Creamed Corn Casserole is everything you love about cozy comfort food — buttery, tender, and brimming with sweet corn flavor — all baked into one golden, spoonable dish that melts in your mouth. Each bite delivers that nostalgic taste of Southern-style corn pudding, made simple with pantry staples and the signature Jiffy mix shortcut.
It’s the perfect balance between rustic and refined — creamy in the middle, lightly crisp at the edges, and irresistibly rich. Whether it’s a weeknight dinner or a festive holiday spread, this casserole is always the side dish that disappears first.
For me, this dish brings back memories of family gatherings, the smell of melted butter wafting from the oven, and the warm chatter around the table as everyone goes back for seconds. It’s comfort food at its best — simple, satisfying, and full of heart.
This recipe comes together in minutes with just six ingredients, no mixers or fancy techniques required. You’ll melt, mix, pour, and bake — and before you know it, you’ll have a bubbling, golden casserole ready to serve. It’s easy enough for beginners, yet special enough for celebrations.
If you adore homestyle side dishes, you’ll also love my Cheesy Broccoli Rice Casserole and Scalloped Potatoes with Cream — both share that same cozy, buttery charm that everyone loves.
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Why You’ll Love This Recipe
- Effortless and foolproof: Only six simple ingredients and one bowl — no whisking or beating required.
- Perfectly balanced texture: Creamy center, slightly crisp edges, and that hint of cornmeal from the Jiffy mix.
- Crowd-pleasing flavor: Buttery, lightly sweet, and savory all at once — the ultimate comfort side.
- Versatile pairing: Pairs beautifully with roasted meats, barbecue, or holiday mains.
- Family favorite: Loved by kids and adults alike — and always requested for potlucks!
Recipe Ingredients
Butter – Adds richness and moisture to the casserole base. Melted butter keeps every bite tender.
Whole Kernel Corn – Drained for just the right texture — adds pops of juicy sweetness.
Cream-Style Corn – The secret to that luscious, creamy interior.
Sour Cream – Balances the sweetness and creates a smooth, velvety consistency.
Eggs – Give structure and help the casserole set beautifully in the oven.
Jiffy Corn Muffin Mix – The shortcut that brings a soft, slightly sweet cornbread flavor to the dish.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Add cheese – Stir in a cup of shredded cheddar for a richer, cheesier twist.
Make it spicy – Add diced jalapeños or a pinch of cayenne for a little kick.
Go herby – Mix in chopped chives or parsley for freshness.
Use Greek yogurt – Substitute for sour cream for a lighter version.
Add texture – Fold in crumbled bacon or green onions for extra flavor.
This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!
Step by Step Instructions
Step 1: Preheat your oven to 375°F (190°C). In a large bowl, stir together melted butter, whole kernel corn, and cream-style corn until evenly combined.
Step 2: Add sour cream and eggs, and mix until the texture is smooth and creamy. The mixture should look thick but pourable.
Step 3: Gently stir in the Jiffy corn muffin mix just until everything is incorporated. Avoid overmixing — a few lumps are perfectly fine. Pour the batter into a greased 9×9-inch baking dish and smooth the top.
Step 4: Bake for 35–40 minutes, or until the edges are golden and the center is set. The top should have a slight sheen and a soft, pudding-like texture. Let cool for 10 minutes before serving.
Expert Tips
- Use room-temperature ingredients: They mix more evenly for a smoother texture.
- Don’t overmix: A light stir keeps the casserole fluffy, not dense.
- Bake until just set: The center should jiggle slightly — that’s how you get the creamy texture.
- Grease generously: Butter or nonstick spray helps the casserole release cleanly.
- Make it ahead: Bake a day early, refrigerate, and reheat covered in foil before serving.
FAQs
Can I make it ahead of time?
Yes! Bake the casserole a day in advance, cover tightly, and refrigerate. Reheat in the oven at 350°F (177°C) for 15–20 minutes.
Can I double the recipe?
Absolutely — bake in a 9×13-inch dish and extend the bake time by 5–10 minutes.
Can I freeze it?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and warm before serving.
Can I make it without sour cream?
You can substitute with Greek yogurt or softened cream cheese for a similar creamy texture.
Can I use margarine instead of butter?
Yes, though butter gives a richer flavor. Margarine works in a pinch and still keeps it moist.
Can I add cheese on top?
Definitely! Sprinkle shredded cheddar or Monterey Jack during the last 10 minutes of baking for a golden, melty finish.
Storage
- Room Temperature: Keep covered for up to 12 hours after baking.
- Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat covered with foil at 350°F (177°C) for 15 minutes or microwave individual portions.
- Freezer: Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
- Make-Ahead Tip: Mix all ingredients and refrigerate the unbaked batter for up to 24 hours, then bake fresh when ready.
📖 Recipe
Creamed Corn Casserole
Equipment
- 9×9-inch casserole dish
- Mixing bowl
- Measuring cups & spoons
- Rubber spatula or spoon
- Oven mitts
Ingredients
- ½ cup salted butter melted
- 1 can 8.75 oz whole kernel corn, drained
- 1 can 14.75 oz cream-style corn
- 1 cup sour cream
- 2 large eggs
- 1 box 8.5 oz Jiffy corn muffin mix
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch dish.
- In a large bowl, combine melted butter, whole corn, and cream-style corn.
- Stir in sour cream and eggs until smooth.
- Add Jiffy mix and stir just until blended.
- Pour into the prepared dish and bake 35–40 minutes, until the center is set and the edges are golden.
- Let cool for 10 minutes, then serve warm.
Notes
- For extra flavor, add 1 cup of shredded cheddar cheese or a handful of chopped jalapeños before baking.
- If doubling the recipe, increase baking time by 8–10 minutes and check the center for doneness.
- A glass dish may require a few extra minutes of bake time compared to metal.
Sophia’s Top Tip
- Let your casserole rest before serving — about 10 minutes is perfect. This short pause allows the buttery filling to set just right, making every spoonful rich, creamy, and irresistibly smooth.
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