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.
