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Creamy Corn Casserole

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255 Comments
5 from 42 votes
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Only 5 minutes and 7 ingredients to make the BEST Creamy Corn Casserole. It’s fluffy, it’s creamy, and it will definitely be the star of all your holiday meals!

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #corncasserole

Let’s be real, Thanksgiving is all about the side dishes. If you’re like me, you take one slice of turkey to be polite and load up your plate with #allthesides. Creamy corn casserole is definitely the favorite side dish in our household because it’s so easy to make and can be prepped ahead of time!

Jiffy Corn Casserole Ingredients

With a quick prep and simple ingredient list, this classic side dish is a crowd favorite. It’s not surprising with it’s ultra creamy texture, subtle sweetness, and TWO types of corn.

  1. Cream style corn. Creamed corn is essential for making this corn casserole ultra moist and tender!
  2. Sweet corn. I absolutely love the “pops” of texture that these sweet corn kernels give this dish.
  3. Granulated sugar. You could omit, but I personally love the additional sweetness from the sugar. It really enhances the sweetness in the corn.
  4. Unsalted butter. Along with the cream style corn, butter makes this casserole super moist and gives it a truly rich and buttery flavor.
  5. Sour cream. Another moistening agent, sour cream also gives this dish a nice tang, which balances out all the sweetness!
  6. Eggs. This helps to bind the dish and is what helps hold this casserole together.
  7. Jiffy cornbread mix. This is our MVP. You can’t have a creamy corn casserole with a cornbread mix.
  8. Salt. This helps to balance the sweetness from the sugar and corn and also adds flavor and keeps this casserole from being bland.

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #sidedish #holidaysides #corn #corncasserole

As you can see, this recipe is truly simple! Plus, during the holidays, I always have these ingredients on hand anyway! Whether you’ve made this dish before or not, or whether you’re making it for a special holiday meal, or a week day comforting side dish, I know you’re going to love this best version of creamy corn casserole!

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #sidedish #holidaysides #corn #corncasserole

How to Make Corn Casserole with Jiffy Mix

This corn casserole is no exception. With a 5 minute prep time, this recipe is a breeze to make on the day or ahead of time. With it’s creamy texture and flavorful taste, nobody will ever guess how easy this is to make!

  1. Preheat oven and grease a baking dish with cooking spray.
  2. Whisk together ingredients: cream style corn, sweet corn, sugar, butter, sour cream, eggs, jiffy corn muffin mix, and salt.
  3. Pour batter into prepared baking dish.
  4. Bake until the mixture has set and is golden in color.
  5. Serve immediately and enjoy!

Can I make corn casserole ahead of time?

Yes! I make this corn casserole the night before all the time. Follow the recipe, but instead of baking, cover with foil and place in the fridge overnight.

Let sit at room temperature for 30 minutes, uncovered, and then proceed with the baking instructions!

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #sidedish #holidaysides #corn #corncasserole

How long does it take to bake corn casserole?

20-30 minutes at 350 degrees F in a 9×13” glass baking dish. If you’re using something deeper, like a ramekin or 8×11 inch baking dish, you’ll need to add additional time, start with the 20 minutes as listed in the recipe and then check every ten minutes until the mixture is set (doesn’t jiggle) and golden.

Can you cook corn casserole in a crock pot?

Definitely. Who’s got the oven space during the holiday season? I LOVE making side dishes in my slow cooker and I absolutely LOVE making corn casserole in the crockpot. I made an entire recipe specifically for cooking in a crock pot: slow cooker corn pudding.

See that recipe for the exact amounts, but to cook corn casserole in the slow cooker, you’ll stir all the ingredients together, pour the mixture into a greased crockpot, cover it and cook it on HIGH for 5 hours or until mixture is set.

What is a substitute for cream style corn?

Cream style corn really helps to make this casserole, creamy! Plus it adds additional corn flavor that really makes this dish stand out.

I wouldn’t recommend omitting it. If you’re looking for a recipe without cream style corn, I’d suggest looking at this easy cornbread recipe instead! That recipe does call for cream style corn, but readers have made it successfully without the addition of the creamed corn. 

