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! Originally published October 30, 2020.
Table of Contents
- What is Jiffy Corn Casserole?
- Cornbread Casserole ingredients
- Creamed Corn Casserole substitutions
- How to make Corn Casserole
- Can I make this Cornbread Casserole Recipe ahead of time?
- How to store Jiffy Corn Casserole
- What to serve with this Cornbread Casserole Recipe
- Creamed Corn Casserole Recipe FAQs
- More side dishes for Thanksgiving!
- Sweet Creamed Corn Casserole Recipe Recipe
- More Recipes you will Love!
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!
Cornbread Casserole ingredients
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 canned corn
- Sour cream
- Jiffy Cornbread Mix
Creamed Corn Casserole substitutions
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!
Can another cornbread mix be substituted for Jiffy Mix?
Have you SEEN other cornbread mixes? Maybe it’s just California, but I’ve never seen another brand. If you see one, try it out. I bet it’ll work just fine. Make sure it has the same weight amount, 8 ounces.
I haven’t tried making homemade Jiffy mix, but if you don’t have any, you can you can try making it. Mix together ⅔ cup all-purpose flour, ½ cup yellow cornmeal, ⅓ cup granulated sugar, ½ tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons vegetable oil. Stir that all together and add to the recipe just as you would add in the box.
How to make Corn Casserole
- 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.
- 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??
Can I make this Cornbread Casserole Recipe ahead of time?
Absolutely. You can make the casserole up to two days ahead. This is great during the holiday season. Warm it in the oven for about 20 minutes before serving. For a regular weekday meal, the casserole comes together so fast, there’s hardly any need to make it ahead of time.
How to store Jiffy Corn Casserole
Tightly seal and refrigerate. This is not a counter-sitting casserole.
Reheat corn casserole in the oven at 300 or 350, covered with foil to retain moisture. Or you can microwave small portions for 45-90 seconds.
What to serve with this Cornbread Casserole Recipe
- You can’t go wrong serving this with CHILI! Here’s my favorite: The Best Chili I’ve Ever Made
- I also love the 45 Minute Quick and Easy Chili for busy nights!
- Or try this White Chicken Chili
- For Thanksgiving, pair with Sage Butter Roasted Turkey!
- It would be really good with these Pan Seared Pork Chops
Creamed Corn Casserole Recipe FAQs
There sure is. Corn pudding has a heck ton of eggs in it that makes it super light and fluffy, like a very custard-y cake. (The Brits call this kind of cake “pudding,” remember? Weirdos. ;) Just kidding I love you Brits come baaaack!!)
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!
Absolutely. You can make the casserole up to two days ahead. This is great during the holiday season. Warm it in the oven for about 20 minutes before serving. For a regular weekday meal, the casserole comes together so fast, there’s hardly any need to make it ahead of time.
You probably need to bake it for a few more minutes. Depending on the type of pan you use and how accurate your oven temperature is, it may need more than the recommended time. If you’re worried about it browning too much on top, tent it with foil for the last 10-15 minutes.
Honestly, what doesn’t go well with corn casserole? Here are a few of my favorites.
Nana’s Fall-Off-The-Bone Ribs and “Barb”-ecue Sauce << slow-roasted, then grilled, with a homemade barbecue sauce that’s been in the family for decades.
Honey Balsamic Pork Ribs in Crock Pot << tender, moist ribs with a sauce that needs no explanation.
BBQ Smoked Pulled Pork (on a Gas Grill) << no smoker needed for this mouthwatering pork!
Honey Baked Ham Recipe (Copycat) << get out your kitchen torch and prepare for the crispiest, sweetest, most addictive ham of your life.
The Best Chili Recipe Ever (Slow Cooker) << if you thought cornbread was good with chili, get ready for your mind to be blown.
More side dishes for Thanksgiving!
Corn Casserole is a Thanksgiving favorite! Try these other sides:
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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 corn muffin mix
Instructions
- Preheat your oven to 350 degrees F.
- In a 8×8 or 9×9 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 corn muffin 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.
