This corn casserole is so easy and so good!
With just 5 minutes of prep, it’s a little sweet, a lot delicious, and made with simple ingredients like cornbread mix and sour cream.
This is a great side to accompany a holiday meal or any Sunday supper.
Why You’ll Love This Easy Corn Casserole
- Moist and tender and full of sweet corn flavor, corn casserole is a holiday classic that goes with anything.
- Easy prep. Just 5 minutes and one bowl.
- Simple ingredients including Jiffy cornbread mix and a few other staples I always have on hand.
- Budget-friendly corn casserole is always a hit at parties, potlucks, and BBQs!
What’s Inside Corn Casserole?
- Cornbread Mix: I always have boxes of Jiffy Corn Muffin Mix on hand, but you can also make your own in a “jiffy”!
- Corn: Use canned, fresh, or frozen corn kernels. Whole kernels add texture, while creamed corn keeps the casserole moist and sweet.
- 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 crumbled bacon.
- Onion: Sliced green onion can be added or ½ teaspoon onion powder. Or, cook ½ small white onion in the melted butter before adding.
- Cheese: Cheddar cheese is a great addition.
- Jalapeno: Finely diced jalapenos or mild green chilis add flavor.
How to Make Corn Casserole
This 6-ingredient corn casserole recipe is as easy as it is delicious!
- Mix all the ingredients and spread them in a prepared baking dish (recipe below).
- Bake until golden brown and springy in the center.
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, bring the casserole to room temperature for about 1 hour and bake at 350°F for 15-20 minutes or until heated.
Leftover Corn Casserole
- Keep leftover corn casserole covered in the refrigerator for up to 4 days. Enjoy it cold or reheat portions 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.
Other Classic Sides
Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!
Corn Casserole
Equipment
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
- 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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We tweeked this alittle, 13×9 pan, we used almost two cans of sweet corn, three eggs. Real Iowa sweet corn I had vacuumed sealed.. it was a huge hit!!! Definitely making this again!!
This is one of my favorite recipes. I make it for every holiday and always add minced onions and a cup of shredded cheddar cheese!!!
If I want to double the recipe will I still use the same oven temperature and cook time?
Hi Tami, you will cook it at the same temperature, but it may take a little bit longer (maybe 10 minutes or so) or until set.
Fantastic as is !!! My family loves it!
Recipe says: “Prep is extra fast using a cornbread mix and stirring in creamed corn, “FRESH HERBS” and butter then baked until golden. ”
Is the parsley sprinkled on top the “fresh herbs”?
Thanks Holly!
Hmmm, seems to be an oversight Ally! We do add fresh herbs to the batter at times.
Love this!
Made this in a Countertop oven/air fryer combo and the top browned within 20 minutes. Should I just put a layer of foil on to let the middle finish baking?
Yes, I would suggest turning the temperature down a bit and covering it.
Can one use gluten free crackers instead of Jiffy mix? Or just regular corn muffin mix??
I have only tried this as written.
I was also wondering if we could use a gf corn mix instead of Jiffy Sounds sooo yummy
Hi Lisa, we would love to hear how it turns out if you do attempt it with a gf corn mix!
What can you substitute for the sour cream? Mary Alice
You can use plain greek yogurt in place of sour cream.
Can this be baked further ahead of tine and then frozen?
Yes, cool completely and wrap tightly before freezing. This can be thawed in the fridge overnight and then warmed in the oven before serving.
What size Jiffy corn muffin mix do I use?
It should be 8.5oz.
❤️
The corn casserole turned out great loved it Thks
One of the best ever corn casserole recipe i have ever tried. Thanks for sharing this corn casserole recipe with all of us.
I have tried this amazing corn casserole recipe and i found this recipe really an amazing recipe. I love this recipe.
Hi All, Just wanted to say I followed the recipe and it was great. Except….when I opened the microwave after supper, I saw the 1/2 C of melted butter. Oooops! The thing is, we all loved this without the butter. Next time I make it I will still add the butter just to judge if it’s needed. Thanks for the recipe! *Hugs*
Love good recipes..
Hi I did this corn casserole and was amazing, delicious, thank you
Hi Holly
While I do love so many of your recipes and do subscribe to your newsletter, I note that so many of your recipes call for ready mixes which are not available in Australia where I live.
Your Corn Casserole sounds wonderful but what is Jiffy Corn Mix…… here Jiff is a household cleaner LOL
regards
Jane
South Australia
That is too funny Jane! I can promise you it is not the household cleaner :) Jiffy Corn Mix is a premade dry corn muffin mix. You can make your own corn muffin mix or try a similar product found in Australia! I hope that helps.
Looking forward to cooking with you!
I love baking Cornish now
I have been using a similar recipe for almost 20 years, and I can say that this is a truly delicious dish. The original recipe I found did not include sour cream, and the recipe works perfectly without it. (I will try the sour cream version the next time I make it.) My original recipe does include 1 minced raw medium onion–I saute mine first with a portion of the butter called for in the recipe. I strongly suggest adding the onion! By the way, the leftover corn pudding makes a fantastic breakfast side dish instead of potatoes. The corn pudding with whatever add-ins you choose would also make a great dish for a brunch,
Love your additions, thank you for sharing.