Easy Corn Casserole Recipe
This super Easy Corn Casserole Recipe is a mix, dump, and bake recipe that’s great for entertaining. Am I the last one to try a Jiffy Corn Casserole?! Using a corn muffin mix is a shortcut that makes quick work of getting this corn casserole on the dinner table!
This Corn Pudding Recipe is simple enough to add to the menu on a busy holiday, but also terrific for potluck meals and family dinners!
Why You Must Make
I try to avoid using cake mixes, canned soups and other packaged products when I cook. But on the 4th of July, one of our neighbors brought her corn casserole recipe to the potluck gathering. We all wanted the recipe.
- You’d never guess the secret shortcut!
- It’s semi-homemade making it super easy.
- This corn casserole is a great side dish for almost every meal!
She laughed and said we wouldn’t believe how easy it was. Who doesn’t need more simple recipes in their repertoire?? As Thanksgiving approaches, I decided to give this recipe a trial run.
- Creamed Corn – Find in the grocery store with the other canned vegetables
- Can of Whole Kernel Corn
- 1 box Jiffy Corn Muffin Mix
- Sour Cream – Full fat provides richness
- Sugar – Don’t omit as it enhances the corn’s sweetness!
- Butter – I use salted
- Eggs – Large eggs
- Coarsely grated sharp cheddar – May grate yourself from a brick of cheese
- Green chiles, a jalapeno, sauteed onions – Optional ingredients if you want to add some heat
This is a pretty cut-and-dry recipe for a cream corn casserole. Mix everything together, dump and bake! But, as with all recipes, you can tweak it a bit.
- Use room-temperature eggs. Set them out about an hour before you plan to mix the batter. Or place them in a bowl of warm water to hurry the process.
- My friend Bev’s recipe did not have cheese. I love adding a cup of coarsely grated Cheddar or Monterey jack cheese to her recipe. Mix in at least half the cheese into the batter, then sprinkle the rest on top of the corn casserole during the last minute of the baking time.
- Another option is to add a can of drained, chopped green chiles, or chopped and sauteed bell peppers and onions to make this into a spicy corn casserole. If you like more heat, consider a minced jalapeno. Pepper Jack instead of Cheddar would be another way to add some spice. Maybe not for Thanksgiving, but it sounds good to me!
- Don’t skip the sugar! It may sound like an odd addition but it works in this casserole.
- Try fresh summer sweet corn cut off the cob in place of the canned corn. Indiana has marvelous local corn and it would definitely be a fabulous addition. Blanch the corn and note that the liquid from the canned corn would need to be replaced.
Frequently Asked Questions
Yes, the mixture can be made the night before, scraped into the casserole dish, covered, and chilled until about an hour before baking. Pulling it out of the refrigerator early allows it to come closer to room temperature before baking. The baking time may need to be extended if the casserole is still cool.
Yes, since it’s made with eggs and sour cream, this Jiffy Corn Casserole is perishable. Do not leave it out at room temperature for more than two hours and store leftovers covered in the refrigerator. After 3-4 days, toss any leftovers.
As with most recipes, this corn pudding recipe tastes best freshly baked. But it’s too tasty to waste any leftovers.
Gently reheat in the microwave, in the casserole dish, using 30-second intervals until warm. It can also be reheated, covered with foil, in a 300º oven for 10-20 minutes or until warmed through.
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Do you have a set Thanksgiving menu? I have a little room to play, but there are a few must-make dishes. This year, this corn will be our second veggie, in the form of a corn casserole. Note that there are many names for slight variations on the same casserole including cream corn casserole, corn pudding, and even corn souffle. What sides do you make for Thanksgiving?? Here are a few of our favorites.
- Brussels Sprouts Salad from Spend with Pennies
- Glazed carrots
- Roasted Brussels Sprouts
- Spinach Souffle
- Roasted Green Beans
- Holiday Fruit Salad
- More Side Dish Recipes
- 2 cans creamed corn
- 1 can whole kernel corn (do not drain)
- 1 box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1 1/2 tablespoons of sugar
- 1/2 stick (1/4 cup) butter, melted
- 2 eggs
Preheat oven to 375 degrees. Grease a 9 x 13 inch pan or an equivalent sized baking dish. Set aside.
Mix all ingredients together in a large mixing bowl.
Pour into the prepared pan and bake for 1 hour 15 minutes or until browned and fully cooked in the center.
Sprinkle top with cheese, too, if desired.
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Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 380mgCarbohydrates: 32gFiber: 2gSugar: 9gProtein: 5g