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Corn Casserole

This simple and easy corn casserole is the perfect side dish. Made with Jiffy cornmeal mix, creamed corn, corn kernels, and a sprinkling of cheese!

Corn Casserole scooped onto a small plate.

I deeply love all things corn, and this corn casserole is just what you need to answer all your corny dreams.

See what I did there?

This side dish is also called Jiffy corn casserole, corn souffle, or creamed corn casserole. It has many different names, but they all have one thing in common—deliciousness! It is often served on major US holidays like Easter, Thanksgiving, and Christmas.

The reason it’s easy is because it’s a classic Midwest semi-homemade casserole! It combines Jiffy corn muffin mix with creamed corn, corn kernels, cheese, butter, sour cream, and an egg.

Serve it with 3-Ingredient Instant Pot Ham, Air Fryer Chicken Legs, or simply serve it by itself and enjoy it straight out of the dish. There is no judgment here.

Ingredients to make Corn Casserole on a table.
Corn Casserole batter in a bowl.


  • Jiffy corn muffin mix – just the dry mix
  • Creamed corn
  • Corn kernels
  • Shredded cheese
  • Sour cream
  • Melted butter
  • Egg

How to Make Corn Casserole

You’re going to love how easy this dish is to make! Add all your ingredients to a large mixing bowl – stir, stir, stir, and add to a 9×9 glass baking dish. Add to your preheated oven, cook until set and golden brown, and enjoy hot or room temperature. If you’re feeling fancy, top with a sprinkle of chopped parsley.

Taking out a scoop of Corn Casserole from a baking dish.

Variations and Substitutions

Jalapeno peppers – If you want to add some heat, add one chopped pepper. If you want it hotter, try using a Serano pepper.

Bacon – Add chopped crispy bacon to add some salty smoked flavor.

Fresh herbs – If you have fresh herbs, add some chopped chives, thyme, or minced green onions.

Sweeter – Add up to 1/4 cup granulated or brown sugar for a sweeter casserole. You can also serve it drizzled with maple syrup or honey.

A spoon in a casserole dish of corn souffle.

Tips and Tricks

Make this in advance and let it sit in the fridge for up to 24 hours before baking. Let it warm out of the fridge slightly before baking.

To reheat your casserole, cover in foil and reheat in the oven OR heat it in the microwave for an easier option.

Serve this casserole with main courses like Air Fryer Turkey Breast, Stuffed Pork Tenderloin, or Honey Mustard Spiral Ham.


It’s a simple dish made typically from a mix of sweet corn muffin mix, creamed corn, canned corn, sour cream, sometimes cream cheese, shredded cheese, eggs, and optional sugar. Some people also add chopped hot peppers for a zingy addition.

We typically had this dish at most major holiday meals – Easter, Thanksgiving, and Christmas. It’s also an excellent option for summer BBQs and potlucks.

They are all pretty much the same but have different names. In Ohio, we call this corn casserole, which is why I call it corn casserole. Some recipes are slightly different – some call for no eggs, some call for cream cheese, some add sugar, and some add bacon.

Corn Casserole in a glass baking dish.

More Corn Recipes

Corn Casserole

This simple and easy corn casserole is the perfect side dish. Made with Jiffy cornmeal mix, creamed corn, corn kernels, and a sprinkling of cheese!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 9 servings


  • 1 (8 ounce) box Jiffy corn muffin mix
  • 1 (15 ounce) can corn drained
  • 1 (15 ounce) can creamed corn NOT drained
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1/2 cup shredded cheddar cheese
  • 1 large egg slightly beaten


  • Preheat you oven to 350 degrees F and spray a 9×9 baking dish with non-stick cooking spray.
  • In a large mixing bowl add Jiffy corn muffin mix, drained corn, creamed corn, sour cream, melted butter, shredded cheese, and egg.
  • Mix together until smooth and combined and add to the prepared baking dish.
  • Add to the oven and bake for 45-50 minutes or until the internal temperature reaches at least 160 degrees F. The middle of the casserole should be set and not too jiggly or wet.
  • Serve hot or room temperature.


  • You can use an 8×8 dish as well. You may need to cook slightly longer but I would still check at 45 minutes. 
  • You are only using the DRY JIFFY MIX do not make it into a batter before adding the other ingredients. 
  • Use whatever shredded cheese you have hand. 
  • You can add up to 1/4 cup granulated or brown sugar to make this dish sweeter. 


Serving: 1serving | Calories: 175kcal | Carbohydrates: 2g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 139mg | Potassium: 48mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.1mg
Course Side Dish
Cuisine American
Keyword corn casserole, corn souffle, creamed corn casserole, jiffy corn casserole
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Corn Casserole pin for Pinterest.

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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