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This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas.
This recipe for Jiffy corn casserole is perfect for the holiday season, however, my family loves this recipe any time of year! While I firmly believe this is a dish that can be enjoyed year-round, my love for this easy corn casserole recipe began at Thanksgiving. Many years ago, when I first started going to Thanksgiving dinners hosted by my husband’s family, they served a dish called corn pudding. It was always a challenge getting the mixture done in the middle, without burning it along the edges. There were many years that we never got the middle all the way cooked!
Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the Jiffy mix version featured below. This change in recipes made Thanksgiving day so much easier. This is really the perfect side dish to any dinner, and it tastes amazing.
Why This Recipe Works
- With just 6 pantry staples, and 6 steps, it’s so quick and easy to make.
- It bakes evenly every time, even when the recipe is doubled.
- Everyone likes it!
- Anyone can make it…and it’s a great way to get kids involved in the kitchen.
- It’s a little bit sweet, and a little bit savory. The perfect combination!
Is corn casserole the same as corn pudding?
Yes! The recipes will vary, but they are basically the same thing. Corn pudding casserole has more ingredients, and is often referred to as “made from scratch.” My mom used to call this recipe scalloped corn, and I’ve also heard it referred to as spoon bread.
Ingredients
- Jiffy Corn Muffin Mix: comes in a little box that costs less than $1.00!
- Canned creamed corn: adds moisture so your corn casserole isn’t dry.
- Canned whole kernel corn: make sure to drain the corn before adding to the mixture.
- Sour cream: adds a creamy texture.
- Butter: adds richness and structure.
- Eggs: binds the mixture together to form the casserole.
Substitutes
- The sour cream can be replaced with Greek yogurt. It will have a stronger taste, but it will give you the same texture along with some extra protein.
- Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.
- You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.
Gluten-Free Corn Casserole
You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur.
How to Make
- Preheat oven to 350 degrees F.
- Put the eggs in a large mixing bowl and whip slightly with a fork.
- Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
- Add Jiffy Corn Muffin mix. Stir until it’s everything is completely mixed together.
- Pour into buttered 8×8 inch casserole dish.
- Bake for 45 minutes, uncovered.
- When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)
Tips for Perfect Corn Casserole
- Bake in a flat pie plate or square pan: when I make a single recipe, I use an 8×8 baking dish, or my favorite pie plate. Using a flatter vessel helps the casserole bake more evenly. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan. It’s imperative to use the correct-sized pan so that it doesn’t burn on the outside, and stay mushy in the middle.
- Serve like cornbread: if baked in a square (8 x 8) or oblong (9 x 13) pan, the casserole can be cut into squares, and served like cornbread. It’s delicious with chili or any kind of hearty soup. Just as with regular cornbread, it’s delicious with a little honey drizzled on top. This recipe can also be baked in a 10 inch cast iron skillet.
- How to reheat: if you have leftovers, store them in the refrigerator in an airtight container. To reheat: use the oven. Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for 15 to 20 minutes. Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish will burn and stick to the pan. It’s a bear to clean!
Variations
- Add cheese: stir in 1/2 to 1 cup of grated sharp cheddar cheese or pepper jack cheese when all the other ingredients are mixed together. It’s a great way to add a little more flavor.
- Add 1/2 cup finely diced red or green bell pepper.
- Add 1/2 cup finely chopped green onion.
- Add chopped green chiles to taste.
- Tip from a reader: eliminate the eggs, and do not drain the whole kernel corn. She said her casserole comes out firm every time!
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Frequently Asked Questions
Making a change to your Thanksgiving menu can be nerve wracking…but if you decide to try out this Jiffy corn casserole recipe, I promise you won’t be sorry!
Jiffy Corn Casserole Recipe
Rate this Recipe Print Recipe Pin RecipeIngredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- 1/2 cup melted butter
- 8 oz. sour cream
- 1 15.25 oz. can of regular kernel corn (drained)
- 1 15.25 oz. can of creamed corn
- 2 large eggs
Instructions
- Preheat oven to 350 degrees F.
