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    Home » Recipes » Side

    Corn Casserole

    Modified: Nov 7, 2023 · Published: Nov 14, 2019 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Jiffy Corn Casserole recipe is a traditional Thanksgiving side dish. Corn pudding a creamier, cheesier version of cornbread!

    A slice of corn casserole on a white plate

    Corn casserole is similar to cornbread but it includes two kinds of corn, cream cheese, and shredded cheese! This side dish is a family tradition.

    In This post

    • How To Make Corn Casserole
    • Storage and Reheating
    • Homemade Jiffy Mix
    • Tonia’s Notes
    • More Thanksgiving Side Dishes
    • Frequently Asked Questions

    How To Make Corn Casserole

    Cream cheese, sugar, eggs and pepper in a bowl

    First, beat the softened cream cheese until it’s smooth and creamy.

    Then, beat in the eggs, sugar, salt, onion powder, and black pepper.

    Corn bread mix and shredded cheddar cheese added to bowl

    Once that is done, stir in the Jiffy cornbread mix, milk, shredded cheddar cheese, and melted butter.

    Sweet corn and creamy style corn added to bowl

    Next, stir in the drained sweet corn and the cream-style corn.

    Corn Casserole Batter in a Pan

    Spread the batter in a greased 9×13″ pan.

    Corn casserole cooling on a wire rack

    Bake the casserole at 350˚F for 50-55 minutes or until set.

    corn casserole in pan with a slice removed

    Storage and Reheating

    Follow these steps to freeze Jiffy corn casserole. After baking, allow it to cool completely and wrap it with foil and then plastic wrap. When ready to prepare, thaw the corn casserole in the fridge overnight. Set the casserole on the counter for 30 minutes before baking and then bake at 300˚F for 15-20 minutes or until heated through.

    The best way to reheat it is in the oven, but it can also be reheated in the microwave in a pinch. Remove the casserole from the refrigerator and let it come to room temperature for about 30 minutes on the counter. Then, bake at 300˚F for 15-20 minutes or until heated through.

    Homemade Jiffy Mix

    You certainly can use a homemade corn muffin mix. I use the box of Jiffy mix to make corn casserole for convenience. Here is a copycat recipe for 8.5 oz Jiffy Corn Muffin Mix to use as a substitute.

    In a medium bowl, mix together 2/3 cup flour, 1/2 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 tablespoons canola oil.

    Slice of corn casserole.

    Tonia’s Notes

    Before I started going with Brian to Thanksgiving at my in-laws, I had never really thought about how different families have special dishes that they always serve at their Thanksgiving dinner.

    Growing up, my family had its own traditions, and my mom made the dishes we loved, including some of the ones she grew up having. One of the things that my mother-in-law always makes is corn pudding.

    I had never even heard of a corn casserole before that first Thanksgiving with my in-laws, and I am so happy that they introduced me to this delicious Thanksgiving side dish.

    More Thanksgiving Side Dishes

    • Slow Cooker Cheesy Potato Casserole is the ultimate comfort food for Thanksgiving.
    • This classic Sweet Potato Casserole is A MUST MAKE for Thanksgiving!
    • Cheesy, Creamy Vegetable Casserole is a family favorite.
    • Slow Cooker Green Bean Casserole is easy in a crockpot and frees up oven space!
    A piece of corn casserole on a plate with a fork.

    Corn Casserole

    This Jiffy Corn Casserole recipe is a traditional Thanksgiving side dish. Corn pudding a creamier, cheesier version of cornbread!
    4.43 from 7 votes
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    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
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    Equipment

    • Glass Baking Dish
    • Plastic Bowl
    • Whole Kernel Sweet Corn
    • Cream Style Sweet Corn
    • Jiffy Corn Muffin Mix

    Ingredients

    • 8 oz cream cheese softened
    • 3 eggs
    • ¼ cup granulated sugar
    • 1 teaspoon salt
    • ¼ teaspoon onion powder
    • ¼ teaspoon black pepper
    • 8.5 oz package Jiffy corn muffin mix
    • ½ cup milk
    • ½ cup shredded cheddar cheese
    • 3 tablespoons butter melted
    • (2) 15.25 oz cans sweet corn, drained
    • 14.75 oz can cream-style corn

    Instructions

    • Beat softened cream cheese until smooth and creamy.
    • Beat in the eggs, sugar, salt, onion powder, and black pepper.
    • Stir in the cornbread mix, milk, shredded cheddar cheese, and melted butter.
    • Stir in the drained sweet corn and the cream-style corn.
    • Spread in a greased 9×13" pan.
    • Bake at 350˚F for 50-55 minutes or until set.

