This Jiffy corn casserole recipe is part cornbread and part corn pudding, with a creamy texture and golden top that makes it the perfect easy side dish for holidays and family dinners alike.
This is the exact recipe Iโve been making for more than 40 years, and itโs been part of our Thanksgiving table for just as long. My husbandโs family originally served a traditional corn pudding, but it was tricky to bake evenly without burning the edges or ending up with a center that wouldnโt set properly. After several frustrating attempts, his aunt switched to this Jiffy mix version, and Thanksgiving instantly became easier. Ever since then, this creamy, comforting casserole has been requested at nearly every family gathering. Itโs simple to make, dependable every time, and just as delicious with a holiday meal as it is alongside a bowl of chili on a cold winter night.
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Why This Recipe Works
- Made with just 6 simple ingredients, this recipe comes together quickly with very little prep.
- The texture is creamy and soft in the middle, with golden edges that bake evenly every time.
- It works beautifully for both everyday dinners and holiday meals, and can easily be doubled for a crowd.
- The flavor is the perfect balance of savory and slightly sweet. Itโs dependable, beginner-friendly, and a great recipe to make with kids.
- Leftovers reheat well, making it just as delicious the next day.
Ingredients
- Jiffy Corn Muffin Mix: the classic little blue box that gives this casserole its signature texture and flavor.
- Canned creamed corn: keeps the casserole soft and moist so it never turns out dry.
- Canned whole kernel corn: adds texture and bites of sweet corn throughout the casserole. Drain before using.
- Sour cream: makes the casserole creamy and rich.
- Butter: adds flavor and helps create a soft, tender texture.
- Eggs: help bind the ingredients together so the casserole bakes properly.
How to Make
- Preheat oven to 350 degrees F.
- Crack the eggs into a large mixing bowl and whisk lightly with a fork.
- Add the melted butter, sour cream, creamed corn, and drained whole kernel corn.
- Whisk until well combined.
- Add the Jiffy Corn Muffin Mix and stir just until combined.
- Pour the mixture into a buttered 8×8-inch baking dish.
- Bake uncovered for 45 minutes.
- The casserole is done when the top is golden, the edges are lightly cracked, and the center is firm to the touch (not jiggly).
Tips for Perfect Corn Casserole
- Use a shallow baking dish: For a single recipe, I use either an 8×8-inch baking dish or my favorite pie plate. A flatter baking dish helps the casserole bake more evenly. For a double recipe, especially during the holidays, a 9×13-inch pan works best. Using the correct size pan helps prevent overbrowned edges and a center that stays too soft.
- Serve it like cornbread: When baked in a square or rectangular dish, this casserole can easily be cut into squares and served like cornbread. Itโs delicious alongside chili, soup, or any hearty meal. A drizzle of honey on top is especially good. This recipe can also be baked in a 10-inch cast iron skillet.
- Reheat leftovers in the oven: Store leftovers in an airtight container in the refrigerator. To reheat, place the casserole on a large sheet of foil, fold and seal it, then bake at 375 degrees F for 15 to 20 minutes. I donโt recommend reheating it in the original baking dish because any bits left on the pan tend to burn and become difficult to clean.
Corn Casserole vs. Corn Pudding
Corn casserole and corn pudding are very similar, and many people use the names interchangeably. Traditional corn pudding recipes are usually made from scratch and often contain a few more ingredients, but the texture and flavor are much the same.
Growing up, my mom called this type of dish scalloped corn, and over the years Iโve also heard it referred to as spoon bread. No matter what you call it, itโs a classic comfort food side dish thatโs especially popular during the holidays.
Substitutes
- Greek yogurt: Plain Greek yogurt can be substituted for the sour cream. The flavor will be slightly tangier, but the texture stays creamy and rich.
- Fresh sweet corn: Fresh corn works well in place of the whole kernel corn. Cook the ears of corn first, then cut the kernels from the cobs. I recommend still using canned creamed corn because it adds the moisture needed for the casserole to bake properly.
- Mexicorn: An equal amount of Mexicorn can be used instead of the whole kernel corn for a little extra flavor and color. Mexicorn is simply canned corn mixed with diced red and green peppers.
Variations
- Add cheese: Stir in 1/2 to 1 cup shredded sharp cheddar or pepper jack cheese for extra flavor.
