This sweet, creamy, custardy creamed corn casserole is everything you remember from holiday meals—made easy with a box of Jiffy mix. It’s the ultimate side dish for Thanksgiving, Easter, or any comfort-food gathering.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 servings (in 8×8 or 9×9 pan)
Calories: 330 kcal per serving
Ingredients
½ cup butter (1 stick)
1 (15-oz) can whole kernel corn, drained
1 (15-oz) can creamed corn, not drained
1 cup sour cream
3 tablespoons granulated sugar
½ teaspoon kosher salt
1 (8-oz) box Jiffy corn muffin mix
Instructions
Preheat your oven to 350°F. In an 8×8 or 9×9 inch glass baking dish, add the butter and melt it in the microwave. Use a spatula or brush to coat the sides of the dish with the melted butter to prevent sticking. Drain the can of whole corn and add it to the pan. Add the can of creamed corn (with liquid), sour cream, sugar, salt, and the corn muffin mix. Stir everything together until fully combined and smooth. Bake for 35–40 minutes, or until the edges are golden and pulling away from the sides and the center is set (no jiggle). A toothpick in the center should come out clean or with just moist crumbs. Let it rest for a few minutes before serving warm.
Variations
For a sweeter casserole: Increase sugar to ½ or ¾ cup.
For a fluffier, more cake-like texture: Add 2 eggs to the batter.
Cheesy version: Omit sugar and stir in 1½ cups shredded cheddar. Sprinkle another ½ cup on top before baking. Add jalapeños or bacon for extra flavor.
Slow Cooker method: Spray a 4-quart slow cooker with nonstick spray. Prepare recipe as written and cook on high for 2 hours or low for 3–4 hours.
Swirled sour cream version: Mix ½ cup sour cream into batter, reserve the rest. Add 2 eggs. After pouring batter into pan, dollop remaining sour cream on top and swirl with a knife. Bake a few minutes longer.
Tips
Corn casserole bakes slightly faster in a metal pan—start checking at 30 minutes.
To double: Use a 9×13 pan and bake for 45–50 minutes. Serves 16–20.
Nutrition (per serving)
Calories: 330
Carbohydrates: 37 g
Protein: 4 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 41 mg
Sodium: 186 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 538 IU
Vitamin C: 3 mg
Calcium: 48 mg
Iron: 1 mg
Sweet Creamed Corn Casserole
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings (in 8×8 or 9x9 pan) 1x
Description
This sweet, creamy, custardy creamed corn casserole is everything you remember from holiday meals—made easy with a box of Jiffy mix. It’s the ultimate side dish for Thanksgiving, Easter, or any comfort-food gathering.
Ingredients
½ cup butter (1 stick)
1 (15-oz) can whole kernel corn, drained
1 (15-oz) can creamed corn, not drained
1 cup sour cream
3 tablespoons granulated sugar
½ teaspoon kosher salt
1 (8-oz) box Jiffy corn muffin mix
Instructions
Preheat your oven to 350°F. In an 8×8 or 9×9 inch glass baking dish, add the butter and melt it in the microwave. Use a spatula or brush to coat the sides of the dish with the melted butter to prevent sticking. Drain the can of whole corn and add it to the pan. Add the can of creamed corn (with liquid), sour cream, sugar, salt, and the corn muffin mix. Stir everything together until fully combined and smooth. Bake for 35–40 minutes, or until the edges are golden and pulling away from the sides and the center is set (no jiggle). A toothpick in the center should come out clean or with just moist crumbs. Let it rest for a few minutes before serving warm.
Notes
Corn casserole bakes slightly faster in a metal pan—start checking at 30 minutes.
To double: Use a 9×13 pan and bake for 45–50 minutes. Serves 16–20.