Made with just 7 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!
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 Thanksgiving side dishes.
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 sweet 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! Jiffy cornbread mix helps to add some substance and structure to the side dish.
- Sour cream – Adds more flavor, plus a bit of creaminess.
- Eggs – make sure to whisk the eggs before mixing with the other ingredients.
- Butter – melted.
- Cheddar cheese – It wouldn’t be a cheesy corn casserole without cheese!
Variations and 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 Cheesy 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.
Serving Suggestions
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.
But when a dish is this good and this easy, it definitely makes an appearance on our table more than just during the holidays. We love this casserole next to meatloaf and even steak.
Basically, anytime I need a side dish with minimal prep or to sneak more veggies into a meal, this is my go-to!
Storing and Freezing
Storing: 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 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:
- Cornbread Dressing
- Brussel Sprout Salad
- Green Bean Casserole
- Broccoli Rice Casserole
- 30-Minute Dinner Rolls
Cheesy Corn Casserole
Ingredients
- 14.75 oz can creamed corn
- 15.25 oz can whole kernel corn drained
- 2 eggs whisked together
- 8 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1/2 stick butter melted
- 1 cup cheddar cheese shredded
Instructions
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
13 comments on “Best Corn Casserole”
Best corn casserole I have ever had!
I’m just wondering if this could be made in the crockpot?
Hi Carol. Yes, you can easily make this in the crock pot. Cook the casserole on high for 2-3 hours or on low for 4 hours, until the center is set.
Great versatile recipe! You can add additional ingredients to taste-add 2 Tbsp sugar if adding 1/4 Cup chopped onion and 1/4 Cup chopped green pepper. If you don’t have sour cream, cream cheese can be used instead. I didn’t add the cheese…..
Thanks Vicky!
I have taken this to several potlucks. Have never come home with any leftovers. So good!
Glad to hear that Charlene! Thank you!
Made this before and it’s delicious. Could I do an 8×8 pan just as easily?
Thanks Sandra. The recipe yields more than what an 8×8 will hold. An 8×8 would be good if you halved the recipe.
I really like this casserole, but, ME, personally I don’t like cheese on it. I’ve had it both ways.
Yes, it is good without the cheese as well. Thanks Hope!
5⭐️ I added an extra can of whole kernel corn to stretch it a little. No change otherwise. Family loved it. Got recipe from my DIL and she made it for Thanksgiving.
Thank you Janet!