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!
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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?
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Preheat oven to 350 degrees and lightly grease a 9″ square casserole dish.
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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.
One of my favorites all Fall and Winter. And, you are right about making recipes “skinny.” There are some things that should be left as is and we enjoy in moderation. To rephrase the classic sentiment in the movie Steel Magnolias: “I would rather have a spoonful of wonderful than a plate of nothing special.”
I drain the sweet corn not the creamed.cornon. Perfect every time. No egg needed it changes the consistency.
Yes, I agree. The egg is not needed!
I drain the sweet corn not the creamed.corn. Perfect every time. No egg needed it changes the consistency.
This has been one of my go to side dishes for years!!! Nobody can only have 1 serving it’s that delicious!😊
Our family loves this. I use the Dave’s Famous cornbread mix and add green chilis!
Love scalloped corn and I know this one will tempt the taste buds.
Forgot to say that on previous review I add 2 eggs, and drain liquid on canned whole corn. Along with 1/4-1/2 cup sauté onions, 1/8 tsp cayenne pepper, and 1/2 tsp Konriko jalapeño seasoning. Bake 45 mins in 11″x7″ Pyrex dish.
Very good, I add 1/4-1/2c sauté diced onions, 1/8 tsp cayenne pepper, and 1/2tsp Konriko
Jalapeño seasoning.
Wet and runny if receipt followed. Problem is you need to drain the corn. Not “with liquid” as stated here. See other Jiffy corn soufflé recipes online.
Sorry I’ve made this a million times with the liquid and it turns out fine. Cook it longer!
I doubled this recipe and baked it over an hour and 20 minutes and it’s still turned out uncooked inside. I think sour cream should be reduced and an egg or two added.
Keep on cooking. Sounds like you need to cook longer based on your oven or use a shallower pan.
Wasn’t a soufflé and wasn’t cornbread. I won’t make it again.
Thats because this Recipe is all wrong! Always drain the Corn Kernels, add a small diced Onion sauteed in Butter, replace CornBread with Ritz Cracker Crumbs, loose the Sour Cream and replace with Whole Milk/Heavy Cream and add an Egg or two. Flavor with Kosher Salt and White Pepper. There are a couple of other things I do with this but…that’s my Family Recipe! …Corn Water.?!? …Oy Vay!!!
Oh, just stop it. This recipe is “not all wrong” – it’s perfect. Wearing your grumpy pants today?
Made this recipe for our Christmas dinner to go along with our ham. It was delicious! I followed the recipe exactly as it is stated here. Definitely a family favorite.
Thank you! It’s one of ours as well.
GR8 dish…doubled the recipe and took to Xmas dinner..I was able to get one serving…then was all gone.
Oh man. Double it next time.
DELICIOUS!!!!! I didn’t use jiffy because the store was out of it. Other than using a different brand of corn bread mix (since they were all out), we followed this recipe to a T. And idk why everyone is having issues. Literally perfectly cooked, bounces beautifully! Everyone in my house keeps taking a spoon to the fridge for a bite and I need it for Thanksgiving dinner!! Lol! Thank you so much for sharing this recipe with us! I will forever use this recipe!
I make this every year but always use a larger pan than the 9X9 size so it cooks evenly. I also add sharp cheddar cheese to mine -1/2 cup for some added flavor
Thanks Karen for the feedback!
Can I used Gluten Free corn mix?
I cannot say for sure because I haven’t tried it.
Yes. It actually turned out better than the Jiffy corn bread mix.
How long to reheat if you cook day before?
Just until warm. 10-15 minutes in the oven or even in the microwave.
Can I bake ahead and reheat in microwave?
Yes, absolutely!
Quick question! If I make the day before and reheat how should I do it correctly? Temp and time? Thanks!!
Just reheat in the oven for about 10 minutes at 350 or until warm. If your dish is microwave safe you can even microwave it.
Can I make this the day before and put in refrigerator and cook it tomorrow?
Yes!
