The Easiest Corn Casserole Recipe (Jiffy Mix & 5 Minutes Prep!)

The Easiest Corn Casserole Recipe (That’s Basically Cheating)

Let’s be honest. Holiday dinners and potlucks are a competitive sport. You’ve got Aunt Carol with her legendary mashed potatoes and your cousin Mark who, for some reason, thinks a jello salad is still a thing. You need a secret weapon, a dish so simple yet so delicious that it steals the show. Friends, allow me to introduce you to the ultimate corn casserole recipe. It’s the culinary equivalent of showing up to a marathon in a golf cart – minimum effort, maximum glory.

Why This Recipe Is Your New Best Friend

So, what makes this corn casserole the star of the potluck? First off, it’s ridiculously easy. We’re talking “dump everything in a bowl and stir” level of easy. Can you operate a can opener and a spoon? Congratulations, you’re qualified to make this masterpiece.

Beyond its sheer simplicity, the flavor is just… chef’s kiss. It’s the perfect harmony of sweet and savory, with a creamy, spoonable texture that’s part soufflé, part cornbread, and all delicious. It’s the comfort food you didn’t know you were missing, and it pairs with literally everything. TBH, I’ve eaten the leftovers for breakfast. Don’t judge.

Ingredients: The All-Star Lineup

This is where the magic happens, and thankfully, the ingredient list is short and sweet. No need to forage for rare herbs or visit a specialty store.

• 1 can (15 ounces) whole kernel corn, drained
• 1 can (15 ounces) creamed corn, not drained
• 1 box (8.5 ounces) Jiffy corn muffin mix (Yes, the Jiffy. Don’t get fancy on me now.)
• 1 cup sour cream (Full fat, please. We’re not making a salad.)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• 1 cup shredded cheddar cheese (Optional, but is it really?)
• A pinch of salt and pepper, to taste

Key Substitutions:

• Sour Cream: No sour cream? A cup of plain Greek yogurt will work in a pinch.
• Gluten-Free: You can find gluten-free corn muffin mixes that work beautifully here.
• Cheese: Feel free to swap the cheddar for Monterey Jack, Colby, or a Mexican blend.

Tools & Kitchen Gadgets Used: Your Arsenal of Ease

You don’t need a state-of-the-art kitchen for this. Here’s the simple toolkit:

• Oven
• 8×8 inch or 9×9 inch baking dish (or a 2-quart casserole dish)
• Large mixing bowl
• Whisk or a sturdy spoon/spatula
• Can opener (a true hero)
• Measuring cups

Step-by-Step Instructions: It’s Almost Too Easy

Ready for the most strenuous part of your day? Just kidding. This will take you about 5 minutes flat.

1. Prep Your Station: First things first, preheat your oven to 350°F (175°C). Grease your baking dish with butter or non-stick spray. Don’t skip this unless you enjoy scrubbing baked-on food for eternity.
2. Combine the Wet Stuff: In your large mixing bowl, combine the drained whole kernel corn, the undrained creamed corn, sour cream, melted butter, and the lightly beaten eggs. Give it a good stir until everything is happily acquainted.
3. Add the Dry Stuff: Now, dump the Jiffy corn muffin mix into the bowl. Sprinkle in your salt and pepper. Stir it all together until just combined. Do not overmix! Lumps are your friends here; they promise a tender casserole. Overmixing is the enemy of joy.
4. Cheese It Up (or Don’t): If you’re using cheese (and I highly recommend you do), gently fold in about half of the shredded cheddar. We’ll use the other half for the top.
5. Pour and Bake: Pour the batter into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese over the top.
6. Bake to Golden Perfection: Pop that beauty into the preheated oven and bake for 45 to 55 minutes. You’ll know it’s done when the center is set (doesn’t jiggle wildly) and the edges are a beautiful golden brown.
7. Let It Rest! This is crucial. Let the casserole cool for at least 10 minutes before serving. It needs a moment to compose itself, and it will prevent you from scorching the roof of your mouth. Patience, grasshopper.

