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This no-fail 5 ingredient jiffy corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.
When you sit down to a comforting dinner, whether pot roast, pork chops or grilled chicken, what side dishes do you make? This corn casserole recipe is easy and one of our favorite side dishes to make for everything from a weeknight dinner to a holiday meal.
One of my favorite things about winter time is sitting down together as a family around the dinner table with a hot home-cooked meal. It’s this time of year when we like to pull out all of the classic family recipes such as meatloaf, baked chicken, Mexican soups….good, simple comfort food.
One of our favorite side dishes to have when we sit down together is this simple 5 Ingredient Corn Casserole. This dish is so simple and versatile. Trust me…you won’t be able to mess it up!
This recipe was given to me by a friend, but if you’ve ever heard of Paula Deen’s corn casserole, it’s very similar. I’m not sure where this originated though. It’s been around for years.
I’ve realized since we shared this recipe that many people call this corn pudding. My husband loves pudding so he’s totally on board with this. This recipe does have an almost creamy texture from the cream corn, butter and sour cream.
Call it either…corn casserole or corn pudding. It’s basically the same thing. We do have a recipe that we call “corn pudding”. It has more of a custard base than this recipe. Find the corn pudding casserole here.
There are many variations of this corn casserole. You can add egg, a touch of sugar, or cheese. But in our favorite? These 5 simple ingredients.
In order to make this rich, buttery casserole, there are only 2 steps:
This dish is truly winter-time comfort food for our family. We hope that it becomes a favorite for your family, too!
What happens if you can’t find jiffy corn muffin mix? This is a recipe for a substitute you can use instead! Click here.
Want to try a variation of traditional corn casserole?
Mix in 2 eggs….this creates just a bit more of a lighter corn casserole.
Add ½ to 1 cup shredded cheddar cheese….because cheese makes everything better, right?
Add ¼ cup to ½ cup sugar….this of course makes it a very sweet corn casserole. If you add the eggs and sugar, it almost takes like a corn cake and could be eaten for dessert!
Yes! Make this casserole up to 48 hours in advance. Mix up the casserole, place it in the baking dish and cover it with plastic wrap. When you are ready to bake it, remove it from the refrigerator about 30 minutes before you put it in the oven. Then bake as the recipe suggests.
**It might take a few extra minutes to bake since the casserole will be cold.**
We often double this recipe and bake it in a 9×13 pan. Depending on your oven, this may take an additional 15 minutes to bake, so plan accordingly.
Yes! Cook in a slow cooker on high for 2 ½ hours or on low for 4 hours. All slow cookers heat differently so watch the casserole closely. If you double the recipe it may take longer to cook.
Yes! If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.
For the best textured casserole, I would not recommend making this in advance and freezing the entire casserole to reheat later. If you have leftovers, they will freeze okay if you store it in an airtight container.
I use two boxes of Jiffy, two cans of cream corn, two boxes of sweet corn (drained), two eggs, 16 oz of sour cream, and 3/4 cup of sugar. This will fill a 9 X 13 pan. I preheat the oven to 350* and usually bakes for about 70 min. or until the top is lightly golden. I know everyone asks me to make it for all our events.
For big family dinners, I double the recipe and replace one of the cans of whole kernel corn with a 10 ounce can of Mexicorn (corn with red and green peppers). Even more delicious than regular recipe!!!
I just made this for dinner but it’s the first time I’ve had it. Is it supposed to be very creamy inside? Or is it still supposed to be like original cornbread? I stuck a fork through it at the 50 minutes but it didn’t seem done so I left it in for another 10-15 mins. The edges were starting to brown so I pulled it out and it’s still gooey.
I use 2 cans of creamed corn and put it in my mini food processor. It works wonderfully. I do this because of Crohn’s disease since corn is not digestible. Merry Christmas.
I leave out the sour cream and use 1/2 the butter but add jalapeño peppers and cheddar cheese. Bake it in a 10 × 13 dish. Comes out more like corn bread.
This would be such a great recipe to try for Thanksgiving! I always have corn and this would be a fun spin on it!
I made this for the first time and used less sour cream and added just one egg and some sugar. Baked 45 minutes & we loved it. This cornbread recipe is moist and not dry like regular cornbread nor is it meant to be
Has anyone tried this recipe in muffin form? I have been making this for years (substituting sour cream with Greek yogurt) but have never made it as a muffin. Wondering how they’d hold up Asa finger food.
I add 1 egg for every box of jiffy mix. I also add 1/2 half cup of cheese and sprinkle in some sugar roughly 1/4 cup.
I do double this recipe and never had any issues. I have never tried this without eggs. I believe the eggs helps make it set perfect.
Great basic recipe. Took the author’s suggestion and did a variation by adding 1 egg and a tablespoon of sugar(1/4 – 1/2 a cup seemed a bit excessive). Turned out great! Just a tad bit sweeter and creamier. With a buttered baking dish it seemed to have a good texture contrast between the slightly crisp edge and creamier interior. I find the bake time needs just a bit longer when an egg is added to the recipe, maybe 5 minutes or so. I test doneness by inserting a toothpick(or knife) in the center and making sure it comes out clean… Read more »
I want to thank you for this recipe. I have Crohns and end up with bowel obstructions if I eat corn. This dish was amazing. I used 2 cans of creamed corn instead of regular corn. Then I put it in an electric chopper so the corn was super fine. It was so easy to make and out of this world. I missed eating corn but this will work for me. Thank you!!!!
This recipe is a family favorite and we make it every year. We also add the two eggs for a cake like texture. Also, we use the disposable 11×13 pan and cook for around 45 minutes and then top it with cheese and pop it back in for another 10 or so.
I made this two different ways. The first one, I stuck to the original. The second one I added 1/2 of a finely diced green (or red) bell pepper and 1 small finely diced onion, and lots of cheese. OMG, I think the bell pepper and onion took it over the top! Got one in the oven now, with the bell pepper, onion, lots of cheese inside and on top, and some finely crushed leftover nacho cheese chips on top. Such a great recipe, with room to be a little creative. Thank you for sharing this recipe, it’s a wonderful… Read more »
Who has tried it in a Crock-Pot??
Add green chilies and sour cream to any corn casserole recipe.