- Add bell pepper: Mix in 1/2 cup finely diced red or green bell pepper.
- Add green onion: Stir in 1/2 cup chopped green onions for a little extra savory flavor.
- Add green chiles: Chopped green chiles add a mild kick and pair especially well with pepper jack cheese.
- Reader tip: One reader shared that she leaves out the eggs and does not drain the whole kernel corn. She said her casserole still sets beautifully every time.
Slow Cooker Corn Casserole
If you need extra oven space during the holidays, this corn casserole can easily be made in a slow cooker. The texture is softer and more spoonable than the baked version, but it stays creamy and warm for serving.
How To Make Corn Casserole In a Slow Cooker
- Prepare the batter just as you would for the oven version, EXCEPT cut the butter and eggs in half. Use 4 tablespoons butter, and 1 egg.
- Spray the inside of a 4-6 quart crockpot with non-stick cooking spray.
- Pour the batter into the crockpot and spread evenly.
- Cover and cook on high for 4 to 4 ยฝ hours, or until the center is set and no longer jiggly.
- Scoop and serve warm, right from the slow cooker.
Tips
- About halfway through the cooking time, rotate the crockpot insert to help the corn casserole cook evenly.
- This version wonโt develop a golden, crispy top like the baked casserole, but it stays creamy and warm for serving, which makes it perfect for holiday meals.
- I use a 4-quart slow cooker, and the casserole is done in 4 hours. If you use a larger slow cooker, begin checking it at the 3-hour mark.
Frequently Asked Questions
Shop & Source
One of my favorite things is hearing from readers who have added this Jiffy corn casserole to their Thanksgiving menu or holiday table. Family gatherings and shared meals become treasured memories over time, and somehow the recipes we serve become part of those traditions too. If youโre planning a holiday meal, this casserole pairs perfectly with turkey, ham, pot roast, chicken, and many of my other favorite side dishes and comfort food recipes.
Jiffy Corn Casserole Recipe
Ingredients
- 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.
- Crack the eggs in a large mixing bowl and whip slightly with a fork.
- Add melted butter, sour cream, cream style corn, and the drained can of regular corn. Whisk together until well combined.
- Add Jiffy Corn Muffin mix. Stir until 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 information is automatically calculated, so should only be used as an approximation.
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!
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I love this recipe. I make it all the time and my family never gets tired of this recipe! Yummy ๐ ๐ ๐
Obligated to make it every holiday get together now.
I make this every Thanksgiving and Easter. If there is any left over, folks ask to take it home. Easy to make, the kids can do it. I crack the eggs and melt the butter for them and they do the rest. I donโt butter the casserole dish, it has enough fat in it and it doesnโt stick
My family loves this recipe!
I love using this recipe, it comes out perfectly.
Do think it’ll feed 8 people?
Yes. There won’t be any left over, but you should be fine. Some will take a bigger portion, while others will take smaller portions. Enjoy!
My grandmother gave me her handwritten recipe for this dish but absolutely no instructions. I googled and found yours and it’s essentially identical, with instructions! A huge win lol it’s a family favorite and this time was no different. Also sidenote: thank you for having a “jump to recipe” button that actually works.
So glad you found me! Thank you for the kind comment, and for the rating. Both are truly appreciated!
Would I be able to prepare the dish by mixing everything together and putting it in the fridge and then putting it in the oven to bake later in the day?
Someone made this for a christmas party in 2024 and i waited an entire year for her to make it again. She didnโt end up making it for the party this year even though she signed up to bring it and I told her I been waiting on this corn casserole since last year and she sent me the recipe! lol
Yes…it’s fine to sit in the refrigerator for a few hours. Enjoy!
Great. I sub sour cream for plain Greek yogurt because I didn’t have any. I also made my cream corn from scratch, Google simple cream corn recipe. Thank you for the recipe.
Absolutely LOVED this, first time I tried this Thanksgiving 2025 was a little hesitant but I jumped in and so happy I did .always loved cornbread made many, many ways but I have to admit this far my favorite. Thank you ๐ making it right now for CHRISmas ๐
Merry CHRISTmas โค๏ธ
Made this at Thanksgiving and not a single piece was left it was so good!
Definitely going on our menu!
Made it for the first time was a HIT!
Making more for Christmas dinner.
Very tasty and moist. Was delicious as a leftover as well- not dry. It was a hit at our small gathering and they asked for the recipe.
