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
Experimenting. Make a similar corn casserole recipe and we love it. Tonight I’m making a Mexican casserole.
Bottom layer refried beans mixed with conqueso cheese, 2nd layer taco meat, 3rd layer cheese of choice, top layer corns, diced green chilies, 2 eggs , 2tbsp Splenda brown sugar, melted butter and box of Miracle Maize cornbread mix. Just went in the oven. Hope it turns out great!
I make as directed, and then drizzle Vt. maple syrup over the top as it cools. Delish!
Really want to make this for Easter, never had before and going to try a test run this week. Can anyone tell me what adding the eggs do? Not sure what making a “lighter” casserole means. Does it make it more bread like? Any input or advice would be super helpful! Thank you
What a delicious corn recipe! I didn’t have Jiffy mix so I made up a copycat mixture. Like many here I added 1 egg and was glad I did. I wanted more of a light custard style. I used frozen corn kernels instead of canned, but otherwise followed the recipe. Using a 9×9 metal pan it took 55 minutes and the center was perfectly done. I think the people who are having problems with overly gooey middle should try a slightly larger pan, and a bit longer in the oven. When I tested mine at 45 minutes the center was… Read more »
Had this several times. Made it less than five times. Always a hit.
I have made this a total of 5 times. First time I followed recipe exactly and ended up having to cook well over the recipe time. I started putting in at 425 same size pan as recipe and still have to cook over 2.5 hrs to get it even remotely close to done.
This recipe is perfect. Before serving it, I added a light layer of sugar (for extra sweetness) on top and torched it to make a brulee to crack up. It was a delicious Corn Brulee!
Its a really good recipe but I feel like no matter how long I end up cooking it, its still gooey and looks/feels undercooked. Maybe its just me? Still really tasty though!
This is such a good recipe love it
I tripled recipe for Christmas party, I added a block of cream cheese and it was AMAZING!!! It was heaven in earth
My whole family LOVED this fir thanksgiving so Im making it fir xmas too😁
Easter dinner my friend’s son (he has lots of money) decided he would hire a chef to prepare a leg of lamb dinner and all the fixings for 13 of the family. I had prepared this jiffy corn casserole for a prior family gathering so the hostess requested that I bring it for this meal as everyone enjoyed it. Well, there were lots of people preparing the meal in the kitchen and taking photos of all the presentations. So the meal was cold when served and only a teaspoon of gravy for the overcook leg of lamb but everyone praised… Read more »
This was a hit at our Thanksgiving family dinner. My mom said she doesn’t usually like corn casserole but this was to die for. Making it again as a request for Christmas dinner!
question can the box of jiffy mix still be used if it’s pass it use by date?
I mix this together with shredded cheese and layer it over chili in a 9×10. So good!