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There’s something magical about a good corn casserole – that golden, creamy comfort food that somehow makes every holiday meal feel complete. Growing up in Georgia, I swear my grandma’s Jiffy corn casserole was the first dish to disappear at every Thanksgiving and church potluck. The way that sweet corn flavor mingles with the rich, custardy texture? Absolute perfection.
This five-ingredient wonder has been my go-to for years because it’s ridiculously easy (we’re talking stir-and-bake simple) yet always gets rave reviews. Whether you’re feeding a crowd or just craving some nostalgic Southern goodness, this corn casserole recipe delivers. It’s the kind of dish that makes people ask for seconds while secretly plotting to “accidentally” take home the leftovers.
What I love most is how adaptable it is – keep it classic or add cheese for extra indulgence. Either way, that first spoonful will transport you right back to those cozy family dinners where the conversation flowed as freely as the sweet tea.
Why You’ll Love This Corn Casserole
Oh honey, let me count the ways this corn casserole will become your new best friend in the kitchen:
- Five ingredients – that’s it! Just dump, stir, and bake. Even my sleep-deprived Thanksgiving morning self can handle this one.
- Creamy dreamy texture – that perfect balance between cornbread and pudding that makes everyone go back for “just one more bite.”
- Cheese optional (but highly recommended) – because let’s be real, everything’s better with melty cheddar on top.
- Slow cooker friendly – when oven space is precious during the holidays, just toss it in the crockpot and forget about it.
- Potluck perfection – travels like a champ and stays warm for hours, making you the hero of any gathering.
Seriously, this recipe is the culinary equivalent of a warm hug – simple, comforting, and guaranteed to make people happy. Find more easy holiday recipes on my Pinterest!
Ingredients for Corn Casserole
Here’s everything you’ll need for this classic recipe:
- 1 box Jiffy corn muffin mix – the secret to that perfect texture
- 1 can (15 oz) whole kernel corn, drained – gives it that signature pop
- 1 can (15 oz) cream-style corn – creates the irresistible creamy base
- 1 cup sour cream – adds richness to balance the sweetness
- 1/2 cup melted butter – for that golden, buttery crust
- 1 cup shredded cheddar cheese (optional) – takes it to the next level
That’s it! Just six simple ingredients for the most comforting side dish you’ll ever make.
How to Make Corn Casserole
Okay friends, let’s get to the good part – making this ridiculously easy corn casserole that’ll have everyone thinking you slaved away for hours. Trust me, this is one of those “looks fancy but couldn’t be simpler” recipes that’ll become your secret weapon.
- Preheat that oven to 350°F (175°C) and grab your favorite 9×9-inch baking dish. Give it a good greasing – I like to use butter or cooking spray so nothing sticks.
- Mix it all up in a big bowl – just dump in the Jiffy mix, both corns (yes, including that creamy goodness), sour cream, and melted butter. Stir until everything’s happily combined. Don’t overmix though – a few lumps are totally fine!
- Pour into your prepared dish and smooth it out. If you’re feeling fancy (and let’s be real, when aren’t we?), sprinkle that shredded cheddar on top. The cheese melts into this gorgeous golden crust that’ll make everyone’s eyes light up.
- Bake for 45-50 minutes until it’s golden brown on top and set in the middle. You’ll know it’s done when the edges pull away slightly and a toothpick comes out clean-ish (we want moist crumbs, not wet batter).
- Let it rest for about 5 minutes before serving. I know it’s hard to wait, but this helps it set up perfectly.
Oh, and if you’re doubling the recipe (smart move!), use a 9×13-inch dish and add about 10 extra minutes to the baking time. Just keep an eye on it – ovens can be sneaky!
Slow-Cooker Corn Casserole Variation
Oven full? No problem! For slow-cooker magic:
- Grease your crockpot insert well (trust me on this)
- Mix all ingredients as usual and pour in
- Cook on low for 3-4 hours until the edges are set but the center still jiggles slightly
- Keep it on warm for serving – it’ll stay perfect for hours!
The slow-cooker version gets extra custardy – in the best possible way. Just resist the urge to peek too often or you’ll lose precious heat!
Tips for the Best Corn Casserole
After making this corn casserole more times than I can count (and fielding all my aunt’s “secret ingredient” questions at Thanksgiving), I’ve picked up some foolproof tricks:
- Grease like you mean it – That golden crust sticks like crazy if you skimp. I use butter and give the dish a good swipe with a paper towel – bonus points if you get the corners!
- Let it rest – I know it’s tempting to dive right in, but waiting 5-10 minutes lets it set up perfectly. Otherwise, you’ll get more of a corn pudding (still delicious, just messier).
- Spice it up – My favorite variation? A handful of diced jalapeños mixed in with the batter. The heat plays so nicely with the sweet corn.
- Make-ahead magic – Assemble everything the night before, cover tightly, and refrigerate. Just add 5-10 minutes to the bake time since it’s going in cold.
