This creamed corn casserole is a slightly sweet and savory side dish. It has a custardy, creamy texture thanks to the butter, eggs, and creamed corn. And it is not only an easy dump and bake recipe but uses budget-friendly ingredients too.
Jiffy corn casserole is a staple on the holiday table, whether it is Thanksgiving, Christmas, or Easter this side dish is a definite favorite. But there’s no need to wait for a holiday, it is such an easy recipe that it can make an appearance at Sunday dinner, or any night of the week. This casserole goes great with meatloaf, roast chicken and so many more comfort food favorites.
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- Dairy – Butter and sour cream, we use regular salted butter and full fat sour cream.
- Pantry – Cream style sweet corn, canned corn, and corn muffin mix (we use Jiffy brand corn muffin mix).
- Egg – Large eggs
- Seasoning/flavoring – Sugar, to add a touch of extra sweetness, and salt
- Oil – Use cooking spray or oil to light grease the baking dish
See recipe card for quantities
- Combine the wet ingredients first before adding the corn muffin mix, that way you won’t overmix.
- Don’t open the oven door during baking because heat will escape, lowering the temperature of the oven and extending the baking time.
- We use a baking dish that’s a bit larger than needed to get a thinner layer of corn casserole. Using a smaller dish will result in a thicker layer that will take longer to bake.
- The cooking time is a guide, the actual cooking time will depend on the thickness of the corn casserole. You will know it is done when the center is set. It will not jiggle when you move the baking dish.
Preheat oven to 350°F
Melt the butter in a large bowl (or add the melted butter to a large bowl). Then add the creamed corn, corn, eggs, and sour cream to the bowl. Stir well to combine. Next, add the corn muffin mix, sugar, and salt.
Coat the casserole dish lightly with cooking spray or oil. Pour the mixture into the prepared dish and smooth out into an even layer.
Bake the casserole for 40-50 minutes or until the center is set and does not jiggle when you move the dish.
Remove from the oven and let it sit for a few minutes before serving.
Enjoy the sweet corn casserole. Other simple side dishes that will also go great on your holiday table include green bean casserole, this great brussels sprouts casserole and a sweet potato casserole that’s always a crowd-pleaser.
Make ahead and storing
Can you make this creamy corn casserole ahead of time? Yes, you can. Prepare the ingredients and combine them 1 day ahead. Cover well with plastic wrap and refrigerate.
Remove the baking dish from the refrigerator prior to baking to get the chill out of the dish. Some bakeware does not do well with extreme temperature changes like going from the refrigerator to a hot oven.
Store leftover casserole in an airtight container, in the refrigerator for 3-4 days.
- Casserole/baking dish that is at least 2 quarts, we used a 11×7 inch 2.3 quart casserole dish
- Large mixing bowl – to combine the ingredients
- Silicone Spatula – to scrape down the sides of the bowl
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Creamed Corn Casserole
- ½ cup Butter melted (1 stick of butter)
- 1 (15 ounce) can Cream Style Sweet Corn
- 1 (11 ounce) can Corn, drained
- 2 large Eggs
- 1 cup Sour Cream
- 1 (8.5 ounce) box Corn Muffin Mix (we use Jiffy corn muffin mix, it is the only brand I know of but if you have another favorite brand, use that)
- 1 teaspoon Sugar
- ½ teaspoon Salt
- Cooking Spray or Oil to lightly grease the baking dish
- Preheat oven to 350°F
- Melt the butter in a large bowl. Use a microwave or place it in a small saucepan and cook gently over medium heat until melted. Then add it to the large bowl.
- Add the creamed corn, corn, eggs, and sour cream to the bowl. Stir well to combine.
- Next, add the corn muffin mix, sugar, and salt, stir well.
- Coat a casserole dish lightly with cooking spray or oil. (Use one that is at least 2 quarts, we used a 11×7 inch, 2.3 quart)
- Pour the mixture into the prepared dish and smooth out into an even layer.
- Bake the corn casserole 40-50 minutes or until the center is set and does not jiggle when you move the dish.
- Remove from the oven and let it sit for a few minutes before serving.
- Use a baking dish that’s a bit larger than needed to get a thinner layer of corn casserole. Using a smaller dish will result in a thicker layer that will take longer to bake.
- The cooking time will depend on the thickness of the corn casserole mixture. A thicker layer will require a longer cooking time.
Cook casseroles to a minimum temperature of 165°F (See more guidelines at USDA.gov).
Don’t leave food sitting out at room temperature for extended periods. (See food storing guidelines at foodsafety.gov).
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