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Corn Casserole

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1,282 Comments
4.97 from 709 votes
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This is the BEST Corn Casserole! It’s fluffy, creamy, and is the star of holiday meals! Only 5 minutes and 7 ingredients (including Jiffy Mix) required.

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. This creamy Jiffy corn casserole might just take up most (or all) of the space on my plate…you’ll understand once you try it. 😉

What’s the difference between corn casserole and corn pudding?

Corn casserole and corn pudding are essentially the same thing. However, as the name suggests, corn pudding has a slightly looser texture than corn casserole. Corn casserole is like a moist and creamy version of cornbread, but it’s still sturdy enough to hold its shape. Corn pudding, on the other, is even more moist and has more of a fall-apart texture.

Pro tip
If you’re looking for a corn pudding recipe, check out my from-scratch corn pudding or my slow cooker corn pudding!

Ingredients

With its ultra-creamy texture, subtle sweetness, and big flavor, this classic side dish is a crowd favorite. The secret? It’s made with TWO types of corn!

  • Creamed Corn – cream style corn is essential for making this corn casserole ultra moist and tender!
  • Sweet Corn – I absolutely love the “pop” of texture that these sweet corn kernels add to this dish. Use drained canned corn to keep this dish ultra simple. Frozen corn may be used as well. 
  • Granulated Sugar – adds a touch more sweetness to enhance the sweetness from the corn. Feel free to omit if you like a less sweet dish.
  • Unsalted Butter – adds moisture and gives the casserole that rich, buttery flavor.
  • Sour Cream – provides even more moisture along with a tangy flavor to balance out the sweetness. Try using greek yogurt or cream cheese instead.
  • Eggs – helps bind everything together so the casserole can hold its shape.
  • Jiffy Cornbread Mix – the MVP of this recipe! You can’t have creamy corn casserole without a cornbread mix!
  • Salt – balances out the sweetness and enhances other flavors.

Pro tip
Bring your eggs and sour cream to room temperature before using them in this recipe. Cold eggs can congeal the warm, melted butter which makes for a less smooth and creamy casserole.

How to make

With 5 minutes of prep required, this recipe is a breeze to make either the day you’re serving it or even a day ahead of time! No one will ever guess just how easy this is to make!

  1. In a large bowl, whisk together butter, sour cream, and eggs until fully combined. Then stir in sugar, cream-style corn, sweet corn, corn muffin mix, and salt. corn casserole ingredients mixed in bowl
  2. Pour the mixture into a greased baking dish.unbaked corn casserole in a baking dish
  3. Bake for 20-35 minutes or until the mixture has set then serve and enjoy!baked corn casserole in baking dish

Pro tip
Want to make this in advance? Make the mixture as directed, pour it into your prepared dish, cover with saran wrap, and store in the fridge until you’re ready to use. When you’re ready to bake, take the casserole out of the fridge while the oven preheats, then bake as directed!

How long to bake

Corn casseroles bakes in a preheated 350 degree F oven for 20-35 minutes or until the mixture has set. I start with 20 minutes, check it, and add additional time as needed. You’ll know it’s done when the mixture has set, meaning it doesn’t jiggle, and the edges are golden-brown. If you’re using a 9×13 baking dish, it will probably be done between 20 and 30 minutes. If you’re using a deeper dish (like an 8×11), it will probably take a little bit longer!

Jiffy corn mix substitute

Homemade jiffy cornbread mix is quick and easy to make and only requires 6 ingredients:

  • 1/2 cup yellow cornmeal
  • 1⁄2 cup all-purpose flour
  • 1⁄4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon salt
  • 2 tablespoons melted butter

How to make copycat jiffy cornbread mix:

  1. Whisk together cornmeal, flour, sugar, baking powder, salt, and melted butter into a medium sized bowl.
  2. Use in any recipe that calls for 1 (8.5 oz) box Jiffy Corn Muffin Mix.

What corn to use

Along with the Jiffy corn muffin mix, we’re using both cream-style corn AND sweet corn. You’ll need 1 (15 oz) can of each. You’ll need to drain the sweet corn but don’t drain the cream-style corn! You want all that moisture to make this casserole ultra-creamy. Using both types of corn is what really sets this corn casserole recipe apart from others!

Do you need to use eggs?

Yes! The eggs are essential for binding the casserole together. Without them, the rest of the ingredients won’t be sturdy enough to hold a casserole shape. If you do want to omit the eggs, you’ll need a substitute. Try making two flax or chia “eggs” to replace them. To do that, whisk together 2 tablespoons of flaxseed meal or chia seeds with 6 tablespoons of water. Let that mixture sit for 10-15 minutes in the fridge then proceed with the recipe as directed. You could also give my vegan pumpkin cornbread a try for a totally egg and dairy-free recipe!

Can corn casserole be made in a crockpot?