- Put the eggs in a large mixing bowl and whip slightly with a fork.
- Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
- Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.
- Pour into buttered 8×8 inch casserole dish.
- Bake for 45 minutes, uncovered.
- When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)
Notes
Nutrition
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
Delicious made it twice this week – added some crushed red pepper flakes and used frozen corn instead of the plain can of corn . Thanks
Amazing
I cooked my corn casserole for 1 1/2 hours. Should the middle be completely dry? The outside is brown and firm to the touch but is not completely dry like corn bread, more like bread pudding but not real wet. Should I cook it more? Thanks.
Used 1/4 cup butter instead of a full 1/2 cup and added some grated pepper jack cheese. It took longer than 45 minutes for the middle to firm up. Everyone loved it, even though you really couldn’t taste the cheese or pepper addition. This will now be expected at every holiday meal!
Too hard to find out the measurements. Just list the damn recipe and measurements !!
Huge hit!!!
Click ‘Jump to Recipe’ at the top. All these sites have them. No need to get so nasty on here for not reading the site which clearly posted it. Many of these recipes sites have the same option. It’s a courtesy of the author and shows respect for their reader’s time.
Thanks for your comment Michelle…I appreciate it more than you can know. XO
Delicious and easy
The best one of them all but they are all so good including sweet potato casserole cream cheese mashed potatoes and Jimmy Dean sausage stuffing with extra celery onions and love but this replace my first all-time favorite which was marshmallow top sweet potatoes and now I got to say this cream corn casserole is going to be my first bite ( at the table ) on Thanksgiving Day and the rest of the days when I get my cravings for boil -n-bake Ribs alongside a baked potato and don’t forget the pineapple pie ….for😎 if you think it’s not the best dessert in the Summer then what’s wrong with y’all 🙉
Perfect recipe. Everyone loved it!
Thank you for the easy and versatile recipe. I made it for Thanksgiving dinner, and it was a hit. I didn’t have sour cream, so I substituted a small scoop (approximately 1/4 cup) of plain whipped cream cheese. I added a small amount of Old Bay seasoning and some Tillamook triple cheddar cheese on top. The next time I make it, I will add fresh roasted Hatch chilies. Love this recipe!
My husband loved it! Me too!
This is the BOMB!! So GOOD. I’m addicted. I didn’t change anything.
Everyone always loves this when I make it and it’s so easy to make!
Never fail recipe!
We love this recipe and it’s our family’s favorite.
This was better than a similar recipe that I have been using. I would add about 1/2 tsp of salt to the mixture before baking next time. I am keeping this recipe! Sooo good!
Doubling the recipe for a 9X13 pan absolutely overflows it. And yes I did drain the whole corn. Just fill the pan like 2/3 full when you do double it to make sure it doesn’t overflow. There will be a lot left in your bowl though.
I love this recipe. I make it every holiday now.
This is delicious if you like corn and cornbread. My family loves it, we tripled the recipe and it was all gone.
I love this recipe as is, but I also like to occasionally add in a little old bay seasoning. Gives it a little extra love. *chefs kiss*
As written it will completely overflow the 8×8 pan that’s recommended to use.
this will overflow an 8×8 pan as written i used a 9×9 and it still overflowed slightly. I recommend using a bigger pan
Can you make this with frozen corn? Didn’t buy the can and all stores are closed tomorrow!!
Making this for the first time this year Thanksgiving, I added about 3/4 of a cup of pepper jack cheese and will brush with some honey butter when I reheat for dinner.
So easy to make and delicious results!!!
Can you fill pan up or will it over flow when it cooks?
Love this family favorite
We’ve been making this for years! Definitely a family tradition favorite ❤️
Awesome recipe!! Thanks for sharing. I added 4 Oz cream cheese and a teaspoonful vanilla. Turned out perfect.
