Corn Casserole
Corn Casserole is one of my favorite recipes at Thanksgiving and this is always one of the first side dishes to go. Some people call this creamed corn casserole, corn pudding, spoon corn, or corn souffle. Any way you name it, this corn recipe delicious with just minutes of prep!
I may earn commissions for purchases made through links on this post.
JIFFY CORN CASSEROLE RECIPE
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this dish.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I can’t say enough about how good this classic recipe is. It uses canned corn! This one is also from my cookbook! Enjoy! It’s great with turkey.
The best thing about this is it’s still great at room temperature.
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving.
You can also freeze it up to three months. Thaw in the fridge and reheat at 350 for 10-15 minutes.
CAN I DOUBLE THIS CORN CASSEROLE?
Yes! You can easily double this by baking it in a 9×13 baking pan. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
HOW TO MAKE THIS?
-
Preheat oven to 350 degrees and lightly grease a 9″ square casserole dish.
-
In a medium bowl, whisk together the whole kernel corn, creamed corn, Jiffy cornbread mix, sour cream, and melted butter. Pour mixture into the the prepared baking dish. Bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set. Refrigerate leftovers in an airtight container.
WHAT KIND OF CORN IS IN THIS CASSEROLE?
We use sweet corn kernels in the can and creamed corn. It also has a corn Jiffy mix which is a cornbread mix not actual corn.
WHY ARE THERE NO EGGS IN THIS RECIPE?
This is a vintage recipe and I’m not taking liberties in changing it because it’s so good as is. The texture is perfect.
POSSIBLE ADD-INS
- Stir in some diced jalapenos for a spicy flavor. A great side to chili.
- Shredded cheddar cheese on top makes this divine.
- Green onions mixed in can give it some color for a Christmas dish!
OTHER CORN RECIPES:
- Corn Salsa
- Corn, Avocado, and Tomato Salad
- The Best Sweet Cornbread
- Frito Corn Salad
- White Chocolate Frito Popcorn
- Soft Caramel Corn
- Crock Pot Corn Fiesta Chicken
Corn Casserole
Ingredients
- 1 (15 ounce) can corn, with liquid
- 1 (15 ounce) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Equipment
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Video
Notes
CAN I MAKE THIS AHEAD OF TIME?
Make the recipe up to three days ahead of time and reheat on the day of serving. You can also freeze it up to three months. Thaw in the fridge and reheat at 350 for 10-15 minutes.
This recipe doesn’t have any eggs in it. Realized that after I had this casserole in and it never thickened.
Just made for Thanksgiving and my ultra picky family loved it! But no surprise
there. I like it room temp as well.
Awesome to hear!
Made this yesterday. It was delicious !! I am glad I tried this.
Thank you from Alaska
Thank you Janice!
Ruined my thanksgiving I didn’t drain corn soup!
We’ve made this 1000 times and it does bake up. Your oven might need longer.
This recipe has become a Thanksgiving tradition for me. I normally double the batch, but this year will be a smaller group and I only have an 8inch pan. What do you suggest for the cooking time?
It will take around 55-60 minutes still in my experience
Hi!! Always love this recipe, thank you! This year I plan to make it a day before thanksgiving—I know you mentioned you can make it in advance and reheat day-of—is there a temp/time you would recommend for reheating it in the oven?
Yes just reheat for 15 minutes at 350!
I love this recipe! I have been making it since 2017 and it’s always the crowds favorite.
Awesome!
for the 9 x 12 pan size, how much is the following? Do you put in?
Butter
box/es corn muffin mix
sour cream
is it one or two cans of the creamed and whole kernel corns?
Thank you
I just double the entire recipe
My mama passed this recipe down to me and I still make it regularly, for many years! My mama never drained the corn which is what drew me to your recipe! My mama called it “Mountain Corn Pudding”. I no longer have to pull out the 3×5 recipe card my mama wrote it on (RIP mama)! I have never had it come out soupy, not one time? I have one in the oven now as my daughter is coming over and requested it! Your recipe is exactly as my mama made it for years, and she passed the torch to me! It’s a great recipe and it’s been devoured every time I shared it, recipe requested! Thank you!
Aww that’s so sweet…she sounds like a sweet woman!
tmanks
The best recipe , simple and so good ! I told everyone about it and some made it right away and loved it also!
Thank you!
Reading people’s comments that it was soupy… I’ve always drained the regular cannned corn, but kept the liquid from creamed corn. Plus baked in a one-time use 9 x 13 pan for 35-40 minutes.
