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This 5 ingredient corn casserole is the ultimate easy side dish! Made with simple pantry staples like Jiffy mix and creamed corn, it bakes up rich, buttery, and perfectly comforting every single time.
This corn casserole with Jiffy isn’t the only way I use baking mix in my cooking! This Bisquick Cheeseburger Pie and Chicken & Dumplings benefit from boxed mixes too.
Why you’ll love this corn casserole with creamed corn!
If you’re searching for a no-fail side dish, this 5-ingredient corn casserole with Jiffy is exactly what you need. It combines whole kernel corn and creamed corn for the perfect balance of texture—soft, creamy, and slightly fluffy.
The Jiffy corn muffin mix adds just the right touch of sweetness, while butter and sour cream create a rich, melt-in-your-mouth consistency. It’s comfort food at its best!
- Only 5 Ingredients: Simple, pantry-friendly ingredients make this recipe incredibly convenient.
- Perfect for Holidays: A classic side dish for Thanksgiving, Christmas, and family gatherings.
- Easy to Make: Just mix, bake, and serve—no complicated steps required.
- Crowd-Pleaser: Creamy, slightly sweet, and savory—everyone loves it.
(Can’t get enough corn? Check out these corn recipes too!)
Table of Contents
Ingredient Notes
- Whole kernel corn – When fresh corn is in season, you can slice it off the cobs and use that!
- Cream-style corn – Creates a creamy, rich base.
- Sour cream – Greek yogurt could also be used.
- Butter – Salted or unsalted butter will work just fine.
- Jiffy corn muffin mix – I love using this instead of flour! I always keep a box of Jiffy Corn muffin mix in my pantry.
Variations
- Cheesy Corn Casserole: Add ½ cup shredded cheddar cheese to the mixture and sprinkle extra on top.
- Spicy Version: Stir in diced green chilies or jalapeños for heat.
- Extra Rich: Add 2 eggs for a more custard-like texture.
How to Make 5-Ingredient Corn Casserole
Making this buttery, comforting casserole is simple and requires only two steps!
1. Prepare and Mix: Add all of the ingredients into a bowl and mix well.
2. Bake: Add to an 8×8 greased baking dish and bake in a 350-degree oven for 35 minutes.
Serving Suggestions
This corn casserole with creamed corn pairs perfectly with roasted meats, Honey Glazed Baked Ham, Roast Turkey, chicken, or barbecue dishes. It’s also a must-have for holiday tables and potlucks.
Serving Suggestions
This corn casserole with creamed corn pairs perfectly with roasted meats, Honey Glazed Baked Ham, Roast Turkey, Air Fryer Chicken Fried Steak, or barbecue dishes. It’s also a must-have for holiday tables and potlucks.
How to Store Leftovers
- To Store: Place leftovers in an airtight container and refrigerate for up to 2–3 days.
- To Reheat: Warm in the oven or microwave until heated through.
- To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw before reheating.
Frequently Asked Questions
Absolutely! This cream corn casserole recipe is perfect to be doubled for a big family gathering. Just add it to a 9×13 baking dish instead of the 8×8 pan. Just make sure you have a large bowl so that you can stir and pour easily.
Sure! Cover it tightly with foil and store it in the fridge for up to 2 days. When you’re ready to bake it, just add it to the oven at 350 degrees and bake until steaming how. Until you bake it, store it in the refrigerator!
Yes! You can easily freeze the completely cooled casserole in a freezer-safe pan or airtight container for up to 3 months. Thaw completely before reheating.
It’s like the combination of corn pudding meets stuffing -and that’s why it’s perfect for Thanksgiving or Christmas!
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Easy 5-Ingredient Corn Casserole
Ingredients
- 8 ounces Jiffy Corn Muffin mix
- 15 ounces whole kernel corn drained
- 15 ounces creamed corn not drained
- 1 cup sour cream
- 1/2 cup melted butter
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, mix all of the ingredients together and pour into a greased 8×8 or 9×9 baking dish.
- Cook uncovered for 45-50 minutes or until lightly browned.
Made this with dinner and will definitely make it again. It was so easy!
So easy and SOOOOO delicious. One of my favorite side dishes ever.
I’d love to know how long you cook it for if you double the recipe and put it in a 9×13 dish? I’ve made a single recipe, and the only thing different in mine is I add about a cup of cheddar cheese.
Sorry! I just went back to the post and saw that you have already answered this question. Thank you!
Ok, so I need to read more slowly bc you didn’t answer the question about how long to cook it when doubling the recipe. Does that mean the cook time remains the same?
I doubled the amount how long do I bake for?
LOVE this recipe. Made it over the holidays and now making it again now for Easter. Definitely a keeper. Easy to make.
Thank you, Linda! It’s definitely a staple in our holiday lineup as well!
Could these be made in a Muffin tin??
We haven’t tested it but think it would work! You’ll likely need to reduce the baking time.
It was pretty good. Corny and sweet at the same time! No leftovers!
We’re so glad it was a hit!
I want to double the recipe. Do I just double everything including the Jiffy cornbread mix and put it in a 9X13 dish?
Can u double the recipe and bake for the same amount of time in a full size casserole dish?
Can this recipe be doubled? If so, would the cooking time be the same?
THIS IS MY HUSBANDS VERY FAVORITE THIING TO MAKE FOR ANY AND EVERY EVENT, AND HE MAKES IT PERFECTLY EVRYTIME.
IT’S SO EASY AND DELICIOUS!! UMMMMMMMMMMMMM.
I add finely chopped onions, and red peppers to this, its outstanding@
Try it an it was so Good thank You for the recipe
Great to hear!!
This recipe has two different cooking times listed. 30 minutes and then 45-50 minutes. Wonder which is correct?
I baked the corn casserole for 50 minutes and it came out perfect. Depending on your oven, you can always try just 45 minutes.
Can you pre mix an bake the. Next day?
Lol Sorry…..can you pre mic and bake the next day?
Sure!
Option 1 – Assemble and Refrigerate
Combine all ingredients place in your casserole dish. Cover and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined
Option 2: Bake and Reheat
Bake, allow to cool, and then refrigerate. Allow to come to room temp and then heat in the oven uncovered at 350° for 10-15 minutes, until hot and bubbly. If it starts to brown on top, cover with foil.
Yes you can. Wrap it tight in plastic wrap. Take out fridge about 30 minutes before you want to bake. Remove plastic wrap before baking. I just fixed one and put in fridge for tomorrow!
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I add 2 eggs, slightly beaten to this recipe, Rest of the ingredients the same as stated in recipe.
I had to increase baking time by 20 minutes. Overall, it was very delicious!!
In the ingredients that shows that you drain the corn and in the video you don’t drain it which is it
You drain the whole kernels can.
This might have been good but I watched the video and didn’t drain the corn. Why does the video say not to drain it and the recipe says to drain it??! GRRRR