Corn Casserole is a comforting side dish that hits the sweet spot between savory cornbread and creamy pudding. With its golden crust on top and soft, custardy center inside, it’s the perfect complement to holiday spreads, potlucks, or weeknight dinners.
This recipe keeps things wonderfully simple, relying on a box of Jiffy Corn Muffin Mix, a blend of whole kernels and creamy corn, and a touch of sour cream for richness. The result is a dish that’s fuss-free yet full of homemade flavor. Whether you serve it with roasted meats or as part of a barbecue feast, it’s guaranteed to disappear fast.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- ½ cup melted butter
- 8 oz. sour cream
- 1 (15.25 oz.) can regular kernel corn, drained
- 1 (15.25 oz.) can creamed corn
- 2 large eggs
Step-by-Step Method
Step 1: Prepare the baking dish
Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish with butter or nonstick spray to prevent sticking.
Step 2: Combine the wet ingredients
In a large bowl, whisk together the melted butter, sour cream, and eggs until smooth. This forms the creamy base of the casserole, helping bind everything together while adding richness.
Step 3: Fold in the corn
Stir the drained kernel corn and the creamed corn into the mixture. The whole kernels bring a little bite and sweetness, while the creamed corn adds velvety depth.
Step 4: Add the muffin mix
Sprinkle the Jiffy Corn Muffin Mix over the top and gently fold until combined. Avoid overmixing – a few streaks of dry mix are okay. Over-stirring can lead to a dense casserole instead of a soft, fluffy one.
Step 5: Bake until golden
Spread the batter evenly into the prepared casserole dish. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center feels set but moist. The edges should be lightly crisp, with the center still tender.
Step 6: Cool and serve
Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. This resting time makes it easier to slice while keeping the inside creamy. Serve warm as a side dish for any occasion.
Expert Tips for Success
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Drain the kernels well: Too much liquid from the kernel corn can water down the casserole, so be sure to drain thoroughly.
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Butter adds flavor: Don’t skip the butter its richness balances the sweetness of corn and gives the dish depth.
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Watch the bake time: The casserole should be firm but slightly soft in the middle. Overbaking can dry it out.
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Use the right dish: A 9×9-inch or medium oval dish gives the perfect thickness. For larger groups, double the recipe and bake in a 9×13.
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Customize your texture: If you prefer more bite, stir in extra corn kernels. For a creamier casserole, add up to ¼ cup more sour cream.
Tasty Variations to Try
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Cheesy version: Stir in 1 cup of shredded cheddar or pepper jack cheese before baking for a gooey, cheesy upgrade.
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Spicy kick: Add diced jalapeños or a pinch of cayenne to the batter for a little heat.
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Herb lovers: Mix in chopped chives, green onions, or a tablespoon of fresh parsley for freshness.
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Bacon twist: Fold in cooked, crumbled turkey bacon for a smoky-salty bite that pairs beautifully with the sweet corn.
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Tex-Mex style: Stir in a small can of diced green chiles and top with cheddar cheese for a southwestern flair.
Frequently Asked Questions
Can I make corn casserole ahead of time?
Yes. You can mix all ingredients and refrigerate the unbaked casserole for up to 24 hours. Bake as directed when ready, adding a few extra minutes to the cook time if going directly from the fridge.
Can I freeze corn casserole?
It’s best enjoyed fresh, but baked corn casserole can be frozen once cooled. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator and reheat in the oven until warmed through.
Can I double the recipe?
Absolutely. Double the ingredients and bake in a 9×13-inch dish. Increase the cooking time to about 55–60 minutes, checking that the center is set before pulling from the oven.
How do I reheat leftovers?
Cover with foil and warm gently in a 325°F oven until heated through, about 15–20 minutes. This method keeps the texture fluffy instead of drying it out in the microwave.
Is this casserole sweet or savory?
This dish leans slightly sweet thanks to the Jiffy mix and corn, but the sour cream and butter balance it well. Adding cheese, herbs, or jalapeños pushes it toward a savory profile if that’s what you prefer.
Print
Corn Casserole
- Total Time: 60
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting side dish balancing cornbread and creamy pudding textures. Golden crust with a custardy center, quick and budget-friendly using Jiffy Corn Muffin Mix and pantry staples.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- ½ cup melted butter
- 8 oz. sour cream
- 1 (15.25 oz.) can whole kernel corn, drained
- 1 (15.25 oz.) can creamed corn
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish.
- In a bowl, whisk together melted butter, sour cream, and eggs until smooth.
- Stir in drained corn and creamed corn.
- Sprinkle in Jiffy mix and fold gently. Don’t overmix.
- Spread into the prepared dish and bake 45–50 minutes, until golden brown and set but moist in the center.
- Let cool 5–10 minutes before slicing to serve warm.
Notes
Fully drain kernel corn for correct texture.
Bake uncovered for a lightly crisp edge and creamy center.
Use a 9×9-inch or oval dish for best thickness.
For larger groups, double in a 9×13 dish and bake slightly longer.
- Prep Time: 10
- Cook Time: 50
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 7g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: corn casserole, jiffy corn pudding, thanksgiving side, southern corn pudding, holiday casserole, potluck side dish