It sure can! The crockpot can really come in handy when you’re running out of oven space during the holiday season. If you’re looking for a slow cooker version of this recipe, check out my slow cooker corn pudding! It’s slightly looser and creamier in texture but just as delicious in flavor! 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

Variations

  • Add cheese. To make a cheesy corn casserole, I recommend stirring in 8 ounces of sharp cheddar cheese. If you’re doing this, grate the cheese yourself. The anti-clumping agents in pre-shredded cheese add a weird texture.
  • Make it in the crockpot. Try my slow cooker corn pudding instead!
  • Omit the sugar. Adding sugar to corn casserole is controversial. Some people believe that TRUE cornbread/corn casserole shouldn’t be sweet. Personally though, I love the way the sweetness from the sugar enhances the sweetness of the corn. However, you can omit the sugar if preferred.
  • Give it a Tex-Mex twist. Try my Mexican Street Corn Spoon Bread!
  • Make it without eggs. To make egg-free corn casserole, just whip up two flax or chia eggs (6 tablespoons of water mixed with two tablespoons of flaxseed meal or chia seeds.)
  • Use a different corn mix. As long as it’s an 8.5 ounce mix it should work. You could also try making your own. Here’s a copy cat Jiffy corn muffin mix recipe that would be delicious!
  • Make it completely from scratch. This corn pudding is made without Jiffy, without canned corn, without sour cream, but WITH bacon, cheese, and frozen corn! Bonus: it’s gluten-free.

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

Can you make corn casserole ahead of time?

Yep! To save time later on, you can prep this corn casserole the night before you’re ready to serve it. Just follow the recipe as instructed but instead of baking, cover with foil and store in the fridge overnight. When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake as directed!

How to store

Jiffy corn casserole is best served hot straight out of the oven but leftovers will last in an airtight container in the fridge for up to a week. To reheat, let come to room temperature for 30 minutes then bake at 350ºF until heated through (about 20 minutes.) You can also microwave single servings.

More turkey dinner sides

– Jennifer

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

4.97 from 709 votes
This is the BEST Creamy Corn Casserole! It's fluffy, creamy, and is the star of holiday meals! Only 5 minutes and 7 ingredients (including Jiffy Mix) required.
Prep Time: 5 minutes
Cook Time: 35 minutes
Yield: 12 people
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Ingredients

US Customary - Metric
  • ½ cup unsalted butter melted (1/2 cup = 1 stick)
  • 1 (8 oz) container Sour cream room temperature
  • 2 large eggs room temperature
  • 2 tablespoons granulated sugar
  • 1 (15 oz) can creamed corn
  • 1 (15 oz) can sweet corn drained
  • 1 (8.5) oz box Jiffy corn muffin mix see post above for mix substitute
  • ½ teaspoon salt more or less to taste

Recipe Video

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!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:7 Days
Freezer:3 Months
Reheat:Thaw then reheat in microwave or oven until warm.
*Storage times may vary based on temperature and conditions

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: creamed corn, jiffy corn muffin mix, sweet corn
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Side Dish
Cuisine: American

This post was originally published November 15, 2014 and has been updated to provide more detailed content.

Reader Interactions

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  1. Larry

    South Bend, Indiana

    5 stars It was great. Made it for Thanksgiving dinner last year. And everyone loved it. It was simple to make.
    Reply

  4. Jocelyn

    Dayton, Ohio

    5 stars My husband made chili tonight, So I thought I would make this to go with it. I’m skipping the chili and eating this by the bowl full! 😂 Delish!! I didn’t have sour cream, but did have plain Greek yogurt… It was a great substitute!
    Reply

    • Jennifer @ Show Me the Yummy

      Why have I never thought to make this with chili?! Genius!! Haha so glad you love it!!

  13. Debra

    United States

    5 stars Yummy. I did add diced onions, jalapeño, cn diced green chilies, shredded sharp cheddar cheese, spoon of honey.
    Reply

  22. Sandy

    Belfair, Washington

    5 stars Love this recipe! A great addition to holiday meals. I like to “rough” it up a little and put back in the oven to brown a bit more
    Reply

  26. Annette

    El Cajon, California

    5 stars Hello, We made this for our Thanksgiving dinner this year and it turned out so well and had so many good comments, we are having it again this Christmas. If you like corn, you will love this dish.
    Reply

  28. DJ

    Valley Springs, California

    5 stars crowd favorite. i was asked by multiple guests for the recipe. I think some cut chives would make it a little more savory but it’s delish as is.
    Reply

  35. Randilyn

    United States

    5 stars One of my family’s favorites! I make it for every holiday or special occasion . So fast and easy, yet my family thinks it’s a gourmet dish.
    Reply

  41. Jen

    5 stars One of my favorite comfort foods and this recipe is on point! I only make it as a “treat” for special occasions and meals. Like Thanksgiving! Happy Thanksgiving y’all!
    Reply

    • Jennifer @ Show Me the Yummy

      Yes, drain the can of corn (not the creamed corn) and I think cottage cheese instead of sour cream would be just fine! You could blend the cottage cheese for a smoother texture. Greek yogurt would also work.

