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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I made this as well as your broccolli casserole for our Christmas dinner and my family and guest devoured it. I doubled the recipe and added cheese to my so yummy! Since I’ve discovered your site, you’re my go to whenever I want something new, quick and delicious to cook for my family.
Today my daughter asked me to make both casserole for our dinner this valentine weekend,so we’re off to the store for the ingredients.:)
So happy to hear that you loved them Erma! Have a happy Valentine’s weekend! That sounds like such a fun dinner you have planned.
This corn casserole is so, so good, I make it alot. I was wondering if I can make this the day ahead of time and keep it in the refrigerator without baking it first?
Made this for thanksgiving with the cheese added, everyone loved it! Will definitely make again.
I make this corn casserole every Holiday, except for one thing. When I do mine I place the melted butter in the baking dish, then I mix 2 cans of drained whole kernel corn, one can cream corn then add the egg and sour cream, stir it up and pour onto the butter then mix, then I sprinkle the entire box of jiffy mix on the top and spread out evenly, bake at 350 until the top is nice an brown
Corn Casserole
Hi Holly,
This recipe looks great! I am going to make it for Thanksgiving, and with some changes.
My daughter has a dairy allergy. She eats mostly Vegan.
I am going to sub the butter for a non dairy type and same with sour cream. If I leave out the butter altogether, would the dish not work? Have you ever tried this Vegan? i may just make it 2 different ways.
What do you think?
Thanks for all your great recipes.
Tony
I haven’t tried this vegan however if you leave out the butter, I might suggest adding another type of fat (perhaps coconut oil). Let us know how it goes! Happy Thanksgiving!
I would suggest a vegan butter such as Earth Balance.
If I were to double the recipe would
I cook it the same?
Hi Misty, it will take a little bit longer if doubling the recipe, maybe 10 minutes or so, or until set.
I love your recipes
Thank you Carolyn!
Corn Casserole
cooking from pennies.. ¿
Enjoy Georgia!
Do you think it would work well adding both the cheese AND the jalapenos Holly?
p.s. Everything I’ve made of yours is FANTASTIC! :-)
Aww, thank you Renee!!
I think it would be delicious!!
I usually add 1/4 cup sugar to make it a little sweet
That sounds yummy Roxy!
Yum!!! Just like my grandmother used to make.
Thanks so much Rich!
I don’t like sour cream, can something else be used?
Hi Eunice, we have only made this recipe as listed but other readers have recommended substituting it for greek yogurt. Please let us know how it turns out if you try it with a substitution!
Try using Greek yogurt
I use 8 oz cream cheese instead.
For what it’s worth sour cream in baked goods doesn’t taste like sour cream.
Love your recipes!!!
Thanks Patricia!
Everyone enjoyed!! Delish!!
So glad the recipe was a hit T!
Looks yummy
Thanks Diana!
Sounds SOOO good to this cook and foodie!
Going to make this soon❣️
Can’t wait to hear what you think Bonnie! Enjoy.
Hello….I’m Canada we don’t have corn muffin mixes. Anything I could substitute? Thanks! :)
You can order corn muffin mix from Amazon!
This food is just beautiful. My family is going to be so happy for all of these recipes. Our Holidays are going to be happy ones, thanks to you.
Thanks Nelda! So glad we could add a little extra happy to your holidays :)
Delicious
So happy you love it Shelia!
Yumm , I make corn pancakes often for a filling breekfast can corn cinnamon and a splash of vanilla extract mix and cook
That sounds great Bill. Thank you for sharing!