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.
Should I use Salted or unsalted butter?
Hi Rachel! Karen always uses salted butter in her recipes (but some others of us around here always use unsalted). This casserole will be great either way. If your personal preferences are on the salty side, use salted, and if not: unsalted. Enjoy!
I just want you to know that I felt like you were describing me…
But you’re way cooler and a lot younger…
Thank you for sharing your recipes and your story.
I have a very easy but great cheesecake recipe if you’d like it.
Just let me know
Thanks again,
Kimmie
Can this recipe be doubled for large group(s)? Wanting to make for Thanksgiving dinner.
Yes you can definitely double it Sherri! If you use a 13×9 inch pan for the doubled recipe, it will likely need to bake longer to cook the center. To avoid over-browning, I recommend tenting it with tinfoil, at least for the last 15-20 minutes of baking. Happy Thanksgiving!
Is it possible to use Gluten Free Cornbread mix?
Hi Diann! As long as it’s the same volume as a Jiffy Mix, a gluten free cornbread mix should work just fine. Enjoy!
Does this need to be refrigerated after being baked? I was wondering if I can make it a day in advance for Thanksgiving but leave it out?
Thank you!
Hi Renae! I don’t recommend leaving this out on the counter. It’s a corn custard, not a bread, and it does need to be kept cold and then reheated.
The first time I made this I thought it was cornbread. LOL Read the header. CORNBREAD CASSEROLE. Cooked it for about an hour and a half. Was great then I took a closer look at the recipe. CASSEROLE! I am just finishing up a second batch. Timed for 35 min at 350. Was still to wiggley. Turned oven up to 375 for another 20 min. Was still wiggly so timed for another 15 min. I was going to time for another 20 min but hunger started kicking in. All in all it was OK. Will do some more tweeking and let you know how that came out.
Thank you for all the great recipes.
Can anyone tell me if this can be done with regular cornmeal instead of a mix?
Hi Garry! Cornbread mixes contain more than just cornmeal. They also have baking soda, salt, and sugar. You can make your own from-scratch cornbread mix, but it might be easiest just to grab the cornbread mix next time you’re at the store.
Looks tasty! I clicked the video and after 10 secs a commercial came on but it only lasted 10 seconds – BUT a new recipe came on. I never got to see the video about the creamed corn casserole!! Came back 3 times and got frustrated. I know it’s easy to make but I like to watch the videos.
Hi Kim!! So sorry that’s annoying! Next time when you’re watching a video click this “stay on video” button that will pop up at the bottom, then you can finish it! Or visit the video page for this recipe!
I’ve been making this since 1976 and not just for holidays. One egg; mix in a bowl, not the dish. I melt the butter in the square baking pan while I am heating up the oven and roll it around in the pan to coat the sides but spray the pan with avocado oil spray all over helps to limit anything that might be hard to clean later. Check to make sure that you do not burn your butter. It does not seem to matter if it separates/clarifies. I mix the remaining melted butter form the pan after it is coated with the rest of the ingredients in a bowl until it looks well enough mixed with te corn mexed in last. Bake at 350 for almost an hour until not jiggly, clean knife just off center. Reheating in the microwave, loosely covered, works fine. Don’t tell the skinny health conscious in-law, the one that eats mostly salad with no salt even and only EVOO as her fats, don’t tell what is in it. She’s never lived outside the Bay area and thinks it’s just some TX cornbread dish. What is once a year!
We’ve made nearly identical to this for years, but we put cheese on the top 1/2 way thru cooking. We always think it’s better the next day and it’s even great cold!
Cheese is always a good choice Todd :-) Thanks so much for taking the time to leave a review!
I’ve been making this for ever. It is a holiday staple We’ve always just used one egg and half the butter dotted on top when it’s first put in oven then half way thru cooking we pull the edges to the center and dot with remaining butter so it cooks more evenly
I love this! The only thing I changed was I used homemade cream corn. I got fresh corn from the farmers market and it was delicious.
Replacing whole kernel corn with a can of Mexican corn, adds more flavor, but no spice. Once I did this, I never went back.
I cooked this in a 9×9 glass pan. It looked so under baked at 35 minutes. I kept cooking in 10- 15 minute increments and it was golden and brown firm when I giggled it but once I tried to take it out I could tell it wasn’t going to a corn bread cake like texture. It’s more of a corn bread pudding. It’s good I don’t mind it but now sure how long to Cook this as I lost track of how long I cooked min and I know it was over 1 hr long.
Hi Andrea! You’re right, this is definitely more of a pudding texture (I know many who actually call this corn pudding instead of corn casserole!). It might not be done at 35 minutes but certainly needs less than an hour. Check again in 5 minute increments and just note it for next time. Everyone’s oven is different!
I brought this to a neighbors bbq and everyone loved it. I thought it was fantastic too. the only I would do next time is double or triple the recipe. an 8 x 8 pan doesnt make much.
I am making this as I type. I’ve made it before to take to church dinner, and never had leftovers. Word of caution, though, watch the date on the Jiffy mix!! If it is out, it will not rise. That’s why I won’t use self-rising flour. Enjoy!