    • Jennifer @ Show Me the Yummy

      Hi Jacki! I think that may be too small. You could fill it up 3/4ths of the way full (that should use most of it) and put the rest in a muffin tin? The 8×8 will probably take longer to bake, because it’ll be thicker, but start with the time listed and go from there! Let me know if you have any questions!

    • Jennifer @ Show Me the Yummy

      Hi Kim! I think that may be too small. You could fill it up 3/4ths of the way full (that should use most of it) and put the rest in a muffin tin? The 8×8 will probably take longer to bake, because it’ll be thicker, but start with the time listed and go from there! Let me know if you have any questions!

  56. Sandy.Moyer

    Berkeley, California

    5 stars I have made this for thanksgiving for years but lost my recipe thank God for the internet love this recipe !
    Reply

  58. Heather

    Fort Worth, Texas

    5 stars Solid recipe that always yields good results!! I put real maple syrup instead of sugar but that’s just preference:)
    Reply

    • Anonymous

      Kinston, North Carolina

      I mixed mine together and refrigerated it overnight. I’m ready to bake it now but it’s very runny. Could I throw in another box of Jiffy mix and make it more like cornbread?

    • Jennifer @ Show Me the Yummy

      You could throw in an extra if you want! Did you watch the video? Is it runnier than that?

  64. AC

    United States

    5 stars I used an 11.5 oz box of cornbread mix, and didn’t drain the whole kernal corn. Kept the recipe from being too dry. Hubby loved it. Thanks for sharing!
    Reply

  66. Alicia

    San Antonio, Texas

    3 stars Well idk how you fallow a recipe yet it doesn’t tell you how much of anything of each ingredient to put in your recipe🙄🤔!!!! How many eggs, how much sour cream, how many cans of creamed corn, how much frozen sweet corn, how much butter, & how much jif cornbread mix, how much sugar do you need to put in it🙄🤔❓ How many servings does it make?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Mary! What is Cope’s dried corn? I’m so intrigued! I’m guessing it will be fine!

    • Jennifer @ Show Me the Yummy

      Yes! Make sure it’s softened to room temperature and cubed into smaller pieces so it combines a little easier!

    • Jennifer @ Show Me the Yummy

      Hi Sophie! Your pan will be VERY full, but it should still be fine in one pan! I’d start with the time listed, then you’ll likely need to cover with foil (sprayed with cooking spray) to prevent the top from browning too much, then you’ll probably need to bake for an additional 20-35 minutes! Maybe longer since it will be very thick. 🙂

  77. Naughtily

    United States

    5 stars Just make it! Super delicious! Love that you give instructions for subbing the jiffy mix! That saved my rural butt a 100 mile drive 🙂
    Reply

  79. Kim

    Nashville, Tennessee

    5 stars I made this for a potluck and was inundated with people wanting the recipe. It’s now my go to potluck dish.
    Reply

    • Jennifer @ Show Me the Yummy

      So glad you like this recipe! I think you could definitely make these in muffin tins, but keep in mind that they won’t rise like a traditional muffin so they might be a little bit flat and dense.

  84. Janet

    Canada

    4 stars I add cheese, less sugar and use fresh corn when possible. Will also throw in some grated zucchini if I’m trying to use it up. I don’t usually have cream corn so substitute butter milk. It’s a tasty side dish with dinner.
    Reply

  93. Lynn

    Farmington, Michigan

    5 stars Extremely delicious, and simple enough a newbie can pull this one off. My whole family loved it. Thanks!
    Reply

  108. Karen

    United States

    5 stars For me, corn casserole in general is just ok, but I made this for a potluck recently because it is quick and easy. It got many compliments and 3 people asked for the recipe. In my oven it was 40 minutes plus I used the broiler for about 90 seconds to give it some color.
    Reply

  112. Robbi

    United States

    5 stars I’ve also added spinach, asparagus, mushrooms, peppers,squash, various freshly grated cheeses & of course bacon & sausage! ALL worked/turned out delish!! 😉
    Reply

  114. Justine

    New York, New York

    5 stars I have made this several times. It’s great on its own or as a side to chicken dishes like the one I’ve linked. I like to grind black pepper into the mixture before baking it.
    Reply

  124. Kat

    New Zealand

    5 stars Absolutely awesome! I used fresh corn cobs x 3 and after cutting the corn off length ways I ran my spoon down each side and got the corn “milk” out of each one. I used one can of creamed corn, and about half a cup of frozen corn, made the jiffy substitute and it turned out bloody brilliant! I made another one but used less then half the sugar in both the homemade jiffy mix and the recipe, added jalapeno and some green capsicum and waaalaaaa! Freakin’ awesome! Thanks heaps for the recipe! I’m an Aussie and married an American and he thinks it’s the best he’s had! Winning! Cheers
    Reply

