Every holiday and potluck, my trusty corn casserole is the star side dish on my table. It’s one of those dump-and-go lifesavers that feels like a warm hug after a busy day. With just a handful of simple ingredients and about 50 minutes of cook time, this corn casserole always steals the show — and I’m excited to share it with you.
Table of Contents
Why You’ll Love This Easy Corn Casserole
- Takes only about 5 minutes to prep, perfect for busy weeknights or last-minute guests
- Uses simple pantry staples that you likely already have on hand
- Delivers a creamy, moist texture that’s pure comfort with every bite
- A guaranteed crowd-pleaser that works for holidays, potlucks, or everyday dinners
Ingredient Deep Dive (Our Secret to Success)
This corn casserole owes its magic to the combination of whole kernel corn and creamed corn. The whole kernel corn adds a delightful pop and texture, while the creamed corn keeps things rich, lush, and moist. I always choose full-fat sour cream here because it creates a velvety, creamy consistency that really elevates the dish. And the Jiffy Corn Muffin mix is the secret shortcut, giving you the perfect balance of cornmeal and seasoning without any fuss.
How to Make My Easy Corn Casserole
Making this corn casserole is as simple as it gets. You just mix all the ingredients together in one bowl, pour that delicious batter into a baking dish, and let your oven do the rest. It’s a no-stress recipe designed to give you a comforting meal with minimal effort.
Ingredients
- 1 box of Jiffy Corn Muffin mix (8 ounces, dry mix only)
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Step-by-Step Instructions
- Preheat your oven to 350ºF. Spray an 8×8″ baking pan with cooking spray.
- Mix all ingredients: In a bowl, combine the dry Jiffy mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Pour this mixture into the prepared baking pan.
- Bake uncovered for 45-50 minutes or until the top is lightly golden brown.
- Season and garnish: Add salt and black pepper to taste. If you like, finish with fresh parsley or sliced green onions for a pop of color and freshness.
Recipe Variations: How to Customize Your Corn Casserole
| Variation | Add-Ins | Notes |
|---|---|---|
| Cheesy | 1 cup shredded cheddar | Mix cheese into the batter for extra richness |
| Spicy Jalapeño | 1-2 diced jalapeños, seeds removed | Adds a subtle heat that complements the sweet corn |
| Sweet & Buttery | 2 tbsp sugar, extra butter on top | Boosts sweetness and richness for a dessert-like twist |
Make-Ahead and Reheating Instructions
You can prepare this corn casserole ahead of time, which makes it even more convenient.
- Assemble and refrigerate: Mix everything in the baking dish, cover tightly, and store in the fridge for up to 24 hours before baking. Bake as usual.
- Bake first, then reheat: Bake the casserole completely, let it cool, then store it covered in the fridge. Reheat in a 350ºF oven for about 15-20 minutes or microwave until warmed through.
How to Store and Freeze Leftover Corn Casserole
Store leftover corn casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the casserole tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating gently in the oven.
What to Serve With Corn Casserole
This corn casserole pairs beautifully with many hearty main dishes. Try it alongside:
- Roast Turkey: The creamy, slightly sweet casserole complements the savory, juicy turkey perfectly.
- Hearty Chili: Its mild texture balances the spicy, robust chili flavors without overpowering.
- BBQ Pulled Pork: The casserole’s buttery richness contrasts delightfully with smoky, saucy pork.
- Baked Ham: Adds a creamy, comforting counterpoint to smoky, salty ham slices.
Corn Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and spray an 8×8-inch baking pan with cooking spray.
- In a mixing bowl, combine the dry Jiffy mix, drained whole kernel corn, creamed corn, sour cream, and melted butter until just combined; pour into the prepared pan.
- Bake uncovered for 45–50 minutes, until set in the center and lightly golden on top.
- Season with salt and black pepper to taste, garnish with parsley or green onion if desired, and serve.
Notes
Frequently Asked Questions & Troubleshooting (Your Questions Answered!)
Why is my corn casserole runny or mushy?
This casserole is meant to be creamy and custardy, not firm like traditional cornbread. If it appears runny, check that it’s baked long enough; it should have golden edges and mostly set in the center. Overly mushy texture might mean underbaking or too much liquid.
How do I know when it’s perfectly cooked?
Look for lightly golden brown edges and a mostly set center that jiggles slightly. You can also check that the internal temperature reaches about 160ºF for safe baking.
Can I make this corn casserole without Jiffy mix?
Yes! Combine 1 cup all-purpose flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt to substitute for the Jiffy mix.
Can I use frozen corn instead of canned?
Yes. Use the same amount, but thaw and drain well before adding to avoid extra moisture.
Can this be made gluten-free or dairy-free?
Certainly! Use a gluten-free cornbread mix and swap sour cream and butter for plant-based alternatives to keep it dairy-free.
What’s the best pan to use?
An 8×8 pan is perfect for this recipe’s baking time and texture. A 9×13 will require longer baking and result in a thinner casserole. Cast iron skillets produce a slightly crispier edge and rustic feel.
Conclusion
This easy corn casserole is the only recipe you’ll ever need for a creamy, crowd-pleasing side dish that’s truly fuss-free. It’s freezer-friendly, customizable, and perfect alongside your favorite comforting mains. What’s a must-have addition in your family’s corn casserole? I’d love to hear your traditions in the comments below!