Jiffy Corn Mix Substitute

If you can’t find jiffy corn mix in your store, which has happened to me during the busy holiday season, don’t panic, you have a few options:

  1. Order from amazon. You can buy jiffy corn muffin mix online! What did we ever do before online shopping?
  2. Use a generic corn muffin mix. As long as it’s an 8.5 oz mix, it SHOULD work. Let me know in the comments below if you’ve successfully (or unsuccessfully) used a different brand of cornbread mix.
  3. Make your own corn muffin mix. I haven’t tried this, but a homemade version would work just as well. Here’s a copy cat jiffy corn muffin mix recipe that I bet is delicious!

Corn Casserole with Eggs

Eggs are essential for binding this casserole together. Eggs comes in all different sizes: small, medium, large, extra large, etc. The different sized eggs weigh different amounts, so it’s important that you look at what the recipe calls for. Today’s recipe calls for 2 large eggs.

It’s also important to use room temperature eggs. Cold eggs don’t mix as well as room temperature eggs. Cold eggs can also congeal the warm, melted butter, which again, wouldn’t mix as well into the rest of the ingredients, making for a less smooth, more chunky casserole.

Corn Casserole without Eggs

Eggs are one of the most common allergy-causing foods for children and this creamy corn casserole does call for 2 large eggs. If you’re looking for an egg free recipe, I’d recommend trying my vegan pumpkin cornbread. While it isn’t EXACTLY the same, it’s definitely a great egg free alternative.

If you’d like, you could try making two flax “eggs” or two chia “eggs” to replace the large eggs in this recipe. To do that, simple whisk together 1 tablespoon ground flaxseed meal or 1 tablespoon chia seeds with 3 tablespoons of water. Let that mixture sit for 10-15 minutes, or until it starts to gel together, then proceed with the recipe. I haven’t tried this, so if you do, let me know in the comments below!

Cheesy Corn Casserole

While not traditional, I love stirring cheese into my slow cooker corn pudding. It adds a nice bit of sharpness to the dish. Plus, helllooo, cheese makes everything better. If you’d like to make corn casserole cheesy, I’d recommend stirring in 8 oz of sharp cheddar cheese.

I suggest sharp cheddar cheese, because it has more flavor than a mild cheddar cheese.

I also recommend grating the cheese yourself. It does add more work, but it melts better and more evenly than a pre-shredded packaged cheese, because pre-shredded cheese has anti-clumping agents in it to keep it from clumping together. 😉

Corn Casserole with Sugar

As with my easy cornbread recipe, adding sugar to this corn casserole recipe is controversial. Some people believe that TRUE traditional cornbread/corn casserole should not be sweet, therefore, should not contain sugar.

Personally, I love sugar, and I think it enhances the flavor of the corn. Today’s recipe calls for 2 tablespoons of granulated sugar. If you wish, feel free to omit. If you want the sweetness, but don’t want to use granulated sugar, you could try using equal amounts brown sugar or even honey like I use in my corn muffin recipe.

Does corn casserole need to be refrigerated?

Leftover casserole needs to be refrigerated. If there are a ton of leftovers, let the baking dish cool completely before covering in foil and storing the fridge. You can also store leftovers in an airtight container. Leftover corn casserole is good for up to a week if stored properly.

Can you reheat corn casserole?

Corn casserole is best served hot outta the oven, but you can definitely reheat it. Simply place leftovers in a microwave safe dish and heat until the desired warmth is reached. I’d recommend heating in 30 second intervals, stirring in between. 

If you’re re-heating a big batch and have refrigerated your casserole in the baking dish, simply remove the baking dish from the fridge and let come to room temperature while you preheat your oven to 350 degrees. Bake, covered, until warm, about 20 minutes.

Is corn casserole the same thing as Corn Pudding? How do you make corn pudding?

Corn casserole and corn pudding are essentially the same thing, but as the name corn pudding suggests, it’s slightly looser than corn casserole. I’d describe corn casserole as a moisture version of cornbread, but it can still hold it’s shape when you cook it. Corn pudding is more moist and falls apart more.

If you’re looking for a great recipe, check out my Slow Cooker Corn Pudding!

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #sidedish #holidaysides #corn #corncasserole

More Turkey Dinner Sides

– Jennifer

What’s YOUR favorite side dish?Show me the yummy!

PSST – A lot of you have been asking for a slow cooker version –> check it out: Slow Cooker Corn Pudding!