  142. Sue

    United States

    5 stars Excellent! I used a 10 oz. bag of frozen sweet corn instead of the canned corn. Everyone loved it – fluffy and delicious!
    Reply

    • Jennifer @ Show Me the Yummy

      Absolutely! You could do either, use 1 and add additional cook time, because it’s deeper or use 2 🙂

  189. Vickie

    Kalamazoo, Michigan

    5 stars We love this recipe. Even the gun club love it when they have a fish fry. I do add 1/8 tsp of cayenne pepper to the recipe.
    Reply

  190. Deanna

    Henderson, Nevada

    5 stars This is a fantastic recipe! I love jiffy cornbread mix, but they make it with lard so I can’t use it anymore. I was super happy to find this homemade jiffy-like mix that you include with your recipe!
    Reply

  197. Deanna

    United States

    5 stars Very quick & easy to get into the oven, Would be great for something to make after work. I absolutely love that there is a recipe inside the recipe for jiffy-style cornbread mix
    Reply

  200. Pat

    Canada

    The only cans of sweet corn that I can find where I live are not big enough. Can I substitute thawed, frozen corn?
    Reply

  201. Sue

    United States

    5 stars I make this every year for the neighborhood 4th of July party. I add diced jalapeños and it’s a favorite. So much better than the 5 ingredient baked corn.
    Reply

  204. Lexi

    Portland, Oregon

    5 stars OMG this is the BEST recipe I’ve found to date! It’s amazing by itself but I also have layered some chili in the bottom of the baking dish then put the corn casserole batter on top and it turned out sooooo good! It’s one of my favorite dinners to make (not to mention easy)!
    Reply

    • Jennifer @ Show Me the Yummy

      Aw yay!! Thanks Lexi!! I’ll have to try it with the chili…YUM!

  205. Cathe

    Cotati, California

    5 stars OMG! I was the star of the potluck! Thank you for such a great recipe and thorough instructions. I’m making again for another gathering this weekend. ❤️
    Reply

  219. Maxine

    Louisville, Kentucky

    5 stars I use to make this all the time and I lost the recipe so glad you shared it this is our go to for Thanksgiving,when we BBQ and Easter! Thanks again!
    Reply

  222. Anonymous

    McKees Rocks, Pennsylvania

    5 stars DELICIOUS! It freezes and reheats in microwave well!! If there are any leftovers I cut them in individual squares and take them out as I want them for a side. Don’t even bother with any other recipe this is the ultimate!!!
    Reply

  229. Sarah

    United States

    5 stars Absolutely delicious! Found this for a Christmas recipe for my picky in-laws. Loved it so much made it a monthly favorite.
    Reply

  239. Susan

    United States

    5 stars Well I haven’t quite made it yet but I’m sure it will be just fine because I had went to the store to get my dam ol cream of corn and she had told me the same recipe an it was amazing thank you now
    Reply

  242. Elizabeth

    United States

    5 stars This is a truly delicious 😋 recipe! Only alteration? Subbed frozen fresh corn i cut from the cob for whole kernel. My Corn Casserole fan’s were truly wowed!
    Reply

  254. Maxine

    5 stars So good and easy great side dish to the turkey I made,will be using this recipe a lot,great side dish to a pot luck! Thank you for sharing!!
    Reply

  289. Tom

    Hollywood, Florida

    5 stars Delicious with a deep, rich corn taste. Took longer to bake because I added all the contents of the cans: corn and juices.
    Reply

  290. Kim

    United States

    5 stars Recipe is perfect, except,,,. I added like a handful of the Kraft Mexican cheese melt. It has cream cheese, cheddar, queso in it . Was yummy wonderful.
    Reply

  291. Dawn

    Fond du Lac, Wisconsin

    5 stars I have tried many different ways of making this for the holidays, but I have to say, this one is the most delicious one ever. I’ve never permanently put one on a recipe card, but I did this one and it’s the only one I’ll ever make. I didn’t want 2 tbs of sugar in it, instead did 1 and it was perfect. Thank you so much for sharing this.
    Reply

    • Jennifer @ Show Me the Yummy

      Yep! There’s a scale button to double or triple the ingredients in the recipe box.

    • Jennifer @ Show Me the Yummy

      For a double batch, you can still use a 9×13 inch baking dish, but you’ll need to cook longer (maybe even double the original time). If you want to do a triple batch, I’d make the batter then divide into 2 (9×13 inch) baking dishes.

  311. Anonymous

    United States

    5 stars I had it before . i miss placed it . Yes it is it fantastic,. i love it , and so all the people who eats it. I thank you so much.. Happy Thanksgiving..
    Reply

    • Jennifer @ Show Me the Yummy

      You can! It’ll be kind of a pain, because you’re using half a can of corn, half a box of cornbread mix, etc. I’d suggest making the recipe as directed, then freezing half of it for later.

    • Jennifer @ Show Me the Yummy

      I’d start with one of each as directed in the recipe, then after making your batter if you’d still like more corn, you can try stirring in an additional can of the regular corn.

