Easy Corn Casserole (Just 5 Ingredients!)

12 Servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Easy Corn Casserole has just five ingredients including canned corn, corn muffin mix and sour cream for the easiest holiday side dish ever!

Our classic Corn Pudding is more corn, less cornbread consistency but equally delicious too! Check out our Side Dish Recipes for more delicious options.

Corn Casserole in a bowl

Fall holidays are the perfect time for a warm, baked side dish packed with the delicious flavor of corn. Corn Casserole is a holiday staple in homes around the country, an easy holiday side people will fight over. It also looks harder than than it is to make, which makes this the perfect holiday side dish you can add to your spread without a lot of effort to your meal planning.

This recipe is also fun and easy for the kids to help out with. Put them in charge of opening the cans of corn and creamed corn, measuring out the sour cream and melted butter, and mixing in the cornbread mix. They’ll be even more eager to eat their veggies when baked into this comforting side dish that they got to help prepare!

Serve Corn Casserole alongside other easy holiday side dishes like Apple Sausage Stuffing, Green Bean Bundles, and Classic Dinner Rolls. This classic Corn Casserole recipe is right at home on your Thanksgiving table next to a beautiful Roast Turkey, but it’s easy enough to whip up on a cold winter night and serve next to your favorite chili, chicken, or pork dish.

What is Corn Casserole?

Corn Casserole is a one-bowl recipe that the Jiffy Corn Mix Company brilliantly came up with to make use of their corn muffin mix. The consistency is a mix of corn, creamy pudding and cornbread all in one. There’s a slight tang to it from the sour cream, but no other flavors like cheese or spices, although you can certainly add some in! Check out our suggestions below for yummy variations and mix-in ideas. 

Easy Ham Recipes to Serve with this Casserole

Frequently Asked Questions

Why did my corn casserole stick to the baking dish?

Make sure to spray your casserole dish with cooking spray. You might think the creamy mixture won’t be at too much risk of sticking to the pan, but the corn muffin mixture can easily bake to the bottom of the pan. Baking spray, which has flour in it to help keep baked goods from sticking, will also work well with this recipe.

How do I make Gluten Free Cheesy Corn Casserole?

To make this creamy, corny side dish friendly for a gluten free diet, simply swap out the Jiffy corn mix for your favorite gluten free cornbread mix. Make sure that you are still only using 8oz by weight of the cornbread mix. Use a kitchen scale to measure so that the proportions are accurate.

What is the difference between Corn Casserole and Corn Pudding?

Both side dishes use a combination of creamed canned corn and corn kernels that are baked into a casserole dish. Corn Pudding does not use the cornbread mix to set up, rather it uses a combination of milk, cornstarch, and eggs to create the pudding consistency. This results in a richer, more creamy side dish that is less starchy, and is also naturally gluten free.

Corn Casserole being scooped.

Key Ingredients in Corn Casserole

  • Jiffy Corn Mix: Jiffy Corn Bread Mix is the classic variety that still only costs pennies in most supermarkets. Don’t spend the extra money on fancier brands, since you are dressing up the mix with extra flavor and moisture. Jiffy is also not too sweet, which makes it perfect for this slightly sweet and savory cheesy dish. This is the base of the recipe and should not be evenly swapped out for cornmeal. If you want a homemade version there is a recipe listed below for a homemade copycat mix.
  • Canned Corn: You’ll use two types of canned corn for your baked Corn Casserole side dish. Creamed corn will give a gooey, delicious corn flavor to the entire dish, while the canned corn kernels leave plenty of whole crunchy corn.This provides texture for the dish, but be sure to drain your canned corn well or to thaw and drain frozen corn well. Creamed Corn cannot be swapped evenly for more whole kernel corn because the creamed part of it aids in adding moisture to the corn mix.
  • Sour Cream: This adds creaminess, tanginess and some fat to the recipe. You can swap in greek yogurt but be aware of how much fat you are removing when doing so.
  • Butter: The butter adds needed fat to the recipe. You can swap for margarine if desired. We’ve also tested with bacon fat with success.

Key Ingredients in Corn Casserole

This recipe also calls for Jiffy Corn Muffin Mix and creamed corn, two ingredients which are also recipes you can make at home. For the sake of this recipe I will leave them as is, but I’ve listed below the mini recipes for those ingredients for you in case you’d like to make the corn casserole with whole ingredients instead of pre-made products.

