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Made with just 5 pantry staples (Jiffy mix, whole kernel corn, creamed corn, butter, and sour cream), this 1-bowl side dish bakes up in 50 minutes with a tender, soufflé-meets-cornbread texture. It requires zero stovetop prep and can be assembled up to 2 days in advance, making it a no-stress staple for Thanksgiving, Christmas, and potlucks.
It goes on my holiday table right next to Easy Cheesy Potatoes, Cracker Barrel Mac and Cheese, and Honey Glazed Baked Ham. You’ll find more make-ahead favorites in my Thanksgiving side dishes.
Why This Corn Casserole Recipe Works
- ✅ 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.
If you’re searching for a no-fail side dish, this corn casserole recipe with Jiffy and only 5 ingredients 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! (Can’t get enough corn? Check out these corn recipes too.)
A Note from Kasey
This corn casserole gets made at my house every single year at Thanksgiving and Christmas, and it’s one of my favorites. It came straight out of my mom’s cookbook, which I still pull out even though I know the recipe by heart.
It’s not just a holiday dish, either. It works just as well for a potluck or as a weeknight side if you’d rather. I’ve been sharing easy family recipes on All Things Mamma since 2009, and this one is about as easy as they come.
As reader Amanda put it: “So easy and SOOOOO delicious. One of my favorite side dishes ever.”
Table of Contents
Ingredient Notes
- Whole kernel corn – Drain it well. When fresh corn is in season, you can slice it off the cobs and use that instead (about 1½ cups).
- 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.
With or without eggs? This is the eggless version. A lot of corn casserole recipes, including Paula Deen’s, add eggs for a firmer, more custard-like set. This one leans on the Jiffy mix, sour cream, and creamed corn instead, so it stays softer and more spoonable. If you like it firmer, stir in 2 eggs as noted above.
How to Make Corn Casserole
Making this buttery, comforting casserole is simple and requires only two steps!
- Prepare and mix. Preheat the oven to 350°F. Add all of the ingredients to a bowl and mix just until combined.
- Bake. Pour into a greased 8×8 or 9×9 baking dish and bake uncovered for 45 to 50 minutes, until the edges are golden and the center is set. Let it rest 10 minutes before serving.
Kasey’s Tips
- Drain the whole kernel corn, not the creamed corn. The canning liquid from the whole kernel corn makes the middle soupy; the creamed corn is what gives the casserole its moisture. If you’ve seen an older video of mine where the corn goes in undrained, follow the recipe card instead.
- Metal pans bake faster than glass or ceramic. In a heavy ceramic or glass dish, plan on the full 50 minutes for the center to set.
- Look for golden, puffed edges. A slight wobble in the very center is fine; it firms up as it rests. Give it 10 minutes on the counter before serving.
- Doubling for a crowd: Double everything, bake in a 9×13, and add 10 minutes (55 to 60 minutes total).
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.
Can You Make Corn Casserole Ahead?
Yes, two ways:
- Assemble and refrigerate. Mix everything, pour it into the greased dish, cover, and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes, then bake as directed.
- Bake and reheat. Bake, cool, and refrigerate. Reheat uncovered at 350°F for 10 to 15 minutes until hot and bubbly. If the top starts to brown, cover it with foil.
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
Drain the whole kernel corn, but not the creamed corn. The liquid from the whole kernel can makes the center soupy, while the creamed corn supplies the moisture the casserole needs.
To double this recipe, combine 2 boxes of Jiffy mix with double the remaining ingredients and bake in a greased 9×13-inch baking dish at 350°F (175°C) for 55 to 60 minutes until the edges are golden brown and the center is set.
Yes, two ways. Assemble it in the baking dish, cover, and refrigerate for up to 2 days; let it sit at room temperature for 30 minutes, then bake as directed. Or bake it, cool, and refrigerate; reheat uncovered at 350 degrees for 10 to 15 minutes until hot and bubbly, covering with foil if the top starts to brown.
Corn casserole uses a boxed corn muffin mix (like Jiffy) to create a fluffy, spoonable cornbread texture. Classic corn pudding relies on eggs, milk, and cornstarch for a richer, custard-like consistency without added flour mix.
If your corn casserole is runny in the center, return it to the oven for an additional 10 to 15 minutes. Always ensure you thoroughly drain the whole kernel corn before mixing, and allow the baked casserole to rest for 10 minutes on the counter to fully set before serving.
More Corn Recipes You’ll Love
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Homemade Cornbread
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Cornbread Casserole
Recipe Roundup
21 Best Corn Recipes You Will Love
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Scalloped Corn
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Corn Casserole Recipe
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.
Video
Notes
- Drain the whole kernel corn, not the creamed corn. The canning liquid makes the middle soupy. If you have seen an older video of mine with the corn undrained, follow this card.
- Don’t overmix: Stir just until combined.
- Check doneness: Edges golden and puffed, center set but still soft. A slight wobble is fine; it firms up as it rests.
- Let it rest 10 minutes before serving.
- Make ahead: Assemble, cover, and refrigerate up to 2 days. Let it sit out 30 minutes, then bake as directed. Or bake, cool, refrigerate, and reheat uncovered at 350°F for 10 to 15 minutes.
- Doubling: Double everything, bake in a 9×13 for 55 to 60 minutes.
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!
.
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