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!
Easy Corn Casserole Recipe
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.
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 Jiffy corn casserole a trial run.
Tips for Making This Corn Pudding Recipe
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 with the other ingredients, 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.
Can Corn Casserole Be Made Ahead of Time?
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.
What If I Can’t Find Jiffy Corn Muffin Mix?
Does the Jiffy Corn Casserole Need to Be Refrigerated?
Yes, with the 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.
Can This Cream Corn Casserole Be Reheated?
As with most recipes, this corn pudding recipe tastes best freshly baked. But it’s too good 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.
More Side Dishes You’ll Love:
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 this Jiffy 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.
- A Brussels Sprouts Salad from Spend with Pennies would be a nice change of pace
- Glazed carrots
- Roasted Brussels Sprouts
- Spinach Souffle
- Roasted Green Beans
- Holiday Fruit Salad
- More Side Dish Recipes
Add to Your Shopping List:
- 2 15-ounce cans of creamed corn
- 1 15-ounce can whole kernel corn
- 1 box Jiffy Corn Muffin Mix
- 1 cup sour cream, full fat provides richness
- Sugar, just 1 1/2 tablespoon but don’t omit as it enhances the corn’s sweetness!
- Butter, I use salted
- 2 large eggs
- 1 cup coarsely grated sharp cheddar (may grate yourself from a brick of cheese)
- Green chiles, a jalapeno, onions, optional (I did not use)
- 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.
Amount Per Serving: Calories: 204 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 67mg Sodium: 380mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 5g