Julie Clark
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Easy Corn Casserole with Just 5 Ingredients
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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 recipe. 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 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?
For the best textured 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!
This Jiffy 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!
Easy Corn Casserole Recipe
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
Try this casserole topped with chili. The creaminess really goes well with the tomato acidity. My family loves it.
I don’t have jiffy, can tenda-bake self rising corn meal be substituted and if so, what amount could you recommend?
This is one of my family’s favorites. And one of the few foods we all agree is delicious. My kids request it every time they come home.
When you say 1 can – do you mean a 14.75-16 oz can? I found cans that come as large as 64 oz. Thank you for specifying an 8×8 casserole dish. Most recipe submissions use the ambiguous ‘medium sized casserole’ or just ‘casserole’ – which, in my kitchen goes from 8×8 to 13×9 to 1 -3 qt…I am of the Julia Child school of cooking – weights and measurements are important.
Wish the Shredded Cheddar was listed as an Ingredient. I didn’t see later it until later in the body of the recipe where it said to add the cheese. Too late – I already bought all my ingredients. Guess mine won’t have cheese.
Gonna try this as an Easter ham side dish but don’t have sour cream. Can I sub with plain Greek yogurt? Thank you!
This is just easy peesy! I’m glad I discovered your blog and I’m making the first variation of your Corn Casserol recipe, I am very excited about it!
Thanks for this recipe! It has become a holiday staple in my home. I also make it when we are doing Mexican themed dinners because it somewhat resembles the sweet corn tamale cakes we love but is way easier to execute. Adding the 1/2 cup of sugar is a must and I find I have to bake for at least 50 mins but usually an hour. I use a glass 8×8 pan, so it may take us longer.
Disappointed. I made the original recipe…. easy peasy… but NO. It was surprisingly sweet, but it was texture wise weird. I wouldn’t make or recommend this. I ‘might’ try it again with the added ingredients another time, I like the Jiffy cornbread recipe on the box and I add honey.
Simple, easy, and yummy. Thank you!
WOW! I goofed when I made this recipe and it still came out awesome. I didn’t have a small 8 oz box of Jiffy corn bread mix so I used what I had which was a 15 oz box of Krusteaz Honey Cornbread. Then I accidentally opened up 2 cans of creamed corn instead of 1 of creamed corn and 1 of plain corn.
Otherwise I followed the rest of the ingredients as called for. I had to use two. 8. X. 8. square baking dishes. What a hit. It was well rec’d. I definitely will make this again
Made this last night. II added 1 beaten egg and 2 tablespoons of sugar. Oh my gosh it was delicious. Our dinner guests loved it and wanted the recipe. Will be making it again.
I made this recipe with Ritz cracker crumbs, no added sugar and added about 3 ozs. of chopped green chilis in a 9×9 square pan. Baked it covered for 50 mins, uncovered for 10 more mins. Came out creamy (not soggy) and my husband & I finished off half the pan! I will make this again because my husband is not a big fan of any kind of corn but he loved this.
I accidentally left the butter out – daughter put it in microwave and we forgot it there. I hope it isn’t ruined. I did add 2 eggs
my grandmother used to make this similar recipe minus the jiffy mix adding this helps and cheese too!