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.

creamed corn casserole on a plate with a bite taken out.
Table of Contents
  1. What is Jiffy Corn Casserole?
  2. Cornbread Casserole ingredients
  3. Creamed Corn Casserole substitutions
  4. How to make Corn Casserole
  5. Can I make this Cornbread Casserole Recipe ahead of time?
  6. How to store Jiffy Corn Casserole
  7. What to serve with this Cornbread Casserole Recipe
  8. Creamed Corn Casserole Recipe FAQs
  9. More side dishes for Thanksgiving!
  10. Sweet Creamed Corn Casserole Recipe Recipe
  11. 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…

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corn casserole 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.

Jiffy 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!

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 with a fork in it.

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!

jiffy cornbread casserole in a pan with a spoon.

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
jiffy cornbread casserole on a plate with a fork.
I’m obsessed with these crispy edges.

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

  1. First we start out by melting a stick of butter right in the square pan we’re using to bake the casserole in.
melted butter in a glass 8x8 pan, corn and butter in a pan.
  1. Use a brush or spoon to spread it up the sides so that your cornbread doesn’t stick.
corn and sour cream and butter in a casserole dish.
  1. 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.
  1. 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 as part of corn casserole.
  1. 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.)

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.

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

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.

jiffy cornbread casserole recipe being lifted from the pan.

What to serve with this Cornbread Casserole Recipe

Creamed Corn Casserole Recipe FAQs

Is there a difference between corn casserole and corn pudding?

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!!)

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!

Can this Cornbread Casserole Recipe be made 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.

Why is my corn casserole runny?

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. 

What meat goes with corn casserole?

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.

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Sweet Creamed Corn Casserole Recipe

4.74 from 414 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 9
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.

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.

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 9×13 inch pan! It will probably take closer to 45 minutes to bake. A 9×13 inch pan will serve 16-20 poeple.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 657mg | Potassium: 186mg | Fiber: 2g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 330
Keyword: casserole, Corn, creamed, Sweet
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. hi!! this casserole is AMAZING!! so delish! question…have you tried freezing? does it compromise the dish? any tips you could pls share on freezing and reheating? thank you;)

    1. Sonny, this casserole will freeze very nicely! It’s not that different from a moister, corn-filled cornbread, and it won’t compromise the casserole’s flavor or texture. I recommend making sure it’s completely cool, wrapping it tightly in more than one layer of plastic wrap, putting the lid on, and then freezing for up to 3 months. When you want to serve it, you can defrost it overnight in the refrigerator, then rewarm in the oven at 350 for 15-20 minutes or until heated through. Enjoy!

  2. 5 stars
    This was a fantastic 1 pan recipe! I made it in a cast iron skillet (just 1 pan clean up) It was the easiest, moistest, corn casserole I have ever made. Thanks for the recipe!

  3. 5 stars
    This is a smash hit at my home. I’ve made several variations and each one has been so tasty and delicious.
    Thank you for the great recipe!

  4. I haven’t made this yet, but I can’t find “Jiffy cornbread mix”. Can I use “Jiffy corn muffin mix?”

    1. Hi Suna! Thanks for commenting–yes, you can absolutely use Jiffy corn muffin mix (in fact, that’s totally what it’s actually called). Enjoy!

  5. 1 star
    I followed this recipe to a tee & had to cook this in a glass baking dish. The cook time was almost doubled & it was super greedy. It didn’t really set or lift. It was very dense & nasty. I do not understand why it tasted & even looked the way it did!! I am very disappointed!!!

  6. 5 stars
    I’ve been making this for years. I will use various kinds of shredded cheese – whatever is handy or whatever the crowd is likely to eat. I also have stirred in a small can of diced green chilies [try to drain as much juice off as you can – not an easy task]; this adds a little bit of zip, and not too much.

    1. Hi Rebekah! This recipe hasn’t been tested with yogurt so I can’t guarantee you’ll get perfect results, but many do substitute 1 cup of plain greek yogurt for the 1 cup of sour cream called for in this recipe. If you try it, come back and let us know how it turns out! Enjoy :-)

      1. Hi Jeanie! Yes, you can use a cast iron skillet. I’d use a 10-inch skillet and watch the baking time since cast iron heats so evenly (it may be done sooner). Enjoy!

  7. 5 stars
    I don’t often review recipes but this was TOO GOOD not to. I didn’t grow up eating corn casserole so this was new to me. After my 13 year old son asked me to try to duplicate the yummy corn side dish he had at a get-together, I gave it a shot. I attempted a few other recipes first and he said they didn’t come close, but I made this one tonight as a side dish for chili and it was DEVOURED. It’s dangerously delicious and so easy to make. I think I’ll be making it much too often from now on. So good!

    1. 5 stars
      Before posting a negative comment, make sure that you have read the entire recipe. The instructions are very clear. I have made this recipe a couple of times already. And is Always a hit!

    2. Yeah it’s really hard to find….I copy and pasted this from the recipe….try looking a bit harder before you get nasty with your comments.

      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 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!

  8. If doubling the recipe to make in a 9×13, would you recommend two sticks of butter? Seemed like that might end up being a lot.

    1. Hi Amanda! Yes, if you’re doubling this, you’ll need two sticks of butter. It might seem like a lot, but since the doubled version in the 13×9 serves 16-20 people, each serving contains a tablespoon of butter or less. This is a Southern favorite–no holding back on the butter :-) Enjoy!

  9. 4 stars
    This recipe tasted GREAT, however I have made it twice now (both the no egg version) and I had to bake it longer each time. It was very gooey and buttery and hard to get the toothpick to come out clean. After I refrigerated the leftovers, they heated up very nicely in the microwave and got rid of the gooeyness (is that a word?) Can the amount of butter be reduced as it seemed to add to the gooey texture? I believe I could have eaten the entire pan in one sitting, if I would have allowed myself to. I did add pieces of crisp cooked bacon to mine and it was even better. My family loves corn and I can’t wait to try it with chili.

    1. Adding crisp bacon is a GENIUS idea Martha! I’m so glad you liked it so much. The amount of butter in the recipe is correct and probably not contributing to any gooeyness. I recommend checking the oven temperature. Sometimes ovens can run cooler or hotter than the display says that they’re heating to. You also might like trying the version with 2 eggs; it’s much fluffier and less custardy (which some could interpret as “gooey”). Enjoy!

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