This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that’s not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I’m talking about. It is creamy, corny, custardy, and sweet. It’s the perfect compliment to a holiday meal, but I also love serving it with a bowl of chili!

creamed corn casserole on a plate with a bite taken out

You guys! Halloween is tomorrow! And then soon enough it will be Thanksgiving. And then, you know what that means…

jiffy cornbread casserole recipe shot from overhead

Okay, confession time. I busted out the Christmas music a few days ago. Okay, I’m lying, it was weeks ago, but at least it was in October and not September like last year. I needed some love an’ comfort, and aren’t Christmas songs like musical hugs? Who doesn’t need a musical hug in 2020? I mean come on.

baked creamed corn casserole shot from the side

I know not everyone likes to listen to Christmas music this early (don’t worry about hurting Thanksgiving’s feelings. I think he has accepted his fate.) But whenever you do get started I recommend trying out Sufjan Steven’s holiday albums. They are a little fun and different!

jiffy cornbread casserole recipe being lifted from the pan

I can’t be the only one who is dreaming of the holidays, right? My kids are always asking me why they put Christmas stuff out in the stores before Halloween even hits. Because people buy it, that’s why! I am so here for it. Just yesterday I bought some gingerbread Oreos at the store. It’s never too early in my book :)

close up shot of cream corn casserole recipe

Or maybe it’s because of all the holiday food prep I’m doing for you guys. Who has tried Jiffy corn casserole before?

What is Jiffy Corn Casserole?

I had never heard of this magical side dish before last year, when a friend of mine brought it for Thanksgiving (he said it was a staple at his family’s holiday table growing up).

jiffy cornbread casserole in a pan with a spoon

It’s kind of a combination of cornbread and creamed corn. It is custardy, sweet, and decadently delicious. And it’s so easy to put together it’s kind of ridiculous! I think this is going to become a holiday staple for us from now on. It’s so good with all the turkey and stuffing at Thanksgiving!

How to make Creamed Corn Casserole

I had a lot of fun testing out two different kinds of recipes for Creamed Corn Casserole. The traditional recipe only has 5 ingredients:

  • butter
  • creamed corn
  • whole corn
  • sour cream
  • Jiffy cornbread mix
jiffy cornbread casserole on a plate with a fork

I’m obsessed with these crispy edges.

There are tons of different variations to this basic recipe. Add eggs, add more sugar, swirl sour cream on top, add cheddar cheese, top with cheddar cheese, etc etc.

TONS of recipes I looked at used either one or two eggs. I wanted to try it with and without eggs, so I did a little test!

melted butter in a glass 8x8 pan, corn and butter in a pan

First we start out by melting a stick of butter right in the square pan we’re using to bake the casserole in. Use a brush or spoon to spread it up the sides so that your cornbread doesn’t stick.

What is the difference between creamed corn and regular corn?

Usually I prefer frozen corn, but canned corn has this special flavor that is just perfect for jiffy corn casserole. Canned corn is just whole kernel corn, water, and a little salt. We are draining out the water for today’s recipe.

corn and sour cream and butter in a casserole dish

Creamed corn is a little more substantial: It’s made of corn, water, sugar, corn starch, and salt. Basically it’s corn in a sweetened sauce that is thickened with starch. It’s good all by itself, but it’s amazing when added to creamed corn casserole!

After you dump in the corn, add sour cream. I decided to also add 3 tablespoons of sugar and 1/2 teaspoon salt, but it’s optional. (I always think recipes could use a little more salt and sugar, what can I say.)

eggs, corn, butter, sour cream in a pan, and a box of jiffy cornbread mix

I added 2 eggs to the pan on the right, to test which kind I like better. And last but not least, add in your Jiffy cornbread mix! Stir it all together right there in the pan. That’s really it. So easy.

dry cornbread mix on top of corn

For the recipe with eggs, I reserved half of the sour cream and swirled it on the top. A few recipes said this was their secret to the dreamiest creamiest corn casserole! (I actually wasn’t impressed with this method.)

two different kinds of jiffy corn casserole, one with swirled sour cream on top

Here they are all baked! The one on the right with the sour cream swirled on top has two eggs in it. Here are the differences:

No eggs: your corn casserole will be richer and more custard-like. It is a little more dense, but in a good way. I love how creamy and corny it is. (This one was my favorite)

Add 2 eggs: your corn casserole will be fluffier and more cornbread-like. It will be taller when you bake it. It’s a little bit like a souffle, especially if you add extra sugar (like, up to 3/4 cup)

creamed corn casserole in a pan with a spoon

Both versions are really tasty. I couldn’t stop stealing bites all day on the day I tested them. Eric couldn’t even decide which one he liked better. I’m a no-eggs girl myself. FYI, all the final photos in this post (that aren’t how-to photos) are of the no-egg version, and that is the official version in the recipe card below. (I also shared at the end of the recipe how to make the 2-egg version, if you want to try it.)

cream corn casserole recipe in a square glass pan shot from overhead

This is a great side dish to make for the holidays (you can even do it in the slow cooker, see notes), but I also think it makes a handy and tasty side dish for any random weeknight. My kids LOVED it. It’s rich and sweet corny bread-y casserole, what’s not to like??  Here are some more ideas.

What to serve with Creamed Corn Casserole

More comfort food side dishes:

More cornbread recipes!

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Sweet Creamed Corn Casserole (with Jiffy Mix)

Serves 9-10     adjust servings

This stupid easy Creamed Corn Casserole recipe is made with a store bought Jiffy cornbread mix, and that's not an apology. It is SO good! If you grew up with this Thanksgiving side dish you know what I'm talking about. It is creamy, corny, custardy, and sweet. It's the perfect compliment to a holiday meal, but I also love serving it with a bowl of chili!

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can creamed corn, not drained
  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 (8 ounce) box Jiffy cornbread mix

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a 8x8 or 9x9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn't stick while baking.
  3. Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
  4. Open the can of creamed corn and dump the whole thing into the pan.
  5. Add 1 cup sour cream.
  6. Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
  7. Add an 8 ounce box of Jiffy cornbread mix.
  8. Use a spatula to stir it all together until well combined. Scrape down the edges.
  9. Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it's done.
  10. Let cool on a wire rack for a couple minutes before serving warm!

Variations

Sweet Corn Casserole: Add 1/2 cup or even 3/4 cup sugar instead of 3 tablespoons

For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It's good both ways though!

Add cheese: how can you go wrong? Omit the 3 tablespoons sugar and stir in 1 and 1/2 cups shredded cheddar cheese. Sprinkle another 1/2 cup cheese on top. You could even go wild and add in some chopped jalapanos...or some cooked bacon!

Make it in the slow cooker: You can make this recipe as written in a 4-quart slow cooker, or double the recipe and make it in a 6 quart slow cooker. Be sure to spray the edges. Cook on high for 2 hours, or low for 3-4 hours. Super handy for Thanksgiving when you need your oven for the turkey!

To make the second version I tried that you see in the photos: Follow the recipe as directed making these changes: reserve half of the sour cream. Add 2 eggs. Mix it all together, then dollop the remaining 1/2 cup sour cream on top and swirl in with a knife. It will take a couple minutes longer to bake.

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Recipe Notes

*Corn casserole baked in a metal pan will cook a couple minutes faster than in a glass pan, so check it early if you're using a metal pan. 

You can double this recipe and bake in a 9x13 inch pan! It will probably take closer to 45 minutes to bake. A 9x13 inch pan will serve 16-20 poeple.

All images and text © The Food Charlatan
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