This super Easy Baked Sweet Corn Casserole is a mix, dump and bake recipe that’s great for entertaining. Using a corn muffin mix is a shortcut that makes quick work of getting this corn pudding casserole on the dinner table!
Easy Cream Corn Casserole
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.
Do you have a set Thanksgiving menu? I have a little room to play, but there are a few must-make dishes. There’s the turkey, of course, stuffing, and mashed potatoes. Spinach souffle is one vegetable side and the other is up for grabs! We have my great-grandmother’s fruit salad, which is loaded with whipped cream and marshmallows with enough fruit to earn the salad moniker. Dessert includes pumpkin pie and usually a chocolate pie, but any chocolate dessert will do. This year, this corn may be our second veggie, in the form of this Jiffy corn casserole!
Tips for Making This Corn Casserole 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.
- Had I planned ahead, I would have frozen some fresh sweet corn cut off the cob. Indiana has marvelous local corn and it would definitely be a fabulous addition. It would need to be cooked first, plus the liquid that would have been added from the canned corn would need to be replaced.
- Cheddar or Monterey jack cheese and a can of chopped green chiles would make this into a spicy corn casserole. Maybe not for Thanksgiving, but it sounds good to me! I’d probably cut down the added sugar with this adaptation.
- Add an extra egg if you want a lighter, more souffle-like casserole.
What sides do you make for Thanksgiving?? We often have glazed carrots and I adore roasted brussels sprouts, but I’ve also had my eye on this Brussels Sprouts Salad and this Roasted Garlic Parmesan Cauliflower. So many delicious vegetables and preparations!
- 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