This creamy corn casserole tastes like an extra creamy cornbread that you eat with a spoon! It’s the perfect Thanksgiving side dish. The bonus? It’s so easy! Just dump all the ingredients together in a bowl, stir, and bake! https://showmetheyummy.com #thanksgiving #sidedish #holidaysides #corn #corncasserole

Creamy Corn Casserole

5 from 42 votes
Only 7 ingredients and 5 minutes needed to make the BEST Creamy Corn Casserole. It's fluffy, it's creamy, and it will definitely be the star of all your holiday meals!
Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 12 people
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Ingredients

  • 1/2 cup (1 stick) unsalted butter melted
  • 1 (8 oz) container Sour cream room temperature
  • 2 large eggs room temperature
  • 2 tablespoons granulated sugar
  • 1 (15 oz) can cream style corn
  • 1 (15 oz) can sweet corn drained
  • 1 (8.5) oz box Jiffy corn muffin mix
  • salt to taste

Instructions

  • Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.
  • In a large bowl, whisk together butter, sour cream, and eggs until well combined.
  • Stir in sugar, cream style corn, sweet corn, corn muffin mix, and salt.
  • Pour mixture into the prepared pan.
  • Bake in preheated oven for 20-35 mins or until the mixture has set. It may still be slightly "jiggly", but that's ok!
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Notes

For the photos, I used 4 individual sized ramekins. If you'd rather do that, you'll just need to up the baking time to about 40 - 45 minutes.
PSST - A lot of you have been asking for a slow cooker version --> check it out: Slow Cooker Corn Pudding!

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Nutrition Information

Nutrition Facts
Creamy Corn Casserole
Amount Per Serving
Calories 267 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 359mg16%
Potassium 185mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 9g10%
Protein 4g8%
Vitamin A 540IU11%
Vitamin C 3.7mg4%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: baked creamed corn casserole, corn casserole with cream cheese, sweet corn casserole
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Side Dish
Cuisine: American

Reader Interactions

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  2. CJ

    I’m getting ready to make this delicious sounding recipe and wonder if I can freeze the leftovers since there are only two of us?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi CJ, you should be fine to freeze it! If you refrigerate it should be good for a week if stored properly.

      Reply

  3. Gwen

    5 stars
    I’m SO happy I tried this recipe. Deliciousness & my boyfriend just sat down next to me and goes “man that corn thing is really good, like crack good?? I was just in the kitchen eating some out the pan.” So there you go- it’s time for desert & he’s still eating this corn. I feel the same way though Yum! Crack Corn 🤣😅

    Reply

  4. Sandy Case

    5 stars
    I took this casserole to a cookout and I instantly became a “celebrity chef” 🙂 Even the men were asking who brought the corn casserole!! It was absolutely delicious and so glad I chose your recipe

    Reply

  8. Heidi

    5 stars
    This was super easy to make and was delicious. I used as I side dish with grilled steaks and steamed broccoli. Absolutely delicious.

    Reply

  17. Karenina

    5 stars
    Hi! Just left a comment on your slow cooker corn casserole, re melting the cream cheese. That’s the only difference btwn the 2 recipes? What about adding to this one? I prefer to bake it in the oven, as I love the crust topping & I really want to try it with the cream cheese (YuM! 😋).

    Reply

    • Jennifer @ Show Me the Yummy

      Hi! There’s quite a few ingredients added to the slow cooker corn pudding, but you could definitely add cream cheese to thing. I’d suggest softening 4 oz of cream cheese and mixing it thoroughly with the egg, sour cream, and melted butter first!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Carol! Corn and cornbread mix are both high in carbs, so the only way to reduce carbs is if you could find a low carb corn muffin mix??? Not sure if that would work. Hope that helps! 🙂

      Reply

    • Trevor @ Show Me the Yummy

      You probably could. Might be a little dry and it won’t have the tang from the sour cream. What’s the reason for omitting? I could help come up with a substitute!

      Reply

    • Trevor @ Show Me the Yummy

      It’ll still be fine! The butter might cuddle a bit, because the difference in temperature! Not a big deal though 🙂 it’ll remelt!

      Reply

  23. Pamela

    It was very good and moist. I added green onions and did not put in the extra sugar. Can the mixture be frozen?
    Thank you,
    Pamela Decosta

    Reply

  26. Meggen

    5 stars
    Made this the night before Thanksgiving. Added shredded monteray jack cheese. Left out 30 min before popping it in the oven. By far, the best corn casserole dish I’ve ever had!

