This corn casserole is the kind of dish your family asks for again and again. It’s creamy, slightly sweet, and comfort-food simple: Jiffy mix plus creamed corn, whole kernel corn, sour cream, melted butter, and a little cheese if you like. Make it for weeknight dinners, holiday spreads, or potlucks when you want something that travels well and disappears fast.
Why you’ll love this dish
This recipe is quick, budget-friendly, and almost foolproof. The Jiffy mix gives the casserole a tender, muffin-like crumb while the creamed corn keeps it moist. It’s a great one-dish side that pairs with roasted meats and fried chicken, and it’s family-approved from toddlers to grandparents.
"Made this for Thanksgiving and everyone went back for seconds. Easy, comforting, and so forgiving."
How this recipe comes together
You’re mixing pantry staples and baking until set. The process is basically: combine the Jiffy mix with the wet corn and sour cream, fold in the drained whole kernels, stir in melted butter and cheese if using, then bake until the center is no longer jiggly. Expect about 10 minutes to mix and 35 to 45 minutes to bake depending on your pan.
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Ingredient list
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1 can whole kernel corn (drained)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheese (optional) (Feel free to swap out for a dairy-free option if needed.)
Substitutions and clarifications
- Use dairy-free sour cream and a dairy-free shredded cheese to make a lactose-free version.
- Jiffy mix contains wheat. Swap for a gluten-free corn muffin mix to make this gluten-free. Adjust texture as needed; a little extra sour cream can help if the gluten-free mix seems dry.
- For less butter flavor, reduce to 1/3 cup melted butter and add a tablespoon of olive oil.
Directions to follow
Preparation
- Preheat oven to 350F. Lightly grease an 8×8 inch baking dish for a thicker casserole or a 9×13 inch dish if you want more servings.
- In a large bowl, stir together the Jiffy mix, creamed corn, drained whole kernel corn, sour cream, and melted butter until just combined. Fold in the shredded cheese if using. Do not overmix – you want the batter moist and slightly lumpy.
Baking
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Bake at 350F for 35 to 45 minutes for an 8×8 pan, or 40 to 50 minutes for a 9×13 pan, until the top is golden and the center is set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs. The edges should be bubbling.
5. Let the casserole rest for 10 minutes before serving so it firms up and slices cleanly.
Safety tip: Do not let the casserole sit at room temperature for more than 2 hours before chilling to stay on the safe side.
Best ways to enjoy it
- Serve alongside ham, roast chicken, or smoky pulled pork for a classic Southern plate.
- Top with chopped scallions, crumbled bacon, or extra shredded cheese at serving time.
- Turn leftovers into breakfast by reheating a slice and topping with a fried egg.
- Add a drizzle of hot sauce or a spoonful of salsa for a little kick.
How to store
- Refrigerator: Cool to room temperature no more than 2 hours after baking, cover tightly, and store up to 3 to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual servings in the microwave for 60 to 90 seconds, or reheat a whole dish covered with foil at 350F until hot throughout, about 20 to 30 minutes depending on size.
Helpful cooking tips
- Drain the whole kernel corn well so the casserole does not become runny.
- If using a glass baking dish, reduce oven temperature by 25F and check a little earlier to prevent overbrowning.
- Let it rest before slicing to get neat portions.
- For creamier texture, add a tablespoon or two of milk or extra sour cream.
- Spray the pan with nonstick spray or line with parchment for easy cleanup.
Recipe variations
- Mexican style: Stir in a drained can of diced green chiles, cumin, and cilantro. Top with pepper jack cheese.
- Bacon and jalapeño: Fold in crisped bacon and sliced jalapeños for extra smoky heat.
- Sweet maple: Add 1 tablespoon maple syrup and top with a sprinkle of cinnamon for a sweeter side.
- Herb and garlic: Mix in a teaspoon of garlic powder and a tablespoon of chopped fresh parsley for more savory depth.
FAQ
Q: How long does this take from start to finish?
A: About 50 to 60 minutes total. Plan 10 minutes to mix and prep, then 35 to 50 minutes baking depending on pan size, plus a 10-minute rest.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it is chilled.
Q: Is this gluten-free?
A: Not with classic Jiffy mix. Use a certified gluten-free corn muffin mix to make it gluten-free. Expect slight texture changes; add a bit more sour cream if needed.
Q: Can I omit the cheese?
A: Absolutely. The cheese is optional and mostly adds richness. The casserole is delicious without it.
Q: How do I get the top golden without drying the center?
A: Tent the dish with foil for the first two thirds of baking, then remove foil to brown the top for the last 10 to 15 minutes.
Conclusion
If you want a few other takes on corn casserole, check out this comforting Southern-style version at The Cozy Cook’s corn casserole and a classic creamy approach at Allrecipes’ creamy corn casserole. Both are great for inspiration and show how versatile this recipe can be.
Corn Casserole
Ingredients
Method
- Preheat oven to 350°F and lightly grease an 8x8 inch baking dish or a 9x13 inch dish.
- In a large bowl, stir together the Jiffy mix, creamed corn, drained whole kernel corn, sour cream, and melted butter until just combined.
- Fold in the shredded cheese if using, being careful not to overmix.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake at 350°F for 35 to 45 minutes for an 8x8 pan, or 40 to 50 minutes for a 9x13 pan, until the top is golden and the center is set.
- Let the casserole rest for 10 minutes before serving.