Sweet Creamed Corn Casserole (with Jiffy Mix)
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!
You guys! Halloween is tomorrow! And then soon enough it will be Thanksgiving. And then, you know what that means…
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.
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!
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 :)
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).
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
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!
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 cornbread with 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.
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.)
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.
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.)
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)
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.)
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 Jiffy Corn Pudding
- You can’t go wrong serving this with CHILI! Here’s my favorite recipe: The Best Chili I’ve Ever Made
- I also love the 45 Minute Quick and Easy Chili for busy nights!
- Cream Corn Casserole is perfect for Thanksgiving. Make this Sage Butter Roasted Turkey!
- It would be really good with these Pan Seared Pork Chops.
More Recipes you will Love!
- How to make Roti
- Popeyes Red Beans and Rice Recipe
- Best Pancakes
- How to make Smash Burgers
- Marshmallow Fluff Fudge
- Hash Brown Egg Casserole
- Creamy Tomato Soup
- Thick Sugar Cookie Recipe
- Christmas Chex Mix
- How to make Scones
- Maple Bar
- Sticky Buns Recipe
- Best Brownies
- Cream Filled Donuts
- Flaky Biscuit Recipe
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Sweet Creamed Corn Casserole Recipe
Ingredients
- 1/2 cup butter, (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy cornbread mix
Instructions
- Preheat your oven to 350 degrees F.
- 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.
- 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.
- Open the can of creamed corn and dump the whole thing into the pan.
- Add 1 cup sour cream.
- Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
- Add an 8 ounce box of Jiffy cornbread mix.
- Use a spatula to stir it all together until well combined. Scrape down the edges.
- 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.
- 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.
Notes
Nutrition
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I made this tonight with the 2 eggs and after an hour in the oven it was still rather jiggly in the center and a lot of melted butter still on the top too. Since I didn’t want to burn the edges that looked perfect, I took it out & served anyway after sopping up the excess butter with paper towels. I put it on one side of the bowl with my chili on the other side and all together it was quite tasty!
Would this “hold” their shape if I were to bake in muffin pans? I’m trying to portion them out for easy service of 100 at a sampling table and thought doing mini muffins could work. Any thoughts?
Hi Leslie, I do think that would work! If you add the eggs I think they will hold up even better. Definitely do a test round before you bake up 100 for your event though! Let me know how it goes!
This is fabulous. I made it without the eggs. I will be making it for football games and holidays from now on! Thank you for the sugar addition. That made such a nice difference!!
I follow the recipe but before I add the whole kernel corn…I run it through my food chopper for 15-30 seconds to make it a little more palatable for my intestinal system.
So why was my recipe have so much? I had to switch it to 9×9 and even with the bigger dish it did not bake in 40 minutes. Next time I will use 9×13.
Hi Lisa, I’m not sure what went wrong? I’m wondering if your oven temperature is off. Do you have an oven thermometer?
Yes, I had to use a 9/13 also, and mine took over an hour to cook! If I had used a 9×9, it would have overflowed by the time it was done.
Can you leave this out and serve it room temp as well or only warm?
Hi Keturah! Yes, you can serve this room temperature if you like!
Loved this
I have a friend that uses French onion dip in place of sour cream. Have you ever heard of it that way?
I’ve never heard of that Jennifer! What an interesting twist! Let me know if you like it!
Can I add one pound of hamburger to this recipe?
I haven’t tried that Sandy! Not sure how it would turn out. Good luck!
Best tasting casserole ever.
Great idea but mine was absolutely swimming in butter! Too rich for my blood.
Hi Marie! This recipe should have the texture of very moist cornbread. It shouldn’t be swimming in butter at all! I’m sorry it went wrong!
This is sooooo good. Will never make cornbread again. I did add a small can of green Chili’s for a little kick. Thank you
Delicious both ways! But.. we add bacon! Just sprinkle some cooked crumbled bacon on top before baking.
Bacon would be so amazing with this! Love that idea Ann, thanks for sharing!
What if I substituted cream cheese for the sour cream? Do you folks think that would work?
Hi Jack! I haven’t tried it with cream cheese, curious to see how it goes!
I don’t have any sour cream. Can it be made without?
Hi Bertine! It won’t be as moist. I’m not even sure it will give you the same texture. Do you have any Greek yogurt? You could try subbing cream or buttermilk? Can’t vouch for results. Good luck!
So good! Made this tonight with pulled pork. Will definitely make again!
Ooh, sounds like a great combo Kelsey!
350 degrees for 80 minutes to get the top browned.
Started making this 8 years ago at the request of a dear friend – had NEVER hear of it before -Fast forward to 2020 & it is still the most requested side dish for Thanksgiving- the only small tweet I make is adding 1 tablespoon of minced onion …
I love the minced onion idea Linda! I bet that would add a fun savory twist.