    Reply

  27. Ana

    5 stars
    Everyone at Thanksgiving loved this recipe! It’s like corn bread only moist the way it should be. It was easy to make and I will definitely be making it again at other family gatherings. Also, I usually tweak recipes that I find, but this recipe doesn’t need any changes.

    Reply

  28. Kelley J

    5 stars
    I use this every year for the holiday’s and I get so many compliments on it! I do double the batch but other then that I follow it to the T.

    Reply

    • Trevor @ Show Me the Yummy

      I’ve never tried that, so I can guarantee the results, but I think it would be fine! Would love to hear how it turns out! Happy Thanksgiving!

      Reply

  34. Sharon

    5 stars
    Super easy and delicious! Needed extra baking time(extra 20 min) as it was cooked in a corningware dish and at higher elevation. Will be on our Thanksgiving menu this year!

    Reply

  36. Mary

    This looks delicious! I’m planning on doubling the recipe and only have one 9 x 13 pan because I need my other pan for something else. I know you said to use 2 pans but do you think it will fit in one without overflowing? I’m also thinking of adding cheese but all I have on hand is mild cheddar. Thoughts?

    Reply

  38. CSpruce

    I’m wondering…if I make a double recipe using only 1 box of the muffin mix, would it turn out okay? I’m thinking of something like a spoon bread and less like a bread. Thank you.

    Reply

  42. Pam Thompson

    5 stars
    Hello Show Me The Yummy, I’m going to make this Thanksgiving of all the Corn Pudding Recipes your seems closest to my Mother’s which I’d never knew what her recipe was. We haven’t had this since she passed away almost 12 years ago and this will be a hit and a reminder of my Sweet Mother if it’s close to hers. I truly hope it is. I will let you know if it is the recipe she use to make and how it will surprise my family. It’s wild how smells and sounds and food brings you back to the good times when everyone is there once upon a time. Happy Thanksgiving to All

    Reply

  46. PV

    I made this 2 years ago when I hosted Thanksgiving. All I know… this was the one thing I wanted leftovers of! (Of course I didn’t have any). I am hosting this year and I am so looking forward to this!! Yum!

    Reply

  47. jessenia

    Id like to make this recipe for about 15-20 people! it is for thanksgiving! How much more corn should I use rather than 1 corn? Please advise!

    Reply

  57. Homelyhappychef

    5 stars
    Thank you so much! I have been looking for this dish for many years, my late father made this for thanksgiving one year and I never got the chance to ask him for the recipe before he passed this last year from a very aggressive form of lung cancer, may he rest in peace. It brought a piece of home to my husband, year old son and I this thanksgiving. It tastes exactly like he made all those years ago, thank you so much.

    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much for letting me know! I’m SO happy you found the recipe 🙂 I’m so so so sorry to hear about your father. <3

      Reply

    • Jennifer @ Show Me the Yummy

      Maybe an extra 20 minutes to an hour? Depends on how deep your casserole dish is. I’d start with the given time though and go from there, checking every 10-ish minutes 🙂

      Reply

  63. Joe

    I’ll just leave this right here;
    1-jalapeno, with or without seeds. How spicy do you like it?
    Cubed ham, or crumbled bacon. I prefer the bacon.
    Fiesta corn, it has the red peppers in it.

    Reply

  65. Elle

    A friend brought this last Thanksgiving. I had never had it…I loved it. She gave me this recipe. Adding it to my “sides” file.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Shirley! Honestly, I’ve never tried that before. I think it would be fine, but obviously not as creamy 🙂

      Reply

  67. Bobbi

    I use corn casserole for the top layer of moussaka, or sometimes chili. I also add sliced zucchini or summer squash, onions, cottage cheese or grated cheese I might have in the frig.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Ashley! It’ll probably take a bit longer, but start at 35 mins and go from there. 🙂 I hope you love it!

      Reply

  69. Bernie

    Hi there! I am interested in trying out this recipe but wondering if there is substitute for the sour cream or would it ruin the creaminess of the dish?
    Thank you! 🎄

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Bernie! You could definitely do full fat Greek yogurt. Cream cheese or mayo might work, but I’ve never tried it, so I can vouch for the results. 🙂 I hope that helps!

