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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.
So gonna whip up that recipe at home.
I always bake this corn casserole at 350 for one hour. We also like ours a little sweeter so I add 1/4 cup of white sugar. This is a family favorite!
Do you still add the ingredients required on the box of Jiffy cornbread mix? Or skip them altogether?
How would I double your corn casserole recipe? Thanks Darrell
i don’t know what jiffy corn muffin mix is – what could i use?
Can I make this ahead of time? Like today for tomorrow?
Has anyone tried this in a crockpot? Wondering if it would work just as well there.
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.
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 kind of concocted something similar to this several years ago. I have made it using a box of
yellow cake mix, instead of the Jiffy cornbread. I added a little vanilla, too. Makes it sweet because of
the cake mix. YummmmmmmY
Can I make it and freeze it? Should I bake 1st and then freeze ?
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.
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
Will this work if I use a GF cornbread mix instead if Jiffy?
I see from the Dec. 2016 comment that no one has tried freezing it and then defrosting and heating and serving. I’m thinking of doing this for this Thanksgiving since I’m traveling. Has anyone tried it yet?? I’d love to know if it’s going to freeze well. We are bringing this side for a huge family gathering. I cant’ mess it up. Thanks in advance!