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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.
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.
When we sit down together to eat, this simple 5 Ingredient Corn Casserole is often on the table because it is so simple and versatile. It’s a holiday staple as easy as green bean casserole.
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’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. We do have a recipe that we call “corn pudding casserole” which has more of a custard base than this recipe.
You’ll need just 5 ingredients for this easy corn casserole recipe:
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.
Make this family favorite corn recipe in just 2 steps:
What happens if you can’t find jiffy corn muffin mix? Use a corn muffin mix substitute you can use instead.
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 depending on the sweetness of the corn….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!
Make this creamy jiffy corn 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.
**For best results, remove the casserole 1 hour before baking to take the chill off.**
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.
Save oven space by cooking in a slow cooker on high for 2 ½ hours or on low for 4 hours. Each crock pot heats differently so watch the casserole closely. If you double the recipe it may take longer to cook.
For the best textured casserole, I would not recommend making this in advance and freezing the entire casserole to reheat later.
However, if you have leftovers, they will freeze okay if you store it in an airtight container.
This dish is truly thanksgiving dinner and Christmas dinner staple for our family. We hope that it becomes a favorite for your family holiday dinners, too!