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

Bake it until golden and serve this tasty side dish for Sunday supper or a holiday meal!

dish of Easy Corn Casserole with a spoonful missing

An Easy Side Dish

If you haven’t tried this cream corn casserole recipe before, it’s a must-try. It appears at Easter, Thanksgiving, and Christmas dinner – and it’s also great with Sunday supper!

  • 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 made with a handful of ingredients – 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.
  • Corn – Cream-style corn adds sweetness, and whole-kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.
  • Dairy – Melted butter adds richness and flavor, while sour cream is added for moisture. Eggs help hold it all together.


Experiment with different add-ins to customize this Jiffy corn casserole recipe.

  • Minced white onion (or green onions) or fresh herbs
  • Diced jalapenos
  • Cheddar cheese
  • Cooked bacon
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 pat of butter on top as it comes out of the oven.

Corn Casserole in yellow baking dish before cooking

How to Make Ahead

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

To Make Ahead: Bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

To 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 334 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
buy hollys book


  • 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 334 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
baking dish of Easy Corn Casserole with a title
easy to make Easy Corn Casserole in the dish with a title
Easy Corn Casserole ingredients in bowl and cooked in the dish with a title
easy Easy Corn Casserole with 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. I made the corn casserole. Everybody said it was the best. I’m 77 years old and male. I have never made corn casserole before and I was surprised and happy that it turned out really good. Will be trying more of your receipts in the future.

  2. I made this Easy Corn Casserole for our Thanksgiving dinner and also entered a photo in this month’s cooking challenge. It was a hit, everyone loved it. I was make it again and often. Thanks for sharing the recipe.5 stars

    1. Sour cream is in step 2. Enjoy!

      2. In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.

  3. I will be making this for 31 people. I had planned on 4x the recipe. Your thoughts in that please. What size pan and how long for cooking time do you recommend?5 stars

    1. If making 4x the recipe, I would recommend two 9×13 pans. You’ll want to increase the baking time by about about 20 minutes or so until the casserole is cooked through.

    1. I would suggest doubling the recipe (you can use the 2X in the recipe card) and bake it in a 9×13 pan. You will need ot increase the baking time to 55 to 65 minutes.

  4. I would like to make this for Thanksgiving. I need to serve 12-14 people, how do I modify the recipe to serve that many.
    Thank you

    1. I would suggest doubling the recipe (you can use the 2X in the recipe card) and bake it in a 9×13 pan. You will need to increase the baking time to 55 to 65 minutes.

  5. Thanks! I just made this recipe because I have to make corn casserole for Christmas and I’ve never made one before but this will be the one I’ll use. I followed recipe and it turned out great!5 stars

  6. Absolutely delish! We make corn casserole every year, but this year we tried yours. We modified the recipe and it still turned out sooooo yummy! We used Fleischmann’s corn muffin mix instead of Jiffy (since Jiffy has lard), omitted the eggs, added 1/4 cup extra frozen corn, and added a 4oz can of diced green Chiles. We brought it to Friendsgiving and several people asked for the recipe. Thanks for the great recipe!

    1. Jiffy has been making a vegetarian mix for several years and it’s displayed next to theur regular mix. I find it in my supermarkets in NJ.

  7. I make this every year, but I add a can of either green chiles or diced tomatoes with chiles. I’ve never added eggs to the recipe, but I’m sure it’s great with eggs. I also sprinkle the top with whatever cheese I have on hand (usually cheddar).5 stars

  8. hi Holly, I love reading and trying some of your recipes. I have a question about your corn casserole recipe. If I want to add some onion or and jalapeño peppers, do I need to saute them first? Also can a small can of diced green chiles be added? Thanks

    1. If adding a tablespoon or so of minced onion, you don’t need to cook it first. If adding more onion, I like to cook it in a bit of butter to soften. Green chiles is great in this recipe.

  9. Could I prepare this the night before and bake it in the morning? Do you think baking it right away is best?

    1. Hi Eleanor, I haven’t tried it but preparing it the night before should work just fine. It may take longer to bake. If you try it I would love to hear how it turns out!

  10. The inside seemed to never firm up. I ended up cooking it way over an hour and it was still mushy inside but with a browned top. I don’t get it. Is it supposed to be cut into pieces like bread or scooped out and mushy with corn kernels?2 stars

      1. If you use a deep 2qt dish like an 8×8 then this will happen. You need to use a longer baking dish.

  11. Made the corn casserole. I first made it a month ago to try it. It was very good! Am glad to see the recipe again because I was going to look it up for Easter dinner. Thank you for sharing.