I made the recipe for Thanksgiving and it was a hit with everyone! I did not use eggs and doubled the recipe. It was just delicious! My pan was very full and I was concerned with overflow so I put a cookie sheet under the 9×13” pan. This dish will be a regular side dish for us. Thank you!
I’m so glad it was a hit Kathy! Good idea with the sheet pan underneath. Better safe than sorry! So glad you’ve found a new regular for thanksgiving :)
Hi Karen – Made this for the first time and my husband LOVES it … as in, he’s on his 4th helping :) And you’re so right. It was ridiculously easy to make! I made the eggless version. Thank You & Happy Thanksgiving!
It’s hard not to just eat the entire pan right Salvi? I can totally relate. Thank you for reviewing! Happy Thanksgiving to you!
Yummy, but thought it needed a bit more pizazz, I added half a block cream cheese and a couple pinch of Tony Chachere herb spice creole blend seasons. Everyone loved it.
I also didn’t add sugar, jiffy mix is plenty sweet.
Love the idea of adding spices! Thanks so much for sharing!
Can I make this a day ahead?
Hi Nancy! I think you can do it for Thanksgiving. Make ahead, cover and refrigerate overnight. Heat the next day until warm but not dried out, you might want to cover with foil. Enjoy! Happy Thanksgiving!
I saw eggs in the pictures…. but recipe or instructions don’t mention eggs.
Hi Jeanie! As discussed in the post, I tried out two different versions of this corn casserole. See notes for instructions including eggs!
Been making this for at least forty years! Love it with brisket or chili!
Ooh I love the brisket pairing!! That sounds so good! Thanks for the idea Sue Ellen!
I can’t wait to try the corn casserole !
You are going to love it Valerie! Tell me how it goes!
I didn’t have sourcream so I substituted with 8 oz of cream cheese. Softened it to the consistency of thick sourcream and continued on with the recipe as directed.
I found after trying both I prefer the cream cheese.
I love this dish.
Cream cheese!! I love this idea Gail! I’m of the opinion that cream cheese makes everything better :) I can’t wait to try it out. Thanks for sharing your idea!
This particular recipe I have been making for at least 10 or 15 years because my son loves it especially on Thanksgiving or Christmas. He also likes it with jalapeno peppers in it cut up
Jalapeno peppers is a great idea Theresa! Love it. Thanks for sharing!
If there’s any leftovers, refrigerate overnight. Scoop with a medium size cookie scoop and roll into a ball. Heat up some oil in a fry pan (I prefer cast iron for this) till it hits about 335-345 degrees. Flatten your balls into a cake and fry till golden on each side flipping once like a pancake. Usually this takes a couple minutes each side. Drain and enjoy.
WHHHHAAAAAAT I’m dead. This is genius!!!! You are awesome Danni thanks so much for sharing. I’m totally trying this next time :)
Maybe the air fryer?
Ooh I’ve never tried that Evie! Let me know how it goes if you try it!
Made for our annual octoberfest get together to go with my BBQ ribs. Made a double recipe with the eggs. It was great! Everyone loved it and wanted the recipe. Definitely a keeper…
I’m so glad you got to try it out Susie! This would be SO good with BBQ ribs (here’s my favorite recipe if other people reading this need one!) Good idea doubling it. Thank you so much for taking the time to review :)
This sounds awesome and am making sans eggs for thanksgiving. Can I make ahead and reheat? Or have room temp and does need to be refrigerated?
Thanks !
Hi Anna! Yes I think Creamed corn casserole is a good candidate for making ahead. Cover and refrigerate up to 24 hours in advance. Then pop it in the oven at about 350 for 20-35 minutes until warm. You might want to reheat it with foil covering it so that it doesn’t dry out. Enjoy! Hppy Thanksgiving!
my hubby hates sour cream. can I substitute something else
Hi Pamela! Make it for him as-is and see if he even notices :) I doubt he will. When you add sour cream to baked goods, it just makes everything more moist. It doesn’t taste sour-creamy. The only sub I can think of is Greek yogurt. It would work great I think! Let me know how it goes!
Or cream cheese
OMGeeee! This was a hit with my family. I wasn’t sure how it would turn out with country crock plant butter & plain coconut yogurt for sour cream. ( Dairy allergies in my house.) Took longer than 45 minutes to bake. I cranked it up to 400 degrees for an extra 5 minutes to get the top crispy.
Thanks for chiming in on how to make this dairy free Jill! So glad it was a hit!
My family LOVES this!! We add the eggs and call it Corn Soufflé….because we’re fancy like that. Lol. My sister drizzles a little maple syrup on hers. I like it hot from the oven. I have to try it without the eggs. And, my recipe calls for 1/2 cup oil but I think I like your version better with butter instead! Definitely making it your way next time.
Ooh, maple syrup, now how can that be a bad idea!!! Bring it on, Buddy the Elf. I looked at a whole bunch of recipes for corn casserole and I did see a few people say that it tastes like souffle with the eggs. So you are spot on! Super fancy :) Thanks for chiming in Julie, glad to hear it’s a family favorite!