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.
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.
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.
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!
- 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.
- Pour the mixture into a greased baking dish.
- Bake for 20-35 minutes or until the mixture has set then serve and enjoy!
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:
- Whisk together cornmeal, flour, sugar, baking powder, salt, and melted butter into a medium sized bowl.
- 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!
- 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.
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
Creamy Corn Casserole
Equipment for this recipe
- 1/2 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
- 1/2 teaspoon salt more or less to taste
- 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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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 15, 2014 and has been updated to provide more detailed content.