Corn casserole is a super easy holiday recipe. A box of Jiffy mix is transformed into a creamy corn side dish perfect for Thanksgiving.
I can’t believe it’s been over 20 years since I first had this recipe. I feel like it was just yesterday I was standing in my mother-in-law’s kitchen when she tried this recipe from a co-worker on Thanksgiving day. It’s now a holiday family tradition that I make so much I can make and recite it from memory.
What is Corn Casserole?
It’s a simplified version of an old-fashioned spoon bread that starts with a Jiffy corn muffin mix. It’s called spoon bread because it’s kind of like cornbread that needs to be served with a spoon.
Your grandma may have made a recipe similar to this totally from scratch and called it corn pudding or even creamed corn casserole.
No worries, this one may take a shortcut but it is not short on flavor!
You could just dump all the ingredients into the bowl and mix it well, but I find it comes together better if you start by combining a 15-ounce of drained whole kernel corn, a 15-ounce can of cream style corn, and 1 cup of sour cream first.
Next, add your 8.5-ounce box of Jiffy corn muffin mix and stir until it is all moistened.
Add the melted butter last. I do this for two reasons. The first, I am always worried about scrambling the eggs with the hot butter, and the second, the butter will absorb into the dry cornbread mix. Mix again until the butter is thoroughly mixed in.
Optional: Add 1 cup of shredded cheddar cheese for a cheesy corn casserole.
Prepare a 9” X 9” baking dish by spray with non-stick spray or lightly coat with butter.
Pour in the casserole mix and bake in a 350⁰F oven for 45 minutes or until the top has turned a golden brown.
This recipe can be baked at a lower temperature for a longer amount of time if necessary. I sometimes have to do that when I am making multiple casseroles for Thanksgiving or Christmas dinners. I wish I had multiple ovens, but I don’t, so I manage my holiday meal cooking this way.
Can this be doubled?
It sure can! Just use a 9 X 13 pan. The baking time will be the same.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat the leftovers in the microwave on high power. I find that 60 seconds on high power is usually sufficient for an individual portion.
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Corn Casserole Recipe
- 15 ounces can whole kernel corn drained
- 15 ounces can creamed corn
- 1 cup sour cream
- 2 large eggs lightly beaten
- 8.5 ounces Jiffy corn muffin mix
- 1/2 cup salted butter melted
- Preheat an oven to 350⁰F.
- Prepare a 9” X 9” baking pan by spraying with a non-stick cooking spray.
- In a large bowl combine the drained corn [15-ounce can], creamed corn [15-ounce can], sour cream [1 cup] and beaten eggs [2 whole]. Mix well.
- Add the Jiffy mix [8.5-ounce package] and mix well.
- Add the melted butter [1/2 cup] and stir together until everything is well combined.
- Add the corn casserole mix to the prepared baking dish, place it into the preheated 350⁰ oven and bake for 45 to 55 minutes or until the top is a golden brown.
- Remove from the oven and serve.
- 1 cup of shredded cheddar cheese can be added for a cheesy corn casserole.
- This recipe can be doubled and baked in a 9 X 13 pan.
- Can be made in a 9 X 13 pan without doubling for a thinner corn casserole, reduce the baking time to 30 minutes.
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