I love this recipe, so does my family and friends and I am always asked to make it for get togethers.
Make this every holiday and there are never any leftovers. Itโs as delicious as it is simple.
I add diced jalapenos to the batter and spread one layer, add cheese, another cornbread batter layer, and top it off with cheese. We also cut them into squares and air fry them for leftovers. Always a hit.
Well I meant to make this recipe as originally written yesterday for Thanksgiving, but forgot to add the sour cream! I happy to say it came out great anyway and everyone loved it, including my somewhat picky M-I-L.๐
Question: instead of using one each whole kernel and creamed corn, could I use two cans of creamed corn? I think Iโd like the texture better without the whole kernel corn.
Thanks for a great and very forgiving recipe!
I love this recipe!! My grandma (best friend, culinary teacher) said that it’s better than cake!! also, I tried the reheating technique you recommended, and thought that since you didn’t get news from that other guy, you should know that 20 minutes is perfect for the single recipe!! have a nice thanksgiving, I think I’m going to make this, like, once a month XD.
My favorite dish at Thanksgiving!
Great recipe but I use cream cheese instead of sour cream and itโs just as delicious!!!
Absolutely amazing dish. Will definitely be saving this recipe.
Love, love, love this!
I make this with Gluten Free Cornbread mix as my grandson is GF. Gluten free cornbread mix comes in 15 ounce package. I either use half the mix or make a double batch using whole box as Jiffy Corn Bread mix is 7 ounces. It turns out the same.
I forgot if I got this recipe from you, but I’ve been making it for years and it is so easy and delicious!
Has anyone ever tripled the recipe? Going to a thanksgiving with 25 people and want to make sure I have enough! What size pan should I use? And how long should I cook for? Thanks!
Hi Sydney…I honestly would not recommend tripling the recipe. It would take a very long time to cook, and it might get too done around the edges. For 25 people you could make two double recipes in 9 x 13 inch pans. I bet everyone will love it!
I love this recipe. Made it for years
Used 2 8×8 dishes and baked it for an hour and it was perfect!! Thank you for such a delicious simple recipe!
You are welcome…so glad you enjoyed it!
I add thinly sliced ham to this recipe which makes it into a main dish. Serve with spinach salad or bean salad.
Absolutely delicious- everyone loved it and asked for the recipe!
Awesome
I was having a dinner get together if about 10-12 people so I doubled the recipe and everyone loved it! Thank you
To double this recipe can I put it in a 9 x 13 and how long to bake for?
If I cook it tonight will it be ok to just put it in the oven to warm it up tomorrowโฆ? And what temp for how long? Thanks
Yes it should be fine, although I have never done it. Start with about 20 minutes at 350 degrees F. Test the middle to see if it’s warm enough. If not, heat it a bit longer. Enjoy!
Hey Joe…if you don’t mind, can you let me know how this works? Thank you!
I love this recipe! I make it often in place of regular cornbread. ๐๐๐
How long do I bake for an 11×8 pan instead of 8×8…???
Hi Emilee…start with 35 minutes. Keep an eye on it after about the 30 minute mark. It may need longer…I’m just not sure. The casserole is done when the edges are golden brown and there are a few cracks in the top. It will be firm in the center.
Delicious ๐
Love this recipe. Everyone loves this dish and asks me for the recipe. I feel guilty sharing it because itโs so easy to make! I served this with Thanksgiving dinner and it stole the show. I was very slightly heartbroken broken everything else was so much more laborious. It was also my favorite dish, so I guess I canโt blame my family.
Great, easy recipe, my whole family loves!
So easy and delicious! I double the recipe and take it to potlucks!
Delicious and easy to make! My grandkids ask me to cook it all the time.
This recipe is simply delicious. My husband really commented on it and that is rare.
Can you freeze leftover portions? Thanks.
I have and it freezes fine ๐
I’m taking this today for a chili cook-off. I’m making a double batch, adding mild green chilies and shredded cheddar cheese. I have done this before and everyone loved it.
Can you substitute milk for the sour cream or else omit it?
I’ve used cream cheese, softened before and it’s also delicious! I’ve never used milk, but I imagine it would make it a little runnier, so I’d start with less than the sour cream amount
I sub with whole milk plain Greek yogurt since I was out if sour cream. It worked out great
Have made this several times and people always rave about it. So easy to make too.
