Corn Casserole! This savory side dish includes only 5 ingredients and bakes up delicious every time! A perfect compliment to any meal! Great as a simple dish for holidays, gatherings, or a hearty comfort recipe right at home.

five ingredient corn casserole

If you’re looking for the perfect side dish with ingredients you already have one hand in your pantry and fridge, this easy Jiffy Corn Casserole Recipe is the answer!

I love to serve this side dish alongside my Roasted Pork Tenderloin, Slow Cooker Ham, Pulled Pork, and Crispy Chicken Thighs

Easy Corn Casserole Recipe

Whole kernel corn, cream-style corn, sour cream, butter, and Jiffy Corn muffin mix makes this yummy jiffy corn casserole dish amazingly good…and EASY! I really love this five-ingredient corn casserole!

Paula Deen is the queen of southern meals and made this dish even more popular than I remember it being when I was growing up. A holiday meal wasn’t complete without a Paula Deen Corn Casserole on the table!

Some people like it super sweet but I like it with just the amount of sweetness from the Jiffy muffin mix. Jiffy Mix Corn Casserole – It’s perfect! Like my Corn Pasta, it’s the ultimate comfort food!

plateful of corn casserole

5-Ingredient Jiffy Corn Casserole Ingredients

  • whole kernel corn – sweet corn kernels are my favorite
  • cream-style corn
  • 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.

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.

DONE! That’s it!

close up of casserole made with corn and jiffy mix

How to Store Corn Casserole

More than likely, you’ll have leftovers from this simple corn casserole dish. Just let it cool down all the way and then add it to an airtight container in the fridge. It will stay good for 1-2 days. Reheat and serve.

Want to change it up and get a little fancy? Try these mix-ins for a new casserole experience!

  • Add 2 eggs for a creamy, richer flavor
  • Add 1/2 cup of shredded cheddar cheese to the mixture and top with 1/4 of cheese.
  • Add two small cans of diced green chilis for a spicer version. Add in the cheese from above for an amazing dish, too!
  • Suger – some people like a sweeter corn casserole. Add 1/4 to 1/2 sugar to your mixture.


Can I double this recipe?

Absolutely! This cream corn casserole-type 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.

Can Corn Casserole be made ahead?

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!

Can you freeze Corn Casserole?

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.

What is the texture of this recipe?

It’s like the combination of corn pudding meets stuffing -and that’s why it’s perfect for Thanksgiving or Christmas!

plate of jiffy corn casserole with someone taking a bite

More Amazing Side Dishes To Try Out

Corn Casserole

Whole kernel corn, cream-style corn, sour cream, butter, and Jiffy Corn muffin mix makes this yummy Corn Casserole Recipe amazingly good…and EASY!
4.27 from 63 votes
Course: Dinner, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes


  • 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


  • Preheat the oven to 350 degrees.
  • In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ or “9×9” baking dish.
  • Cook uncovered for 45-50 minutes or until lightly browned.


Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    LOVE this recipe. Made it over the holidays and now making it again now for Easter. Definitely a keeper. Easy to make.

    1. Shyanne - ATM Team says:

      Thank you, Linda! It’s definitely a staple in our holiday lineup as well!

  2. Could these be made in a Muffin tin??

    1. Shyanne - ATM Team says:

      We haven’t tested it but think it would work! You’ll likely need to reduce the baking time.

  3. 5 stars
    It was pretty good. Corny and sweet at the same time! No leftovers!

    1. Shyanne - ATM Team says:

      We’re so glad it was a hit!

  4. Nancy M Maines says:

    I want to double the recipe. Do I just double everything including the Jiffy cornbread mix and put it in a 9X13 dish?

  5. Can u double the recipe and bake for the same amount of time in a full size casserole dish?

    1. Can this recipe be doubled? If so, would the cooking time be the same?


    5 stars

    1. I add finely chopped onions, and red peppers to this, its outstanding@

  7. Janet Freeman says:

    Try it an it was so Good thank You for the recipe

    1. Kasey Schwartz says:

      Great to hear!!

  8. Christine says:

    This recipe has two different cooking times listed. 30 minutes and then 45-50 minutes. Wonder which is correct?

    1. Christine says:

      5 stars
      I baked the corn casserole for 50 minutes and it came out perfect. Depending on your oven, you can always try just 45 minutes.

  9. Can you pre mix an bake the. Next day?

    1. Lol Sorry…..can you pre mic and bake the next day?

      1. Kasey Schwartz says:

        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.

      2. 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!

  10. I add 2 eggs, slightly beaten to this recipe, Rest of the ingredients the same as stated in recipe.

    1. 4 stars
      I had to increase baking time by 20 minutes. Overall, it was very delicious!!

  11. In the ingredients that shows that you drain the corn and in the video you don’t drain it which is it

    1. You drain the whole kernels can.

      1. 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

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