Anyone have any tips on this? I followed all the instructions and even baked it for 2 hours total and it never set up.
Shoot that doesn’t sound right. Are you sure you put in the right amount of butter?
The recipe I use (comes from my mother in law) is all the same except it adds one egg. Perhaps that is needed?
You sure you used sour cream in a container and not coffee cream that was sour?
It sounds like you followed the muffin mix directions which would make a liquid. Just use the mix ingredients, not the added ingredients!
1 can corn(drained) you must drain that corn!
1 can cream corn( pleaaseeeee do not drain)
1 8 oz tub sour cream
1/2 cup melted butter
1 box jiffy corn bread mix
add these five ingredients together ….in other words mix everything together in a bowl
then put it in your pretty baking dish , in your nicely heated oven…….and guess what! it does not take 2 hours …..it takes about half an hour…..
enjoy……
Thank yoU!
If this recipe is doubled, baked in a 13 x 9 dish and prepared the day before, how long should it take to reheat?
About 10 mins at 350 in the oven on bake. If it’s in a microwave safe dish you can use that instead.
I made this, but I drained the whole kernel corn into a measuring cup just in case I needed it. Didnt need it since the sour cream, butter & creamed corn were enough liguids..
My grandkids had it gone within an hour!! They requested it for all holidays.
Thanks f ou r a great recipe..
You are welcome!
Can be even better. My recipe requires 1 box of Jiffy, 8oz sour cream, 2 eggs, 1/2 cup butter, 1 can whole kernel corn with juice, 1 can creamed corn, 1 cup shredded cheddar + 1 cup to put on top. Love the idea someone suggested to add chopped jalapeños. Thank you for reminding me of this recipe. Love you and your site.
Cheddar on top would be great!
This is a great recipe. I make it for every family get together. My recipe also calls for 2 eggs. It goes with anything and is very easy to make.
Yes I agree. I love it!
Decided to try as soon as I got this recipe. Easy to make and had all ingredients on hand!
Husband LOVED IT and he’s usually reluctant to try new things. I’ll be adding it to future
Family get togethers! Thank you !
Awesome to hear that!
I had tried this unsuccessfully until you posted your recipe. Thank you! It’s perfection! I add diced jalapenos, too. Texans put jalapenos in, well, everything. 😊
Jalapenos would be great for a kick!
This recipe is a family favorite and a hit every time I make it!!! No idea why people are having issues with it. The only change I’ve ever made was I cook it for an hour and 15 minutes because my oven is old. Thank you so much for sharing, this recipe will be in my family and a permanent part of Thanksgiving from here on out!!! (Do you mind listing the nutritional info? Thanks!)
I will add the nutritional info!
Definetely drain the can corn, otherwise, great recipe!
Followed directions exactly. Was just a pile of mush… maybe too much liquid? I don’t know but even after nearly 2 hours of baking it’s still mush.
Definitely doesn’t sound right. It should set up after that long.
I made this recipe from a different source long ago, so was looking for the recipe again. It was similar to yours, but it had an egg in it. Does yours usually use one egg, or was it accidentally omitted from the recipe? Thanks for the answer!!!
Nope. No egg in this recipe. It’s not a typo.
Just made it today. Followed all instructions and measurements except I only have to bake it 45 mins and it came out perfect. If I am to vary it a bit, I’ll add some sugar just because I have a sweet tooth. Thanks for sharing this easy to make corn souffle.
You’re welcome!
I followed the instructions to a T, used the correct dish size/temp, even tried baking an ADDITIONAL 30 MINUTES and it still turned out soupy.
Every oven is different. Try baking it longer.
Emmett, my mom has been making this for years… she always drains the whole corn and bakes it for about 45 mins give or take. Give it another try and see how it turns out <3
I’m so confused how this would set up, I’m not surprised people are having issues with the recipe. The amount of liquid in a can of regular corn would make this so soggy. Especially without eggs. Soufflé has several eggs in it to make it light and fluffy.
