Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 8
This Easy Creamy Corn Casserole is the ultimate Thanksgiving side dish! Like a cross between corn soufflé and sweet corn pudding, it’s creamy, slightly sweet, and absolutely addictive. Just 6 ingredients, one bowl, and 45 minutes to the easiest, most crowd-pleasing casserole ever. This will become your go-to holiday side.
Why You’ll Love This Recipe
Only 6 ingredients. Canned corn, cornbread mix, sour cream, butter, and eggs. That’s it!
Ridiculously easy. Mix everything in one bowl, pour into a dish, and bake. No complicated steps or techniques.
Like corn soufflé and corn pudding had a baby. Fluffy, creamy, slightly sweet, and perfectly moist.
Make it ahead. Assemble up to 2 days in advance and bake when ready. Perfect for Thanksgiving prep.
Crowd-pleaser. Everyone loves this casserole. It disappears fast at every gathering.
Tips for Success
Use Jiffy cornbread mix. It’s the classic choice and works perfectly. Any 8.5 oz box of cornbread mix will work.
Don’t skip the creamed corn. It’s what makes this casserole so creamy and moist. Don’t substitute with more whole kernel corn.
Let the butter cool slightly. If the melted butter is too hot, it can cook the eggs when you mix. Let it cool for a few minutes first.
Don’t overmix. Stir just until combined. Overmixing can make the casserole dense.
Use full-fat sour cream. It adds richness and moisture. Low-fat works but won’t be as creamy.
Check for doneness. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Double for a crowd. Use a 9×13-inch dish and double all ingredients. Baking time stays about the same.
Add cheese or jalapeños. Stir in 1 cup shredded cheddar or diced jalapeños before baking for extra flavor.
Frequently Asked Questions
Can I use frozen corn instead of canned? You can, but canned corn works best. If using frozen, thaw and drain it well first.
What brand of cornbread mix should I use? Jiffy is the classic choice, but any 8.5 oz box of cornbread mix will work.
Can I make this gluten-free? Yes! Use a gluten-free cornbread mix. The texture and flavor will be nearly identical.
Why is my corn casserole runny? Make sure to drain the whole kernel corn well. Also, don’t skip baking until a toothpick comes out clean.
Can I make this in a different size pan? Yes! Double the recipe for a 9×13-inch pan. For a smaller batch, halve the recipe and use an 8×8-inch pan.
Is this like Jiffy corn casserole? Yes! This is the classic Jiffy corn casserole recipe that everyone loves.
Classic Jiffy Corn Casserole (The Ultimate Thanksgiving Side!)
Ingredients
Method
- Preheat and prep. Preheat your oven to 350°F. Lightly grease a 9×9-inch baking dish with butter or cooking spray.
- Mix everything together. In a large bowl, stir together the drained whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs until well combined. The mixture will be thick and slightly lumpy.
- Transfer to baking dish. Spoon the mixture into the prepared baking dish and spread evenly.
- Bake. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly and serve. Let the casserole rest for 5-10 minutes before serving. It will set up slightly as it cools.
Nutrition Information (Per Serving)
Calories: 390 Protein: 7g Carbohydrates: 43g Fat: 23g Fiber: 3g Sugar: 12g
Made this recipe? We’d love to hear how it turned out! Leave a comment below or tag us on social media.
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