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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Can’t wait to make this, but my Mom used to layer raw bacon on top and then bake. It was awesome! I think she also added bits of pimento, but I’m not sure and it seemed she made it with crunched saltines, but I’ll try your way with bacon.
Your mom’s version sounds amazing!
is Jiffy cornbread mix the same as Jiffy Corn Muffin mix
Yes it is.
Can you use corn meal instead of jiffy? If so, how many cups? Thank you!
I have only made this as written with Jiffy. The Jiffy has cornmeal but it has other ingredients as well that help with the consistency of the casserole.
different, corn muffin much sweeter.
This recipe has been a Thanksgiving family favorite since I got married 40 years ago! I have to make to recipes for our gathering each year because the grandkids fight over it. There are never any leftovers.
We love it too Janet! Happy Thanksgiving!
If using frozen corn do you just thaw or do you cook it first?
Just thawing it is fine, no need to cook it. Enjoy!
I made this recipe for the firs time last night, it was huge hit. It’s delicious and so easy. I added 1 cup of shredded cheddar as noted as an optional add in. I plan to make it for Thanksgiving.
So glad you loved it, Happy Thanksgiving!
Can you make this in a crockpot? If so, how long to cook? Thanks.
Yes, 2-3 hours on high should be perfect for corn casserole.
Looks delicious. Anyone tried to make this without the eggs?
I have a child with allergies.
I think it could still work.
I have only made it with eggs but other readers have let me know they do it without, I think it should work.
I’ve never made it with eggs. It turns out fine and everyone loves it.
What size pan?
Would a 9×8 pan work?
2 quart casserole doesn’t tell me dimensions
8×8 is 2qt so it’s a tiny bit bigger but a 9×8 should work just fine.
This is the same recipe I have made for years & passed down to the next generation. BUT I put the liquid of the whole corn in the recipe.
Can you prep the night before and refrigerate? If so, does the bake time change the next day?
Yes. The bake time should stay the same!
If I want to make this casserole in advance of Thanksgiving,, is it best to freeze uncooked or prcooked>
It is best to freeze uncooked.
You still need to correct the baking time and total prep time in the initial synopsis. It incorrectly says 25 minutes bake time and 30 minutes total prep, right after the recipe title and just before the ingredients list and directions. It is still inconsistent with the directions to bake for 45-55 minutes. We love this recipe and have been making it for years. I also add diced red pepper when making corn casserole.
Red pepper would be delicious in this!
Thanks Denise! It’s been updated.
Thank you for the great information in case no one else says it. I appreciate the ideals
Yes, great video, and thank you!
So glad you found it helpful Christi!
Is this a casserole or cut like a reg.corn bread and butter or honey on it?
You can cut it or use a spoon to spoon it out. We don’t top it with anything.
Is this similar to what is called “spoon bread”???
I have been making this same recipe for years. My mother passed it on to me. It is one of our family’s favorites. It wouldn’t be Thanksgiving without it. So easy to make and so yummy!
I agree, the perfect easy recipe!
This sounds Awesome 8~}
Is the consistency creamy when it is done ??
((I just Luvvv that (sorta) creamy corn side/dollop that alot of Mexican/Spanish restaurants serve. Have Never been able to find a recipe for it but this sounds like it would taste like that.
Sounds Yummy can’t wait to try it 8~}}
This recipe isn’t quite creamy, it’s a bit more like a very moist soft cornbread (but more moist than a typical cornbread).
Look for elote recipes. That is usually what is served in Mexican restaurants.
Hi Holly , I just wat to ask what can I use as a substirute for Jiffy corn muffin mix …cause they don’t sell it where I live , can you please help.
Any corn muffin mix should work, you can also buy Jiffy Corn Muffin Mix on Amazon!
Can you freeze leftovers?
I have never tried freezing the leftovers Claire. Please let us know how it goes if you try it.
Could you double and put in a 9×13 cooking pan?
I haven’t tried it but I’m sure it would work!
Do you drain the canned corn?
Great question, yes you do. I’ve updated the recipe.
Under your “how to” comments you say bake 20-25 minutes…but under your “instructions” you say bake 45-50 minutes. Which time is correct? Thanks.
Definitely 45-55 minutes, sorry about that! I have updated the post.
Looking forward to some delicious recipes