How to Make Easy Corn Casserole

This easy corn casserole is a simple and delicious side dish that comes together with just 5 minutes of prep! The old-fashioned recipe is popular on holiday tables, but it's quick enough for a regular weeknight meal, too.

My family can’t get enough of this easy corn casserole, which pairs perfectly with just about any meal. The base recipe originally came from a friend, who delivered a meal for our family when my mom was in the hospital. I instantly asked Kathryn for the details, knowing that it would soon become a staple in our home as well. You just can’t beat a warm, cozy dish that only requires a few minutes of prep and a handful of pantry staples!

Whether you serve the corn casserole as a part of a larger holiday feast or just make a small dish for your family’s next Sunday supper, this is a crowd-pleasing option that everyone at the table can agree on.

How to Make Easy Corn Casserole


  • 1 (15.25 ounces) can corn kernels, drained
  • 1 (14.75 ounces) can cream-style corn, undrained
  • 1 cup sour cream
  • 2 eggs
  • 1 package (8-1/2 ounces) Jiffy Corn Muffin mix
  • 1/2 cup butter (1 stick), melted

Corn casseroleBlair Lonergan for Taste of Home


Step 1: Stir together the ingredients

In a large bowl, stir together all of the ingredients until completely combined. Transfer to a 1.5- or 2-quart baking dish that has been coated with cooking spray.

Corn casserole batterBlair Lonergan for Taste of Home

Step 2: Bake

Bake the casserole at 350°F for 45-50 minutes, or until lightly browned. You can tell that it’s done when the center is set, but it’s still a bit soft and moist on the inside.

Corn casseroleBlair Lonergan for Taste of Home

Recipe Variations

You can take the base recipe for this easy corn casserole and add your own twist to suit your family’s preferences. Here are a few good options to get you started:

  • Southwest style: Add a small (4-ounce) can of chopped green chilies, 1/2 cup sauteed diced red bell pepper, 1/2 cup of sauteed diced onion and 1 cup of grated cheddar cheese.
  • Cheesy corn casserole: Add 1-1/2 cups of your favorite grated cheeses. You can use a combination of cheddar, pepper jack, Colby, mozzarella or any other cheeses that you love. Stir 1 cup of the cheese into the batter and reserve the remaining 1/2 cup of cheese to sprinkle on top during the final 5-10 minutes of baking.
  • Cheddar, bacon and chive: Add 1 cup of grated cheddar, 4 slices of cooked, crumbled bacon and 2 tablespoons chopped fresh chives to the batter.

Cook’s Tips

  • To serve a larger group: Double all of the ingredients and bake the casserole in a 13×9-inch dish. Depending on the type of dish that you use, you may need to increase the baking time to 50-60 minutes.
  • To store leftovers: Allow the casserole to cool to room temperature, cover, and keep in the refrigerator for up to 5 days.
  • To freeze the casserole: Allow the casserole to cool to room temperature, cover tightly, and keep in the freezer for up to 3 months.
  • To reheat the casserole: If frozen, thaw the casserole in the refrigerator overnight. Allow the casserole to sit on the counter to come to room temperature for about 1 hour. Then cover with foil and bake in a 300°F oven, just until warmed through (about 15-20 minutes).

Corn casserole piece on a plateBlair Lonergan for Taste of Home

More Ways to Use a Box of Jiffy Corn Muffin Mix

You won’t believe how many different dishes—sweet or savory—you can create with a box of Jiffy Corn Muffin mix! Keep a stash in your pantry to use in last-minute dinners like Taco Pie or Cowboy Casserole with Cornbread and Chicken. You can also throw together a pan of Secret Ingredient Jiffy Cornbread to serve alongside a bowl of chili, or whip up a batch of Cheddar Corn Dog Muffins! And if you’re looking for even more creative ideas, you’ve got to check out this ultimate collection of surprising ways to use Jiffy Mix!

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Blair Lonergan
Blair Lonergan lives with her husband and three young boys in a 100-year-old farmhouse at the base of Central Virginia's Blue Ridge Mountains. A freelance writer and food photographer, Blair shares easy, quick-prep recipes for busy families on her blog, The Seasoned Mom. Her work has been featured in magazines and online at Today, SELF magazine, Buzzfeed, Parade, and Redbook magazine.