Forget the box of Jiffy Corn Mix, we’re making the BEST corn casserole completely from scratch! This quick and easy side dish comes together in just 10 minutes and is perfect for Thanksgiving, Christmas or any time of year!
Table of Contents
Ah, Jiffy corn casserole. Part fluffy cornbread, part corn pudding. This classic side dish is one of my husband’s childhood favorites and a Thanksgiving staple in so many homes. And while I love a good store-bought shortcut, I couldn’t resist giving this nostalgic favorite a homemade spin. This year, my Thanksgiving menu is all about transforming classic sides into from-scratch recipes (I’m looking at you, green bean casserole!), and this easy corn casserole recipe might just be my favorite yet. It’s just as easy to make as Jiffy corn casserole but tastes even better!
This dish stars a fluffy homemade cornbread mix combined with two types of corn: sweet creamed corn and whole kernel corn. Add sour cream for creaminess and a hint of tang, and you’ve got yourself a holiday-worthy dish that’s good enough to eat straight from the pan.
But don’t just serve this at Thanksgiving! It’s great any time of year and one of my fave’s to serve alongside roast chicken, chipotle chili con carne and honey garlic chicken thighs.
- All-purpose flour and yellow cornmeal: These form the base of our homemade cornbread mix.
- Creamed corn: Provides creamy texture, sweet corn flavor and moisture.
- Whole kernel corn: Don’t forget to drain it!
- Sugar: I like my corn casserole on the sweeter side, but you can skip the sugar if you’re leaning toward a more savory version.
- Baking powder: The key to a light, fluffy texture.
- Sour cream: Adds moisture and creaminess to the casserole along with a slightly tangy flavor that complements the sweetness of the corn.
- Eggs: Two large eggs help bind everything together while adding structure and a little extra richness.
- Butter: I recommend using unsalted butter for better control over the salt, but if you only have salted butter, it works too—just omit the added salt. Be sure to melt the butter and let it cool slightly before mixing.
See the recipe card for full information on ingredients and quantities.
You’ll need either a 13×9-inch baking pan or a 10-inch ovenproof skillet greased generously with butter for this recipe. Let’s dive into how to make this easy corn casserole recipe in just four simple steps!
- Whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Combine the wet ingredients with the dry and mix just until combined.
- Bake until golden. Scrape the batter into the prepared baking pan and bake for 35 to 40 minutes, uncovered.
Pro Tip: You’ll know the corn casserole is done when the top is golden brown and slightly crisp around the edges, and the center looks set, not jiggly. To double-check, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready! If it’s not quite there, bake for a few more minutes, keeping a close eye on it.
I serve this cornbread casserole slathered in butter (or honey!) and topped with chopped fresh chives and plenty of cracked black pepper.
- Take the flavor up a notch! Fold in diced jalapeños or crumbled cooked bacon to the batter before pouring into your casserole dish.
- Go cheesy. Stir 1 ½ cups of shredded cheese into the batter for a creamy, melty upgrade. Cheddar is always a crowd-pleaser, but Gruyere or Swiss add a sophisticated touch. Pro tip: Shred your own cheese for the best melt! Pre-shredded cheese contains additives to prevent clumping, and those can mess with the melt factor.
- Prep ahead. Save time by prepping the batter up to 3 hours in advance. Spoon it into the prepared baking dish, cover tightly with plastic wrap and refrigerate. Add a few extra minutes to the baking time since the batter will be cold. (Note: With the extra baking powder in this recipe, it’s best not to prepare it any further ahead to keep the casserole fluffy!)
- Use fresh corn. Replace the canned whole-kernel corn with 2 cups of fresh or frozen corn. If using fresh, cut the kernels off 3 ears of corn and sauté them in butter for 5 minutes before mixing in. Be sure to keep the canned creamed corn—it’s essential for moisture!
- Add a pop of color. Finely diced red or green bell peppers (about ½ cup) bring subtle sweetness and a festive touch to your casserole.
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can it be frozen? While you can freeze corn casserole in a freezer-safe container for 2 to 3 months, I recommend enjoying it fresh. Freezing alters the texture and the taste diminishes. If you do freeze it, thaw it in the refrigerator overnight and reheat in a 350°F oven until warmed through.
What to Serve with Corn Casserole
This crowd-friendly side dish isn’t just for holidays (although it’s perfect alongside roasted Thanksgiving turkey or herb-crusted prime rib!). It’s equally delicious served with weeknight staples like barbecue ribs, baked chicken or a hearty bowl of vegetarian chili.
And if you’re planning to include it in your holiday spread, round out your feast with classic sides like cream cheese mashed potatoes, homemade stuffing and orange cranberry sauce. (Oh, and don’t forget the easy pecan pie bars for dessert!)
Ingredients
- 1/2 cup unsalted butter, melted, plus more for greasing the baking dish
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 cup sour cream
- 2 large eggs
- 1 (14.75-oz.) can sweet creamed corn
- 1 (15.25-oz.) can whole kernel corn, drained
Instructions
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan or 10-inch ovenproof skillet generously with unsalted butter.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and ½ teaspoon kosher salt.
- In a separate medium bowl, whisk together the melted butter, sour cream, eggs, creamed corn and corn kernels. Add the wet ingredients to the dry and mix just until combined.
- Scrape the batter into the prepared baking pan then bake, uncovered, until a toothpick inserted comes out clean, 35 to 40 minutes.
- Let cool slightly then serve.
Kelly’s Notes
- I serve this corn casserole slathered in butter (regular or honey!) and topped with chopped fresh chives and plenty of cracked black pepper.
-
★ Did you make this recipe? Don’t forget to give it a star rating below!
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
The casserole was well received during our Friendsgiving Dinner this past Sunday evening.
I’m so glad you all enjoyed the recipe, Diane!
SO DELICIOUS! Will never go back to the Jiffy Mix box again!
Thrilled you enjoyed it, LB!
Can’t wait to make
Enjoy, Kathy!
Can you make this gluten free?
Hi Martha! You could absolutely use a gluten-free flour brand like Cup4Cup that will easily substitute for the regular all-purpose flour in this recipe. Let me know if you try it!