Jiffy Corn Muffin Mix Recipe

No need to use the boxed version of Corn Muffin Mix if you want to make this homemade. While it isn’t as simple as swapping in cornmeal, most of these ingredients are pantry staples which would make this an easy swap.

Whisk together all  the ingredients well in a bowl.

  • 2/3 cup all-purpose flour
  • ½ cup yellow cornmeal
  • ⅓ cup granulated sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Canned Cream Corn Recipe

This recipe will not make a perfect duplicate to canned corn, but will work in a pinch if you want to make the recipe and don’t have canned corn without affecting the texture too much. Make sure to process in steps so some of the corn is left in chunks.

  • 2 cups corn
  • 2 tablespoons water
  1. Add 1 cup of corn and 2 tablespoons of water to a food processor and puree well.
  2. Remove to a bowl.
  3. Add another 1 cup of corn to the food processor and pulse ten times.
  4. Mix all the corn together.

More Holiday Side Dish Recipes

Variations on Corn Casserole

  • Bacon: Add ½ cup chopped, cooked bacon to the mixture along with swapping out the butter for bacon fat. Bacon Corn Casserole is the perfect holiday brunch side dish! 
  • Jalapeños: Mix 1 minced deseeded and deveined jalapeño to the mixture before baking.
  • Cheese: Top with 1 cup shredded cheddar cheese before baking. You can also top with Gruyere cheese, Swiss cheese, Parmesan cheese, Pepper Jack, or mozzarella.
  • Spice: Add in ¼ teaspoon of red pepper flakes or cayenne pepper, or 1 teaspoon of chili powder to add some spice to the recipe.
  • Bell Peppers: Add some color with some finely diced red, yellow and green bell peppers for a more festive side. Use ¼ cup of each. Or keep it even easier by adding a 4oz can of diced green chilis to the batter before baking.

How to Store Corn Casserole 

  • Serve: Corn Casserole can be kept at room temperature for up to two hours, but no longer than that.
  • Store: Stored in an airtight container, this recipe is good to eat for 3-5 days in the refrigerator. You should always let them cool down to room temperature before you put them in an airtight container and put them away. Reheat gently in the. microwave.
  • Freeze: Store in an airtight container for up to 3 months. Reheat portions on 30% power in the microwave.
Corn Casserole

Pin this recipe now to remember it later

Pin Recipe

Easy Corn Casserole Recipe

Easy Corn Casserole has just five ingredients including canned corn, corn muffin mix and sour cream for the easiest holiday side dish ever!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder


  • 8 ounces Jiffy Corn Muffin mix
  • 15 ounces canned whole kernel corn , drained
  • 15 ounces canned creamed corn , not drained
  • 1 cup sour cream
  • 1/2 cup unsalted butter , melted


  • Preheat the oven to 350 degrees.
  • Butter or spray an 8×8 inch baking pan.
  • Add all the ingredients into a mixing bowl and whisk until well combined.
  • Add to the baking pan and bake for 45-55 minutes.
  • The top should be puffy and slightly browned.



Calories: 105kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 84mg | Potassium: 27mg | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Corn Casserole Collage

Photos used in a previous version of this post.

Corn Casserole Collage Image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. I haven’t tested this recipe using anything else but I know that sometimes greek yogurt can be a good substitution. If you decide to try, I’d love to know how it turns out. Thanks!

    2. I make the “Corn Casserole “ often. I always knew it as “Corn Soufflé “. I additionally always add 2 eggs which makes the soufflé rise. Baked at 350 degrees for about 45 minutes. A family favorite especially at Thanksgiving. I’m enjoying your dinner/desserts and I tried a number of the recipes.

  1. Holy moly stop with the pop up ads and stuff! Could hardly read the recipe even tho I jumped to it. Frustrating.

    1. Hey Laura, I actually shouldn’t have a single pop up ad on the site. The only pop up should be if you want to get on the email list. I’m so sorry if that was frustrating, I just get excited because we also introduced the ability to save recipes internally on the site so I recently added the form for people to know it exists. It never used to be a part of the site. As far as ads on the site I run exactly half the ads of most food blogs (trust me my ad company lets me know it, lol). I’m sorry it was so frustrating.

  2. My Mom makes something similar and we all go NUTS for it.  I think we seriously have it for every holiday 🙂