Julie Clark
Updated:
Foolproof Jiffy Corn Casserole with 5 Ingredients
May contain affiliate links. Terms of Use Policy.
Easy corn casserole is a creamy, savory side dish made with just five ingredients: a box of Jiffy corn muffin mix, canned whole kernel corn, creamed corn, sour cream, and melted butter.
You stir it all in one bowl, pour it into an 8×8 pan, and bake at 350ºF for 45 to 50 minutes until the center is set and the top is golden. No eggs, no mixer, no fuss.
This is the corn casserole my family has made since the early 2000’s, and it is the one I carry to every Thanksgiving and church potluck here in Ohio. It bakes up soft and creamy (some call it corn pudding), and it goes with everything from a Sunday pot roast to weeknight pork chops or grilled chicken to a full holiday spread.
⭐️⭐️⭐️⭐️⭐️ Jules says, “This is one of my favorite recipes to make. I usually make a double batch, and it gets eaten quickly. I have only made it as is written, which is a compliment in itself since I usually I don’t follow recipes exactly. But I’m not going to try to mess with perfection. Thank you for this yummy and easy-peasy dish.”
What are the five ingredients in corn casserole?
The five ingredients in this corn casserole are:
- Jiffy corn muffin mix (one 8 oz box, dry mix only)
- Whole kernel corn (15 oz, drained)
- Creamed corn (15 oz, not drained)
- Sour cream (1 cup)
- Melted butter (½ cup)
That is the whole list. Use only the dry Jiffy mix, not the milk and egg printed on the back of the box. The two kinds of corn are the trick: whole kernel gives you bite, and creamed corn gives you that signature creamy texture.
Why use Jiffy corn muffin mix in corn casserole?
Jiffy corn muffin mix is the shortcut that makes this recipe foolproof. The box already has the cornmeal, flour, leavening, and a touch of sugar measured for you, so you skip six separate pantry ingredients and get the same result every time.
Use the dry mix only. Do not add the milk and egg on the box, because the creamed corn and sour cream give the casserole all the moisture it needs.
Frequently Asked Question
Can you make corn casserole without Jiffy mix?
Yes. Swap the Jiffy box for any 8.5-ounce corn muffin mix, or make a from-scratch stand-in with ⅔ cup cornmeal, ⅔ cup flour, 3½ tablespoons sugar, 1 tablespoon baking powder, and ¼ teaspoon salt. Everything else in the recipe stays the same.
How is this different from Paula Deen’s or Dolly Parton’s corn casserole?
These recipes all start from the same idea: corn muffin mix, two kinds of corn, sour cream, and butter stirred together and baked.
Paula Deen’s corn casserole is nearly identical to this one and often adds an egg for a slightly firmer set or cheese for a southern-style flavor.
Dolly Parton’s corn casserole follows the same simple, five-ingredient formula that made this style a potluck staple in the first place, but she also adds egg and salt.
What sets our version apart is that we keep it to five ingredients with no egg, so the center stays soft and creamy. If you want a firmer, more sliceable casserole, stir in two eggs (see our variations below).
Why is my corn casserole mushy or watery?
Corn casserole is meant to be soft and creamy in the center, so a gentle jiggle is normal and not a sign it failed.
If yours is truly watery, it is almost always one of three things: the whole kernel corn was not drained, the creamed corn was a watery brand, or it came out of the oven before the center set.
Bake until the center reaches at least 165ºF and no longer looks wet in the center when you nudge the pan, usually 45 to 50 minutes in an 8×8. It keeps firming up as it cools, so let it rest 10 minutes before serving.
How to Make 5 Ingredient Corn Casserole
Make this family favorite corn recipe in just 2 steps:
- Throw all of those ingredients in a large bowl and stir well. *Do not use the ingredients on the back of the jiffy box mix. Just the dry mix.*
- Transfer the mixture to a greased 8×8″ casserole dish and bake at 350ºF for about 45-50 minutes. The exact baking time will depend on the exact size pan you use, so just be sure to watch the casserole closely. How do you know when corn casserole is done? The center is completely set and internal temperature should be at least 165ºF.