      Reply

  70. Lin

    Made this yesterday to take to our ‘framily’ Thanksgiving dinner and it was a big hit! Not being one to always follow a recipe to a tee, and wanting to make this a little more savory, I adjusted and embellished a tad. I made a double batch to feed the crowd, but only used a total of 1 tablespoon of sugar. I also added fresh chopped chive (didn’t measure that but probably used about a slight 1/4 cup) , I crumbled up 4 slices of crispy bacon leftover from breakfast (could have actually used 6 for the double batch) and again I didn’t measure it, but about 1 cup of shredded cheddar. Based on popular request and empty pan, looks like I have a new signature Holiday dish. 🙂

    PS: I was last minute Wednesday in the grocery store and still didn’t know what I was making/taking…found this recipe on my phone…who says procrastination doesn’t pay. lol

    Reply

    • Jennifer @ Show Me the Yummy

      It should be just fine in the 9×13 🙂 It might just take a few minutes longer to cook! Happy Thanksgiving!

      Reply

  77. Raul

    Trying this for the first time, hoping for a success! May add some shredded cheddar to it for an added kick! Hope it works! Thanks for the recipe!!

    Reply

  78. Judy

    Please disregard my question above. I figured it out. I should have read all the other comments and/or questions herewith. Thank you.

    Reply

  79. Judy

    Hello, I am getting ready to make this November 23, 2016, for our Thanksgiving dinner tomorrow. Can I double up on the ingredients? If yes, do I use four eggs or is it OK to use only three eggs? If I double up on the ingredients will this feed 8 to 10 people? I have “double” of all ingredients. How many people does YOUR recipe serve? Thank you!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Judy! Yes you can double the recipe and yes I would use 4 eggs. I would exactly double all the ingredients. The non doubled recipe feeds about 6 people! I hope you enjoy!! 🙂

      Reply

  80. Lily

    how many people does this recipe feed (how many servings)? I am hosting 18 people tomorrow and wonder if this is enough. Looks delish! Thanks for the recipe!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Michelle! It’s on my list of things to adapt for the crockpot, but I haven’t gotten around to it yet! I’m guessing it would be fine, maybe high heat for 2 hours?? I hope that helps!!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Amy! My ramekins are much deeper than my 9×13, so I needed to increase the cook time. Check at 30 and go from there! 🙂

      Reply

  84. Lisa

    For individual portions, could you bake this in a (dark) muffin pan? If so, do you think the 40-45 minutes baking time would be sufficient?

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Lisa! I think you could definitely bake this in a muffin pan 🙂 I’d actually check them at 15 minutes and go from there… it shouldn’t taken more than 30 minutes. I hope you enjoy! Happy *almost* Thanksgiving!!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Nancy! I’ve never seen the recipe without eggs! I grew up eating this casserole and love this recipe, but I’m sure either would be absolutely delicious! 🙂

      Reply

  86. Patti

    This looks delicious! I’m taking it to our Thanksgiving gathering in a few days. Just wondering… If I put the mixture in a deeper casserole dish, how much longer should I bake it? (I imagine I can’t test it for doneness with a toothpick, since it’s so creamy!)

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Patti! Not sure what size pan you’re using, but I’d still check it at 30/35 minutes and go from there…maybe an additional 10. I hope that helps! 🙂 The top shouldn’t look glossy, but it’s ok if it’s a little jiggly!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Jan! It’s on my list of things to adapt for the crockpot, but I haven’t gotten around to it yet! I’m guessing it would be fine, maybe high heat for 2 hours??

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Jena! Are you still making it in a 9×13 baking pan? If so, you’ll probably need an additional 10-20 minutes!

      Reply

  91. Betty Dahlberg

    How much do I fill the ramekins? I have some pretty pumpkin ramekins that I think will look so pretty with this corn pudding on Thanksgiving, but wonder if I should fill them half way or more, knowing that the pudding will raise some during baking.

    Thank you so much for this wonderful recipe.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Betty! You’re so welcome and thank YOU! I’d fill them 3/4 of the way up 🙂 Enjoy! Love the idea of pumpkin ramekins!!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Jane! You drain the sweet corn, but not the cream style corn 🙂 It’s listed in the recipe box as well! I hope that helps!

