Save This creamy Southern corn casserole combines sweet whole kernel corn with rich creamed corn, creating a velvety texture that's both sweet and savory. The Jiffy cornbread mix adds a light, fluffy consistency while melted butter and tangy sour cream bring richness and depth. Ready in just over an hour, this comforting dish bakes to golden perfection with a slightly crisp top and moist, pudding-like center. Perfect for Thanksgiving, Christmas, or Sunday family dinners, this make-ahead side serves eight generously and pairs beautifully with roasted meats, fried chicken, or holiday ham.
My aunt Jean brought this corn casserole to every single family gathering I can remember, and the best part was how she never measured anything by sight.
I once made this for a Thanksgiving potluck at work, and two people actually asked if I'd cater their weddings afterward.
Ingredients
- Unsalted butter, melted: Use real butter here, it creates that golden, slightly crispy top that everyone fights over
- Sour cream: Full fat works best, it's what gives the casserole that incredibly moist interior
- Eggs: Room temperature eggs incorporate more smoothly into the batter
- Whole kernel corn, drained: The sweet little bursts of corn kernel throughout make every bite interesting
- Creamed corn: This is the secret weapon that makes the texture so luxuriously creamy
- Jiffy Corn Muffin Mix: Don't overthink this, the blue box works perfectly every single time
- Salt and black pepper: Even if you skip these, the casserole will still be delicious
Instructions
- Preheat your oven to 350°F (175°C):
- Grease a 9x13-inch baking dish with butter or cooking spray while the oven heats
- Whisk together the melted butter, sour cream, and eggs:
- Get it nice and smooth, though small lumps will disappear during baking
- Add both cans of corn and the Jiffy mix:
- Stir until just combined, don't overmix or it might get tough
- Pour and spread the batter:
- It will look loose and sloppy, which is exactly how it should be
- Bake for 45 to 50 minutes:
- You want the top turning golden brown and the center set, not jiggly anymore
- Let it cool briefly:
- Ten minutes of resting helps it set up better for serving
Save My dad, who typically pretends not to like side dishes, once ate half the pan by himself while waiting for the turkey to finish.
Make It Your Own
My sister started stirring diced green chilies into hers, and now nobody wants the plain version anymore.
Serving Suggestions
This pairs beautifully with roasted chicken, barbecue brisket, or just about any holiday main you can imagine.
Storage & Reheating
The leftovers somehow taste even better the next day, whether you reheat slices in the microwave or eat them cold straight from the fridge.
- Cover tightly and refrigerate for up to four days
- Reheat individual portions in 30 second intervals
- Freeze whole portions wrapped in foil for up to three months
Save Some recipes become traditions because they work, and this one has never let me down in all the years I've been making it.
Recipe FAQs
- → Can I make Jiffy corn casserole ahead of time?
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Yes, prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Bake when ready, adding a few extra minutes if baking cold. You can also bake it completely, refrigerate, and reheat at 350°F for 15-20 minutes before serving.
- → What can I substitute for Jiffy corn muffin mix?
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Mix 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and 1 tablespoon sugar. This homemade version works equally well in the casserole and gives you control over the ingredients.
- → Why is my corn casserole runny?
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The casserole needs to cool for 5-10 minutes after baking to set properly. The center should still be slightly creamy when removed from the oven but will firm up as it rests. If it's still liquid after cooling, bake for an additional 10-15 minutes.
- → Can I freeze corn casserole?
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Yes, freeze baked casserole for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating at 350°F for 20-25 minutes. The texture may be slightly softer after freezing.
- → What additions work well in this casserole?
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Shredded cheddar cheese adds savory depth, while chopped green onions provide fresh contrast. For heat, add diced jalapeños or green chilies. Crumbled bacon, bell peppers, or a pinch of cayenne pepper also complement the sweet corn flavor beautifully.
- → How do I know when corn casserole is done?
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The casserole is finished when the top is golden brown and the center is set. A toothpick inserted near the edge should come out clean, though the center will remain moist. The edges should pull slightly away from the pan sides.