Can I use frozen corn for the regular corn ??
Perfect side dish and easy to make
This is so delicious
My husband never liked cornbread until I made this recipe.
Thank you Anฬne
Hi Lisa…I’m so glad you liked it! Thank you for the rating as well. I so appreciate it!
Perfect every time
Made this for years, but due to GROSS mismanagement of MO river 3/2019, we lost it all. Were starting retirement & debt free after working 45yrs to achieve. Were well above flood stage, but is no difference when current carves 60ft wide & deep hole under your newly acquired, & furnished custom made 16×70 mobile home. Ended up in driveway with water over roof. All cookbooks, photographs, reciepe boxes, clothes, & priceless irreplacable possessions are gone. 6yrs later, still replacing what can be as can afford.
Green chili’s
Paprika
Add cream cheese, if so reduce sour cream
Add pepper jack cheese for a flavor kick
I also add pepper jack for a bit of a kick. I forgot to add to my food order last week, and subbed with extra sharp cheddar, and it was still great! Have used drained green chilis in the past as well.
I’ve been making this recipe for years. And it turns out great everytime.
I have been making this corn casserole. It is so good.
I agree…and thank you for the rating!
Love this corn souffle…easy to prepare, scrumptious to eat!
Thank you for the rating…I appreciate it!
We love this recipe. I have made it with slightly less sour cream and/or butter if I didnโt quite have enough, and it doesnโt seem to change the taste. I have made it with plain yogurt instead of sour cream and that definitely changes the flavor but itโs still yummy. Works perfectly in an 8×8 pan. We also make it in a 9×13 to get it โcrispierโ. This last time we made it with a different brand than Jiffy and it was good.
This is the recipe I will make from now on. Came out perfectly! There are just 2 of us, but I predict it will disappear quickly with maple syrup on top. Thanks so much for posting!
I love this recipe. So does my family.
I forgot the eggs. I took everything out of the dish and added eggs. I maxed week. Put it back in the oven at 350โฆ. Hope it comes out ok
Can you put this together a day ahead?
Hi Katherine…I have never done it. However, in the comment section, there are readers who have stated that it works well to mix it up a day ahead. Check the comment section to see exactly what they said. Thanks! P.S. It seriously takes 5 minutes to mix it up, so there’s really no need to make it a day ahead. It’s very quick!
My family loves this recipe. Iโve made it twice and it will be a winner for anytime.
Recipe didnโt work. Took a lot longer to cook. Worthless. Better to go to All Recipes. Do your homework next time and test the recipe.
Hey Jonas…I have tested the recipe. More times than I can count. It’s perfect the way it is. I’m sorry you had something go wrong, but that’s no reason to be rude.
Never had a problem. No fail recipe!
Something must have happened to your mix. This is a really good recipe!
My entire house smells like buttery custard, too. Deee-lish.
Couple things I do… Use Avocado butter. Short the recipe about half the sour cream. Use liquid egg plus add an extra tablespoon of it. I can guesstimate with my substitutions.
I withhold about a cup or two of the recipe and make it in the microwave right away – about 2-3 minutes should cut it. It will be super hot.
I make it in a square metal 8×8 because it’s what I have.
I have personally tested this recipe with my Southern neighbors and friends. Outside of those who like what we call a โdry bean and cabbageโ cornbread it is on the sweet side but bakes well.
Hi Joy…thank you so much for the comment and the rating. I truly appreciate it!
Excellent casserole
Inhave no sour cream.or milk.or any thing of the sort but I reallynwant to make this and don’t want to wait til I go to store.
Anyone know what it will be like or have tried it without any sourcream?
Oh never-ending. I’ll try mayo. Fingers crossed.
Can this recipe be used with 2 can of cream corn instead of 1 can of regular corn and one can of creamed style corn?
Hi Clydine – no, I don’t think it would work to use 2 cans of creamed corn. I’m afraid it would be too wet, and you may have difficulty getting it cooked through. Hope this helps!
In the oven now. Used mayo instead of sour cream because I needed to double it at the last minute. I read online Mayo is a good substitute. We shall see!
Iโve made this dish several times. my niece requests this dish for every family gathering.
I made for Family Christmas Dinner side and it was a huge hit. I had to make with non-dairy sour cream and it was still delicious! It’s on the Holidays Menu from now on.
