Julie Clark
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5 Ingredient Corn Casserole
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This no-fail 5 ingredient 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 5 Ingredient Corn Casserole Recipe is easy and one of our favorite side dishes to make for everything from a weeknight dinner to a holiday meal.
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.
When we sit down together to eat, this simple 5 Ingredient Corn Casserole with Jiffy Mix is often on the table because it is so simple and versatile. It goes perfectly with Thanksgiving side dishes such as garlic mashed potatoes, sweet potato casserole and green bean casserole with bacon.
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.
What is the difference between corn pudding and corn casserole?
I’ve realized since we shared this recipe back in 2015 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.
Our corn pudding recipe has an egg custard base than this recipe. If you love baked custard, that recipe may be for you.
What is 5 ingredient corn casserole made of?
You’ll need just 5 ingredients for this easy corn casserole recipe:
- 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 Cornbread 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.
What happens if you can’t find jiffy corn muffin mix? Use a corn muffin mix substitute you can use instead.
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.
Why is my corn casserole mushy?
This is the main question we get about our corn casserole recipe. Home cooks bake it for the time suggested, but they say it isn’t cooking through.
This recipe, although it has cornbread mix in it, will not bake up like a sturdy cornbread. It is softer, more like a casserole. And although I don’t love the word “mushy” (I’d use the word “creamy”), it does in fact bake up soft.
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!
Make Ahead Instructions
Make this creamy jiffy corn 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.
**For best results, remove the casserole 1 hour before baking to take the chill off.**
Double the Recipe
Double the 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 make corn casserole in the slow cooker?
Yes! Save oven space by cooking corn 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?
For the best textured casserole, I would not recommend making this Jiffy corn 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!
This Jiffy corn casserole is truly thanksgiving dinner and Christmas holiday staple for our family. We hope that it becomes a favorite for your family holiday dinners, too!
5 Ingredient Corn Casserole
This 5 ingredient 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
- 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.
- 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
This recipe mixes together so quickly,, no need to make ahead. It bakes at the same time and temp as my sweet potato casserole (I use the Honeybaked Ham sweet potato casserole recipe) I made gluten free because one family member has to have gluten free. He had his plate full of the holiday meal and when he tasted my dish he yelled out how good it was! He loved it! And it was so good but so simple! I followed the main recipe with one change. The only gluten free corn meal mix I could find was 15 oz… Read more »
I use 2 cans of creamed corn and put it in my mini food processor. It works wonderfully. I do this because of Crohn’s disease since corn is not digestible. Merry Christmas.
Can I use 2 cans of cream corn?
I’ve made this a couple of times for holiday dinners, this time for Thanksgiving. There wasn’t a spoonful left. One of the kids has celiac, so I made her gluten-free by making up a box mix of cornbread muffins that is gluten free, and reserving 1 cup of the mix, adding it to the recipe mix for the corn casserole in lieu of the Jiffy box mix which isn’t gluten-free. It was a huge hit. The recipe fairly screams for the addition of some corn and chiles, so this time, I’m adding both. I forgot the eggs in the regular… Read more »
Super easy! Made two batches for Thanksgiving and was such a hit, the fam requested for Christmas, too!
So many different ways to do this. Start with the recipe above. Drain the corn for a “chewier” casserole. Leave it undrained for a “pudding-like” dish. Find a “Mexican cornbread” packet for a casserole with a little “bite” to it. Add some finely chopped jalapeno peppers for a LARGE “bite”. It’s hard to mess this recipe up!
I followed the recipe and included the two eggs, 1/2 cup of shredded cheddar cheese, and 1/3 cup of white sugar. OMG this was GREAT!!!! The aroma filled the house will it baked and the family absolutely loved it. This will definitely be a regular side dish for us. So glad I found the recipe. Thanks!!!
Delicious!! Made for thanksgiving and it was a favorite. Wouldn’t change a thing and will definitely be a keeper
Can pudding with sour cream be frozen?
This is a great recipe! I made this for Thanksgiving! I doubled the recipe in a 13 x 9 and added a couple eggs, it baked about an hour and was perfect!
So tasty! Even better as leftovers!
I used your recipe and substitued Krustea Gluten Free w/ Honey Cornbread mix and added an egg. It was perfect! It took about 1 hour to cook.
I did the original recipe but substituted w a gluten free cornbread mix. I also did soy milk and a small spoon of tapioca starch instead of sour cream. Took way longer to cook but it was amazing. It’s practically gone and no one knows it was gf DF. Love this recipe. I will definitely make it again!
This is perfect without adding eggs. I just add a little sugar.
For those making double recipes, I suggest you divide the doubled batter between two 8×8 pans instead of one large pan. The middle tends to stay somewhat uncooked while the outside gets too dry.