    Video

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    Notes

    One: Storage

    Store cooled leftovers in the fridge for 3-4 days.

    Two: Freezer

    Cool completely and wrap it with foil and then plastic wrap. Thaw in the fridge overnight. Set it on the counter for 30 minutes before baking and then bake at 300˚F for 15-20 minutes or until heated through.
    Recipe adapted from Bounteous Blessings Cookbook

    Nutrition

    Serving: 1slice | Calories: 297kcal | Carbohydrates: 35g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 581mg | Potassium: 219mg | Fiber: 3g | Sugar: 12g | Vitamin A: 621IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg
    Course: Side
    Cuisine: American
    Author: Tonia Larson

    Frequently Asked Questions

    Can I use sour cream instead of cream cheese?

    Yes, many corn casserole recipes call for sour cream or even Greek yogurt, so either one would work as a substitute.

    What is a substitute for creamed corn?

    My corn casserole recipe calls for two cans of sweet corn and one can of cream-style corn. If you want to use only sweet corn, I would suggest adding about 1/4 cup of heavy cream to make up for the added liquid.

    What other ingredients can I add?

    To add your own flair to this corn casserole recipe, you can add additional ingredients or swap some of the ones in it for other options. If you want a spicier version, add diced green chilies and diced jalapeños and use shredded pepper jack cheese. For a heartier version, add cooked, crumbled bacon or diced ham.

    More Side

    • Angel hair pasta with a creamy herb sauce in a bowl with sliced chicken.
      Angel Hair Pasta
    • Dipping Texas toast garlic bread into spaghetti sauce.
      Texas Toast Garlic Bread
    • How to cook fresh corn on the cob.
      How To Cook Corn On The Cob
    • Tomato cucumber salad with onions.
      Tomato Cucumber Salad

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Cheese Ball Recipe
    Baked Mashed Potatoes »

    Comments

      4.43 from 7 votes (6 ratings without comment)

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      Recipe Rating




    1. Liz says

      April 16, 2021 at 12:23 pm

      5 stars
      This corn casserole is amazing. My husband who doesn’t even like corn kept going back for more.

      Reply
    2. Ruth M. Babin says

      August 2, 2020 at 5:36 pm

      fantastic recipes I cannot wait to try!

      Reply
    3. Jen says

      November 27, 2013 at 9:41 am

      Thank you! I will just stick to mixing it tomorrow 😉

      Reply
    4. Jen says

      November 27, 2013 at 9:22 am

      This recipe looks yummy! I will be baking it tomorrow for our family thanksgiving! Can I prepare it tonight and throw it in the oven tomorrow? Can’t wait to try it :).

      Reply
      • Tonia says

        November 27, 2013 at 9:35 am

        Hi Jen,
        I have never tried making it ahead of time but from what I’ve read, preparing it ahead of time might cause it to not rise as well. I think you would be better off baking it ahead of time and then heating it before serving. I’m not sure if you can tell in the picture but it has a little bit of a crust on the top and reheating in the oven might help make the top crispy again. I’ve reheated leftovers in the microwave and they were delicious so that would work too. Thanks for stopping by and Happy Thanksgiving!
        ~Tonia

        Reply
    5. Rachel says

      November 23, 2013 at 9:35 pm

      Question for Tonia (the gunny sack lady): I am going to make this for thanksgiving. I was wondering if this cheesy corn casserole will do well if I make it the day before and bake it on the next day.

      Reply
      • Tonia says

        November 24, 2013 at 10:26 am

        Sorry, I’m not sure. I’ve only mixed it up and then baked it right away.

        Reply
    6. lisa says

      November 19, 2013 at 12:09 pm

      This is similar to my scallopped corn recipe I have. Looks yummy!

      Reply
    7. Bliss says

      November 16, 2013 at 11:52 am

      I think a creamy corn dish should be a Minnesota tradition, but my inlaws missed that news, so guess I’ll have to start the tradition.

      Reply
      • Tonia says

        November 16, 2013 at 12:28 pm

        Sounds like the perfect plan! Thanks Bliss!

        Reply
    8. Arlene @FlourOnMyFace says

      November 15, 2013 at 4:58 pm

      Tonia

      I love this recipe.It sounds so good, I am going to have to make is asap.

      Reply
    9. Suzanne says

      November 15, 2013 at 8:56 am

      I love cream corn! This looks amazing.

      Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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