I have been making this recipe for 30+ years and it is always a crowd favorite! (Like another reader) I omit the egg and don’t drain the corn and it comes out perfect every time. I prepare this 1-2 days ahead of time, refrigerate, bring to room temperature day of and bake. This will be on our Thanksgiving table as it is every year 🦃
Can you make the cornbread first and when its done crumble it up and then add the other ingredients. I have done it this way before and it turned out great. It wasn’t soggy at all tasted very well.
Hi Flo…I have never tried it. It seems like making the cornbread first is an extra step, but if you decide to try it again, let us know how it comes out!
So easy— and a great fix for carboholics at Thanksgiving!
Just fyi, the carbs listed on this is inaccurate. Just a typo I’m sure, but this is not low carb at all.
Hi, can this be made ahead?
Hi Bonnie…I have never tried it. So that said, I do believe you can make it the day before. Just cover the dish tightly and refrigerate. Bring it to room temperature before baking. It really only takes a few minutes to put it together, so I’ve never felt the need to make it ahead. If you try it, please let us know how it works!
You can cook all the way then reheat without a problem
Hi! I made this the day before our Friendsgiving and it was delicious. I took your suggestions-covered tightly in the fridge and brought it to room temperature before baking. 4 people asked for the recipe!
Just to clarify. Refrigerate the unbaked casserole. Don’t bake it first.
I always make it ahead as oven space is limited Thanksgiving day. I refrigerate the cooked casserole overnight. I bring it up to room temperature the next day and pop it in the oven to warm while the turkey is carved. It always tastes great!
Delicious! Can it be frozen?
A crowd favorite! Thank you for sharing.
I make this every year and it is SO EASY and SO GOOD!!!!! A little sugar makes it more on the sweet side – a little cheddar makes it more savory
Need it to be dairy free
Suggestions please!!
Hi Karen – First, I want to say that I have no experience with substituting anything for the sour cream.
That said, I found this online:
“Non dairy yogurt works well. You’ll need to get an unsweetened version. If you have the option of something greek style, it’ll work better. If the version you get is watery, you may need to strain it using a coffee filter or cheesecloth before using it. I’ve found that Kite Hill and Forager are reliable for baking with.”
I also found this:
“Full-fat coconut milk can also make an excellent sour cream replacement in baked goods. Just add 1 tbsp. (15 ml) of lemon juice for every cup (237 ml) of coconut milk to mimic the sour taste.”
These recommendations are for baked goods, but they might work in the corn casserole. If you try it, and have success, please let me know and I will add a note to the post.
I love this recipe! I made some changes because I am lactose intolerant. I used a veggie based butter substitute (Imperial) and instead of sour cream, I used condensed coconut milk! Yummy!
I make this recipe (doubled) every Thanksgiving to share with the crowd. It’s so easy to make and always a big hit. I’ve shared the recipe a number of times. Over the years, I have found that light sour cream and half the butter works well and is less heavy. I highly recommend it.
Good to know… some years mine is too dense !!
A crowd pleaser!!!!
Does cream cheese need to be softened
SOUR cream not cream cheese :)
I made this for a potluck using honey cornbread mix I bought by mistake. It was a hit and everyone asked for your recipe. Making it again for a dinner party!
My husband made this three times in a week! It was that good.
Is there a good dairy-free option for this recipe? I have tried it with dairy-free sour cream and it turns out too flat.
I don’t know, but I did a little investigating, and I sent you an email!
I made an 8×8 pan of it. It was delicious. I followed the recipe exactly.
Love your instructions was easy to follow and turned out wonderfully. Thank you
Grate recipe, use it every year!
I have made this recipe twice now. First time used reg yellow corn plus the cream. Second time I used sweet white corn. Both were delicious.
Thank you for this recipe, I did not know you could make a smaller amount which would be perfect for me, so thanks again, I hope it turns out like my full order does.