  318. Marzipan

    5 stars This looks so good and such wonderful compliments. I’d like to make this but don’t have creamed corn. Just canned whole corn. And can I use krusteaz sweet corn mix instead of jiffy and sugar? Thanks
    Reply

    • Jennifer @ Show Me the Yummy

      Without the creamed corn, this will likely turn out more like cornbread than a corn casserole… it’ll be drier and probably need less cooktime. The other cornbread should work as long as it’s an 8.5 oz box. 🙂

    • Jennifer @ Show Me the Yummy

      Probably! An 8×8 will be much thicker than if making in a 9×13, so start with the amount listed and add from there. Cover with tin foil if the top starts getting too brown.

  325. Essie

    Orlando, Florida

    I was thinking about adding some grated cheddar to this. How much would you suggest and should I change anything else with it? Thanks!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Essie! You could do 4-8 oz of grated cheddar – so about 1/2 – 1 block or bag! Nothing else should need to change. 🙂

  332. Tiffany

    Tampa, Florida

    5 stars This recipe is so so good!!! I made it for a BBQ and made enough for about 40 people and only had about 25 show up and it was gone. Everyone raved about it. I’m making it again tonight. It’s delish and so easy. The ONLY thing I changed was one regular jiffy and one honey jiffy. So so good. I highly recommend.
    Reply

    • Christina

      Hastings, Michigan

      5 stars Sooooo my hubby accidentally bought the honey jiffy mix instead of the regular….turned out AMAZING! My mom has been making this for years! I didn’t add the sugar bc the honey added the perfect sweetness!

  336. Kate

    United States

    5 stars This recipe was absolutely delicious. I want to make it again for a party of 20 people. I’m thinking I’ll double the recipe, so I wanted to ask what size baking pan you recommend? Thank you!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Kate! So glad you enjoyed the corn. I’m guessing you could still make it in a 9×13, but cook it longer, because it’ll be much thicker.

  339. Julie

    Smyrna, Tennessee

    5 stars I have been making this dish for a few years now. My family asks for it at every holiday & family get-together.
    Reply

  340. Erin

    Omaha, Nebraska

    5 stars Loved this casserole. Had to do a couple of modifications based on what I had available. I only had about 4 oz of sour cream, so I did 4 oz of sour cream and 4 oz of mayo instead of 8 oz of sour cream. Baked at 350 in an 8×8 metal pan in the toaster oven – took about 40 minutes. Also, I used a bag of frozen corn instead of the regular can of corn. Best version of this casserole I’ve tried – delicious!
    Reply

  348. Echo

    United States

    I can’t for the life of me figure out what sized ramekins you would have used to put this recipe into just 4 of them. A 9×13 casserole dish holds 12 cups (?) which would mean 3 cups (24 oz) per ramekin and I’m finding only 4, 6 and 8 oz. ramekins. And none with lids. Please help me figure this out. I’d much rather make smaller servings. Frankly, 24 oz seems pretty darn big, too, but if I went with a whole lot of small ramekins, what would the baking time be? For now I will have to test this recipe in the 13×9 dish.
    Reply

    • Jennifer @ Show Me the Yummy

      The casserole doesn’t fill up the entire 9×13 baking dish – it’s not 12 cups of batter. I think I used 4 (6 oz) ramekins.

  357. Jody

    Carmi, Illinois

    5 stars All my kids loved this recipe ❤️so did my fiancee and i. Will be making this for future dinners and special holidays❤️❤️
    Reply

  361. gail

    Cape Coral, Florida

    well, it is in the oven right now to bring to a dance party. Made a mistake and only had about 4 oz of sour cream. what i thought was sour cream was Ricotta, so used 4 oz of that as well. Added some chopped fresh parsley and a bit of Sazaron seasoning. Will report back on the results. Looks so good
    Reply

  362. Robin

    Amarillo, Texas

    In the oven right now, 2:44 pm ,March 8th,2022, batter tasted good so I’m sure it will be good after it’s cooked.
    Reply

    • Amber

      Saint Paul, Minnesota

      5 stars I made this for a quick side dish at my place of employment. They went crazy for it! Very high remarks all the way around! will definitely be adding to our regular rotation.