Made it once and loved it.
It’s a family favorite and make it semi-regularly. I make double and it always seems like it will overflow but it doesn’t-baked for one hour in my oven!
Always a big hit! Delicious!
I am making a triple batch this time and when I pour it into the dish to then bake it is close to the topโฆ.. does this grow and may come over the top as it bakes?
Been in our family for years
Family and guests absolutely love this recipe which we’ve been making for gatherings for over 20 years! So glad to find your recipe which helps verify what we’ve found to be true for the longer bake time for the doubled recipe we most often use. Thank you also for guidance on reheating the delicious leftovers when we’re lucky enough to have some.
Question – do I make the jiffy corn mix with the eggs and milk and then put it in with everything else or just pour it in from the box as is and mix with everything? Thanks!
Just pour it from the box into the other ingredients and mix everything together. Enjoy!
Easy
Great recipe
Do you think I could bake it mini muffin tins? Iโm serving a crowd and think that would be a good amount?
Would it change the cooking time?
Hi Lisa…I think it would work as mini muffins, but I have no idea on the bake time. Watch it very closely so they don’t get too done. It will not take very long. If you try it, let us know!
This recipe always gets rave reviews whether for Thanksgiving dinner or any potluck weโve taken it to. I have substituted frozen, thawed of course, corn for the canned. Other than that I have followed the recipe as written.
Incredible recipie! My sister in law has made this several times now and has become a Thanksgiving and Christmas must have! I asked for the recipie as I was shopping after Thanksgiving because I wanted to serve this as part of a meal after Thanksgiving and was blown away at the simplicity of this delicious dish! Love this!
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.
It should not be dry like cornbread, but the middle should not be jiggly, just firm. It’s a moist, softer casserole with a golden top and the edges just slightly cracked looking when cooked to perfection about 40-45 minutes st 350โฐ F.
So, so delicious!
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
The measurements are listed
โข 1 box Jiffy Corn Muffin Mix (8.5 oz.)
โข 1/2 cup melted butter
โข 8 oz. sour cream
โข 1 15.25 oz. can of regular kernel corn (drained)
โข 1 15.25 oz. can of creamed corn
โข 2 large eggs
Girl, did you see the recipe?! Everything is listed with measurements! Itโs super simple and very delicious. Look again up top my friend, youโll find what you are asking for ๐
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 ….for๐ if you think it’s not the best dessert in the Summer then what’s wrong with y’all ๐
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 itโs so easy to make!
Never fail recipe!
We love this recipe and itโs our familyโs 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 doesnโt 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 thatโs 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
Weโve been making this for years! Definitely a family tradition favorite โค๏ธ
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 ๐ฆ
Thank you for posting that you did not use eggs. I have everything but eggs. This will be on our New Years Day dinner table. Happy 2025 from us in Indiana.
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 easyโ and a great fix for carboholics at Thanksgiving!
Just fyi, the carbs listed on this is inaccurate. Just a typo Iโm 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:
โFull-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.โ
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!
Try non dairy yogurt and maybe add a small amount of sweetener to cut the tang if it’s too strong.
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
This Thanksgiving (2024) was my first time making this dish. It was delicious. And very easy to make. It will forever be added to my holiday menu. Thank you so very much for sharing.๐.
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 jalapeรฑos 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 donโt double the recipe, and cook in a 9×13. We like it a little thinner so far it has taken 30 min to cook.
Does it tastes more like cornbread that way instead of a casserole? U can post answer!
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 jalapeรฑos 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 itโs 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 โค๏ธ
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 itโs needed, Iโm ready to go.
I made this recipe exactly as mentioned above but added a 1 1/2 c shredded cheese and two jalapeรฑos 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
Iโve been making this for years and love it. But Iโve recently been tracking calories and carbs. And my recipe calculator puts this recipe at 395 calories per serving and Iโm 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 Dinner๐๐
This recipe is delicious. I made it & everyone loved it & had seconds! ๐
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 ๐
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 youโฆ
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!
ExcellentโฆDue 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 – Iโve 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.
Wouldnโt 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 donโt use canned corn at all) and itโs 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 itโs 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. Itโs a cute story about corn pudding….โat the Drakes.โ What?! I scroll back up thinking what are the odds. Yep. Itโs 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 ๐
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……