The first time I ever had this corn pudding was at Thanksgiving many years ago. My cousin added breakfast sausage with onion. It was phenomenal.
I have since stolen her recipe and slightly modified it. I don’t add the meat but I do add a couple ounces of whipped cream cheese and I cook it in a crockpot on low for 2-3 hours. The crusty edge it creates is my absolute favorite.
What are measurements how many cans of corn, how much sour cream how many eggs, how much butter
Hi Cheryl…the exact measurements for all the ingredients are in the recipe card at the end of the post. Enjoy!
This is a staple for holidays. I also add a sprinkle of cheddar cheese in the mix and then on top, a little diced onions, a packet of Splenda and tablespoon of vegetable oil to this recipe. Crowd favorite.
This is delicious and so easy! I made it yesterday to go with ribs that were cooked in the Instant Pot. It turned out perfectly in spite of the fact that I did not have any sour cream. I substituted 3/4 cup of evaporated milk + 1 tsp cider vinegar for 1 cup of sour cream. It worked out well.
Thank you for this great recipe!
Great substitution! Thank you so much for the comment and especially for the rating. I appreciate it more than you can know. ~Ann
In other words, you substituted the sour cream with Buttermilk! I think it’s a great idea if you don’t have sour cream available. Thanks for sharing.
I love this recipe and so does my family I make it all the time I add a little extra stuff in it such as cheese spinach garlic pimentos black olives
Awesome, got many compliments. Hard to find cornbread mix where I am from so had to do it from scratch but turned out delicious.
Hi Lynn…good for you for making your own cornbread mix! Glad you liked the corn. Thank you very much for the comment and rating. I really appreciate it!
I made sure to drain the corn but this turned out really soupy and I cooked it for double the time. Sad because I was so excited for corn casserole :(
We make this recipe without eggs and keep the corn liquids. It’s solid every time.
Hi Beth…thank you for the tip! I will add it to the post. ~Ann
Good
A favorite my mom used to make. Absolutely love this. Takes cornbread to a whole new level. Can’t go wrong.
love the recipe simple and easy to follow
Very tasty recipe and easy to make. I added a small can of chopped jalapeños and 1 cup of shredded cheddar cheese; baked 55 minutes. A WINNER!
I also add shredded cheese. Comes out great!!
Wonderful! Martha White gluten free cornbread mix in the pouch works perfectly if you need to make it gluten free.
This recipe was fantastic and easy to make! We substituted the canned corn with fresh garden corn. We didn’t use creamed corn but we used another 15 ounces of garden corn and an extra half stick of butter. We followed the instructions and baked in the oven for 50 minutes. This corn casserole was a huge hit with our family and not many leftovers. I highly recommend this recipe!
Love it. Made it for years
I don’t double the recipe, and cook in a 9×13. We like it a little thinner so far it has taken 30 min to cook.
I’m a terrible cook and this still came out great!
Yummy and easy.Was a liitle shy on 8ozs of sour cream added some milk to fill. It still turned out great. This is the middle road between corn bread and corn pudding. 8×8 pan won’t last long.
I have made this many times in the past.Just made it to take to family reunion today. I was too lazy to look it up in my old church cookbook. Thank you for the great memories!
Love this recipe it’s like visiting with an old friend you haven’t seen in years. Thank you for bringing it back!
Very easy to make; this is more like a spoon bread than a corn casserole, and it tasted great! Be SURE to drain the whole kernel corn thoroughly; otherwise it’s “soupier” than it needs to be. It may be a little too sweet for some tastes; you can always add a little onion, green pepper or (if you dare) well-drained jalapeno peppers for extra flavor!
I have made this recipe many times with 2 minor changes:
1) I make mine in a 12 count muffin tin with paper liners and
2) I top each “muffin” with a dusting of smoked paprika.
And if I want spicy, I finely dice a few fresh jalapeños and add to the batter.