- Cheese strategy – If adding cheese, sprinkle half in the batter and half on top for maximum melty goodness in every bite.
Oh, and if your edges get too dark? Just drape a piece of foil loosely over the top during the last 15 minutes. Works like a charm!
Serving Suggestions for Corn Casserole
This corn casserole is basically the social butterfly of side dishes – it gets along with everyone at the table! For Thanksgiving, I love pairing it with all the classics: juicy turkey, creamy mashed potatoes, and that tangy cranberry sauce. The sweet corn flavor cuts through all that richness perfectly.
At potlucks? It’s best friends with fried chicken, baked ham, or even barbecue ribs. Want to fancy it up? Sprinkle some chopped fresh chives or parsley on top right before serving – that pop of green makes it look restaurant-worthy. And don’t forget the butter knife – that golden crust deserves to be shared properly!
Storing and Reheating Corn Casserole
Leftovers? Ha! Just kidding – I know this corn casserole disappears fast, but if you somehow have some left, here’s how to keep it tasting fresh:
- Fridge storage: Cover tightly with foil or transfer to an airtight container. It’ll stay delicious for 3-4 days – though the texture gets slightly more pudding-like (still yummy!).
- Reheating: For that just-baked feel, pop individual portions in the oven at 350°F for 10-15 minutes. Microwave works in a pinch (about 1 minute per serving), but the edges won’t stay as crispy.
- Freezing: Yes! Just thaw overnight in the fridge before reheating. The texture softens a bit, but the flavor stays perfect.
Pro tip: Sprinkle a little extra cheese before reheating to revive that golden crust magic!
Corn Casserole Variations
Y’all ready to play with this classic? Here are my favorite ways to jazz up corn casserole when I’m feeling fancy:
- Bacon lover’s dream – Crumble 4 slices of crispy bacon into the batter. That smoky saltiness with the sweet corn? Heaven.
- Southwest kick – Swap cheddar for pepper jack and toss in a can of mild green chiles. Ole!
- Herb garden special – Mix in 2 tablespoons each of fresh thyme and chives for a fancy-pants twist.
- Cornbread stuffing vibes – Add 1/2 cup each of diced celery and onion sautéed in butter first.
- Breakfast version – Fold in 1 cup cooked breakfast sausage and top with an extra egg before baking.
The beauty of this recipe? It’s like your favorite little black dress – perfect as-is, but so fun to accessorize! Find more creative twists on my Pinterest.
Nutritional Information
Nutritional values are estimates and vary based on ingredients and brands used. Enjoy this comforting dish as part of a balanced meal!
Frequently Asked Questions
After years of making this corn casserole for every holiday and potluck imaginable, I’ve heard all the questions! Here are the answers straight from my recipe-stained notebook:
Can I freeze corn casserole?
Absolutely! Let it cool completely, then wrap tightly in foil or place in an airtight container. It’ll keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat at 350°F until warmed through (about 20 minutes). The texture gets slightly softer after freezing, but the flavor stays delicious!
Can I use fresh corn instead of canned?
You sure can, sugar! For fresh corn, you’ll need about 2 cups of kernels (from 3-4 ears). Lightly cook them first – either blanch for 2 minutes or sauté in butter until tender. The cream-style corn is trickier to replace – try blending 1 cup of the fresh kernels with 1/4 cup heavy cream for a similar creamy texture.
Is this corn casserole gluten-free?
Unfortunately, the Jiffy mix contains wheat flour. But don’t worry – you can use a gluten-free cornbread mix instead (I like the Bob’s Red Mill one). Just check that your other ingredients are GF too – some cream-style corn brands add thickeners. The texture might be slightly different, but it’ll still taste amazing!
Why did my casserole turn out runny?
Oh honey, we’ve all been there! Usually it’s one of three things: not draining the whole kernel corn well enough, underbaking (the center should barely jiggle), or cutting into it too soon. Next time, let it rest 10 minutes after baking – it continues to set as it cools. If it’s still too loose, try reducing the sour cream by 1/4 cup.
Can I make this corn casserole dairy-free?
You can experiment! Swap the sour cream for coconut cream or dairy-free yogurt, and use plant-based butter. The texture changes a bit – it’ll be more cakey than creamy – but still tasty. For cheese lovers, nutritional yeast adds a nice savory note. Just know it won’t be quite as rich as the original!
Easy Jiffy Corn Casserole
A creamy, cheesy corn casserole made with just five ingredients. Perfect for Thanksgiving or potlucks.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, mix Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
- Pour mixture into the prepared baking dish.
- Sprinkle shredded cheddar cheese on top if desired.
- Bake for 45-50 minutes or until golden brown and set.
- Let cool slightly before serving.
Notes
- For a slow cooker version, cook on low for 3-4 hours.
- You can make this ahead and refrigerate overnight before baking.
- Add diced jalapeños for a spicy twist.
- Find more recipe ideas on Pinterest.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg