Corn Casserole – Sweet, Creamy & Only 6 Ingredients Recipe
Quick Answer
Mix 1 can corn (drained), 1 can creamed corn, 1 box Jiffy corn muffin mix, 1 cup sour cream, 1/2 cup melted butter, and 2 eggs. Pour into a greased 9x13 dish. Bake at 350°F for 45-50 minutes.
By RecipesQueen Kitchen • June 15, 2026
Corn casserole (also called corn pudding or corn soufflé) is a sweet, creamy, custard-like side dish made with corn, cornbread mix, sour cream, butter, and eggs. It's a staple at Thanksgiving, potlucks, and holiday dinners across the American South and Midwest.
The dish couldn't be simpler: dump everything in a bowl, stir, and bake. No special technique required. The Jiffy cornbread mix (or any corn muffin mix) provides structure while the creamed corn and sour cream keep it impossibly moist.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
Instructions
- 1
Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish with butter or cooking spray.
- 2
In a large bowl, combine all ingredients: drained corn, creamed corn, corn muffin mix, sour cream, melted butter, and beaten eggs. Stir until just combined.
- 3
Pour the mixture into the prepared baking dish and spread evenly.
- 4
Bake 45-50 minutes until the top is golden brown and the center is set (a toothpick inserted in the center should come out clean).
- 5
Let cool 10 minutes before serving. The casserole firms up as it cools.
Nutrition Facts (per serving)
Frequently Asked Questions
Can corn casserole be made ahead?
Yes — assemble the casserole the night before, cover, and refrigerate. Add 10-15 minutes to the baking time since it starts cold. You can also bake it fully and reheat at 325°F for 20 minutes.
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