This Jiffy Corn Casserole recipe is a traditional Thanksgiving side dish. Corn pudding a creamier, cheesier version of cornbread!
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
First, beat the softened cream cheese until it’s smooth and creamy.
Then, beat in the eggs, sugar, salt, onion powder, and black pepper.
Once that is done, stir in the Jiffy cornbread mix, milk, shredded cheddar cheese, and melted butter.
Next, stir in the drained sweet corn and the cream-style corn.
Spread the batter in a greased 9×13″ pan.
Bake the casserole at 350ËšF for 50-55 minutes or until set.
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 300ËšF 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 300ËšF 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.
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!
Corn Casserole
Equipment
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 350ËšF for 50-55 minutes or until set.
Video
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 300ËšF for 15-20 minutes or until heated through. Recipe adapted from Bounteous Blessings CookbookNutrition
Frequently Asked Questions
Yes, many corn casserole recipes call for sour cream or even Greek yogurt, so either one would work as a substitute.
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.
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.
Liz says
This corn casserole is amazing. My husband who doesn’t even like corn kept going back for more.
Ruth M. Babin says
fantastic recipes I cannot wait to try!
Jen says
Thank you! I will just stick to mixing it tomorrow 😉
Jen says
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 :).
Tonia says
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
Rachel says
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.
Tonia says
Sorry, I’m not sure. I’ve only mixed it up and then baked it right away.
lisa says
This is similar to my scallopped corn recipe I have. Looks yummy!
Bliss says
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.
Tonia says
Sounds like the perfect plan! Thanks Bliss!
Glenda says
Wow! This looks extraordinary and it is definitely going into my Thanksgiving menu! I love holiday traditions and I’m guessing this recipe will become one of ours. Thanks so much for sharing it!
Arlene @FlourOnMyFace says
Tonia
I love this recipe.It sounds so good, I am going to have to make is asap.
Suzanne says
I love cream corn! This looks amazing.