Easy Creamy Corn Casserole
This Creamy Corn Casserole is super easy to prepare! It’s creamy, slightly sweet, and studded with corn kernels. It’s the perfect side dish for any holiday meal.
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Why You’ll Love this
- Taste and Texture – This Jiffy corn casserole has a velvety creamy texture with a burst of crispy sweet corn. The sweet corn, complemented by the rich creaminess of butter and sour cream, is balanced with a touch of sweet and savory goodness of Jiffy Corn Muffin Mix.
- Easy to Prepare – This corn casserole comes together in about 5 minutes. This is a dish the kids can prepare.
- Crowd Pleaser – Whether you serve this at a holiday gathering or a simple family night dinner it is guaranteed to please everyone!
Some of our other favorite side dish recipes are Oven Roasted Broccoli, Roasted Potatoes and Carrots, Macaroni Salad, Quick Mashed Potatoes, Easy Twice Baked Potatoes, and Southern Squash Casserole.
Key Ingredients
- Jiffy Corn Muffin Mix – This recipe uses one box of Jiffy corn muffin mix for a convenient shortcut. It contributes a cornbread-like consistency and a sweet and savory corn flavor. See below for a homemade version of the Jiffy corn muffin mix.
- Unsalted Butter and Sour Cream – The butter adds richness as well as moisture. The sour cream adds a bit of tangy flavor and creamy texture.
- Granulated Sugar and Kosher Salt – Balances the savory and sweet elements of the dish and enhances the natural flavor of the corn.
- Canned Creamed Corn and Canned Whole Kernel Corn – These are the stars of the show providing texture and creaminess.
- Eggs – These act as a binder providing structure and moisture.
How to Make Corn Casserole
Jiffy Corn Muffin Mix Substitute
Can’t find Jiffy mix then use these ingredients. Whisk them together in a separate bowl and then add to the wet ingredients.
- 1/2 cup Yellow corn meal
- 1/2 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 cup Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 tablespoons of vegetable oil or melted butter
Tips
- Use room temperature eggs and sour cream. This will help the batter combine easily.
- You can substitute 2 cups of frozen whole-kernel corn for the 15-ounce can of corn.
- Be sure to bake the corn casserole until the center is set. The center should not jiggle.
- If you are using a metal pan the casserole will cook a few minutes faster than in a glass or ceramic baking pan, so keep an eye on it and check it early.
- This recipe can be baked in a 9×13, 9×9, or 8×8 casserole dish. Baking times will vary with each size so keep an eye on it while baking. The pan I used for this recipe is 10.5″x7.5″ and it took 45 minutes to bake.
Variations
I’ve seen numerous variations of creamy corn casserole, this recipe is the standard used most often.
- Add Cheese – Stir in 1 cup of sharp cheddar cheese shredded. Shred your own! Preshredded cheese is coated in anti-clumping agents that will change the texture and won’t melt as well. Or you can just add some shredded cheese to the top.
- Sugar – I personally think the Jiffy cornbread mix is sweet cornbread so you can omit the granulated sugar. But if you prefer an even sweeter corn casserole add another tablespoon of sugar.
- Eggs – Although I have never tested it without eggs I have seen a lot of recipes using the same ingredients but not using eggs. Omitting the eggs will make the casserole more dense and custard-like.
- Meats – Add some cooked and crumbled sausage or bacon.
FAQs
Corn pudding is made with lots of eggs and milk. Corn casserole is like a more moist and creamer version of cornbread. Corn casserole holds its shape more unlike corn pudding.
Yes, prepare the casserole but don’t bake it. Cover it tightly and refrigerate until ready to bake. When ready to bake remove it from the refrigerator for at least 30 minutes and then bake as instructed.
You can also bake it ahead, store it in the refrigerator for up to 2 days, and reheat it before serving. Just be aware it is best served freshly made.
Yes! Spray the crock of the slow cooker with non-stick cooking spray, pour the batter in, cover, and cook on low for 3 1/2 to 4 hours.
Let the casserole cool completely, cover it tightly, and refrigerate for up to 4 days. When you want to reheat it let it sit at room temperature for at least 30 minutes. Reheat at 350 degrees F covered with aluminum foil for about 20 minutes or until it is warmed through.
Although this corn casserole is best when fresh bake you can freeze it for up to 3 months. Thaw in the refrigerator and reheat as stated above.
More Holiday Side Dish Recipes
Creamy Corn Casserole
Ingredients
- 1 8.5oz Jiffy Corn Muffin Mix 1 box
- 1/2 cup Unsalted butter melted and cooled slightly
- 1 cup Sour cream room temperature
- 2 large Eggs room temperature
- 1 15 oz can Creamed corn
- 1 15 oz can Whole kernel corn drained
- 1 tbsp Granulated sugar or more to taste
- 1/4 tsp Kosher salt or more to taste
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray or butter.
- In a large bowl whisk the eggs, sour cream, and melted butter until well combined.1 cup Sour cream, 2 large Eggs, 1/2 cup Unsalted butter
- Stir in the creamed corn, sweet corn, corn muffin mix, sugar, and salt until combined. Pour into the prepared pan and spread out evenly.1 8.5oz Jiffy Corn Muffin Mix, 1 15 oz can Creamed corn, 1 15 oz can Whole kernel corn, 1 tbsp Granulated sugar, 1/4 tsp Kosher salt
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool for at least 15 minutes before serving.