Classic Corn Casserole
This corn casserole recipe sits right at the crossroads of cornbread and corn pudding, delivering a moist and creamy interior with a gorgeous golden top. With just one bowl and five minutes of prep, it's the perfect easy side dish for Thanksgiving, holidays, and Sunday dinners.
Equipment
- 9-inch square baking dish or 2-quart casserole dish - Ceramic or glass recommended for even heating
- Large mixing bowl - For combining the batter
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cooking spray or butter - For greasing the pan
- Can opener
- Oven mitts
- Cast iron skillet - Optional, for crispier edges
- Wire cooling rack - Optional, for resting the casserole
Ingredients
- 1 box Jiffy Corn Muffin Mix - 8.5 oz / 240g
- 1 can whole kernel corn - 15 oz / 425g, drained
- 1 can creamed corn - 15 oz / 425g, do NOT drain
- 1 cup full-fat sour cream - 240g
- 2 large eggs
- ½ cup unsalted butter - 115g, melted and slightly cooled
- ½ teaspoon salt - Omit if using salted butter
Optional Topping
- 1 cup shredded cheddar cheese - 115g, for topping
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 9-inch square baking dish with cooking spray or butter.
- Drain the can of whole kernel corn thoroughly, pressing the lid against the kernels to remove all liquid.
- Melt butter in a microwave-safe bowl in 30-second intervals, then let it cool for about 2 minutes.
- In a large bowl, whisk eggs lightly, then add sour cream and melted butter, whisking until smooth. Stir in drained whole kernel corn and undrained creamed corn.
- Add the Jiffy Corn Muffin Mix and salt (if using), then stir until just combined. A few lumps are fine—do not overmix.
- Pour batter into the prepared baking dish, spread evenly, and bake uncovered on the center rack for 45 to 55 minutes, until golden brown and a toothpick comes out with moist crumbs.
- If using cheddar, remove at 45 minutes, sprinkle cheese on top, and bake for an additional 10 to 15 minutes until melted and bubbly.
- Let the casserole rest on a wire rack for 10 minutes before serving to firm up and make clean scooping easier.
Notes
- Always use full-fat sour cream. Low-fat versions add extra moisture and can prevent the center from setting properly.
- Do not drain the creamed corn—its liquid is essential for the signature creamy texture of the casserole.
- Cool the melted butter slightly before mixing with eggs to avoid scrambling them and creating a rubbery texture.
- Overmixing the batter once the Jiffy mix is added can develop gluten and make the casserole tough instead of tender.
- If the top browns too quickly but the center is still underdone, tent loosely with foil and continue baking.
- For a cheesy version, stir 1 cup of shredded cheddar directly into the batter and top with another ½ cup during the last 10 minutes.
- To add a spicy kick, fold 1 to 2 finely diced jalapeños (seeds removed) into the batter before baking.
- This casserole can be assembled up to 24 hours ahead, refrigerated, and baked with an extra 5–10 minutes added to the cook time.
- Leftovers store well in the refrigerator for 4–5 days or can be frozen for up to 3 months.
- For a from-scratch version, substitute the Jiffy mix with ½ cup all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons sugar, 1½ teaspoons baking powder, and ½ teaspoon salt.