dish.
- Bake 45-55 minutes or until golden brown on top.
Video
Notes
- 2 tablespoons minced onion, green onion, or diced jalapeno peppers.
- crumbled bacon or bacon bits
- 1 cup sharp cheddar, parmesan, or pepper Jack cheese
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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Does this recipe have the consistancy of corn bread?
Hi J,
This consistency is a bit similar to a cake. You can see it in the video just following the recipe, or the corn casserole video here.
I love, love this recipe. Thank you so much.
I tried this as a side dish for Thanksgiving. It was so delicious it became a company dish. Love it !
Can you prep it ahead of time without baking?
I recommend to bake ahead. 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.
You could also prepare all of the wet ingredients ahead, and mix the muffin mix in right before baking. Refrigerated ingredients will take about 10 minutes longer to bake.
Okay thank you so much for quick response.
You’re welcome Nancy. Enjoy!
Hi Holly! Thanks for all your wonderful recipes. I love your cookbook as well!
If I wanted to double the corn casserole recipe for Thanksgiving, what size and type(ceramic?glass?) do you recommend.
Have a wonderful holiday season.
Kind Regards
I haven’t tried doubling the recipe but it should work just fine in a 9 x 13-inch dish. I generally use a ceramic dish but a glass should work just fine too.
I am so glad you are enjoying the recipes Jackie, thank you so much for your kind words. Happy holidays!
I was looking for an alternative to Jiffy mix. Is s there something you could suggest to make it gluten free?
I haven’t tried it but you could try making your own and substituting gluten-free flour. If you try it I would love to hear how it turns out Carole!
Hi, I did a Google search for such an alternative. Trader Joe’s Gluten Free Corn Bread Mix, Krusteaz Gluten Free Corn Bread Mix, Bob’s Red Mill, Aldi is also said to have Gluten free options.
I can’t have sour cream or yogurt. would cottage cheese be a good sub? Thx!
I haven’t tried it with cottage cheese but it sounds yummy! Let us know how it goes!
I made this yesterday, YUM !!! I am very glad I tried this. Thank you
Can you double this recipe and cook in a 9 x 13 casserole dish?
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!
Can you bake this as individual mini muffins or will it be too soft?
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!
Very easy and very good will always make this dish for special occasions and holidays
Would this be good adding blueberries?
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.
Hi, I am sooooo happy I found You & Your incredible,perfect recepies
Blessings.
I’ve been making this since 1991, I add honey and nutmeg on top before baking :)
I added a finely chopped bunch of green onions an everybody loved it!
Darn, no leftovers…
everyone loved it. “make it again, please”
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!
I’m so glad you loved it Chey, Merry Christmas to you and your family too!
Two questions: how much bacon if adding, and secondly, is there a noticeable sour cream tangy taste to the baked casserole? Thank you.
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.
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?