Excellent side dish for Thanksgiving dinner, but good with any meal. Make sure you double this recipe. It’s delicious!
Thank you!
Sounds super! Can I double it? If so, what’s the ideal pan size?
Yes! I double in a 9×13 pan
In the video, there’s melted butter added–but there is no butter listed in the recipe! So yes butter, or no butter? If yes, how much?
The butter is the last ingredient in the recipe. It says 1/2 cup, melted
Just to clarify, should you measure the butter before or after you melt it?
A stick of butter is a half a cup. Most recipes that refer to a half a cup of butter are referring to a stick of butter as you would purchase in the store. For clarification, you will melt the entire half stick of butter.
measure than melt.
My daughter & her family come to dinner on Wednesdays & I had told my son in law I was making this this & was told he doesn’t like corn casserole
Well I’m happy to say, he had seconds. He actually said it was pretty good
Thank you!
I had the same issue as everyone else, followed recipe to tee and didn’t double it. It never set up, total soup in the middle. Baking over 2 hours and still soup.
So weird. Did you use Jiffy?
Hey Christy! Possible explanation for it not setting up. Your corn casserole recipe is the only one I’ve ever seen that does not drain the whole kernel corn.
I actually followed the recipe to a tee. Turned out moist and not soupy at all. Even tried Jiffy box mix and Trader Joe’s. Both came out great.
I’ve made this for years this way but yes you can drain the corn if you want
I think people are thinking of two different dishes. The one adding egg turns out to be a moist cornbread. Whereas this recipe turns out softer, more spoonable, in the middle. I have never tried this one, but I think I need too.
Yeah for sure actually I use two eggs and I drained my whole kernel corn did not use the liquid from that can of corn but I did use eggs two eggs one egg may be fine but I always use too that’s the recipe I had from a while ago
I have made this corn casserole for years but I add a little shredded cheddar cheese to the top after it cooks. If I’m stressed for time I might stick the dish back in the oven for one minute. This has always been a hit at our table.
The photos make this dish look dry. I hope that’s just a bad photo? My husband loves creamed corn soufflé but I’m afraid to make it and disappoint him.
Do you have any suggestions should this turn out drier than desired? I know it can be drenched in au jus, but I’m still worried
It’s definitely not dry at all.
Can this be mixed up ahead of time and baked later?
Yes absolutely!
I am so disappointed. It has been in the oven for 2 hours and 20 mins and it’s still liquid. I doubled the recipe because I made this a few years ago as the recipe is written and I wanted to double it this year, have you doubled it yourself? Maybe one of the cans of whole kernels should be drained when doubled? I can’t serve this where I am going, and it has been such a waste of time unfortunately. I will try again as a single recipe at another time bc I remember it being yummy. Something definitely has to get tweaked though when doubled.
I’m so sorry! I double it every time I make it and no issues. I don’t know what happened.
Same thing happened to me! Definitely drain the corn (not the creamed corn), then add 1 egg to bind and also a tablespoon of flour to absorb any other liquid. I’ve read that you shouldn’t under or over beat before baking. Good Luck!
I add a stick of melted butter to mine. I know,I know. But it’s soooo goood. Lol
wOw!
Followed directions exactly. It was delicious and perfect. Thank you!
Yay!!!
I made the double batch today for Friendsgiving and it was awesome. I followed the recipe exactly, and it turned out perfectly. I also read al the comments and think a lot of the (didn’t work for me) ones were probably due to the wrong size pans. I used a 9×13 and it was perfect as I stated. Everyone loved it. So stick to the recipe, and bake it in the pan that is listed and all will be well and tasty!
Thank you!
This is my holiday go to recipe. The comments saying it didn’t set are so confusing, I’ve never had issues!
Thank you! Me either
This one of our favorite dishes but this particular recipe is missing 2 eggs to help it set. Please edit if before someone else makes the same mistake. I’ve made many delicious recipes from this site. This one was disappointing!
I’ve made it for years without eggs and it always sets.
I’m really not understanding why you don’t think adding eggs makes a difference it does I did make the recipe the way you said without draining the whole kernel corn and mine did not set it cooked for an hour and 15 minutes I took it out added an egg and it was perfect after another half hour
I have made this 100 times and have never added eggs and it’s great
not that good. very dry morelike a semi moist cornbread
I think something went wrong because there is nothing dry about this.