Hi Rob…thank you so much for the comment and rating! Would you share how long you bake the muffins? I would love to add it to the post. Thank you!
How long do you bake the muffins?
Hi Sandie…I don’t have an exact answer. It depends on how full you fill the muffin vessels. Start with 15 minutes, and then add 5 minute increments until they are done. They should be light golden brown on top, and not mushy in the center. If you try it, please let us know how they come out!
I have made this 2 times already. Once the original way and once with the Mexican corn. I really liked it both ways.
Hi Pamela…thanks very much for letting me know, and especially for the rating. I truly appreciate it!
This is a great side dish. Great with bbq. Love it at Thanksgiving too!
Thank you so much…and a special thanks for the rating. I appreciate it so much!!
I subbed 8.5 oz of gf flour, added some dry grits and almond flour, 2 left over ears of corn cut off the cob and sprinkling of cheddar and parmesan cheese, it was awesome!
Make it at least once a month . The family loves it.
My aunt’s best friend used to make this every Thanksgiving and it just reminds me of love and family, something I don’t have anymore.
I’m sorry but honestly wouldn’t recommend this recipe. I have made Jiffy cornbread casserole many, many times, using a different recipe, that didn’t have eggs. That’s the only difference and it always came out delicious and perfectly set. I followed your recipe, exactly, for one recipe, not double, and it absolutely would never set, even after adding cooking time. I don’t know if it was the extra from the eggs? I am totally baffled but it was a nasty texture that was soupy.
I’m thinking maybe you forgot to drain the kernal corn. Try it again. It comes out perfectly every time!
Hi Brenda…my apologies for not answering sooner. I just now saw your comment. I wish you would try the recipe again. I have made it literally dozens of times and it comes out exactly the same every time. So have many of my readers. I’m not sure what happened, but I hope you give it another try. ~Ann
Taste great and so easy to make. My whole family loves it. If you like corn you will love this
Love it and it’s almost impossible to mess up!
Thank u. My family loved the recipe. This is the first recipe that was easy and delicious.
Great corn casserole.
Thank you so much for taking the time to leave a rating. I appreciate it!
Fantastic, no matter if I make a single or double batch, gets cleaned up by end of day. So easy!!!!
Make it year round. Leftovers can frozen. Just as good
Thank you so much for coming back to leave a rating. I really appreciate it!
Just don’t need it. But if u want to get creative go for it. That’s what I love about them ha
Can you substitute silky tofu for the sour cream? I have made it normally before and usually add a can of green chilies for flavor, but this can’t have dairy.
Awesome Recipe ❤️
I was looking for a Jiffy Corn Casserole recipe and found yours. It is Absolutely Delicious! Instructions were laid out very well and were easy to follow. Has become one of my favorite recipes. Thank you for the this recipe and the detailed instructions and extras along with it. Do you have a good creamy Mac & Cheese recipe?
Love this!
Annoying advertising, can you post your recipe without all the ads?
Hi Pamela…you can read any recipe on my site, ad-free, by tapping the “Print Recipe” button at the top of the recipe card. Also, the recipe rating system is for people who have actually made the recipe, and can offer constructive criticism, not ones who are dissatisfied with the way my site operates. Everything on my site is free, there are no membership fees. The ads help support that. Thanks, Ann
Perfect recipe as is! I added 1/4 cup sugar to mine though.
Could this be made into Muffins instead of 8×8 pan?
Yes! I am unsure of the baking time though, so watch them closely. Let me know how they turn out!
Why no seasoning such as salt & pepper?
Honestly, it’s not needed. I use salted butter, and corn that’s not low sodium. The Jiffy mix has so much flavor that no seasoning is needed!
Thank you for your response – I will not add any extra salt, but will use salted butter. I will be making this recipe for a brunch this next week so will rate it later.
Easy dish to make and loved and enjoyed by my family!!
Thank you so much…and especially thank you for the rating. I truly appreciate it!
