Go Back
Debra

5-Ingredient Corn Casserole

The classic 5-ingredient corn casserole with Jiffy mix, sour cream, and butter. Creamy, custardy, and so easy, it's a must for Thanksgiving or any time of year.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 331
Ingredients Equipment Method Notes

Ingredients
  

Corn Casserole
  • 1 box Jiffy corn muffin mix (8.5 ounces)
  • 1 can whole kernel corn (15.25 ounces), drained
  • 1 can cream-style corn (14.75 ounces)
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted (1 stick)

Equipment

  • 8×8-inch baking dish
  • Large mixing bowl
  • Can opener

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or cooking spray.
  2. In a large mixing bowl, stir together the Jiffy mix, drained whole kernel corn, cream-style corn, sour cream, and melted butter until well combined.
  3. Pour the mixture into the prepared baking dish and spread it out evenly.
  4. Bake for 45-55 minutes, until golden brown around the edges and set in the center. A toothpick inserted into the middle should come out mostly clean.
  5. Remove from the oven and let rest for at least 10 minutes before serving. This allows it to firm up to the perfect scoopable texture.
  6. Serve warm and enjoy!

Notes

Make it cheesy: Stir in 1 cup shredded cheddar, or sprinkle on top before baking.
Make it firmer: For a more sliceable texture, whisk in 2 large eggs with the sour cream.
Make it ahead: Assemble up to 2 days ahead, cover and refrigerate, then bake on the day. Or bake ahead and reheat, covered, at 300°F for 10-20 minutes.