If you’ve ever sat at a holiday table and spotted that golden, fluffy square of comfort known as corn casserole, you know how hard it is to resist. It’s buttery, soft, a little sweet, and always the first dish to disappear. I’ve made this recipe more times than I can count for Thanksgiving, church potlucks, and weeknight dinners when I just want something cozy.
What I love most? It takes five minutes to mix and only a handful of pantry staples. You don’t need fancy ingredients or special steps just dump, stir, and bake. Let’s talk about what makes this corn casserole recipe so good (and how you can make it even better).
Why Everyone Loves This Corn Casserole
This dish sits right between cornbread and pudding creamy on the inside, golden on top, and full of that sweet corn flavor everyone loves. Here’s what makes it a hit:
- Simple ingredients: You probably have everything on hand.
- No mixer needed: Just stir with a spoon.
- Versatile: Works as a side for holidays or a quick comfort meal.
- Feeds a crowd: Doubles easily for family gatherings.
- Always turns out perfect: Soft, creamy, and full of flavor.
Ingredients You’ll Need
You only need six basic ingredients nothing fancy, no fuss:
- 1 box of Jiffy Corn Muffin Mix
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs, lightly beaten
That’s it! Some people like to add cheese or jalapeños, but this base recipe is unbeatable on its own.
Step-by-Step Instruction
Here’s how to make this easy corn casserole from scratch:
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch or 9×13-inch baking dish with butter or nonstick spray.
- Combine the corn muffin mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs in a large bowl. Stir until fully mixed but don’t overdo it.
- Pour the mixture into your prepared dish and smooth the top.
- Bake for 45–50 minutes, until the edges are golden and the center is set.
- Cool for a few minutes before serving it thickens slightly as it rests.
When it comes out of the oven, you’ll see a beautiful golden top and a soft, custard-like center that smells amazing.
Add Your Own Twist
Once you’ve nailed the classic version, here are a few easy ways to change things up:
- Cheesy Corn Casserole: Stir in 1 cup shredded cheddar or pepper jack before baking.
- Spicy Kick: Add a chopped jalapeño or a pinch of cayenne for a mild heat.
- Sweet Style: Add ¼ cup sugar if you like it on the sweeter side (great for Thanksgiving).
- crock Pot Version: Pour into a slow cooker and cook on high for 2–3 hours or low for 4 hours.
- Gluten-Free Option: Use a gluten-free cornbread mix instead of Jiffy.
Each variation still keeps that creamy, melt-in-your-mouth texture just with a personal touch.
Make Ahead Tips
Planning for the holidays? This dish fits perfectly into your prep schedule.
- Make ahead: Mix everything and refrigerate (unbaked) up to 24 hours ahead. Bring to room temperature before baking.
- Reheat: Warm leftovers in the oven at 300°F for about 15 minutes or microwave individual servings for 30–45 seconds.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight before reheating.
It’s a lifesaver when juggling multiple holiday dishes.
How to Serve It
Corn casserole pairs well with just about everything. Try it with:
- Roasted turkey or chicken
- Honey-glazed ham
- BBQ ribs or pulled pork
- Roasted vegetables
I love serving it right out of the oven with a spoonful of butter on top it melts in and makes every bite even better.
If you’re planning your holiday menu, pair this with our Sweet Potato Casserole another cozy, crowd-favorite side dish that always gets rave reviews.
Storage & Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Oven or microwave both work fine just cover so it stays moist.
- Freeze: Great for meal prep. Wrap individual servings for quick sides later.
Pro tip: warm a slice for breakfast and top it with honey it’s incredible.
FAQ About Corn Casserole
What are the five ingredients in corn casserole?
The classic five-ingredient corn casserole includes Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, and melted butter. Some cooks add eggs for a fluffier texture, but the original five keep it simple and creamy.
What goes in corn casserole?
Corn casserole usually combines Jiffy mix, creamed corn, whole kernel corn, sour cream, melted butter, and eggs. These ingredients bake together into a soft, golden dish that’s slightly sweet and perfectly moist somewhere between cornbread and pudding.
What’s the difference between corn pudding and corn casserole?
They’re close cousins! Corn pudding is smoother and creamier, almost like a thick custard, while corn casserole has a bit more texture and structure thanks to the corn muffin mix. Both are rich, buttery, and full of sweet corn flavor.
What is the secret to a perfect corn soufflé?
The secret is lightly beating your eggs and not overmixing the batter. This traps air and gives the soufflé its soft, fluffy lift. Bake just until the center is set and the edges are golden that’s how you get a perfectly tender, airy texture every time.
Final Thoughts
There’s something special about a warm corn casserole on the table. It’s simple, nostalgic, and comforting in a way that connects everyone from picky kids to your grandma.
Every time I make it, someone always asks for the recipe. And that’s the best compliment a home cook can get.
So grab your Jiffy mix, open that can of corn, and preheat your oven. You’re about to make a dish that’ll steal the show every single time.
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The Best Corn Casserole You’ll Ever Make
This creamy and buttery corn casserole is the ultimate comfort side dish made with Jiffy Corn Muffin Mix, creamed corn, sour cream, butter, and eggs. It’s soft, golden, and full of sweet corn flavor. Perfect for holidays, potlucks, or family dinners. Ready in under an hour with only one bowl and five minutes of prep!
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
1 box Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 cup sour cream
½ cup melted butter
2 large eggs, lightly beaten
Instructions
Preheat oven to 350°F (175°C).
Grease an 8×8-inch or 9×13-inch baking dish.
In a large bowl, combine all ingredients and stir until blended.
Pour into the prepared dish and smooth the top.
Bake for 45–50 minutes, until golden and set in the center.
Let cool for 5–10 minutes before serving.
Notes
Add 1 cup shredded cheddar for a cheesy version.
Mix in chopped jalapeños for a mild kick.
For a sweeter casserole, stir in ¼ cup sugar.
To make ahead, refrigerate the unbaked mix up to 24 hours before baking.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American