  377. Emily

    Salem, Ohio

    5 stars By far the best corn casserole recipe I’ve made, and I’ve tried many variations. I only changes one small detail though…instead of the sugar and the original Jiffy mix, I nixed the sugar and used the Jiffy HONEY corn muffin mix and it was to die for. Everyone at my party was asking for this recipe! Sooo good!
    Reply

  400. Samantha

    United States

    5 stars This was the best corn anything ever! My whole family raved over it, and requested it for Christmas Eve dinner. Thank you!
    Reply

  405. Gal

    United Kingdom

    5 stars I loved this recipe. Just made it and it was delicious! I had it for the first time in Texas and have loved corn casseroles ever since! Thank you for sharing it with us!
    Reply

  408. Tami

    Canada

    5 stars This recipe is delicious! My husband loves corn casserole. We can’t find jiffy mix where I live so I use a copycat recipe for that and it works well!
    Reply

  416. TR

    Jacksonville, Florida

    5 stars Made it for Thanksgiving (made double the amount to have leftovers for everybody) and everyone loved it! couldn’t stop saying this was really good. Thank you! also it was super easy to make too.
    Reply

    • Jennifer @ Show Me the Yummy

      Another reader has made a doubled batch in a 9×13 and said it was very full, but ok! You could make this in 2 smaller pans and it’ll likely cook faster. Up to you, it’ll be fine either way. Happy Thanksgiving! 🙂

    • Anonymous

      Joliet, Illinois

      Thank you Happy Thanksgiving!! For future I doubled and made it in a big catering aluminum and came out amazing but I had to cook for an hour

    • Jennifer @ Show Me the Yummy

      Hi Nicole! I’d recommend following the steps in my Making Ahead section of the post, but if you need to make it ahead of time, baking ahead, cooling, covering, then storing in the fridge will be fine! Bake at the same temperature, covered, until warm! 🙂

  453. Brian

    Mountain View, California

    5 stars This beat all of my favorite Thanksgiving recipes. If you aren’t making this you are missing out. Butter Deliciousness. And the best part is its so easy and stress free to make.
    Reply

  460. Jade

    Morrow, Georgia

    5 stars I made this made this recipe for a potluck and it has been requested for every potluck since by my friends and family. It’s the easiest thing to make & absolutely delicious 🤤
    Reply

  472. Elle

    Houston, Texas

    5 stars Hello, in the ingredients it says melted butter but when I look at the video it shows a solid stick of butter, which one is it?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi! Very soft or melted butter is fine… doesn’t matter as long as it’s evenly incorporated into the casserole. 🙂

  473. Sharon

    Athens, Georgia

    I cannot wait to make this. My question is, I purchased a very large box from my local Sam’s Club. What is the equivalent of one box of Jiffy mix in cups? Thanks so much.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Sharon! I just googled it and it looks like there’s 1 1/2 cups in a 8.5 oz box 🙂

  474. Kim

    Farmington, Michigan

    5 stars I made this as my dish to pass at slow country boil and everyone raved and raved about how good it was! Very few leftovers, but it was even good cold the next day! I don’t typically like corn bread, but this recipe was amazing!!
    Reply

  479. Kathleen

    New Port Richey, Florida

    1 box of Jiffy corn mix is not enough for a 13×9 pan,how many boxes do I need 4 ? and 8 eggs?
    Reply

    • Jennifer @ Show Me the Yummy

      If you’d like a thicker casserole in the 9 x 13 pan… Just double the entire recipe… You’ll likely need to add more cook time though. That being said, I make the recipe as listed in a 9×13 all the time (see video).

    • Allie

      Sidney, Ohio

      5 stars Word to the wise: I was thinking the same thing, so I doubled the recipe… It made WAY more than I expected! 😂 I literally had to switch bowls because I didn’t have room to stir in all the Jiffy cornbread mix! On the bright side, everyone went back for seconds, so it worked out 😁, but a double batch will make a 9 x 13 dish that rises well above the top! 😂🌽🦃🍽 In all things, give thanks! 🥰🙏

    • Jennifer @ Show Me the Yummy

      Cream corn is much wetter than regular corn, so I’d just omit the regular corn – no need to replace it. If you add two cans of the creamed corn, I’d worry it would be too wet.

  486. Mae

    United States

    5 stars Hi Jennifer! I made the casserole and it’s beyond 5 stars🌟 The 2 things I did differently: I used Jiffy’s Vegetarian Corn Muffin Mix & baked in an 11 3/4” X 7 1/2” Pyrex pan. It didn’t take too much longer for the casserole to cook. It’s SO easy and delicious! No need to add any other ingredients. There was 1 very small serving left when the evening ended. Thank you very much 😀 I’ll definitely be making this again.
    Reply

  488. Genesis

    Houston, Texas

    Hi, I was wondering if it can cut like regular cornbread when sliced, or is it too crumbly?
    Reply

  491. Mae

    United States

    Hi, I’m going to make this dish for a barbecue. You specify a glass baking dish. Will the flavor be “off” if you use a metal baking pan? Thank you!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Mae! I’m sure that will work. Sometimes metal pans can give a slightly metallic flavor but you should be fine 🙂

    • Mae

      United States

      Thank you very much for the quick reply! I really appreciate it. I have a glass dish, but I was just curious.

