This corn casserole is one of the easiest side dishes you can serve with any meal using Jiffy corn muffin mix! Using only 5 ingredients, this corn casserole recipe does not disappoint!
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Corn casserole is one of my favorite holiday sides or during any time of the year. It is the easiest side dish recipe to throw together and serve next to other holiday staples like turkey, ham, potatoes, and Jell-O salad. Simple ingredients like canned corn and Jiffy cornbread mix makes the recipe even easier. It's SO good!
🧾 Grocery List
You only need 5 ingredients (6 if you want to include the cheese)! All are easy to find in your grocery store.
Gather these ingredients:
- Jiffy cornbread mix (8 oz. box)
- Corn (15 oz. can)
- Cream corn (15 oz. can)
- Butter (4 tablespoons)
- Sour cream (1 cup)
- Shredded cheddar (optional)
You can vary the flavor by simply mixing in a few more ingredients like green chiles (for a kick) or different kind of cheeses.
Click here for full recipe ingredients and instructions.
👩🏽🍳 Variations
👩🏽🍳 VariationsIn my opinion, corn casserole and corn pudding can be interchangeable in titles. However, I have a slow cooker corn pudding recipe that I serve by scooping with a spoon like pudding. It's a creamier consistency than this corn casserole. However, in some regions corn casserole and corn pudding are considered the same thing.
Some people like to top their corn casserole with cheese, but I like to stir it into the mix instead. You can also leave out the cheese altogether. It's really just a preference thing, so you can decide. I just don't like to cover up the yummy crackly corn bread with greasy looking melted cheese. But, hey, I'm not going to try and sway your opinion. 🙂
Mix green chiles into your corn casserole or a mixture of different kinds of cheeses. You might also try stirring in ground sausage to make it a breakfast casserole!
It only takes 5 minutes to mix the 5-6 ingredients together and the rest is just waiting for it to bake! You can bake this in a square baking pan or a 2-quart baking dish. If you want thinner slices, bake in a 9x13 for a little less time.
💭 Frequently Asked Questions
Can I make this corn casserole recipe a day ahead?
Yes! This recipe for corn casserole can be made the day before you plan to serve it. Store in the fridge and reheat in the oven.
Can I double the recipe for corn casserole?
Absolutely! If you double the recipe, bake in a 9x13-inch pan and bake a few minutes longer -- just check on it!
What is the texture of this corn casserole?
It's creamy corn bread -- but not cakey.
What is a substitute for sour cream in corn casserole?
You can substitute the sour cream for Greek yogurt, cream cheese or cream of chicken soup, although the taste might end up slightly different.
Can I substitute frozen corn for canned corn in this corn casserole recipe?
You can use frozen corn in this recipe, but please thaw it first to room temperature and drain it.
🍽 Serving Ideas
This corn casserole is the perfect side dish for the holidays. We always have it for Thanksgiving, Christmas and Easter. During the rest of the year, we like to serve it with other favorite recipes like slow cooker pulled pork, oven roasted brisket, and baby-back ribs.
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Recipe Card
Corn Casserole
Ingredients
- 15 oz. can whole kernel corn , drained
- 15 oz. can cream-style corn
- 8 oz. box Jiffy corn muffin mix
- 1 cup sour cream
- 4 Tablespoons butter , melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.
- In a large bowl, combine the corn, Jiffy, sour cream and butter with a wooden spoon. Stir in the cheese (optional). Spread evenly into the prepared pan.
- Bake 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Video
Notes
- You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.
- Nutrition information is an estimate only.
- Recipe adapted from Paula Deen via The Food Network
Nutrition
