Jiffy corn casserole is a perfect side dish that has cornbread, two types of corn, sour cream, and cheese baked in one dish. This is a favorite Thanksgiving side dish.
Sweet corn casserole is a perfect side to almost any main dish. This easy casserole side dish is a favorite at Thanksgiving, and also at Christmas, but it goes with meat, chicken, or other main dishes as well.
Truth be told, I’ve made this and eaten it as my main meal!
Using two different types of corn, gives the cornbread added depth, flavor, and a hint of sweetness. The cream of corn and sour cream add the creaminess to this recipe while still keeping it a cornbread recipe.
This is such an easy recipe that it’s the side dish to bring to your next holiday meal or church potluck.
Jiffy Corn Casserole Ingredients
This easy corn casserole only have five ingredients. Yep, that’s it.
- whole kernel corn – one can, drained
- cream of corn – one can, no draining. Just dump the entire can in the casserole
- sour cream – this adds more creaminess and keeps the dish moist
- corn muffin mix – thus the name Jiffy Corn Casserole
- butter – unsalted and melted. This gives the cornbread a golden buttery flavor
- cheddar cheese – this is what throws it over the top.
How to Make Sweet Corn Casserole
- In a medium-sized mixing bowl add all of the ingredients, except for the cheese
- Bake at 350 for 40-45 minutes
- Top with cheese and bake for 5 more minutes or until cheese is melted
Can You Make Corn Casserole Ahead of Time?
This recipe is perfect to make ahead of time, especially for times when you’re going to be busy making other dishes like on a holiday. To make it ahead follow these tips:
- follow the instructions and bake, excluding the cheddar cheese
- remove from oven and let cool completely
- cover with plastic wrap or other air tight container
- add cheddar cheese to the top and bake, covered, for 5 minutes (350)
- remove cover and bake another 10 minutes or until warmed through
Can I Freeze this Casserole?
You can freeze this Jiffy corn casserole recipe. Be sure to fully cook and cool the dish completely. Then, cover and wrap tightly in plastic wrap or put in a large freezer bag.
Let thaw overnight before reheating.
What’s the difference between corn casserole and corn pudding?
Corn pudding is slightly more pudding or custard-like composition. But, many people interchange the words.
I’ve always called it corn casserole, specifically Jiffy corn casserole because it uses the famous Jiffy corn muffin mix, but many people like to call is corn pudding.
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- 1 15 1/4 oz can whole kernel corn, drained
- 1 14 3/4 oz can cream of corn
- 1 cup sour cream
- 1/2 cup 1 stick butter, melted
- 1 8 oz package corn muffin mix (Jiffy corn muffin mix)
- 4-6 oz. cheddar cheese shredded
- Preheat oven to 350 and grease a 9×9 casserole dish
- In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter.
- Pour into prepared baking dish.
- Place in oven and bake 40 to 45 minutes, or until golden brown.