Made with just 6 ingredients, this Cheesy Corn Casserole is a must-make for every holiday. This easy side dish requires only 5 minutes of prep and it can be prepared in the oven or the slow cooker – your choice!
Table of Contents
- The Best Jiffy Corn Casserole Recipe
- What You’ll Need
- Variations & Add-Ins
- How To Make Corn Casserole (In The Oven)
- How to Make Crockpot Corn Casserole
- Can I Make Corn Casserole Ahead Of Time?
- Serving Suggestions
- How to Store & Reheat Leftovers
- Can You Freeze Cheesy Corn Casserole?
- More Easy Holiday Side Dishes:
- Get the Recipe
The Best Jiffy Corn Casserole Recipe
This cheesy corn casserole has my vote for being the easiest side dish that you will ever make. But not only is it easy – it’s GOOD. This is one of the most requested dishes that I make for the holidays.
All you need to do is combine a handful of ingredients in a bowl, transfer to a baking dish, and top with cheese. Pop it into the oven and an hour later, you have a creamy, cheesy side dish that everyone loves.
Have limited oven space? I’ve also included instructions for making crockpot corn casserole, which I daresay is even easier than the baked version!
What You’ll Need
One reason this recipe is so easy? You need just 6 ingredients to make it! Scroll down to the recipe box for measurements.
- Creamed corn – Adds some sweet flavor to the dish.
- Whole kernel corn – Be sure to drain it well. Using regular canned corn in addition to the creamed corn stops the dish from being too sweet, plus the corn gives it a nice crunch.
- Jiffy corn muffin mix – The secret ingredient! Helps to add some substance and structure to the side dish.
- Sour cream – Adds more flavor, plus a bit of creaminess.
- Cheddar cheese – It wouldn’t be a cheesy corn casserole without cheese!
Variations & Add-Ins
While I’m a huge fan of the classic cheesy corn casserole using the simple ingredients above, there are many ways you can switch up the recipe by adding an ingredient or two. Here are a few ideas:
- Use different cheese. Mozzarella, provolone, and Monterey Jack also taste great in this casserole. You can even try to use 2-3 different kinds for a variety of flavor. Freshly grated parmesan is a nice touch too!
- Add some bacon – You can add the cooked bacon on top of the casserole once it is done baking OR mix in pieces of the cooked bacon with the corn mixture before baking. Whatever you prefer.
- Try it with chives – Sliced green onions or chives can also be added as a garnish.
- Add some spice. Sliced and chopped jalapenos can be added for a little kick.
- Add more flavor. Feel free to stir in some crushed garlic or your favorite herbs.
- Finish it off with a topping. If you want a crunchy topping, add some breadcrumbs over the top during the last few minutes of baking.
How To Make Corn Casserole (In The Oven)
If you’ve never tried homemade Jiffy corn casserole before, you are going to fall in love with how quick, easy and tasty this cheesy casserole is. It’s become a family favorite!
- Combine the ingredients. Combine all of the ingredients in a large bowl, except for the cheddar cheese.
- Transfer to the baking dish. Transfer the mixture to a greased baking dish. Top with the shredded cheddar.
- Bake. Cover the casserole dish and bake for 50 minutes. Remove the cover and bake for an additional 10-15 minutes, until the top browns. Let stand for 5 minutes, then serve and enjoy.
How to Make Crockpot Corn Casserole
Don’t want to take up any more space in the oven? No worries. You can easily make this cheesy corn casserole in the crockpot too.
- Add all ingredients to the crockpot. Dump all of the ingredients in the crockpot and stir to combine.
- Cook. Cook the casserole on high for 2-3 hours or on low for 4 hours, until the center is set. Serve and enjoy.
Can I Make Corn Casserole Ahead Of Time?
You sure can! You can assemble the corn casserole (minus the cheddar cheese) and store it in the fridge for up to 2 days. Be sure to cover it tightly with foil. Then bake as normal.
To cut down on cooking time later, you can also bake it ahead of time – again, without the cheddar cheese. Bake covered for 50 minutes at 350, allow to cool, cover, and refrigerate.
Before serving, add the cheddar cheese and bake, covered, at 300 degrees for 10 minutes. Remove the foil, increase the heat to 350 degrees, and bake for an additional 10 to 15 minutes, until the cheese is melted.
So what goes well with this Jiffy corn casserole? As I mentioned, this is a go-to for pretty much every holiday meal, whether it’s next to a Thanksgiving turkey or Christmas or Easter ham.
Basically, anytime I need a side dish with minimal prep or to sneak more veggies into a meal, this is my go-to!
How to Store & Reheat Leftovers
Leftover Jiffy corn casserole should be stored in the fridge, either covered in the baking dish or in an airtight container. They’ll last for about 3 days.
The easiest way to reheat individual servings is in the microwave, though you can reheat the entire baking dish in the oven at 350 for 10 minutes or so. Just make sure to cover it so that the cheese doesn’t brown too much.
Can You Freeze Cheesy Corn Casserole?
Technically you can but I don’t recommend it. Dairy like sour cream and cheese doesn’t always do so well in the freeze and the texture can change. Plus, this tastes much better when eating fresh and you can make this a few days in advance as stated above to help with planning a meal.
More Easy Holiday Side Dishes:
Cheesy Corn Casserole (6-ingredients)
- 14.75 oz can creamed corn
- 15.25 oz can whole kernel corn drained
- 8 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1/2 stick butter melted
- 1 cup cheddar cheese shredded
- Preheat oven to 350 degrees.In a large bowl, combine all ingredients except for the cheddar cheese.
- Pour into a greased 9 x 13 casserole dish.
- Top with grated cheddar and bake, covered, for 50 minutes.
- Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes before to serving.