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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!
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 known as 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.
It’s easy because it’s a classic Midwest semi-homemade casserole! It combines a 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
- 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.
Variations and Substitutions
Jalapeno peppers—To add some heat, add one chopped pepper. To make it hotter, try using a Serano pepper.
Bacon – Add chopped crispy bacon to add some salty smoked flavor.
Fresh herbs – Add some chopped chives, thyme, or minced green onions if you have fresh herbs.
Sweeter – For a sweeter casserole, Add up to 1/4 cup granulated or brown sugar. You can also serve it drizzled with maple syrup or honey.
Tips and Tricks
You can make this in advance and let it sit in the fridge for up to 24 hours before baking. Let it warm slightly out of the fridge 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.
Want to make this in a slow cooker? Try this crock pot corn casserole.
FAQ’s
More Corn Recipes
Corn Casserole
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
