This easy dish is a perfect holiday side, great with ham or turkey.
This Corn Casserole recipe is one of our favorite Thanksgiving side dishes. Prep is extra fast using Jiffy cornbread mix, creamed corn, and of course, lots of butter.
Serve this side dish at any holiday table or really any day you just want some good ol’ comfort food.
A Perfect Holiday 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 handful of ingredients
- Only 5 minutes to prepare (and just one bowl)!
- Can be made ahead of time making it potluck perfect!
- Doubles well to feed a crowd.
- This is a great recipe to add your favorite additions from cheese to jalapenos.
Corn Casserole vs. Corn Pudding
Corn Pudding is similar to this corn casserole recipe but it has a more custard like texture while this dish is a bit more similar to cornbread in texture but slightly softer.
Ingredients for Corn Casserole
This easy corn casserole recipe has been around pretty much forever. While jiffy corn casserole ingredients can vary, this recipe is really one of our favorite side dishes.
- Cornbread Muffin Mix – A box of Jiffy corn muffin mix is the perfect base for a fluffy easy corn casserole. You’ll need an 8.5oz box for this recipe. (This contains both flour and cornmeal making the dish quick and easy!).
- Butter & Sour Cream – Butter makes everything better and sour cream is added for richness. Be sure to melt butter before adding.
- Corn – Cream-style corn adds sweetness while whole kernel corn add texture. Canned, fresh or frozen corn kernels will work.
- Eggs – The addition of eggs helps hold it all together.
No Jiffy Mix?! No problem. Make your own homemade jiffy mix.
Variations
There are lots of different variations that can be added to this Jiffy corn casserole recipe, try adding any of the following:
- Onions (or green onions)
- Jalapenos
- Cheddar cheese or another flavor of cheese
- Bacon
- Fresh herbs
How To Make Corn Casserole (overview)
Corn casserole is probably the easiest dish you are going to whip up.
- Whisk the ingredients in a medium bowl (per the recipe below).
- Pour into a baking dish.
- Bake it for about 45-55 minutes or until golden brown (it bakes perfectly in the toaster oven too).
I like to add a little butter on top as it comes out of the oven, and some parsley for added color.
To Cook in a CrockPot (or Slow Cooker)
Much like Slow Cooker Mashed Potatoes and Crock Pot Stuffing, this recipe can easily be adapted for the Crock-Pot if your oven is full.
The cooking time can vary slightly but 2-3 hours on high should work. Once it is cooked, just unplug the slow cooker or set it to warm.
To Make Ahead
This corn casserole really is the perfect side dish, it can be made ahead of time and heated just before serving.
Make Ahead – To make ahead, baked as directed and cool completely. Cover with plastic wrap and refrigerate 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 direct 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.
More Holiday Sides
This is the perfect side along with stuffing, mashed potatoes and green bean casserole.
- 30 Minute Dinner Rolls
- Homemade Mac and Cheese Casserole
- Classic Deviled Eggs
- Mashed Sweet Potatoes
- Cheesy Broccoli Casserole
- Classic Macaroni Salad
- Bacon Green Bean Casserole
Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!
Easy Corn Casserole
Equipment
Ingredients
- 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
- 1 cup sour cream
Instructions
- Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.
- Combine all ingredients and spread into the casserole dish.
- Bake 45-55 minutes or until golden brown.
Video
Notes
- 2 tablespoons minced onion, green onion, or Jalapeno.
- Crumbled bacon or bacon bits
- 1 cup sharp cheddar 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 exactly as written and my husband said it was the best he’s ever had. Yummy!!!!
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!
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!
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).
Your version sounds delicious Stephanie!
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
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.
Terrific home style recipes
I am so glad you have been enjoying these recipes Janet!
Not to be critical, however it would be nice if one would state the size of dish this recipe was designed for.
Step one of the recipe calls for a 2 qt dish.
Could I prepare this the night before and bake it in the morning? Do you think baking it right away is best?
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!
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?
Hi Jenny, the texture of this corn casserole is somewhere between a cornbread and a corn pudding. To serve we do scoop it out. If you prefer a firmer texture, I recommend our cornbread casserole. I hope this helps!
If you use a deep 2qt dish like an 8×8 then this will happen. You need to use a longer baking dish.
Delicious!
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.
Its really a nice recipe and mouth watering.
Thanks, Chris!