  497. Unknown

    Montross, Virginia

    Do you prepare the Jiffy mix like the box and then add or do you just use the dry mix and add?
    Reply

  527. Jill

    United States

    5 stars The extra egg really keeps everything moist, fluffy, and harmonious. Love this version of the standard! The fact that it is so easy and you can tailor the ingredients (some things can be hard to find during Covid lockdowns) is a real bonus. We are fans of added cheese–you’re right that about 1 cup of shredded cheddar is perfect. Pre-shredded works, but doesn’t get as melty.
    Reply

  532. LT

    United States

    5 stars Excellent. It tasted too sweet before baking. Once it cooked though, it settled down and was absolutely perfect. Going in with my heirloom recipes.
    Reply

  539. Keanna

    Pompano Beach, Florida

    5 stars Absolutely love this recipe! Such a hit for when I have dinner parties. Always a special request. Thank you!
    Reply

    • Bonnie

      United States

      5 stars Best ever corn pudding casserole! All 7 grandchildren ask for seconds and sometimes more! Especially thec6 year old. They don’t realize they’re getting a vegetable!

  551. Shers

    Alhambra, California

    I don’t have sour cream but I have cream cheese, mayo and butter (or combine) as possible substitute. Any suggestions?
    Reply

    • Jennifer @ Show Me the Yummy

      Mayo has such a strong flavor, but is the closest in consistency – I’d probably do 1/2 mayo (4 oz or 1/2 cup) and 1/2 cream cheese (4 oz softened) to replace the sour cream!

    • Anonymous

      Alhambra, California

      5 stars Thank you. I was able to get Greek yogurt. Will give that a try. Thx all for the suggestions!

  555. Irene

    Fremont, Nebraska

    5 stars It was perfect. I liked the addition of sugar. I used 1/4 teaspoon of salt. If you forget to have the ingredients at room temperature, it works to just bake it longer.
    Reply

  558. Krystina

    Los Angeles, California

    5 stars I ended up using Jiffy HONEY mix because they were out of the regular version in the store and it was DELICIOUS!! I didn’t use any sugar because I knew the honey mix would already be sweet. Loved it.
    Reply

  560. Ines

    United States

    5 stars SO easy to make! My guests couldn’t stop coming back for a tad more. It has officially become a staple of my Thanksgiving offerings!
    Reply

  564. Vikki

    Lake Elsinore, California

    5 stars Happy Thanksgiving! Just made 3 times the amount in a big baking tray.. big family, can’t touch it yet but it smells amazing per usual. Followed your recipe to the T, couldn’t risk it. Thanks for the amazing recipe ☺️
    Reply

    • Jenn

      Howell Township, New Jersey

      Is the middle supposed to be mushy?? Seems like it’s uncooked?? Help!! Was thinking of putting it back in the oven with a foil cover for 20 minutes on 350… what do you think??

    • Jennifer @ Show Me the Yummy

      Does the top look wet and shiny? Or does it look cooked like the outsides? Look at the video for what the top should look like. Feel free to add more time if the top is wet and shiny, 20 minutes, covered at 350 sounds good to me! Check it at 10 minutes so you don’t overcook it. Hope that helps! Remember: it’s not going to be as firm as a cornbread. 🙂

    • Jennifer @ Show Me the Yummy

      Hi! Here’s my best guess after some googling: drain a 15 oz can of regular corn and purée it to break up the kernels in a food processor. Then blitz in 1/2 cup milk and 1 teaspoon cornstarch. Then proceed with the recipe. I hope it works out for you! 🙂

  587. Wanda

    United States

    3 stars I made this for Thanksgiving and everyone liked it. I thought it was just ok. Maybe next time I’ll try adding some cheese
    Reply

  590. Amber

    Pompano Beach, Florida

    5 stars I made this for the first time for my job’s thanksgiving pot luck. They couldn’t stop talking about! It was amazing.
    Reply

  591. MaryAnne

    Lancaster, Pennsylvania

    5 stars I have been making corn casseroles for 30 years but when I stumbled across this one it was a WOW. What a diffetence the eggs make. 5 stars.
    Reply

  594. Sunny

    United States

    5 stars This is the dish that you make,(throw together in a hurry when times call for a quick,”i’m thinking & caring about you during these troubling times my dear”. It’s a real comforting winner and takes the place of empty words that never convey whats in your heart.
    Reply

  602. CiCi

    United States

    5 stars This is FANTASTIC!!! My favorite corn casserole of all I’ve tried and I’ve tried A LOT OF THEM!! My grand angels LOVE it💗🥰
    Reply

  614. Julie

    Grand Blanc, Michigan

    5 stars This is my go to corn bread recipe and I’m obsessed with it! It goes with a pot of my chunky chili and together it’s perfection!
    Reply

  643. Roses

    Hanoi, Thanh Pho Ha Noi

    5 stars This is the best recipe in this summer purchase. Sitting on the beach and eating Creamy Corn Casserole is wonderful. Thanks you!
    Reply

  644. Gloria

    Norman, Oklahoma

    5 stars Been looking for this recipe for a long time..thank you Love it‼️ Do you have to use 2 eggs?
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Gloria! Yes, I’d recommend making the recipe as directed 🙂 Enjoy!

