If you haven’t had corn casserole before, it’s one of the best comfort foods ever. The edges are slightly chewy and crisp and the center is fluffy and creamy. And every bite is studded with sweet corn kernels. It looks like cornbread or a cake when you pull it out of the oven, but underneath the top crust it’s wonderfully soft and creamy inside. You don’t serve it in slices like cornbread, but instead scoop it out. This corn casserole is just as delicious with grilled pork chops in the summer or chili in the fall as it is with a roast turkey or brown sugar glazed ham for Thanksgiving or Christmas dinner. It’s absolutely delicious and can be made completely from scratch (see the recipe notes) or using a Jiffy cornbread mix and a can of creamed corn. This recipe is so simple that you just need a bowl, a spoon, and about 3 minutes.
Is it corn casserole, corn pudding, or corn spoon bread?
We have always called it corn casserole, but in other houses the same recipe is often called by different names. Corn pudding, corn spoon bread, and corn souffle are all common names given to the same recipe.
How to make corn casserole with a Jiffy mix
Preheat the oven to 350 degrees F. Since the actual batter comes together so quickly and easily, you definitely want to make sure the oven is hot in advance. Spray a baking dish with cooking spray. Make the batter. Just add a box of Jiffy corn muffin mix, a can of creamed corn, a can of drained corn kernels, sour cream, eggs, and melted butter to a large mixing bowl and stir until everything is mixed together. I always do this by hand because it’s so easy. Pour into the prepared pan. I like to sprinkle the top of my corn casserole with freshly grated cheddar cheese. Some recipes skip the cheese, but Paula Deen calls for it in her corn casserole and I love the additional savoriness it gives to balance the sweetness of the corn, so I always add it. You could also mix it in, rather than just sprinkle it on top. Cover with foil and bake for 50-55 minutes. Remove the foil during the last 10-15 minutes. Let the casserole stand for 5 minutes after removing from the oven before serving.
Make-Ahead and Storing Instructions
Make-Ahead: Corn casserole is a great recipe to make in advance if you are preparing a big holiday feast for Thanksgiving or Christmas. Just mix everything up and pour into the casserole dish, then cover and stick in the fridge up to two days in advance. Let it sit out at room temperature for 30 minutes before baking as directed, otherwise it will take longer to cook. Or go ahead and bake the whole casserole, then let it cool completely, cover and refrigerate for two days. To reheat the whole casserole, just cover with foil again and bake in a 350 degree F oven for 15-20 minutes until heated all the way through. Storing: Corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.
Corn casserole in the slow cooker
Yes, you can definitely make this recipe in the slow cooker! Unless you have double ovens, it can be tricky making all the dishes for a large Thanksgiving dinner at once, so sometimes the slow cooker is a good option. Just make as directed in the recipe and pour the batter into a large crock pot instead of a baking dish. Cook on LOW for 4 hours or on HIGH for 2-3 hours until set.
Corn Casserole With Eggs
I like to use two eggs in my corn casserole recipe because I feel like it lightens the dish just a bit. But you can definitely leave them out for a slightly more dense dish.
Tips for Corn Casserole
You can use fresh or frozen corn instead of a can of whole corn kernels. Just be sure to thaw frozen corn completely and drain it before adding to the batter. Double the recipe and use a 9×13-inch baking dish if you need to feed a crowd! Because this is one dish that we almost never have leftovers of.
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