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
What if I don’t have cream corn and want to make it now? 🙁
what other pan can I use if I dont have 8×8?
What can be used in place of sour cream
Stupid question needed to have ask yesterday! Do I drain the whole kernel corn? Making a triple batch for large family Thanksgiving and this is my first attempt. First can already drained????
Can I use fresh corn I have frozen
I like the idea of using the disposable pan. For easy clean up. Kristin for the 11×13 pan was this a doubled recipe and what temperature did you set the oven. First time I have made this. Any help appreciated
This recipe is a family favorite and we make it every year. We also add the two eggs for a cake like texture. Also, we use the disposable 11×13 pan and cook for around 45 minutes and then top it with cheese and pop it back in for another 10 or so.
So good!!!!
Yes anyone that does try the Crock pot method, or GF please post- a lot of us are curious I’ve made this similar recipe for years and it’s a family favorite must have at the Thanksgiving table… tempted to deviate adding eggs or cheese but I don’t want to disappoint anyone with changes … my kids love it when I make it in the perfect brownie pan with squares but I always find it definitely takes an hour and I like a little golden brown crunch on top .
Was wondering if anyone used a slightly larger pan to make it thinner? If so what size, temp, time???
Making it for the first time for thanksgiving. I’m going to double the recipe. I want to use the eggs. Do I double and use 4?
For big family dinners, I double the recipe and replace one of the cans of whole kernel corn with a 10 ounce can of Mexicorn (corn with red and green peppers). Even more delicious than regular recipe!!!
Can you make this in a crockpot? Just thinking ahead to Thanksgiving and I know the oven will have other things occupying it.
Aside from the Jiffy cornbread mix in this recipe, this is very similar to the recipe for “Kentucky Corn Pudding”. KCP is one of my favorite recipes. Can’t wait to try this recipe. I plan to put in 1 or 2 egg whites & 1 Tblsp honey (instead of sugar) & bake until “set”. Also I plan to chop up & add one sweet red pepper to the batter. Yum!
Ive done this for years…i bake it and freeze it….for a difference i add cream cheese mix well, and add 1/4cup of evaporated milk…comes out so creamy..and theres never any left….
I see that as of Dec. 2016 no one had yet tried making this and freezing it, then defrosting, warming and serving. I am committed to bringing this side dish (x 3) for a huge family gathering in a week. We don’t have enough oven space to make it on that day but I can warm it up. Has anyone yet tried this side dish after freezing it? Thanks in advance!