  654. Michael

    Hanoi, Thanh Pho Ha Noi

    5 stars Make Creamy Corn Casserole according to your recipe so easy. But It is very delicious. Thanks you!
    Reply

  655. Jackie

    Los Angeles, California

    5 stars The instructions were perfect. Such a delicious side dish to serve for Easter or any occasion
    Reply

  661. CJ

    Charlottesville, Virginia

    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.

  662. Gwen

    Commerce City, Colorado

    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

  663. Sandy

    Tampa, Florida

    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

  667. Heidi

    Huntington Beach, California

    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

  669. Lily

    Pawleys Island, South Carolina

    5 stars Excellent had it for Christmas dinner. Everyone loved it. Just enough sweet and loved the texture of the corn and crunch.
    Reply

  675. Jamie

    Alexandria, Virginia

    5 stars Looks and sounds delicious cant wait to make it never had it first time for everything… thank you..appreciate…
    Reply

  676. Karenina

    Rockville, Maryland

    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!

    • 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! 🙂

    • 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!

    • 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!

  682. Pamela

    Orlando, Florida

    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

    • Jennifer @ Show Me the Yummy

      Love the green onion addition! I’ve never tried, but I think it would freeze just fine!

  685. Meggen

    Salt Lake City, Utah

    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

  686. Ana

    Hudson, New York

    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

  687. Kelley

    United States

    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

  688. Sharyn

    North Little Rock, Arkansas

    5 stars THE go-to side dish. I would be so sad when it ran out at church pot-luck dinners. Martha White corn muffin mix works OK.
    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!

  691. Erin

    Aurora, Colorado

    Any thoughts for high altitude backing this casserole? And this recipe calls for TWO greased 9X13??? Thank you!
    Reply

    • Trevor @ Show Me the Yummy

      Just calls for ONE greased 9×13 🙂 and someone said they needed an extra 20 minutes at a higher altitude, but I’d start with the listed time and go from there 🙂 Enjoy!

  693. Sharon

    Radnor, Ohio

    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

  695. Mary

    Franklin, Wisconsin

    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

  697. CSpruce

    Penn Yan, New York

    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

  701. Pam

    Birmingham, Alabama

    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

    • Jennifer @ Show Me the Yummy

      Aww I hope this reminds you of your mom and that you enjoy my recipe, Pam! 🙂 <3 Happy Thanksgiving!

  702. Jinger

    Lake Forest, California

    Would it be okay If I prepare the recipe and bake a few hours later? Or is it beast to bake right away? Thank you
    Reply

  705. PV

    Flemington, New Jersey

    5 stars 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

  706. jessenia

    Ashburn, Virginia

    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

  710. INSC

    Myrtle Beach, South Carolina

    5 stars Really good …doubled the recipe and brought it to a pot luck brunch and everyone loved it.
    Reply

  712. Carol

    United States

    Can frozen corn, thawed, be used instead of the drained can of sweet corn (I would still used the can of cream corn)?
    Reply

  716. 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

    • 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 🙂

  723. 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

  725. Elle

    5 stars 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 🙂

  727. 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!

  729. 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!

  730. Lin

    5 stars 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!

  737. 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

  738. 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

  739. 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!! 🙂

  740. 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 Lily! I’d double the recipe for 18 people 🙂 Thank you so much! I hope everyone enjoys!!

    • Jennifer @ Show Me the Yummy

      Hi Lauren! It’ll probably need an additional 10-20 minutes, but I’d still check it at 30 minutes. Enjoy!!

    • 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!!

    • 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! 🙂

  744. 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!!

    • 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! 🙂

  746. 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!

    • 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??

    • 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!

    • Jennifer @ Show Me the Yummy

      Hi Lois! Definitely! It won’t be quite as good as fresh, but will still be completely fine!

  750. Betty

    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!!

    • 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!

  752. 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. 😉

  753. 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

  754. 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!

    • Kirsten

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

  755. Marina

    Newark, New Jersey

    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

    • Jennifer @ Show Me the Yummy

      You MUST try the casserole at some point. It’s a favorite around here 🙂 Thanks Marina!

  758. Trisha

    Jackson, Tennessee

    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

    • Jennifer @ Show Me the Yummy

      Smoked paprika sounds amazing on this Trisha!! So happy you loved this 🙂

  759. Aya

    Charleston, South Carolina

    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). 🙂

  760. Kathryn

    Springfield, Illinois

    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. 🙂

  761. beth

    Seattle, Washington

    I believe you would up the cooking time for a pan, not ramekins, wouldn’t you? Your last comment indicates otherwise.
    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. 🙂

  762. Kim

    Grandville, Michigan

    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! 🙂

  764. Deena

    The Bronx, New York

    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 Deena! My ramekins were deeper than my casserole dish, so I needed to bake them longer. Just keep an eye on your ramekins – check them after 30 minutes or so – and go from there! 🙂

    • 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!

    • 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! 🙂

  767. Claudia

    Los Angeles, California

    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!

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