I agree. This is such a delicious recipe. I mixed the corn added s&p, them added sour cream and melted butter. Stirred a little thin added the 2 boxes of jiffy muffin mix and stirred it all together. It comes out so good. It’s requested every year for both holidays. This year I’m mixing it the day before and baking it the morning of hoping it will set up just fine.
I had to bake mine for 2 hours and finally was set in the middle. Today I drained about 1/2 cup liquid and added an egg to see if this helps with the cooking time.
I wish I would have read the comments first….. my Casserole also never set. I cooked it for almost 2 hours and it was runny. Super dissappointed. I corner I found that was semi-done, had a good flavor, I will have to try it again in a bigger dish.
I’m so sorry. I’ve made this a million times and never had issues.
Hi. I’ve been making this recipe for years. Everyone looks forward to having it at Thanksgiving. I’m needing the oven space this year and wondering if this can be made in a crockpot ?
I haven’t made it in the crockpot but I don’t see why.
i added a bit of pepper just thought it would need it. very easy to make haven’t eaten yet.sounds good and easy thanks depending on how everyone takes to it might add somejaalpenos or other heat to it
Mine cooked for 2 hours and never set. I will not use a recipe again that calls for keeping the corn liquid and no egg. Sorry. My family was super disappointed that we couldn’t eat this with our meal tonight. 🙁
I’m sorry wendy. I’ve made it so many times without issue.
I had the same problem. I think it is the liquid in the canned corn. Other similar recipes say to drain the canned corn.
I agree that the corn should be drained
Wendy, try using just the can of cream corn and two beaten eggs. Bake at 375 for 45 minutes.
I love this stuff. I use frozen corn thawed instead of canned, I’m not a fan of canned. But I do use canned creamed corn! I make it in two small loaf pans because if I use a 9×9 dish it is too done on the outside and not enough on the inside. I still get the crisp on the outside and done enough on the inside. It has a lot of possibilities too, using cheddar cheese, or adding green chiles or jalapenos, or a little bacon- but I haven’t gotten past the plain recipe, just love it too much as is!
Ha same. I like it how it is.
We love it so much too. One thing I think may have made a difference in setting is when you put the jiffy mix in as wecstir it in then it rises to the top. I plan on setting after coming out the oven for 1 to 2 hours keeping it warm. I have absolutely no problem or complaint with this recipe.
Made it again in a larger dish. It did set and was delicious. I will not let it go over an inch high from now on.
Great tip!
I have made this for years and everybody loves this, who likes cornbread. Mine is a bit different. I never drain any of the corn liquid. The difference is, I melt the butter in a 13×9 inch pan on the stove top (low) then remove from heat. I personally use a glass pan. I double the recipe and comes out great. Then add the cans of corn (not drained). I mix in 2 slightly beaten eggs. Then the jiffy mix. Then I drop spoons of sour cream on top and swirl in gently. After grated mild to med. Cheddar cheese @1 cup before doubling). Then bake 350 degrees 60-75 minutes, depending on elevation. Will be golden brown on top and sides. May check with a toothpick. Also, another add of mine is I drop sliced canned jalapenos on top for those who like a little something extra ( don’t have a measurement, add to your own discretion).
Not draining the liquid allows it to be a moist delicious cornbread. Baked deliciously. Happy eating!
Every other recipe I’ve read for corn pudding says you should drain off all liquid from the corn kernels – why does yours include all the liquid??
Because I’ve made it that way for years. You can drain it if you want.
Absolutely drain the liqid
I also drained 1 can of the corn and it set perfectly after about an hour at 350.
I doubled the recipe for Thanksgiving dinner today & it was a huge hit…the whole family agreed it needed to be a permanent addition to our regular Thanksgiving dishes.
It was super simple. Thanks a lot!
Yay!!!
After 2 hours of cooking it is still mushy on the inside. I followed the recipe exactly! Not sure what I did wrong?
That doesn’t sound right. The middle will be soft but not soupy.
What size pan did you use?
This recipe is perfect exactly as is. I never drain the corn and it comes out perfect every time!
I know me too!
Have to try the recipe, this year I bought at Fresh Market deli and I love it too!
Hope you do!
Best recipe…a hit every thanksgiving!! We love it, but I do use Trader Joe’s cornbread mix which is double the size and a bigger pan, but keep everything else the same. It’s perfect!
Awesome!
I remember growing up, there was only one pan of the corn, so all I had was one rounded tablespoon.
This year I live alone, so I get the whole pan for myself. YUMMY
Hahah you do it!