Julie Clark
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Foolproof Jiffy Corn Casserole with 5 Ingredients
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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
Great recipe. I saute onion in the butter and sometimes add a can of green chilies.
You didnt melt butter in video like the recipe states. But im guessing it doesnt matter
Is this gluten free?
Can Greek yogurt be substituted instead of sour cream?
Do you drain the whole kernel corn??
I made this tonite and it was delicious! I almost never go back for seconds but made an exception for this dish. I followed the recipe exactly with the only exception being that I added one egg. I used an 8 X 8 metal pan and put a piece of parchment paper in the pan so things would not stick. I cooked it in a counter top convection oven for 40 minutes at 360. It passed the knife test but just to be safe I added 5 more minutes. It came out perfect with a light brown crust. I will… Read more »
Can you make this in a disposable aluminum pan? I don’t want to worry about getting my baking dish back!
This is really tasty if you substitute the sour cream out with French onion dip. Adds a little extra flavor.
Add green chilies and sour cream to any corn casserole recipe.
Can i use 2 cans whole kernel cirn
Love this recipe,
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’m so happy I finally found this recipe. My daughter made it for our holiday gatherings. I asked her for the recipe. All she said was to go online and find one. So, here I am, and happy as a lark. Now I won’t make a mistake on putting the ingredients together. I tried making it once before but it didn’t bake through. It still was great leftovers.
Thank you Julie for sharing. I have been searching for this recipie for probably 30 years. One of the ladies used to bring it to the church potluck and I have tried for it numerous times. This comes out perfect. I add 1 egg and a handful of shredded cheese.