      Reply

  93. Nicole

    How many serving does this recipe yield in a casserole dish? I want to try this, but I need to make for at least 15. I just don’t want to make too much if I double it and have more leftovers than necessary.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Nicole! It really depends on how many other side dishes you’re serving with this. Will people be wanting just a little taste, because there are so many other dishes, etc. I’d say double it and send home leftovers with people if it’s too much 🙂 You can never have enough corn casserole. 😉

      Reply

  94. Gina @ Running to the Kitchen

    I say that about holiday recipes too, like why don’t I eat this year round? There’s no reason not to, right?! I’d happily eat this with plenty of dinners outside of Thanksgiving 🙂

    Reply

  95. Ouida

    If wanting to make this ahead of time because of lack of oven space on Thanksgiving, can it be baked, refrigerated and microwaved the day of?

    Reply

  96. Mary Ann | The Beach House Kitchen

    I love your videos! They always make me want to cook up whatever your making! And this corn casserole looks perfect for Thanksgiving! Easy and delicious!

    Reply

  97. Fen

    Would love to try this out but was wondering if you have any suggestions for Jiffy cornbread mix substitute, I’m in England and never seen it anywhere. Thank you.

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Fen! Can you find another brand of cornbread mix? It doesn’t have to be Jiffy. It just needs to be an 8.5 oz box 🙂 Let me know!

      Reply

      • Kirsten

        I think Cornbread mix is a US thing….none to be found in Canada either. But there recipes online for a homemade equivalent!

  99. Marina @ A Dancer's Live-It

    I’ve never had corn casserole, but there’s a first time for everything right? 😉 I can’t wait to make your cornbread for Thanksgiving!!

    Reply

  102. Trisha

    5 stars
    Outstanding…I sprinkled smoked paprika on top of each ramskin. Sooooooooo good. Try it. It also looks pretty…..shaved cheese curls also make a pretty presentation…Trisha

    Reply

  103. Aya

    5 stars
    Loved this side dish ! Always have ! It did however take longer than 35min to cook all the way through. I let it in the oven for maybe 45-55min, turned out lovely tho ❤

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Aya! Oh I’m so happy you loved it! The pan I used originally is a really awkward size, so I’m sure that’s why it took less time for me. Thank you so much for making (& loving this). 🙂

      Reply

  104. Kathryn L. Maxey

    5 stars
    I just made this using 6 ramekins. Baked at 350 for 45 minutes ,checking every 5 since I hadn’t tried doing an individual corn casserole . I sprinkled shredded cheddar on top that melted while they cooled. Using a small spatula I loosened the sides. Flavor and texture was perfect! Would be cool to pop them over onto a plate then top with cheese.

    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Kathryn!! I love your idea with the cheese…definitely doing that next time I make this. 🙂

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Beth! I guess it really depends on how deep your ramekins are. I’d start with 30 minutes and go from there. 🙂

      Reply

  106. Kim

    Oh my gosh, this was so good. I wanted to make something different for Thanksgiving for my family who doesn’t like change very well. After some reluctance, they tried it to be polite. Some asked for the recipe, and everyone said they loved it. Thank you!

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kim! Oh I’m so glad that you and everyone loved it! I totally get not wanting to change family traditions, but I’m really happy this recipe didn’t disappoint! Thanks so much for making and sharing the recipe. 🙂 Happy Holidays! 🙂

      Reply

  108. Deena Feldherr

    Why do you up the time for the ramekins? I would think they would need LESS time than the casserole dish. I was thinking of using ramekins tomorrow……

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Karen! That should be fine. 🙂 If you refrigerate it overnight, I’d let it come to room temperature before baking, OR you may need to adjust the cook time. Happy Thanksgiving!

      Reply

    • Jennifer @ Show Me the Yummy

      Hi Ida! I’d highly recommend using cream corn, but if you’re in a pinch, whole corn should be fine. The consistency might be a little different and it definitely won’t be as creamy. Let me know how it works out! 🙂

      Reply

  111. Claudia

    5 stars
    Hi! That looks delicious! How many ounces of cornbread mix? I see you used the corn muffin mix, which is smaller. I bought a 15oz box, should I use all of it? Thanks! 🙂

    Reply

    • Jennifer @ Show Me the Yummy

      Hi Claudia! Sorry for the delayed response! I’ve never seen the 15 oz box before…but thanks for letting me know! You should use the 8.5 oz box 🙂 I hope it turned out great for you…you’ll have to let me know! Happy Thanksgiving!

      Reply

  112. Stacey @ Bake.Eat.Repeat.

    I’ve never even heard of corn casserole, but it looks really yummy! It’s funny how you eat certain things only at certain times! I have things like that too, it’s just only meant to be eaten at a specific time of year! 🙂

    Reply