This Corn Casserole is really fast to make with cornbread mix, creamed corn, and of course, butter. 

Serve this side dish on holiday, it’s perfect for Thanksgiving, Easter, or for Sunday supper!

baked corn casserole in a white baking dish

An Easy Side Dish

If you haven’t had cream corn casserole before, it’s a must-try. There’s a good reason it makes an appearance at every Easter, Thanksgiving, and Christmas dinner!

  • Needs just a few ingredients and 5 minutes to prepare.
  • It can be made ahead of time in just one bowl.
  • This corn casserole doubles well to feed a crowd.

Corn Pudding is similar to this corn casserole recipe, but it has a more custard-like texture. This dish is slightly softer than a cornbread.

ingredients to make corn casserole including corn, sour cream, Jiffy corn muffin mix, eggs, butter, salt, pepper, and creamed corn

Ingredients for Corn Casserole

This Jiffy corn casserole recipe is an easy holiday favorite, simply stir and bake.

  • Cornbread Mix – An 8.5oz box of Jiffy corn muffin mix is the perfect base for this easy corn casserole. If you don’t have a box on hand, you can make a homemade version of jiffy mix here.
  • Butter & Sour Cream – Melted butter adds richness and flavor, while sour cream is added for moisture.
  • Corn – Cream-style corn adds sweetness and whole kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.
  • Eggs – Eggs help hold it all together.


There are lots of different add-ins that can be added to this Jiffy corn casserole recipe, try the following:

  • Onions (or green onions)
  • Jalapenos
  • Cheddar cheese
  • Bacon
  • Fresh herbs
Corn Casserole ingredients in clear glass bowl before mixing together

How to Make Corn Casserole (overview)

  1. Whisk the ingredients in a medium bowl (per the recipe below).
  2. Pour into a baking dish.
  3. Bake it for about 45-55 minutes or until golden brown (this recipe can be baked in a toaster oven as well).

I like to add a little butter on top as it comes out of the oven.

Corn Casserole in yellow baking dish before cooking

To Make Ahead

This easy corn casserole recipe is great for busy holidays as it can be made ahead of time and then heated just before serving.

Make Ahead – To make ahead, bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

Reheat Before Serving – To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350°F for 15-20 minutes or until heated through.

To Freeze – Bake the casserole as directed and cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven before serving.

Store leftovers in an airtight container in the fridge for up to 3 days.

More Holiday Sides

This is the perfect side along with stuffing, mashed potatoes, and green bean casserole.

Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!

baked corn casserole in a white baking dish
4.98 from 285 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Corn Casserole

Jiffy Corn Casserole is a simple side with a sweet corn flavor.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings


  • ½ cup butter melted
  • 2 eggs
  • 8.5 oz package Jiffy Corn Muffin Mix
  • 2 cups corn canned or frozen, drained and thawed
  • 1 can creamed corn 15 oz
  • 1 cup sour cream


  • Preheat 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.



 Optional Additions:
  • 2 tablespoons minced onion, green onion, or Jalapeno.
  • crumbled bacon or bacon bits
  • 1 cup sharp cheddar cheese
Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.
4.98 from 285 votes

Nutrition Information

Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

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

Course Casserole, Side Dish
Cuisine American
Corn Casserole in a dish with a scoop taken out and a title
scoop of corn casserole on a plate with butter and writing
corn casserole in a white dish with writing
corn casserole in a dish and a scoop of corn casserole on a plate with a square of butter and writing


, , , , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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!!5 stars

  2. 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?

    1. 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.

  3. 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!

  4. 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?

      1. Hi Lisa, we would love to hear how it turns out if you do attempt it with a gf corn mix!

    1. Yes, cool completely and wrap tightly before freezing. This can be thawed in the fridge overnight and then warmed in the oven before serving.

  5. One of the best ever corn casserole recipe i have ever tried. Thanks for sharing this corn casserole recipe with all of us. 5 stars

  6. I have tried this amazing corn casserole recipe and i found this recipe really an amazing recipe. I love this recipe. 5 stars

  7. 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*5 stars

  8. 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

    South Australia

    1. 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.

  9. 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,