Creamed Corn Casserole is a cheesy corn pudding casserole recipe made with Jiffy mix. This baked creamy corn casserole makes a great side dish for holidays and quick weeknight dinners!

scoop of creamed corn on a plate

This easy Creamed Corn Casserole goes by many other names such as corn pudding casserole, creamy corn casserole, and cornbread casserole. It is one of those classic casserole recipes that every family has their own recipe for and they are all a little different.

I usually make cornbread from scratch for my southern cornbread dressing and jalapeno cheddar cornbread. But for this recipe we’re saving time with Jiffy cornbread mix. It’s sweeter than the cornbread I usually make and it gives you that classic corn pudding flavor!

Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!

creamed corn in a casserole dish

However, what they all have in common is corn, both creamed and whole kernel, cornbread mix (usually Jiffy brand), some kind of cream whether is is heavy cream or sour cream, and butter. My version has eggs and sharp cheddar cheese in it too! The egg helps the casserole to fluff up a little as it bakes and the cheddar cheese…well cheese just makes everything better!

Ingredients You’ll Need

  • Jiffy Cornbread mix – Jiffy corn muffin mix is a blend of yellow cornmeal, all purpose flour, baking powder, and sugar. You can make your own cornbread mix if you prefer but this makes it so easy!
  • Whole Kernel Corn – To keep this recipe simple we always use canned sweet corn for this. Buy a little extra and try this Cheesy Corn Dip or Roasted Corn and Jalapeno Dip
  • Creamed Corn – We have a homemade creamed corn recipe HERE or you can buy canned cream style corn or frozen creamed corn at the store.
  • Sour Cream – Full fat sour cream gives you the best results.
  • Butter – Use salted butter to the most flavor.
  • Cheddar Cheese – You can use mild or sharp, white or yellow cheddar. Whatever you like best!
  • Eggs – Eggs add a little extra fluff and rise to the casserole.

Additional Ingredients

I’m giving you the standard corn casserole recipe but you can make it your own by adding or substituting a few ingredients. Give a few of the add-ins below and try and let us know what you think!

  • Bacon
  • Ham
  • Jalapeno
  • Green Onion
  • Other cheeses – mozzarella, Parmesan, gruyere, provolone
spoon full of traditional creamed corn

Instructions

Step 1 – Prepare oven. Preheat the oven to 350 degrees F.

Step 2 – Mix. Place all of the ingredients in a bowl and stir them together until well combined.

Step 3 – Bake. Pour the mixture into a greased 9×13 inch baking dish and bake at 350 degrees F for approximately 45 minutes.

Step 4 – Rest. When you take the casserole out of the oven make sure to give it about 10 minutes to cool and firm up before serving.

When to Serve Jiffy Corn Casserole

Make this as a side for Easter, Thanksgiving, or Christmas dinner along with any of these easy side dishes:

How to Make It in the Crock Pot or Slow Cooker

You can make this casserole in a slow cooker if you like. We recommend you double the recipe for a 4 -6 quart slow cooker.

  1. Mix everything together just like you do for the baked version.
  2. Spray the inside of your slow cooker with non-stick spray. Pour the mix into the Crock Pot.
  3. Cover and cook for 2-3 hours on High or 5-6 hours on Low.

You’ll know the casserole is ready when the center is set.

How to Double the Recipe

If you’re serving a crowd you can double this recipe by simply doubling all of the ingredients. You will need to add 10-15 minutes to the bake time.

This will give you a thicker casserole that can serve more people without having to fit two casserole dishes in the oven.

Can I Make it Ahead of Time?

Baked Creamed Corn Casserole is great for taking places when you are on-the-go. It is quick and easy to make, it travels really well (no worrying about spills in the car on the way to grandma’s house!), and you can serve it at room temperature so you don’t have to worry about heating it up. It’s one of my go-to holiday casserole recipes for taking to holiday parties and potlucks.

  • Fully cooked: Make it according to the to the recipe up to 2 days ahead of time. Let cool complete then cover with plastic wrap and store in refrigerator. Before serving remove plastic wrap and heat in 300 degrees F. oven for 20-30 minutes or until warmed through.
  • Unbaked: You can store it in the refrigerator unbaked up to 1 day ahead of time. Cover with plastic wrap and store in refrigerator. When ready to use remove it from the refrigerator and let it come to room temperature then bake according to recipe instructions.

Can I Freeze Corn Casserole?

You can freeze your fully baked casserole. Bake as instructed in a freezer safe baking dish and then let it cool completely.

Wrap the baking dish in 2 layers of plastic wrap and then a layer of aluminum foil. Place in the freezer and freeze up to 2 months.

If you don’t have a freezer safe baking dish you can remove the cooled casserole from your baking dish and place it in an airtight container to store it in the freezer.

How to Reheat Leftovers

To reheat you leftovers you can either place the whole casserole in the oven or heat individual slices in the microwave.

Oven – Cover baking dish with aluminum foil and then reheat in the oven at 350 degrees F for 15-20 minutes or until warmed through.

Microwave – Cut a piece of casserole and place on a plate. Cover with a damp paper towel. Heat for 2-3 minutes or until warmed through.

scoop of creamed corn casserole

Looking for More Easy Casserole Recipes?

Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.

Servings: 10
Prep Time: 5 mins
Cook Time: 45 mins
Resting Time: 10 mins
Total Time: 50 mins

Creamed Corn Casserole

Creamed Corn Casserole is a cheesy corn pudding casserole recipe made with Jiffy mix. It's a great side dish for holidays or weeknight dinners!
Creamed corn casserole in a white casserole dish.
Print Recipe
5 from 27 votes

Ingredients

  • 15 ounces Whole Kernel Corn, drained
  • 15 ounces Creamed Corn, don’t drain
  • 1 cup Sour Cream
  • 1/2 cup Butter, melted
  • 1 1/2 cup Cheddar Cheese, shredded
  • 2 Eggs
  • 8 ounces Cornbread Mix, this is a boxed cornbread mix, usually Jiffy

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl stir all of the ingredients together.
  • Pour the ingredients into a greased 9×13 inch casserole dish.
  • Bake uncovered for 45 minutes or until the edges begin to brown.
  • Remove from oven and let stand for at least 10 minutes.

Nutrition

Calories: 363kcal, Carbohydrates: 29g, Protein: 9g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 87mg, Sodium: 592mg, Potassium: 193mg, Fiber: 1g, Sugar: 6g, Vitamin A: 700IU, Vitamin C: 2.9mg, Calcium: 169mg, Iron: 1.1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side Dish