This easy Jiffy corn casserole recipe is the perfect side for everything from weeknight dinners to special occasion holiday meals!
This classic American corn casserole has been around forever, and using Jiffy mix is a shortcut that is quite popular. I've been meaning to get this traditional recipe on here for a while now. I order my Jiffy Corn Muffin Mix from Amazon (I can't get it in stores here in Canada), and I love to occasionally make their muffins using the mix, so I thought I'd better do their corn casserole as well.
My research tells me that this is a fairly standard recipe, and it seems like no one really strays too far from it. I opted to include eggs so it has a better texture and holds together more, but some versions leave them out. I also use two types of canned corn (creamed style and regular), like Jiffy's original recipe.
This side dish is popular for Thanksgiving, but it's easy to make, so it's great for any time you want a warm and comforting side dish.
Baked corn casserole is somewhere between cornbread and corn pudding texture-wise. It's quite a bit more moist than cornbread, and it's somewhat creamy inside. It's sweet, but not too sweet (like it still passes for a savory side dish and not dessert). It's not the prettiest dish, but what it lacks in good looks, it makes up for in taste.
Love corn? Try my Creamy Corn Chowder or Easy Creamed Corn.
How to make corn casserole (summary):
Start by melting the butter, preheating your oven, and greasing a 9x13 casserole dish. To a mixing bowl, add the eggs (beat them with a fork), followed by the sour cream, cans of corn, and melted butter. Stir until smooth. Stir in the corn muffin mix until smooth. Pour the batter into the casserole dish and smooth it out. Bake for 40-50 minutes or until the middle is set. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- Jiffy mix contains lard, so it's not vegetarian. They do have a vegetarian mix, so go with that if you need it to be fully vegetarian.
- Want to make this recipe entirely from scratch? Try this Copycat Jiffy Cornbread Mix.
- Sizes of cans of corn can vary (like here in Canada most canned corn kernels come in the 12 oz. size). This casserole is pretty flexible as long as you're in the same ballpark.
- You add the dry Jiffy mix right into the batter (ignore the directions on the package).
- I greased the baking dish with Pam Cooking Spray since corn casserole does tend to stick a bit.
- I recommend letting the ingredients warm up on the counter for a bit prior to starting the recipe for best results (room temperature is good).
- Tools: I used this 9x13 Staub baking dish.
- Make-ahead tips: You may make this a day or two ahead. Prepare up until the baking step, then cover tightly and refrigerate. Take it out of the fridge to warm up for at least 30 minutes, then bake as directed (you may need to give it a touch longer).
- Storage/leftovers: It will keep for 5 days in the fridge, or you can freeze it for up to 3 months. You can reheat it in the oven or microwave.
Recipe variations:
- Try adding some shredded cheddar (I'd mix in a cup or so into the batter), canned green chilies (drain them first), or even some cooked bacon to the recipe!
- If you want a sweeter version, try adding a tablespoon or two of sugar to the batter.
Making this for Thanksgiving? You may also like...
- Easy Roast Turkey
- Turkey Gravy Recipe
- Broccoli Casserole
- Green Bean Casserole
- Classic Sweet Potato Casserole
- Sausage Stuffing
I hope you will love this buttery creamy corn casserole! Questions? Let me know in the comments below.
Corn Casserole
Ingredients
- 1/2 cup butter (one stick)
- 2 large eggs
- 1 cup sour cream
- 1 (15 fluid once) can creamed corn
- 1 (15 fluid ounce) can corn (kernels) drained
- 1 (8.5 ounce) package Jiffy Corn Muffin Mix
Instructions
- Melt the butter (microwave or stove).
- Preheat the oven to 375F and move the rack to the middle position. Grease a 9x13 casserole dish.
- In a medium-to-large mixing bowl, add the eggs (beat them with a fork), then the sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.
- Stir in the corn muffin mix (make sure it's smooth but don't over-mix).
- Pour the batter into the casserole dish and smooth it out.
- Bake, uncovered, for 40-50 minutes or until the middle has set and the top is golden (I bake mine for 45). Keep in mind that ovens and baking dishes can vary so timing isn't exact. I use a ceramic casserole dish.
- Rest 10 minutes prior to serving. The texture of corn casserole is moist and creamy, so it won't be as firm as cornbread. I find it easiest to use a serving spoon to scoop it out into individual portions.
Notes
- If possible, allow ingredients come to room temperature prior to starting this recipe.
- You add the dry Jiffy mix right to the batter (ignore the instructions on the package).
- Adapted from Jiffy's spoon bread casserole.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Kelly Jo says
So perfect! Not dry, not mushy, and super easy. Most importantly, delicious!
Natasha says
Wonderful!! I'm so happy to hear that. Thanks so much for your review! XO
Valencia Hamman says
Been making this for years. It is a must at every holiday at my house!
Natasha says
It's so good!! 🙂 I was missing out before haha.