Julie Clark
Posted: Updated:
5 Ingredient Corn Casserole
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Table of Contents
- 5 Ingredient Corn Casserole
- Is corn casserole the same thing as corn pudding?
- Jiffy Corn Casserole Ingredients
- How to Make Corn Casserole with Jiffy Mix
- Watch us Make Jiffy Corn Casserole
- Jiffy Corn Mix Substitute
- Corn Casserole with Eggs
- Cheesy Corn Casserole
- Corn Casserole with Sugar
- Can I make corn casserole ahead of time?
- How to Double Corn Casserole
- Can you cook corn casserole in a crock pot?
- Does corn casserole need to be refrigerated?
- Can I freeze a corn casserole?
- 5 Ingredient Corn Casserole {Easy Jiffy Recipe} Recipe
- Other Corn Casserole Recipes
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.
5 Ingredient Corn Casserole
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.
Is corn casserole the same thing as corn pudding?
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.
Jiffy Corn Casserole Ingredients
- 1 can of corn, drained
- 1 can of creamed corn
- 1 cup of sour cream
- 1 stick of melted butter (½ cup)
- 1 box of Jiffy Corn Muffin mix
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.
Easy, right?
How to Make Corn Casserole with Jiffy Mix
In order to make this rich, buttery casserole, there are only 2 steps:
- Throw all of those ingredients in a bowl and mix them up.
- Transfer the mixture to a greased 8×8 baking pan and bake at 350 degrees for about 45 minutes. The exact baking time will depend on the exact size pan you use, so just be sure to watch the casserole closely. You’ll know it is done when the center is completely set.
This dish is truly winter-time comfort food for our family. We hope that it becomes a favorite for your family, too!
Watch us Make Jiffy Corn Casserole
Jiffy Corn Mix Substitute
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?
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….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!
Can I make corn casserole ahead of time?
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.**
How to Double Corn Casserole
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.
Can you cook corn casserole in a crock pot?
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.
Does corn casserole need to be refrigerated?
Yes! If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.
Can I freeze a corn casserole?
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.
5 Ingredient Corn Casserole {Easy Jiffy Recipe}
This 5 ingredient easy corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.
Servings 8
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 8 ounces Jiffy Corn Muffin mix
- 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 350 degrees.
- In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ baking pan.
- Cook uncovered for 45-50 minutes or until lightly browned.
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!
Nutrition
Calories: 355kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 606mg | Potassium: 217mg | Fiber: 3g | Sugar: 9g | Vitamin A: 630IU | Vitamin C: 3.5mg | Calcium: 55mg | Iron: 1.3mg
Who has tried it in a Crock-Pot??
Absolutely love this jiffy cornbread casserole and my family just raves about I have to make a double batch for every holiday. Absolutely! Love, jiffy cornbread mix
Love this recipe! For a kick I do half Zatarain’s Cheddar Jalapeño Cornbread Mix and handful of shredded cheddar cheese and it is SOOOO GOOD. Cook the same amount of time! Always a hit.
Could I substitute cottage cheese for the sour cream??
Did anyone make this as muffins?
Once refrigerated and going to reheat the next day. After leaving it out to warm for an hour, how long do I re-bake it?
Can I put it all together the night before and cook it in the morning?
Can you make it a day ahead?
Can I make this with two boxes of Jiffy and one can of cream of corn and one can of corn? In order to make it more corn-bready? But maybe the same amount of sour cream?
Can one substitute cream cheese for sour cream if needed?
One of my favorite recipes to bring to the holidays! I always add a little bit of sugar, and some freshly shredded cheddar cheese of course! Our families always love it. It’s also good to add diced bell peppers to.
Fourth year making this, thank you so much. I add cheese like your suggestion and it’s great.
I make this regularly but add the cheese, honey, and 1 egg. A combo I didn’t see up there lol
This was a huge hit at a group dinner recently. Everyone took seconds – I doubled it and baked 55 mins. in a 9×11 pan. Next time, I’ll cut back on the butter if I double. Added some black pepper. Definitely a crowd pleaser!!
Made the recipe for the first time. Melted the butter in Microwave but forgot to add it. Added the eggs and the sugar a little less than a 1/4 cup 3/4 cup sour cream (All I had in the fridge) Didn’t need the butter turned out amazing