Recipe Variations
- Corn Casserole with Eggs. Mix in 2 eggs….this creates just a bit more of a lighter corn casserole.
- Cheesy Corn Casserole. Add ½ to 1 cup shredded cheddar cheese….because cheese makes everything better, right?
- Corn Casserole with Sugar. 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!
- Add jalapeño pepper for a spicy flavor like in our Jalapeño Cheddar Casserole.
Corn Casserole FAQs
Can you make corn casserole in advance?
Yes, 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 30-60 minutes before you put it in the oven. Then bake as the recipe suggests.
Can you double the recipe?
Yes. Bake it in a 9×13″ pan. Depending on your oven, this may take an additional 15 minutes to bake, so plan accordingly.
Can you make corn casserole in the slow cooker?
Yes. Save oven space by cooking the casserole 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.
Can I freeze corn casserole?
I would not recommend making this Jiffy casserole 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.
Other Corn Casserole Recipes
Use any leftover corn for cream corn pork chops!
Easy Corn Casserole Recipe – 5 Ingredients
Just five pantry ingredients and one bowl, no egg needed. Our tested bake time keeps the center creamy, never mushy, every single time.
Servings 8
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 1 box of Jiffy Corn Muffin mix 8 ounces, dry mix only
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray.
- In a bowl, mix the dry jiffy mix, drained corn, cream corn, sour cream and melted butter together and pour into a the prepared baking dish. 1 box of Jiffy Corn Muffin mix, 15 ounces whole kernel corn, drained, 15 ounces creamed corn, 1 cup sour cream, ½ cup melted butter
- Cook uncovered for 45-50 minutes or until lightly golden brown. For a clean, creamy result, bake until the center reaches 165ºF and no longer looks wet, then rest 10 minutes before serving. It firms as it cools.
- Add salt and black pepper, to taste. Garnish with fresh parsley or sliced green onion if desired.
Video
Notes
- 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!
- Sour cream is best added into the mixture when it is not straight from the fridge. Set it at room temperature or warm it slightly in the microwave to take the chill off.
- Frozen sweet corn kernels work well. I add about 12 ounces to this casserole in place of the canned corn.
- If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 579mg | Potassium: 213mg | Fiber: 4g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
I made this for our Family Christmas. I doubled the recipe and threw it in a disposable foil lasagna pan.
It was a huge hit, everybody loved it. I will definitely make it again!
**** There is a vegetarian jiffy mix that doesn’t have lard. ****
Can you substitute the creamed corn for cream of chicken soup?
i just made this with my Christmas dinner. we really loved it and it couldn’t have been easier. we will be enjoying this many more times, I’m sure!!
This is not dairy free at all. Cream of chicken soup contains milk. Is there an alternative to the cream of chicken?
The recipe says bake at 350 for 45-50 min but the video says 350 for 35 minutes. Which is correct or should I just keep an eye on it?
I used a can of Cream of Mushroom and added 1 cup of cheddar cheese…no creamed corn; just 2 cups of shoepeg white kernel corn. It came out nicely and was a hit!
Can this recipe be doubled? If so, do I need to put 4 eggs instead of 2?
Hi,
Has anyone ever reheated this in a microwave? I will already have a ham and turkey breast in the oven, so not sure if it will fit at the same time.
How could I substitute the creamed corn? I don’t have it in my country 🙁
Have you ever done this recipe in a slow cooker?
Will this be better in lower or middle rack?
Does this use salted or unsalted butter? Thanks!
Great and simple recipe. I fix it a lot for get together’s. I set the oven to broil for the last 3 to 5 minutes of bake time to brown the top of the casserole so that it’s more crispy on top.
If I wanted to make this the night before, do you recommend baking night before and re-heating the next day or refrigerating and baking the next day? Thank you!
Could I put this recipe in a muffin pan instead of a casserole pan?