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This Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it!
If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and cornbread. The texture is creamy and smooth with crunch from the added corn. It goes with so many main dishes and it is a great Christmas or Thanksgiving side dish – just slice and serve! It really is a holiday staple.
Some people call it a Jiffy corn casserole recipe because it calls for a box of Jiffy mix. It is an easy recipe with only 5 ingredients – we couldn’t get enough of it. It’s going to be a star of our holiday table alongside my sausage stuffing.
Ingredients Needed
- Corn: Whole kernel corn (frozen or fresh) and canned cream-style corn.
- Jiffy Cornbread Mix: By using Jiffy Corn Muffin Mix you don’t have to worry about measuring flour and cornmeal and baking powder!
- Buttermilk: Helps bind the recipe
- Vegetable Oil: for moisture, melted butter may be substituted.
Variations
- Add some spices, like smoked paprika or herbs, to spice it up.
- I love adding green onions and jalapeños for a more savory corn bake.
- Sprinkle cheddar cheese on top (or even pepper jack).
How to make Corn Casserole
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Stir together all ingredients in a large bowl. Pour into prepared casserole dish.
- Bake about 40 minutes, or until golden until a toothpick comes out clean.
Expert Tips
- For this recipe, you can use either fresh or frozen corn. During the summer, when corn is in season, I love to use fresh. Just cut the kernels off of a cooked cob.
- If you use frozen corn, make sure to thaw it.
- You know it is done when it is golden brown and when a toothpick comes out clean!
Storing Corn Casserole
Store leftovers in the fridge or at room temperature covered in an airtight container for up to a week. Freeze it in an airtight container for up to 3 months.
FAQs
It’s fine if this sits out a few hours, but refrigerator it after that.
It’s a combination of cornbread and pudding – gooey and rich!
Easy Corn Casserole Recipe
Ingredients
- 1 12-ounce bag (340g) frozen corn kernels , thawed
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (i.e. Jiffy)
- 1 cup buttermilk
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Stir together all ingredients in a large bowl. Pour into prepared pan.
- Bake about 40 minutes, or until golden until a toothpick comes out clean.
If there isn’t an excessive amount of fat and/or sugar in a food, I’ve noticed that there are usually about 30 calories per point, so if the points are accurate (6), there are probably more like 180-210 calories than 50.
How is this only 50 calories per serving when the Jiffy Corn Muffin Mix alone is like 1000 calories? I inputted all of my ingredients and it’s 1985 calories. I don’t think I can slice enough pieces to make it 50 calories. I think someone misread the servings per Jiffy Mix on the box. Making cornbread from the Jiffy Mix would have been WAAAAAAAAAY less calories.
The nutritional calculation is done automatically and not guaranteed to be accurate.
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