My 4-year-old son discovered this corn casserole at our last family barbecue and completely lost his mind. Not in a bad way. In the best possible way.
He took one bite, his eyes went wide, and he loudly announced to everyone within a three-block radius that this was “THE BEST CORN EVER IN THE WHOLE WORLD AND MAYBE SPACE TOO.”
My husband, who normally picks at side dishes like they’re suspicious, quietly went back for thirds.
That’s when I knew I had struck gold.
This isn’t just any corn casserole. It’s the kind that makes people stop mid-conversation to ask what you put in it.
The answer? Five simple ingredients. That’s it. No complicated techniques, no weird pantry items, just five things that somehow transform into pure comfort food magic.
Why You’ll Love This Corn Casserole
Stupid Simple – If you can open cans and melt butter, you can make this. I’m talking dump-and-stir levels of easy.
Universally Loved – I’ve never met a person who didn’t like this casserole. Kids beg for it, adults compliment it, and even my mother-in-law asked for the recipe.
Works Everywhere – Thanksgiving table? Perfect. Tuesday night dinner? Also perfect. Potluck contribution? You’ll be the hero.
Budget Warrior – Five ingredients, most of which cost under $2 each. This feeds a crowd without breaking the bank.
Customize Away – Want it cheesy? Spicy? Bacony? This recipe plays nice with whatever additions you throw at it.
Jiffy Corn Casserole Recipe
Ingredients
| Ingredient | Amount |
| Butter, melted | ½ cup |
| Creamed corn | 1 can (14.75 oz) |
| Whole kernel corn, drained | 1 can (15 oz) |
| Jiffy cornbread mix | 1 box (8.5 oz) |
| Sour cream | 1¼ cups |
Optional Add-Ons
Here are some of my favorite ways to make this even more amazing:
- Sharp cheddar cheese (1 cup) – Stir ½ cup into the batter and sprinkle ½ cup on top for maximum cheese happiness.
- Garlic powder (½ teaspoon) – Just enough to add some savory depth without overpowering the sweetness.
- Diced jalapeños – Fresh or pickled both work great. Start with 2-3 tablespoons if you’re not sure about the heat level.
- Crumbled bacon – Because bacon makes everything better. Cook it crispy and sprinkle on top before baking.
A few ingredient notes: I always use full-fat sour cream here because it makes the texture so much better. Don’t drain the creamed corn, but definitely drain the whole kernel corn. The Jiffy mix is key – other cornbread mixes don’t work quite the same way.
Tools You’ll Need
- Large mixing bowl – Big enough to hold everything without making a mess
- Whisk or large spoon – For combining all the goodness
- 9×13-inch baking dish – This size gives you the perfect depth
- Measuring cups – Because even simple recipes need some structure
Step-by-Step Instructions
Step 1: Get Ready to Bake
Preheat your oven to 350°F and generously grease a 9×13-inch baking dish. I like using butter for greasing because it adds extra flavor, but cooking spray works fine too.
Step 2: Start with the Corn
In your large mixing bowl, combine the melted butter, creamed corn (don’t drain it!), and drained whole kernel corn. Give it a good stir to get everything coated in that buttery goodness.
This is where the magic starts happening. The smell alone will have people wandering into your kitchen asking what you’re making.
Step 3: Add the Jiffy Mix
Sprinkle the entire box of Jiffy cornbread mix over your corn mixture. Stir it in gradually, breaking up any clumps as you go. This mix is what gives the casserole its structure and that slightly sweet cornbread flavor.
Step 4: The Sour Cream Secret
Fold in the sour cream gently but thoroughly. This is what makes the casserole incredibly creamy and adds just a tiny bit of tang to balance out the sweetness. Don’t skip this step or try to substitute with something else – the sour cream is crucial.
Step 5: Customize Time
If you’re adding any extras like cheese, garlic powder, or jalapeños, fold them in now. I usually do ½ cup of cheese mixed in and save the other ½ cup for sprinkling on top.
Step 6: Into the Pan
Pour your beautiful mixture into the greased baking dish and spread it evenly with a spatula. If you’re doing a cheese or bacon topping, sprinkle it over the surface now.
Step 7: Bake to Golden Perfection
Bake for 45-55 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. The center should be set but still slightly jiggly.
Let it rest for 5-10 minutes before serving. This helps it set up and makes it easier to cut clean portions.
My Best Tips for Success
Full-Fat Everything – Use real butter and full-fat sour cream. Low-fat versions don’t give you the same rich, creamy texture.
Don’t Overbake – Start checking at 40 minutes. Overbaked corn casserole gets dry and loses that perfect creamy interior.
Let It Rest – Those few minutes of cooling time are important. The casserole continues to set up as it cools.
Crispy Top Trick – If you want an extra crispy, golden top, turn on the broiler for the last 2-3 minutes of baking. Just watch it carefully so it doesn’t burn.
What Goes Great With This
Holiday Classics – This is perfect alongside roast turkey, ham, or prime rib. It’s become a non-negotiable part of our Thanksgiving spread.
BBQ Heaven – Pairs beautifully with ribs, pulled pork, or grilled chicken. The sweetness complements smoky flavors perfectly.
Southern Comfort – Serve it with fried chicken, green beans, and biscuits for the ultimate comfort food meal.
Light Balance – Add a fresh green salad or steamed vegetables to balance out the richness.
Storage and Leftovers
In the Fridge – Leftovers keep for up to 4 days covered in the refrigerator. Sometimes I think it tastes even better the next day.
Reheating – Oven at 325°F for 10-15 minutes works best, but the microwave is fine in a pinch. Add a splash of milk if it seems dry.
Freezer Friendly – This freezes beautifully for up to 2 months. Wrap it well and thaw overnight before reheating.
Mix It Up Your Way
No Sour Cream? – Plain Greek yogurt works as a substitute, though it won’t be quite as tangy.
Dairy-Free Version – Use dairy-free butter and coconut cream in place of the sour cream.
Extra Sweet – Add 2 tablespoons of honey or sugar to the mixture for a sweeter dessert-like casserole.
Savory Twist – Add some diced green chiles and Mexican cheese blend for a southwestern flavor.
Troubleshooting Common Issues
- Too Dry
Usually means it was overbaked. Next time, check earlier and maybe add an extra tablespoon of sour cream to the mixture.
- Too Wet
Make sure you drained the whole kernel corn completely. If it’s still too wet, bake for an extra 5-10 minutes.
- Not Sweet Enough
Different brands of creamed corn vary in sweetness. Add a tablespoon of sugar next time if needed.
Nutritional Information
Per serving (serves 8):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 |
| Carbs | 35g |
| Protein | 4g |
| Fat | 14g |
| Fiber | 2g |
Conclusion
There’s something magical about a recipe that takes five simple ingredients and turns them into something that makes people actually fight over the last serving. This corn casserole does exactly that.
I love how it bridges the gap between everyday comfort food and special occasion side dish. It’s fancy enough for your holiday table but easy enough for a random Wednesday when you want something that feels like a hug on a plate.
And the best part? You can literally make this with your eyes closed. No complicated techniques, no special equipment, just dump, stir, and bake your way to corn casserole perfection.
Trust me, once you make this, it’s going to become one of those recipes you’re asked to bring to every single gathering. Consider yourself warned.