Tastes good just a few tips… Would have been a lot easier and faster to just whip this up in a bowl and transfer to pan. Definitely don’t use a 8×8 it overflows. I did use a can of can that was 15.75 oz just didn’t think it would be that big a deal. Also it was an hour in my gas oven.
On 12/3.23 you answered a question about whether to use salted or unsalted butter and said to use unsalted. On 07.19.23 you answered a question about the same subject and said to use salted. Which should we use? Thank you.
Ha! I always use salted butter Joan. Either one will work fine. Sorry about the confusion!
Thank you so much for your quick reply! I made the recipe this morning as written and it is delicious. I am sure I will make it very often, Have a great day!!
Excellent!!
I found this recipe and made it for Thanksgiving and it was an absolute hit! Everyone went crazy! I did have a question, when the recipe states “butter” am I supposed to use salted or unsalted butter? I used unsalted because I didn’t know how it would taste with the salted butter.
Hi Suzy, so glad to hear that this was a hit for Thanksgiving! When a recipe just says butter, it usually means unsalted butter (and that’s the case here). Thanks for taking the time to comment and review, it means a lot :-)
Made this for the first time on Thanksgiving (doubled the recipe) and my family was literally fighting over it! I will definitely be making this for all holiday meals (just in a larger quantity)!!!
recipe printed beautifully . . . . . and what a hit for Thanksgiving dinner! This one is a keeper!! So easy to make and foolproof.
Does anyone know if I can make this a day ahead? I’d love to just throw it in the oven tomorrow!
Hi Kaci, yes you can! Just leave it on the counter for 30 minutes before baking, after you’ve refrigerated it overnight. Enjoy!
I’ve been making this for years, but it never occurred to me to melt the butter in the pan and mix it all together. Much less clean up! Genius!
My favorite changes are using Mexicorn (canned corn with red and green peppers) and shredded cheddar cheese.
Love those fun twists Marky! Thanks for sharing your tips!
Can I make it ahead and refrigerate it and then bake it the next day?
Hi Mariam, yes you can! Enjoy :-)
It was still wiggly in the middle after recommended time. So I cooked it longer in 10 minute increments. Cooked for 1 hour & 10 minutes. Smells delicious for tomorrow’s feast.
I have made your recipe without eggs before and it is excellent. Tonight i made with one egg and whole fat greek yogurt. It turned out great but more like a really moist cornbread. I cut and served with chili. Love your recipes. You inspire me to be more creative. Thanks.
Karen, I love the extra work you put into all of your recipes. I always learn a lot (and I have been known to be a “fantastic cook” for 50+ years). This recipe epitomizes this detail. I love the way you experiment and go into detail with descriptions and pictures that show the differences that happen depending on what variations you have tried. You definitely are my favorite food blogger ever!!
Hi there – would love to plan for this on my Christmas table this year. I have a celiac family member, have you or has anyone tried this with a GF flour substitute in the homemade Jiffy mix?
Hi Marion! We haven’t tried this one with a GF flour substitute yet, but if you do, come back and let us know how it turns out!
Are you able to make these into muffins?
Hi Jacqueline, yes you sure can! I recommend keeping the baking temperature at 350, but baking them for less time. Start with 25 minutes; they may need as much as 35.
Thank you, Sarah. I’m going to make this weekend for our Halloween party it will go well with our turkey chili and chicken tortilla soup.
Love, love, love this recipe. Just made it tonight and both my husband and I thought it will make a great addition to our Thanksgiving table from now on. By the way, I live close to the Jiffy Mix factory in Chelsea, Michigan. :)
I DID make this for Thanksgiving and I’m so delighted I did! It adds the perfect sweetness amongst all the savory notes on the plate. I wish there was an option to buy creamed shoepeg corn…I just love the little white kernels…they seem more tender to me (and a tad sweeter maybe??). I’ve never eaten creamed anything until I got married: my mother-in-law made creamed onions and I was like WHERE have you been all my life?!? Maybe I’ll see if I can make cream of shoepeg corn myself and use it in this recipe!
I’m already planning on making this with our football chili next month!
P.S. Also made TFC’s Dutch Apple Crumble Pie this Thanksgiving…another BIG HIT!!