Corn Casserole Recipe – A classic holiday side dish that is easy enough to make any night of the week. A cross between creamed corn and cornbread makes a delicious addition to any meal.
Does your family make the same thing ever year for the holidays or do you mix it up? When I was a kid we had the same thing every year, but now I like to mix it up. Some years we want an Easy Prime Rib for the holidays, some years we don’t. The side dishes tend to be repeated though!
Even if we are making Tangerine Glazed Ham for Christmas dinner corn casserole still is on the menu. When I was growing up we had something my dad called special corn, it was basically cream corn with a Parmesan crust on top. Now I take a short cut and make Slow Cooker Creamed Corn for our holidays.
I first tried this corn casserole years ago when a friend made it. It was so good I had to have the recipe. They called it Escapoled Corn, but to this day I make the same recipe. It is pretty much Jiffy corn casserole that you may know and already love, but with just a little bit more corn! Because more corn is always better.
What’s In Jiffy Corn Casserole
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Jiffy Corn Mix
- Canned Corn
- Canned Cream Corn
- Sour Cream
- Eggs
- Butter
If you have an extra box of Jiffy Corn Mix this Sloppy Joe Cornbread Casserole is a hearty meal that is the perfect use for it.
How to Make Corn Casserole
You can either make this corn casserole recipe in a bowl or you can just mix all of the ingredients together in the baking dish. It is that easy!
- Melt the butter in a microwave safe bowl.
- Next dump everything in to a bowl or your baking dish and stir until it is well combined. Don’t over mix, stop as soon as everything is just blended.
- Spread into a baking dish and bake for about an hour. You want a slight crust to form on the top and edges to just start to turn golden.
This is the one time in life that I think using a box mix of cornbread is acceptable. Usually I am all about my Cornbread Recipe, but in this case use the box, it works!
As the casserole bakes there is a little crust that forms on the top, this is how you know it is done. The inside is still all creamy and delicious. The leftovers are great too, so don’t worry about making too much! Plus people tend to keep coming back and taking more of this corn, and before you know it, it is pretty much gone!
Can You Make Corn Casserole Ahead Of Time
Yes, you can. You can follow the recipe exactly and then cover and place in the fridge. When you are ready to serve top with foil and bake at 350 degrees F until it is just warmed through.
How Do You Reheat Jiffy Corn Casserole
- Microwave – place corn casserole on a microwave safe plate and cover with a paper towel. Heat until warm.
- Oven – Depending on how much you have will determine the size pan you use. But either way you will cover with foil and bake at 350 degrees F until warm. If you have a full casserole, this will take 20-25 minutes.
Can You Freeze Corn Casserole
This Jiffy corn casserole freezes really well.
- Once it is baked you want to make sure it is cool and then wrap with plastic wrap or cover and place in the freezer for up to 3 months.
- If you have individual pieces, wrap them with plastic wrap and then place in an air tight container. This way you can take out 1 piece at a time to thaw if desired.
- Thaw in the fridge overnight before warming in the oven or microwaving individual pieces to serve.
More Holiday Side Dish Recipes
- Sausage Stuffing
- Green Beans with Bacon
- Texas Roadhouse Rolls
- Air Fryer Carrots
- Scalloped Potatoes
- Slow Cooker Cream Corn
- Loaded Twice Baked Potato Casserole
Corn Casserole Recipe
Corn Casserole Recipe - A classic holiday side dish that is easy enough to make any night of the week. A cross between creamed corn and cornbread makes a delicious addition to any meal.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 2 (15 oz) cans corn kernels, drained
- 1 (15 oz) can cream style corn
- 1/2 cup butter, melted
- 1 cup sour cream
- 2 eggs
Instructions
- Preheat oven to 400 degrees.
- In a bowl mix all of the ingredients together until well combined. Pour into a greased 13x9 inch baking dish.
- Bake for 55-60 minutes until a crust forms on the top and the center is firm.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 233Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 98mgSodium 240mgCarbohydrates 13gFiber 1gSugar 4gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Christina
Thursday 15th of December 2022
Finely dice a jalapeno and saute it, cool ,then add to mixture
Tomi
Saturday 5th of November 2022
Can this be mixed up the night before, and baked right before dinner?
Erin S
Sunday 6th of November 2022
yes, you can mix everything together, cover and refrigerate overnight before baking. I would advise letting it sit out for 20-30 minutes for it to come to room temperature before baking.
Brenda White
Thursday 6th of October 2022
Why the eggs . Not needed at all .
Erin S
Thursday 6th of October 2022
They just give it the creamy texture that it is known for. It was in the originally Jiffy recipe decades ago, so I use it. If you don't want to, leave them out.
Randy
Wednesday 25th of November 2020
Can you substitute something for the sour cream?
Erin S
Wednesday 25th of November 2020
You can use Greek yogurt if you have it. As a last resort you could use milk or heavy cream, but I haven't tested it that way to know if it would thin it out a lot.
Allyson Zea
Wednesday 11th of November 2020
Wow this looks like the perfect side dish for Thanksgiving! I can't wait to try it!