This recipe was a flop ! Instructions were followed precisely even tried cooking it longer to get it to set up. It never did it was like mush. Threw it out sadly.
I’m sorry you felt that way. Many have made this and loved it.
I am an avid cook and everything in me said to drain the corn. But I didn’t drain per recipe and OMG it’s awful. I cooked for 2 hours almost burned on top runny in the middle. It will never cook. I never screw up food and this one was a disaster.
Sorri Nikk, I’ve been making this for years and I have never had issues.
I tried making this recipe with the vegetarian version of Jiffy corn muffin mix and it did not work well. The casserole did not rise very much at all. I doubled checked the expiration date on the box just to be sure it wasn’t expired, but it was not. We ate the casserole but it was a lot like eating very thick creamy polenta with corn in it. Not bad but not nearly as delicious as this recipe usually is.
Good to know that it doesn’t work as well!
Can this be prepared the day before and baked the next day?
Yes, but prep is honestly only 5 minutes if that. You can even bake the day before and reheat day of as it reheats well.
Hello!!! I tried this recipe with a few changes on thanksgiving and it was great! I replaced the sour cream with cream cheese, partially drained the corn and added condensed milk. I plan on making it for a work party this week and was wondering if I could make it 2 days in advance and bake it the day of. Thanks!!!
You could but try it the original way once. I promise you’ll love it.
Hi. The initial summary says bake time 30 min, to total 40 min including prep time. But, the body of the recipe says 50-60 min. Could you clarify please? Thanks so much.
This was SO DELICIOUS and better yet, SO EASY. Made it for Thanksgiving and it received rave reviews!
So glad you loved it.
This one was a hit!! Sooo good! After reading the other comments and suggestions I tweaked the original recipe just a bit. I partially drained the can of whole kernel corn & added 1/4cup of sugar.
I accidentally added 2 sticks of melted butter instead of 1 and left it cooking longer than planned (1hr 15min). However, it ended up better than I have ever had in the past! The dish was scraped clean and everyone raved over it!!
I adjusted my original saved recipe to match my mess ups.
I wish I would have taken a picture…
I forgot to add that I mixed this up the night before & left it covered in the fridge. I took it out a 1/2hr before baking for the dish to reach room temperature before going into the hot oven .
Yum!! I like your changes.
I know your comment is old Audrey, but thank you! I just accidentally added 2 sticks of butter & was freaking out. (Easter dinner!) Your comment gives me hope that maybe it will be ok lol
Made this on Thanksgiving. Everyone loved it.
So glad you liked it!
Added a handful of finely shredded sharp cheddar cheese and baked in a 13X9 glass pan anyway. The 9” square pan takes too long.
Sounds yummy!
Can this be made the day before??
Yes, totally!
Do you cover with aluminum foil before placing in the oven?
Thank You!
Nope. No need to cover.
Getting ready to give this a try this Thanksgiving and looking forward to it, had a couple of quick questions though!
Saw some comments regarding draining the corn…in your opinion and based on your experience you still stick by not draining it right?
I’m thinking about making two of these one with Jals and one traditional how you have it listed here. If you were to add some diced jalapenos would you saute them first or throw in raw?
Thanks so much and have a happy Thanksgiving!
Oh and one more question – salted or unsalted butter?
Thanks again!
I always buy unsalted but salted would be fine.
Thanks again!
Yes. I stick with not draining and think most would agree.
If you wanted to add jalapenos I would definitely sautee them first. Good luck!
Is there a gluten free alternative to Jiffy? I mean this last year and it was amazing. My son has a wheat allergy though.
Oh no. I’m not aware of gluten-free version but I’m sure there is one.
My mother in law made this all the time and I loved it. She have me the recipe early on in my marriage. I was so glad too read that other people had the same issue with weather to drain corn cause I did have that issue all the time. I’ve had 50/50 luck when I made it. Both ways had worked for me but both ways had also NOT worked for me. But finely got it tweaked and always comes out great!
