Corn Casserole

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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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.

corn , sour cream , corn muffin mix , butter , eggs , creamed corn , salt and pepper with labels to make Corn Casserole

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.

ingredients to bowl to make Corn Casserole

adding ingredients together in bowl to make Corn Casserole

Corn Casserole in a casserole dish before cooking

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).

For a Firm Casserole: Drain the canned corn well and fully thaw the frozen corn before using.
For a Smooth Blend: Let the melted butter cool for a couple of minutes before mixing.
Don’t Overmix: Stir just until combined to keep the texture tender instead of dense.
Prevent Over-Browning: If the top browns too quickly, loosely cover with foil for the last 10 to 15 minutes of baking.
Let It Rest Before Serving: Allow the casserole to sit for about 10 minutes after baking so it firms up for cleaner scoops.

baked corn casserole on a plate with butter

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.

Can you make corn casserole ahead of time?

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.

Can you freeze corn casserole?

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.

Can this be made in a Crock Pot?

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.98 from 330 votes

Author Holly Nilsson

Corn Casserole

Author Holly Nilsson

Servings 8

A classic stir-and-bake corn casserole with a soft, creamy center and lightly crisp top, perfect for holidays and weeknight dinners.

Save Rate Print

Servings 8

Prep Time 10

Cook Time 45

Total Time 55

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

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 as above.

4.98 from 330 votes

Nutrition Information

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

Course Casserole, Side Dish

Cuisine American

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