I add 1 cup of shredded cheddar on top for the last 10 minutes. Decadent! Always a hit. Never any left over.
The cheese is a great idea! Thank you so much for taking the time to come back and leave a comment…and a special thank you for the rating. I really do appreciate it!
I love this
I bake this almost always for church gatherings. It is always a hit, with none left over! I double it and it works just fine in a 9×13. Love this recipe. I always Keep these ingredients on hand so that when it’s needed, I’m ready to go.
I made this recipe exactly as mentioned above but added a 1 1/2 c shredded cheese and two jalapeños finely sliced and served it at a BBQ and it was a huge success!!! Thank you and keep the good food coming!
Couldn’t believe how great this was! Will definitely make it again.
I use this recipe and add sharp cheddar cheese. Always a favorite at my house!
Great recipe for quick dinner fix
I’ve been making this for years and love it. But I’ve recently been tracking calories and carbs. And my recipe calculator puts this recipe at 395 calories per serving and I’m using light sour cream. Also showing more carbs and sugar than your nutritional information. I still love the recipe but wish is was only 200+ calories instead of nearly 400.
My nutrition calculator is built into my recipe card…so it’s all done electronically. As far as tracking calories, we eat this just a few times a year, so I think of it as a treat. Clearly it’s not something we would eat once a week. Thanks for your comment!
Yummy, made this for our New Year’s dinner for the family and everyone thought it was delicious!
One egg or two in Jiffy corn bread? Yours has 2 but so many use just 1. Could you comment on that? Thanks!
We always use 2 eggs…and it bakes perfectly every time!
Eat it as a staple all year we live it so much
Fantastic! Made it for Christmas Dinner💕🎄
This recipe is delicious. I made it & everyone loved it & had seconds! 👍
Made this recipe twice, once I doubled it. Family loves it, easy to make, even when getting ready to meet at family gathering. My family asked me to double it because they loved it so much
I’m so happy it was such a hit!
Classic . Thank you for posting this family favorite 😍
Years ago I had a friend who babysat my youngest child while I worked. She was like a mother to me (she was my mother’s age) and she shared this recipe with me. I have been fixing it at least one every 2-3 weeks (sometimes more often!) for almost 50 years! My entire family loves this recipe. On the rare occasion I have omitted it at Thanksgiving, Christmas, or other family meals I have been “chastised” by my (now adult) children and even by my grandchildren. We all love it. For something different, stir in a cup of shredded cheese and/or top the almost completely cooked dish with cheddar cheese. It adds a delicious note!
Wow I love this recipe! Crazy easy and delicious. Total comfort food. Big payoff for little effort. Definitely going into my regular rotation.
Made this for Thanksgiving and it was perfect. It was my favorite dish of the whole meal!
I made a different version in the past that was somewhat tasty but dry.
This recipe is soooo moist and tasty- it rocks!!! Everyone that had some commented on the delicious taste. Thank you…
GrammyG
Can this be made ahead of time or best to make it the day of?
Hi Kelli…I realize I’m too late for Thanksgiving, but for the future, I recommend making it the day of. It literally takes 5 minutes and it’s really better that way. Thanks!
Now a part of every Thanksgiving meal! Everyone loves it!
Excellent…Due to dietary restrictions, I lightened it up a bit by substituting plain Greek yogurt for the sour cream and used half the butter. Even with those changes, a definite 5*.
Believe it or not I have never had corn casserole, in my 69 years. Made it to serve with dinner tonight and it was a huge success. Will be making it again. Thank you.
Ann, this is one of our favorites! I have also added browned sausage crumbles to this recipe to give it some protein to be a stand-alone dish for church dinners or other potlucks. I also added cheese in the mixture and a bit on top. It always disappears.
My Nurse Practitioner told me about this side dish today…..I must try this!…..I LOVE cornbread and to make it with creamed corn and butter and sour cream…OH MY!
What size box of corn muffin mix?
I’ve only ever seen one size, and it’s 8.5 oz. Enjoy!
