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!
- For a super impressive Christmas or Easter, try this amazing Prime Rib Recipe
- 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:
And if you’re a cornbread lover, be sure to check out my Sweet and Moist Cornbread Recipe or this Layered Cornbread Cake with Whipped Honey Butter Frosting!!
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Sweet Creamed Corn Casserole Recipe
Equipment
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.
I want to substitute honey for the sugar… any idea how much I should use or if it would still turn out as good?
Hi Brenda! Yes, you can totally substitute honey, just 3 tablespoons of honey instead of 3 tablespoons of sugar. It should turn out just great! Enjoy :-)
If doubling the recipe do we need two sticks of butter? Worried that might be too much once melted and combined but hoping to confirm.
Yes, two sticks of butter Amanda. Since all the ingredients are doubled, the ratio of butter to other ingredients remains the same. Enjoy!
This sounds yummy. And I’m also a Jiffy fan. How can I add a can of green chilis to this without adding too much moisture? I’m trying to duplicate an old family recipe that sounds just like yours, but with the inclusion of the green chilis.
Thanks, in advance!
Hi Lori! I’d just add a can of green chilis right in, no worries about too much moisture. You might need to bake it a little longer and tent the top with foil to keep it from over browning, but since this is a soft casserole and not cornbread, it’s ok for it to be moist. If you try it come back and let us know how it turns out, we’d love to hear :-)
I’ve made this several times, and it’s always a hit with family. I would like to add, I’ve always had to bake it for an hour because the center would always be runny if not. I want to make this again for my son’s birthday party, but I was curious if I could mix up all of the ingredients the day before and store it in fridge until the next day? Would that work, or would it not bake right? Thanks!
Hi Stephanie! I’m so glad you are loving this recipe! I would not make the batter ahead of time. The jiffy cornbread mix has leavening in it, and it will activate as soon as you get it wet. It won’t last long before the bubbles rise out, and then when you bake it there is no air left in the batter to help your cornbread rise. BUT! You can totally mix the dry ingredients together in one bowl, the wet ingredients together in another, stir them up last minute, and then bake! Let me know how it goes!
If we don’t want it all that corn in it. I can just leave out the can of whole corn correct?
Hi Bessie, yes you can! The casserole may cook a little faster without the addition of the whole corn, so keep an eye on it. Enjoy!
Very good! The corn casserole was not as firm as I was expecting, it was more like a corn pudding, soft consistency. It took more than 40 minutes to firm up, almost 55 minutes before I felt good about taking them it of the oven. I was quite tasty.
I accidentally bought the honey jiffy mix. Would that be weird or just cut the sugar? I was also considering making it with cheddar cheese.
Wouldn’t be weird at all Gina! I wouldn’t even worry about cutting the sugar, though you could decrease it a little bit. Making it with cheddar cheese would be amazing too! It’s all about personal taste, so if honey and cheese go well together for you (like on a charcuterie board, or a baked brie with honey) then go right ahead with your honey Jiffy mix and adding cheese. And come tell us how it turns out, we’d love to hear!
Sounds great and while I am not a frequent cook, this one looks easy enough to try. I like sweet corn casserole so I am going to add the sugar. I will be baking in 9 x 13 pan as this will be for a work potluck. Given that, I will double the recipe as indicated and, I assume, double the sugar so would you say 1 cup of sugar? Thanks so much!
Hi Kim! This recipe only calls for 3 tablespoons of sugar for a single batch, so you’ll want to use 6 tablespoons for a double batch. This one is easy, I think you’ll love it!
Thanks so much! You mentioned in the notes section that if I want a sweet corn casserole to add 1/2 to 3/4 cup of sugar instead of 3 tablespoons. So I presume for the double batch I could add about a cup. Sound right?
Oh, yep! That’s right Kim. Good eye :-)
Thank you so much! I’m super excited to try it for my upcoming work party.
So I literally won a prize at work for side dish for the holiday potluck with this recipe!!! And I am not a good cook so this was THAT easy to make. YAY!! I used the no egg option and 1/2 cup of sugar cause I like it on the sweet side. Thanks for the recipe!
Is this recipe gluten free? I made it for Thanksgiving and it was delicious! Thinking of making it again for a holiday work party but we have a team member with Celiac Disease. Thank you!
Hi Aileen! It’s not gluten free because Jiffy corn muffin mix isn’t gluten free. However, you can substitute with an equal amount of gluten-free cornbread mix! If you try it, let us know how it turns out :-)
I wonder if green chiles would be okay in this… thinking of bringing it to a Mexican themed dinner!
Sound amazing Katie! I’d just make sure they’re drained well. Enjoy!
Made a double batch of this recipe again for the second year in a row, and again, it was a wow! Thanks for giving us recipes that are dependable!
Hello, I was lucky enough to enjoy this recipe at a family Thanksgiving dinner a few nights ago. My teenage nephew was in charge of this recipe and it came out fantastic. It became a family favorite. He made it without eggs, but I would like to try it with eggs for a cake like texture. Can you tell me at what point are the eggs introduced into the recipes instructions? Is it mixed in with the Jiffy mix and then pour it on top or is the eggs scrambled and laid on top of the sour cream layer? I hope to hear back from you soon on how to prepare the eggs And when to add it to the baking vessel hope to hear from you real soon thank you.
Hi Shar! The raw beaten eggs are added with the Jiffy mix in the casserole dish and stirred in completely. So glad to hear you enjoyed this!
Wow! Just perfect- your recipes never disappoint!! Thank you!!
Hi, how much sour cream do you add?
Hi Melissa! It’s one cup of sour cream. All ingredient amounts are listed in the recipe card at the bottom of the post. Enjoy!
Hi! I’m wondering if I could make this ahead? If so, do you have recommendations? Thanks!
Hi there! Yes, you can definitely make this ahead. Just bake as usual, then warm up in the oven for 20 minutes when you’re ready to eat. Enjoy!
Could this be poured into mini muffin tins and make them bite size?
Hi Heather, this one might be tricky to do in a mini muffin tin. The cornbread casserole is fairly soft and is served scooped out of the casserole dish rather than cut, so a mini muffin size might fall to pieces, even when completely cool. If you want a delicious corn mini muffin, I recommend trying it with this cornbread recipe instead. Enjoy!