This easy Corn Casserole recipe uses a Jiffy corn muffin mix, creamed corn, sour cream, and whole corn kernels to make the most delicious sweet and savory side dish with a wonderful, corny texture that is a cross between cornbread and a pudding! Round out your holiday meal or weeknight dinner with this classic family favorite!
- Is it corn casserole, corn pudding, or corn spoon bread?
- How to make corn casserole with a Jiffy mix
- Make-Ahead and Storing Instructions
- Corn casserole in the slow cooker
- Corn Casserole With Eggs
- Tips for Corn Casserole
- More Thanksgiving Recipes You Won’t Want to Miss
- Corn Casserole Recipe
- More States I Have Visited in my American Eats Series
If you haven’t had corn casserole before, it’s one of the best comfort foods ever. The edges are slightly chewy and crisp and the center is fluffy and creamy. And every bite is studded with sweet corn kernels.
It looks like cornbread or a cake when you pull it out of the oven, but underneath the top crust it’s wonderfully soft and creamy inside. You don’t serve it in slices like cornbread, but instead scoop it out.
This corn casserole is just as delicious with grilled pork chops in the summer or chili in the fall as it is with a roast turkey or brown sugar glazed ham for Thanksgiving or Christmas dinner.
It’s absolutely delicious and can be made completely from scratch (see the recipe notes) or using a Jiffy cornbread mix and a can of creamed corn.
This recipe is so simple that you just need a bowl, a spoon, and about 3 minutes.
Is it corn casserole, corn pudding, or corn spoon bread?
We have always called it corn casserole, but in other houses the same recipe is often called by different names. Corn pudding, corn spoon bread, and corn souffle are all common names given to the same recipe.
How to make corn casserole with a Jiffy mix
Preheat the oven to 350 degrees F. Since the actual batter comes together so quickly and easily, you definitely want to make sure the oven is hot in advance.
Spray a baking dish with cooking spray.
Make the batter. Just add a box of Jiffy corn muffin mix, a can of creamed corn, a can of drained corn kernels, sour cream, eggs, and melted butter to a large mixing bowl and stir until everything is mixed together. I always do this by hand because it’s so easy.
Pour into the prepared pan. I like to sprinkle the top of my corn casserole with freshly grated cheddar cheese. Some recipes skip the cheese, but Paula Deen calls for it in her corn casserole and I love the additional savoriness it gives to balance the sweetness of the corn, so I always add it. You could also mix it in, rather than just sprinkle it on top.
Cover with foil and bake for 50-55 minutes. Remove the foil during the last 10-15 minutes.
Let the casserole stand for 5 minutes after removing from the oven before serving.
Make-Ahead and Storing Instructions
Or go ahead and bake the whole casserole, then let it cool completely, cover and refrigerate for two days. To reheat the whole casserole, just cover with foil again and bake in a 350 degree F oven for 15-20 minutes until heated all the way through.
Storing: Corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.
Corn casserole in the slow cooker
Yes, you can definitely make this recipe in the slow cooker! Unless you have double ovens, it can be tricky making all the dishes for a large Thanksgiving dinner at once, so sometimes the slow cooker is a good option.
Just make as directed in the recipe and pour the batter into a large crock pot instead of a baking dish. Cook on LOW for 4 hours or on HIGH for 2-3 hours until set.
Corn Casserole With Eggs
I like to use two eggs in my corn casserole recipe because I feel like it lightens the dish just a bit. But you can definitely leave them out for a slightly more dense dish.
Tips for Corn Casserole
- You can use fresh or frozen corn instead of a can of whole corn kernels. Just be sure to thaw frozen corn completely and drain it before adding to the batter.
- Double the recipe and use a 9×13-inch baking dish if you need to feed a crowd! Because this is one dish that we almost never have leftovers of.
More Thanksgiving Recipes You Won’t Want to Miss
- The BEST Homemade Mashed Potatoes
- Roasted Brussels Sprouts with Bacon and Apples
- How to Make a Brined & Smoked Turkey
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Corn Casserole
Ingredients123
- ▢ 15 ounces creamed corn
- ▢ 15 ounces corn kernels , drained
- ▢ 8.5 ounces Jiffy corn muffin mix , 1 box
- ▢ 1/2 cup butter, melted
- ▢ 1 cup sour cream
- ▢ 2 eggs, optional
- ▢ 1 cup freshly grated cheddar cheese, optional
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.
- Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
- Let the casserole sit for 5 minutes before serving.
Notes
- Variations: Use mozzarella, provolone, or swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top. Or mix in ½ finely chopped jalapeno that has had the seeds, stems and membranes removed first.
- From-Scratch Option: If you don’t have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for ½ cup + 2 tablespoons all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons vegetable oil in place of a jiffy mix. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 ¾ cup of homemade creamed corn for the can of creamed corn in the recipe.
- Substitutions: If you prefer not to used canned corn, you can substitute 1 ½ cups fresh or frozen corn. If using frozen corn, thaw fully first and discard any liquid before adding to the corn casserole batter.
Nutrition
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Corn Casserole
Ingredients
- 15 ounces creamed corn
- 15 ounces corn kernels , drained
- 8.5 ounces Jiffy corn muffin mix , 1 box
- 1/2 cup butter, melted
- 1 cup sour cream
- 2 eggs, optional
- 1 cup freshly grated cheddar cheese, optional
Instructions
- Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
- In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.
- Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
- Let the casserole sit for 5 minutes before serving.
Notes
- Variations: Use mozzarella, provolone, or swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top. Or mix in 1/2 finely chopped jalapeno that has had the seeds, stems and membranes removed first.
- From-Scratch Option: If you don’t have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for 1/2 cup + 2 tablespoons all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil in place of a jiffy mix. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 3/4 cup of homemade creamed corn for the can of creamed corn in the recipe.
- Substitutions: If you prefer not to used canned corn, you can substitute 1 1/2 cups fresh or frozen corn. If using frozen corn, thaw fully first and discard any liquid before adding to the corn casserole batter.
Nutrition
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