Thank you – I’ve been looking for this recipe!! Question – can you spoon it out or are you supposed to cut into squares?
I’ve done it both ways. Most of the time we serve buffet style, so I just put a big spoon in it, and everyone takes what they want. It serves beautifully in squares though if that’s what you prefer. Enjoy!
Hi Carol…one more thing. You will need to let the casserole cool for at least 10 minutes before cutting it into squares.
What size pan??? Recipe does not specify, but am guessing it might be 8×8? Thanks, Nancee
Hi Nancee…I do mention it a couple of times in the post. I just added it to the printable recipe card. For the recipe as written, it bakes in an 8×8 inch pan. Thank you!
Absolutely fabulous.
Wouldn’t change a thing!
I had a similar recipe but saw yours and knew this is the recipe I will use forever. It came out perfect and I thank you ! Five stars
This was a winner at Thanksgiving dinner and will be made tomorrow for Christmas dinner.
I love corn bread and sweet corn. This is the best of both.
Have you ever tried this with frozen corn (which is what I usually buy)? I have had a similar dish before and would like to make this for the holidays.
I only make this with frozen creamed corn (I don’t use canned corn at all) and it’s yummy. I also substitute Chobani FF yogurt for sour cream. I do that quite often in recipes and they have always turned out great.
We can’t get Jiffy cornbread mix here in my part of Canada. Next time I’m down in the states, I’ll pick up a year’s supply.
In the meantime, thanks for sharing. Cornbread isn’t from my field of menus, but my partner is American, turned Canadian for 8 years, and enjoys cornbread. He’s getting me to add it to my menus once in a while. Blending our heritages. This recipe will be a surprise for him. Thanks again.
The corn pudding sounds scrumptious!
Love this recipe! Sometimes I add diced green chilies.
Hi Anne, I have made this for Easter and Thanksgiving every year for the last 15 years or so. It really is delicious and so easy to throw together. I might try adding a little onion as someone suggested above. Thank you for all you share with us. I love your blog and know I can come to your site and find just about anything I need to know. Keep up the good work!
I’ve been making this recipe for over 40 years, however; I serve it quite often not just on Thanksgiving. One Thanksgiving I decided to change the menu and not serve it thought everyone was getting tired of it. I served the last dish of food to the table went into the kitchen to dust up and noticed everything and everyone went quiet. I peeked around the corner and noticed my guests were looking all over the table and each other with deer in the headlight eyes. I had 8 different dishes plus the turkey and yet no one was touching anything. Why? It seems even with all the food before them they all noticed no Cornbread Casserole to eat, not a crumb. They were devastated. That was the last Thanksgiving I ever did that again.
i have made this twice and look forward to making it again. i add a 4 oz can of chopped green chilies. – either hot or mild. It is a fantastic recipe and easy! many thanks.
When it’s almost done, I sprinkle grated cheddar cheese on top until melted.
This is a staple for our Thanksgiving gathering. Several years ago I was told it worked to use 2 cans of regular corn as well as 2 cans of creamed corn without changing the rest of the recipe. Yes, it works making each casserole go a little farther which is always a plus when you have a crowd to feed.
Thanks for the tip!
Yummm! Substituted the Jiffy for a box of Wegmans brand gluten free corn bread mix, but otherwise stuck to the recipe. Will make again and again…
A new favorite and will be on our Thanksgiving table, probably before then as well. It’s simple and tasty. Thanks for so many GREAT ideas and recipes.
Ann,
I make a “corn pudding” similar to this recipe, but all I use is the Jiffy corn muffin recipe (mixed as package directs) and combine it with 2 (16 oz) cans corn kernels and one can (16 oz) creamed corn. Then we get a side dish which is more vegetable than a bread. My family loves it!