Calories & Nutritional Info (An Educated Guess)

Let’s not kid ourselves, this is a comfort food side dish, not a kale smoothie. But for those who must know:

• Serving Size: 1/9th of the casserole
• Estimated Calories: Around 350-400 per serving
• Protein: Approximately 8g
• Fat: Around 20g (Worth it.)
• Carbohydrates: Roughly 35g

Nutritional Note: This dish contains corn, dairy, eggs, and gluten. It’s a celebration of carbohydrates and deliciousness. Enjoy it accordingly.

Common Mistakes to Avoid: A Friendly PSA

• Forgetting to Drain the Corn: You must drain the whole kernel corn. Leaving the liquid in will result in a soupy, sad casserole. The creamed corn, however, stays as is. Read the instructions, people!
• Overmixing the Batter: I said it once, and I’ll say it again. Mix until just combined. Overworking the batter develops the gluten in the muffin mix, leading to a tough, dense casserole instead of a light, fluffy one.
• Underbaking: A jiggly center is a sign of an underbaked casserole. Give it a gentle shake. If it looks like a wave pool, it needs more time. A slight wobble is okay, but it should be mostly set.
• Using a Different Cornbread Mix: This recipe is specifically designed around the sweetness and texture of Jiffy. Using a less sweet or different type of cornbread mix will change the final result. Stick to the classic, IMO.

Variations & Customizations: Spice Up Your Life

Want to get a little wild? I support that. Here are a few ways to customize your creation.

1. Spicy Jalapeño Cheddar: Fold in 1/2 cup of shredded pepper jack cheese and 1-2 finely diced jalapeños (seeds removed if you’re not a fire-breather) into the batter. This adds a fantastic kick that cuts through the sweetness.
2. Savory Bacon & Chive: Who doesn’t love bacon? Add 4-5 slices of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives to the mix. It transforms the casserole into a savory superstar.
3. Mexican Street Corn Style: Before baking, sprinkle the top with crumbled cotija cheese and a dusting of chili powder. After it comes out of the oven, drizzle it with a bit of lime crema (sour cream + lime juice) and fresh cilantro.

FAQ Section: All Your Burning Questions, Answered

1. Is corn casserole the same as corn pudding or spoonbread? They’re all in the same delicious family, but with slight differences. Corn pudding is typically more custard-like and uses more eggs and milk. Spoonbread is lighter and more soufflé-like. This casserole is the perfect, easy-to-make hybrid of them all.
2. Can I make corn casserole ahead of time? You bet! You can assemble the entire casserole (without baking), cover it tightly, and refrigerate it for up to 24 hours. Just add about 5-10 minutes to the baking time since you’re starting from cold.
3. Can I use fresh or frozen corn instead of canned? Yes, you can! You’ll need about 1.5 cups of frozen (thawed) or fresh corn kernels to replace the whole kernel corn. You will still need the canned creamed corn for the texture and moisture.
4. Why is my corn casserole runny? The most common culprit is not draining the whole kernel corn. Another possibility is that it was simply underbaked. Make sure the center is set before you pull it from the oven.
5. Can I double the recipe? Absolutely! Double all the ingredients and bake it in a 9×13 inch pan. You may need to increase the baking time by about 10-15 minutes.
6. How do I store leftovers? Cover the casserole dish tightly or transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. It reheats beautifully in the microwave or oven.
7. Can I freeze corn casserole? Yes! Let it cool completely, then wrap it securely in plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating in the oven.

Final Thoughts

You are now armed with a recipe so powerful, so simple, it should probably be illegal. Go forth and claim your title as the Potluck King or Queen. When everyone begs you for the recipe, you can just smile mysteriously… or send them here. Your call. Now go enjoy your ridiculously easy, unbelievably tasty corn casserole. You’ve earned it.