Easy Corn Casserole Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
Easy Cornbread Casserole goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish. This corn casserole recipe is SO easy to make with Jiffy corn bread mix!
All you need are a handful of ingredients to make this easy corn casserole! Combine a couple of cans of kernels with butter, sour cream, eggs, and a box of Jiffy.
Serve Jiffy cornbread casserole alongside all of your favorite holiday side dishes, or prepare it for a weeknight meal. It’s delicious with a beef pot roast, pork tenderloin, or smoked chicken.
While you’re here, take a look at my other tasty corn recipes including how to prepare whole cobs using a variety of methods!
Watch our video to see how easy it is to make Jiffy cornbread casserole!
- Use salted butter. If unsalted is all you have on hand, add 1 teaspoon of salt to the mixture.
- Adjust the sweetness. Feel free to reduce the amount of sugar or omit it completely, especially if you use fresh kernels. These are typically sweeter than canned, so be sure to sweeten to taste.
- Don’t overbake! It’s not a cornbread cake, so it will still be a little wet when it’s done. The texture should be thicker than pudding and creamier than a cake.
- Sour cream substitute: Plain yogurt is a great replacement. You can use any variety of thickness for this dish.
- Feeding a crowd? Easily double the recipe and prepare it in a larger pan.
The flavor options for this Jiffy corn casserole recipe are limitless! You can add shredded cheese, a can of green chiles, or jalapeños to taste.
Savory bacon can help balance the sweetness, or try including your favorite aromatics like herbs, onion, and garlic.
Or, toss in some seasoning! Cayenne or chili powder will add straight heat, while cumin and a little smoked paprika can create a Mexican twist.
Get Free Recipes Sent to Your Email
Do you ❤️ TSRI? Don’t miss another recipe!
Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!
Jiffy Cornbread Casserole FAQ
Can I use frozen corn instead of canned?
There isn’t a good substitute for the can of cream style, but you can easily substitute 1 ½ cups of defrosted kernels for the can of sweet kernels.
What’s the best way to store leftovers?
Once cooled, cover tightly or transfer to an airtight container. Refrigerate for up to a week or freeze for up to 3 months.
Reheat in the oven or warm individual portions in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
Can I make this Jiffy corn casserole recipe ahead of time?
Absolutely! Simply prepare as directed and refrigerate until it’s time to reheat.
If you’ll be serving guests, I recommend making this no more than a day or two in advance for the best flavor.
How many cups are in a box of Jiffy cornbread mix?
One 8-ounce package yields about 1 ½ cups of dry mix. There’s no need to measure for this recipe, but be sure to follow that amount if you end up using a different brand.
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
OTHER CASSEROLE RECIPES
Cheesy Chicken and Broccoli Casserole
Cheesy Bacon Chicken Pierogi Bake
Easy Corn Casserole Recipe + Video
- 15 ounces creamed corn
- 15 ounces canned sweet corn, drained
- 2 tablespoons granulated sugar, to taste
- 1/2 cup salted butter, 1 stick, melted
- 1 cup sour cream
- 2 large eggs, room temperature
- 8.5 ounces Jiffy cornbread mix, unprepared
- Preheat the oven to 350°F. Butter an 8×8 baking dish and set aside.
- In a large mixing bowl combine the cream corn and sweet corn, sugar, butter, sour cream and eggs. Mix until combined. Add cornbread mix and stir.
- Pour mixture into the baking dish, smooth the top with your spatula or back of your spoon and bake for 45-60 minutes, or until golden brown and the mixture has set.
- Serve and enjoy!
If you prefer your corn less sweet you can cut the sugar in the recipe or eliminate it completely. If you are using fresh sweet corn, you can sweeten to taste. Canned corn is generally less sweet than really good sweet corn. If you are using unsalted butter add 1 teaspoon of salt. You can substitute plain yogurt for the sour cream. You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste. Think of bacon, your favorite aromatics like herbs, onions and garlic. There are so many options! You can make this ahead and reheat it.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
WHERE is the video? I don’t see it in this posting.
The picture of the casserole dish above does not look like a square 8 by 8 pan that the recipe calls for. Maybe it is just the picture but what size does it take for this casserole?
She said further down if you double the recipe use a 9 X 13. she probably doubled it.
Can you make this in a crockpot?
I like to make this once a week because it’s so easy to do after a long work day! Way less dishes to clean up too.