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 had this recipe and shared it with a friend many years ago. She didn’t drain the can of whole corn and it never really got done.
Love all the recipes
I am out of sour cream. Can I use mayonaise in place of the sour cream and how much?
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 given, which is a compliment in itself. 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.
This is a wonderful recipe. I found it very forgiving. I’ve made it with Jiffy as well as with other premade mixes such as the one from Sprouts and they both turned out great though I prefer the Sprouts one. I’ve made this using plain Greek yogurt. It’s amazing and gives it a bit more of a lighter, fluffier texture. Sour cream is great too for a bit of a denser and heartier side and adds a sharper tang. Can’t go wrong with this one. Keeping forever.
i made this recipe tonight for big family Christmas dinner…. It was a HIT! I included eggs, cheese and a jalapeño. Will definitely make this again!
Love this recipe! Have made it several times and it’s always a hit. And SO easy
My death row meal would definitely include this casserole!!!!!!
Our family adds a tablespoon of salsa
Can’t wait to make this corn casserole. I know it is going to be delicious!
I’ve made it several times and it always turns out great, I add salt and pepper to the mixture and spicy honey instead of sugar, my family loves it. I have made it with and without eggs, both taste great. This time I’m making it with some prepared mac n cheese mixed in, I know it will be awesome. Everyone has different tastes but the negative comments just crack me up…get a life losers. Why spend your time hating on a casserole recipe just wow
I’ve always made mine with a block of cream cheese vs sour cream but I’ve never tried eggs that might be something to try.
You haven’t listed eggs in the ingredient list but it’s the first thing you mention in the direction.
Can you use another type of cornbread mix? Jiffy mix is too sweet for my taste
Hi, recipe looked good so I decided to try it. I did half the sour cream, and baked for a full 50 mins. The reduced moisture allows the corn mix to set up and get fluffier, more cake like, instead of creamier (or mushy lol). 5/5 would make this again with reduced sour cream. 🙂