Corn Casserole Recipe

4.69 from 54 votes

This easy corn casserole is made with Jiffy mix, creamed corn, and sour cream. Just 5 ingredients and one dish - perfect for holidays or potlucks!

Prep Time5

Cook Time50

Total Time55

Course: Dinner, Side Dish

Cuisine: American

Keyword: 5-ingredient corn casserole, corn casserole with creamed corn, jiffy corn casserole

Servings: servings

Calories: 473kcal

Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together and pour into a greased 8x8 or 9x9 baking dish.
Cook uncovered for 45-50 minutes or until lightly browned.

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.