This Corn Casserole recipe is quick to make with cornbread mix, creamed corn, and of course, butter. 

Bake it until golden and serve this tasty side dish for Sunday supper or a holiday meal!

An Easy Side Dish

If you haven’t tried this cream corn casserole recipe before, it’s a must-try. It appears at Easter, Thanksgiving, and Christmas dinner – and it’s also great with Sunday supper!

• Needs just a few ingredients and 5 minutes to prepare.
• It can be made ahead of time in just one bowl.
• This corn casserole doubles well to feed a crowd.

Ingredients for Corn Casserole

This Jiffy corn casserole recipe is made with a handful of ingredients – simply stir and bake.

• Cornbread Mix – An 8.5oz box of Jiffy corn muffin mix is the perfect base for this easy corn casserole. If you don’t have a box on hand, you can make a homemade version of Jiffy mix here.
• Corn – Cream-style corn adds sweetness, and whole-kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.
• Dairy – Melted butter adds richness and flavor, while sour cream is added for moisture. Eggs help hold it all together.

Variations

Experiment with different add-ins to customize this Jiffy corn casserole recipe.

• Minced white onion (or green onions) or fresh herbs
• Diced jalapenos
• Cheddar cheese
• Cooked bacon

How to Make Corn Casserole (overview)

1. Whisk the ingredients in a medium bowl (per the recipe below).
2. Pour into a baking dish.
3. Bake it for about 45-55 minutes or until golden brown (this recipe can be baked in a toaster oven as well).

I like to add a little pat of butter on top as it comes out of the oven.

How to Make Ahead

This easy corn casserole recipe is great for busy holidays. It can be made ahead of time and then warmed just before serving.

To Make Ahead: Bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

To Reheat Before Serving: To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350°F for 15-20 minutes or until heated through.

To Freeze: Bake the casserole as directed and cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven before serving.

Store leftovers in an airtight container in the fridge for up to 3 days.

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Easy Corn Casserole

Jiffy Corn Casserole is a simple side with a sweet corn flavor.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

• Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.

• In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.

• Spread the batter in the prepared baking dish.

• Bake 45-55 minutes or until golden brown.

 Optional Additions:

• 2 tablespoons minced onion, green onion, or Jalapeno.
• crumbled bacon or bacon bits
• 1 cup sharp cheddar cheese

Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.

Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

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