If y’all are familiar with”Everybody Loves Raymond”, than y’all will understand when I tell you I had accused my mother in law for years of giving me a different recipe so it wouldn’t turn out as good as hers! (thought it was not draining the corn) When I say accused I mean I told my husband, not her!😁
Haha I’m sure she would never do that.
I freeze fresh corn every summer for the following year and especially holidays. Will I still need to buy a can of creamed corn to put with the fresh frozen corn?
The creamed corn does give it a unique texture.
This souffle recipe is the BEST!!!I loved it. I have never heard of it before ; so this was my first time making it. My family enjoyed!! Thanks
It’s a keeper right?
Just for clarification, this is not a soufflé. Soufflé is a egg-based dish and I see no egg in the recipe.
Pedant Randy decided to post this two years after the original post, on Christmas Day , no less.
Get a life.
Also, that should read ” an egg-based dish”.
Just for clarification.
Thanks Nancy!
I love this recipe but add ricotta
Cheese for a taste variation. Add about 1/2 cup to basic recipe makes it very creamy does not change the baking time.
Does this have to be served hot or can it be cool? I️ want to make it for a work potluck but it’ll get cool by lunch time?!
It’s usually served warm but I don’t mind it at room temperature.
I add cheese and diced jalapeños and a couple teaspoons of sugar. Bake 20-30 minutes longer if you like it firmer or add a beaten egg.
Ooh yum!
Can you make corn soufflé in a crockpot if so how long do you need to cook it?
I️ made it in a crock pot! It takes 4 hours on high!
Oh wow. That’s great to know!
Family loved it, 1st time but not the last….
Love hearing that!
Can we use a muffin tin with this recipe instead?
I’m afraid it would be too wet but I could be wrong.
I actually used the muffin tin for the leftover batter. It worked. Not runny at all. Kinda nice to have individual portions ready made!
My guests loved them both ways!
I did drain a little water from the corn and added 1 tablespoon of coconut sugar. It was just the right amount of sweetness!
Thank you!
Making it again for Friendsgiving!
love that idea!
Corn pudding? Really? I was/am very disappointed with this. Glad I had time before company arrived to replace this. I thought it looked to runny before cooking and even cooked longer
I’m so sorry you didn’t like it. It is a crowd favorite.
I am making this for the second time in a week. My family loves it! Mahalo for sharing👍
Is the consistency of the middle section suppose to be more like corn bread or a bit soft like the stouffers corn soufflé
Definitely cooked much longer.
The middle is supposed to be like corn souffle. Softer like corn pudding.
How many does this serve?
About 8.
I will definitely drain the corn next time. I cooked it for over an hour and a half, and still not done. The top has a nice sort of crunch but the rest is like pudding. I realize different types of canned corn may have more/less liquid than others and may be why some had problems and others didn’t. It is delicious nonetheless.
Thanks. You might be right!
This is so good and easy to make. I baked it about 20 mins longer than recipe called for. I was skeptical it wouldn’t taste well but everyone loved it.
So glad to hear that.
If you made this in advance how would you reheat it? In the oven or the microwave? I don’t want it to dry it out or be soggy. Thanks!
My first choice would be to reheat it in the oven but I’ve reheated it in the microwave and it’s totally fine too!
Thank you! Love your site!
I have had this at a friend’s house and you are so right…its wonderful.
I have a question…can I make it today and bring over to Thanksgiving tomorrow afternoon?
Can it be served at room temp?
Yes, you can make it today. I made mine today! I like it warm but I have been know to serve it room temp. Nuke it in the microwave for a minute or two if you can.
Can this be made ahead of time and reheated? I’m short on kitchen space but love this recipe.
Yes! You can definitely do that! I just did in fact.
I’ve seen recipes with eggs. Do you follow the instructions with Jiffy and add eggs?
No, I just add the mix. I’m sure you can add eggs but I really don’t like to mess with this one. Tastes great as is.
