Jiffy Corn Casserole is an easy side dish recipe that's ready for the oven with just 5 minutes of prep! The simple, sweet corn pudding pairs perfectly with almost any cozy family dinner. It's a crowd-pleasing option for Thanksgiving or Christmas, too!
This recipe comes from my mom's friend, Kathryn, who delivered a meal to our family last summer when my mom was in the hospital. I was spending hours in Charlottesville each day with Mom, so Kathryn came to help with the boys on more than one occasion. What would I have done without the love and assistance from so many friends?!
It was just a bonus that Mrs. Hodgdon also brought along delicious food whenever she came to visit (her cookies disappeared FAST around here)! This recipe was such a hit with my family that I knew that I needed to share it with all of you. Best of all, the canned corn casserole comes together in about 5 minutes with just a few pantry staples!
What is corn casserole?
Corn casserole may also be called "corn pudding" or "spoon bread." The creamy dish is made with stewed corn, water and a variety of thickening agents, and is popular in rural Southern communities -- especially in Appalachia (source). It's a local delicacy -- made easier with help from a box of Jiffy Corn Muffin mix!
How to make Jiffy Corn Casserole:
You're going to love this easy shortcut side dish! Let's get started...
Ingredients for Jiffy Corn Casserole:
- Canned corn kernels
- Canned cream-style corn
- Sour cream
- Eggs
- Jiffy Corn Muffin mix
- Butter
In a large bowl, stir together all of the ingredients until completely combined.
Transfer to a 1 ½ or 2-quart baking dish that has been sprayed with cooking spray.
Bake at 350 degrees F for 45-50 minutes, or until lightly browned. Serve and enjoy!
How to serve Corn Casserole:
This simple side dish pairs beautifully with almost any entrée. Serve the warm corn casserole with any of these tasty options:
- Virginia Brown Sugar Baked Ham
- Garlic and Herb Roast Turkey Breast
- Crispy Roast Chicken with Vegetables
- 4-Ingredient Pork Loin Roast
- Southern Bourbon-Glazed Beef Tenderloin
Cook's Tips and Recipe Variations:
- Is corn casserole supposed to be mushy? Yes! It has that "pudding" consistency, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set -- but still soft.
- How to double this corn casserole recipe: To serve a larger group, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. Depending on the type of dish that you use, you may need to increase the baking time to 50-60 minutes. See the note above to know when your casserole is done.
- Can corn casserole be made ahead of time? Yes! This is another great reason that this dish is perfect for Thanksgiving. You can bake the casserole up to 2 days in advance and then reheat according to the instructions below.
- Does corn casserole need to be refrigerated? Yes. Allow the casserole to cool to room temperature, cover, and keep in the refrigerator for up to 5 days.
- Can you freeze corn casserole? Yes! Allow the casserole to cool to room temperature, cover tightly, and keep in the freezer for up to 3 months.
- How to reheat corn casserole: If frozen, thaw the casserole in the refrigerator overnight. Allow the casserole to sit on the counter to come to room temperature for about 1 hour. Then cover with foil and bake in a 300 degree F oven, just until warmed through (about 15-20 minutes).
- For a cheesy corn casserole, try adding about ½ cup grated cheddar cheese to the batter.
More easy Jiffy cornbread recipes that you might enjoy:
- Secret Ingredient Jiffy Cornbread
- 4-Ingredient Jiffy Corn Pudding
- Cowboy Cornbread Chicken Casserole
- Taco Pie {Cornbread Pie}
- Barbecue Chicken Jiffy Cornbread Casserole
- Orange Cranberry Corn Muffins
Jiffy Corn Casserole
Ingredients
- 1 (15.25 ounce) can corn kernels, drained
- 1 (14.75 ounce) can cream-style corn, NOT drained
- 1 cup sour cream
- 2 eggs
- 1 (8.5 ounce) box Jiffy Corn Muffin mix
- 1 stick (8 tablespoons) butter, melted
Instructions
- Preheat oven to 350 degrees. Spray a 1 ½ or 2-quart baking dish with cooking spray and set aside.
- In a large bowl, stir together all of the ingredients. Transfer to prepared dish. Bake for 45-50 minutes, or until lightly browned.
Notes
- Is corn casserole supposed to be mushy? Yes! It has that "pudding" consistency, so you want it to be moist on the inside. You can tell that your corn casserole is done when it's lightly brown on top and the center is set -- but still soft.
- How to double this corn casserole recipe: To serve a larger group, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. Depending on the type of dish that you use, you may need to increase the baking time to 50-60 minutes. See the note above to know when your casserole is done.
- Can corn casserole be made ahead of time? Yes! This is another great reason that this dish is perfect for Thanksgiving. You can bake the casserole up to 2 days in advance and then reheat according to the instructions below.
- Does corn casserole need to be refrigerated? Yes. Allow the casserole to cool to room temperature, cover, and keep in the refrigerator for up to 5 days.
- Can you freeze corn casserole? Yes! Allow the casserole to cool to room temperature, cover tightly, and keep in the freezer for up to 3 months.
- How to reheat corn casserole: If frozen, thaw the casserole in the refrigerator overnight. Allow the casserole to sit on the counter to come to room temperature for about 1 hour. Then cover with foil and bake in a 300 degree F oven, just until warmed through (about 15-20 minutes).
- For a cheesy corn casserole, try adding about ½ cup grated cheddar cheese to the batter.
This is a MUST for all holiday dinners regardless of who is hosting - mush like green bean casserole!
My family loves this so much that I will occasionally serve this as a side during the week. Two of my adult daughters are teachers - they are always hoping that there are leftovers of supplement their lunch during the week.
My daughter's in-laws make a variation, adding noodles. I have occasionally made it eliminating the eggs and butter.
Totally agree, Cathy! A must on every holiday table. Thank you so much for your note! 🙂
Great side dish! Wanted to try it out...will now make for Thanksgiving!
Thanks, Pat!
Where has this recipe been all my life?Made it for Christmas dinner and it was a HUGE hit! Thank you Blair!
Thank you so much, Lee! ❤️
This has become a Holiday staple in our house too!! I got a little creative the last time I made it, and now am stuck making two versions every Holiday!! I add chopped chili’s and jalapeños to one batch and it is divine!! Jalapeño corn bread?? Why not jalapeño corn casserole!! Thanks again...I always come back to this to reference my recipe!’
So glad that you all like it, Lisa...and yes -- the options are endless with the mix-ins! Your jalapeno version sounds delicious. Thanks for taking the time to leave me a note!
Do I drain the corn kernels?
Hi, Madison! Yep -- in the recipe card it says that the corn kernels should be drained. Hope you enjoy! 🙂
sounds great to me. can i use frozen corn? how much?
Hi, Jean! You will definitely need the can of cream-style corn, but you can replace the canned corn kernels with about 1.5 cups of frozen corn kernels. Enjoy!