So I woke up this morning thinking about our Easter meal today and realized that this will be one of the first without my mom cooking (Due to social distancing). So I jump on Pinterest to find a recipe or two. Without looking at much detail than the pretty picture, I click on this recipe and begin reading. It’s a cute story about corn pudding….”at the Drakes.” What?! I scroll back up thinking what are the odds. Yep. It’s our Drakes! Someone upstairs wanted me to have some Drake influence in my meal today!! Try searching Corn Bread Casserole on Pinterest, there are thousands! This was not a coincidence 😘
Happy Easter!
Julie Dunn
-Granddaughter of Del; daughter of Anne!
Beautiful presentation!
Made creamed corn from fresh ears in the pressure cooker so I could omit the sugar and flour. Then added it with the other ingredients called for in this recipe (substituting a tbsp or 2 of plain whole-fat yogurt for that much of the sour cream since my tub was just shy of 8 oz.) in a round 2 qt. glass dish. Tasted amazing! Great texture too! Would definitely serve this to guests. Partner loved it. Will be making again! :)
Oh that sounds delicious…thank you for sharing!
I have made a variation of this for years. It is delicious! We love it with soup.
This dish was a staple on the table of every holiday meal of my childhood. I make now a little more often & share with friends. It’s always a hit.
Thank you for all the lovely comments Carol!
this is the 1st time i have ever made a corn casserole and it was a big hit. i made it for a potluck and received so many comments on it. i will definitely be making this more often. thank you for the easy and delicious recipe.
Ann, I made this for our 2017 Thanksgiving dinner and loved it. I will be making it for every year’s Thanksgiving feast — such a treat! Thanks for the recipe and your good work!
This is one of my favorite recipes I’ve been making for years. We use a can of Mexicorn (corn with peppers in it) instead of the whole kernel corn and add a small can of chopped green chilies and a cup of shredded cheese and it’s amazing. I keep meaning to add some chopped onion to it too, but always forget or don’t have onion at the time.
I can attest that this recipe is amazing. I have made it for many years and everyone loves it. How can you go wrong with sour cream?
I love all of your recipes but my husband’s favorite will be the Jiffy Cornbread casserole. I’m anxious to make it but I will not wait until Thanksgiving. As soon as our weather cools down enough to heat the oven, it will be on our menu. Thank you for wonderful inspiration!
That sounds wonderful ! Thwtnks for the tip for putting it in a pie pan. I just rearranged my kitchen cabinets and fount 11 glass pie pans. I have 3 deep dish and will be trying this recipe soon !
I look forward to every posting. We have the same blue and white kitchen ! My favorite item in my kitchen is a chandelier that my best friend mad for me out of a teapot with matching cups and saucers !
I have been making this corn casserole for several years
when the recipe was given to me I was told it
was called Republican corn whatever it’s called, it’s good
Ann,
I really enjoy this website! It is so classy! You have my taste down to a science. You are no nonsense. It’s like reading a good book that you can’t put down.
Thankyou.
I saw your recipe for the Jiffy Corn Bread Corn Casserole and decided to give it a test run. OMG, Asolutely delicious!
This could be made as a side to so many things. Family loved it!
Thank you for a great recipe!
Ann, I continue to just love your site. Thank you for your simple and perfect ideas and recipes.
Julie
We love this! I make it all the time. It is great in the summer for a barbecue with ribs and chicken. We call it spoonbread!
You are so right, this is a delicious recipe and one I made just this past weekend to celebrate my father’s 80th birthday. Everyone loved it and there were no leftovers. I like that you prepared yours in a pie plate…very pretty. I sometimes double it as well and it turns out beautifully.
we call it corn bake and we love it~~
Yes! My own mother used to call it scalloped corn.
The presentation in the scalloped pie dish is a great idea.
Great minds think alike! I have been making this for years. It is easy and always a hit.
I stumbled across your blog at least a year ago…..have used many of your printable downloads for church decorating plus so many of your tasteful ideas……you are truly a blessed and talented person…..thank you so much for sharing your talent …..hoping you many more years of success……