I add two eggs to mine and separate them. Then I beat the egg whites to soft peaks and fold them in. So it really is more of a souffle consistency. I also drain the plain corn.
Just pulled it from the oven and it looks great. I did have to cook a tad longer so it wasn’t too jiggly.
Should the leftovers be refrigerated or left out?
I would refrigerate them.
This is so freakin good, so stuffed from eating too much of it!!
Thank you! I have the same problem.
The image looks so delicious that I immediately wanted to try it but alas i have no clue what Jiffy corn muffin mix is. Not much info on google either how to do my own.
You do realize that Foodgawker attracts people from ALL over the world so you might want to think that for the next blog post who your future readers are.
Regards,
Agnetha in Sweden
Agnetha,
Thanks! I’m sorry. Here is a copycat version of it: http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
I made this thinking how easy it looks to make but it came out to soft the water from the corn shoul be drained reduce the butter or eliminated it and sour cream should be reduce to have a better consistency. Taste was ok.
You probably needed to cook it longer. I have made it many times.
I love this recipe and was so glad I found it cuz the last time I had the corn souffle it was made by a dear friend of mine who just passed away and I thought maybe the recipe went with her, but maybe this was her way of saying she’s still with me? Thank you.
Is the corn suppose to be drained? Mine is really runny still after an hour and a half of cooking.
Yes, it should be with the liquid. How did it turn out?
The Corn Souffle looks so yummy. I was looking for a corn recipe for Christmas, and this will be perfect.
Thank you for recipe. It looks delicious
Do you think you could stir this up the night before and refrigerate?
Yes I do but I have not tried it.
Yes, I always make this the night before and just warm it up right before serving. My family eats the left overs cold, they love it so much!!
This a the best way to eat corn at Thanksgiving! We’re from Texas so we add some diced jalapeños.
This has been one of my all time favorite recipes! I came across it about 10 years ago at a thanksgiving dinner & I make it all the time. I make sure to put sweet whole corn & sweet cream corn as well & it has that sweet cornbread taste.
This is the same recipe I use except mine calls for 1/4 cup sugar..wherever I take it I come home with a clean pan and rave reviews!
Hmm. I might have to try that.
Now I have something I can make with the boxes of jiffy corn bread mix I bought a couple of months ago, this looks delicious!!
It is!
I totally agree with holidays being a “no calorie counting zone”! I would love to try this soufflé. I had something like it once on a trip to Texas. However, I live in the frozen north of Canada, and we don’t have Jiffy mixes. In fact, I’ve been looking for a cornbread mix of any kind at every grocery store here in Canada and have never seen one. Even Amazon.ca doesn’t carry one. Any idea how to do this without the mix? Maybe just use the dry ingredients in a cornbread recipe? It looks so good, and my family loves corn in any form,. I’d love to give it a try.
Oh shoot! Here’s a copycat recipe for Jiffy mix although that’s kind of the beauty of it, is that it’s so easy. This makes it a little harder: http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Jiffy box mixes are generally half size recipes. So if you have a cornbread recipe you like that makes 12 muffins, you can cut that in half and try it here (I would think). Good luck!
Thanks for the tip Heather!
Can you mix by hand or do you have to use a mixer?
Mix by hand for sure.
TaraLee, Amazon has Krusteaz cornbread mix which is really good. I know thatyour comment was from 2015, just incase you haven’t find any yet. Christy Denney, can’t wait to try this recipe, thanks for sharing. This will be on the table for Sunday dinner.
Ooh. Hope you loved it.
I was going to make scalloped corn for Thanksgiving but now this awesome dish will be on my table instead!! Yum!! Can’t wait to try this and the spinach and rice! Thanks so much and have a Blessed and Happy Thanksgiving!
Thank you so much Kathleen. Happy Thanksgiving!
I’m with you, Christy! Pass the butter, please! Putting my stretchy pants on and making Lauren’s corn soufflé! Happy Thanksgiving to you and your family!
Amen sister!