Perfect Corn Casserole

A rich, buttery, spoonable side dish that tastes like childhood memories—creamy, sweet, and golden-baked to perfection. This classic Southern-style casserole combines cornbread mix, creamed corn, whole kernels, and sour cream for a texture somewhere between cake, pudding, and dreamy comfort food. Made just like my Nana and aunties used to serve at Sunday dinners, potlucks, and holiday tables.

Why You’ll Love This Recipe

This isn’t just corn—it’s love in a baking dish. With only six ingredients and zero prep stress, it bakes up moist, tender, and impossibly flavorful. The Jiffy cornbread mix gives it structure, while creamed corn and sour cream make it luxuriously soft. It’s the kind of recipe that shows up at every family gathering because everyone asks for seconds.

Perfect for:

Holiday meals (Thanksgiving, Easter, Christmas)

Weeknight sides

Church suppers and potlucks

Bringing warmth to any table

💛 “We never wrote it down,” my cousin said once. “But we all know it by heart.”

This version honors those unrecorded moments—the ones passed not on paper, but through laughter, long tables, and shared spoons. 

Ingredients

(Serves 8–10)

1 box (8.5 oz) Jiffy Corn Muffin Mix (the original yellow one)

1 (14.75 oz) can cream-style corn (no need to drain)

1 (15.25 oz) can whole kernel corn, drained

2 large eggs

1 stick (½ cup / 8 tbsp / 113g) unsalted butter, melted

1 cup (240g) sour cream (full-fat recommended)

Optional Add-Ins:

¼ tsp garlic powder or smoked paprika

½ cup shredded cheddar cheese

2 tbsp honey or sugar (if you like it sweeter)

Chopped green onions or jalapeños (for heat)

Step-by-Step Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick spray.

2. Mix Wet Ingredients

In a large bowl:

Pour in cream-style corn, drained whole corn, eggs, melted butter, and sour cream.

Whisk gently until smooth and well blended.

3. Add the Dry Mix

Stir in the entire box of Jiffy cornbread mix.

Fold together with a spatula just until no dry streaks remain.

✅ Do not overmix —this keeps the texture light and tender. 

4. Pour & Bake

Transfer batter into the prepared pan. Smooth the top with a spatula.

Bake 45 minutes, or until the top is deep golden brown and a toothpick inserted in the center comes out clean.

5. Cool & Serve

Let rest 5–10 minutes before serving. It firms slightly as it cools.

Scoop warm into bowls or onto plates.

You Must Know

Use real Jiffy mix —it contains flour, sugar, leavening, and shortening that balance moisture and rise perfectly. Homemade cornbread mix may behave differently.

Full-fat dairy matters —low-fat sour cream can make the casserole watery.

Don’t skip draining the whole corn —excess liquid = soggy results.

Golden top = done —even if edges look dark, trust the toothpick test.

Let it rest —cutting too soon causes collapse.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 325°F for 15–20 minutes (best for texture). Microwave works but dries it out faster.

Freeze for up to 3 months —wrap tightly and thaw overnight before reheating.

Ingredient Substitutions

Jiffy mix

Homemade cornbread mix (1 cup cornmeal + 1 cup flour + 2 tbsp sugar + 1 tbsp baking powder + ½ tsp salt + ¼ cup shortening)

Adjust moisture as needed

Sour cream

Greek yogurt or mayonnaise

Yogurt adds tang; mayo adds richness

Butter

Margarine or coconut oil

Use same amount; flavor will vary

Creamed corn

Blended canned corn + 2 tbsp milk

For preservative-free option

Whole kernel corn

Frozen (thawed & drained) or fresh off the cob

All work well when prepped right

Serving Suggestions

Serve alongside fried chicken, ham, or turkey.

Pair with collard greens, green beans, or mac and cheese.

Great for brunch with scrambled eggs or bacon.

Double the batch and freeze half for future comfort.

Cultural Context

Born in Southern U.S. kitchens during the mid-20th century, this casserole reflects a time when convenience met soul. Jiffy mix, introduced in 1930, became a staple in homes across the South, where women used it to stretch meals and feed big families fast. This recipe—passed orally from mother to daughter—represents more than flavor. It’s memory, resilience, and care, baked into every golden bite.

Pro Tips

Double the recipe? Yes—use a larger dish or bake in two batches.

Make ahead: Assemble 1 day ahead. Cover and refrigerate; add 5–10 mins to bake time.

For crunch: Sprinkle crushed crackers or breadcrumbs on top before baking.

Label your dish: People will ask for the recipe—write it on a card.

Say grace before serving —some traditions are sacred.

Frequently Asked Questions

Q: Can I use frozen corn?

A: Yes! Thaw and drain well first. Fresh corn works too—blanch and cut off the cob.

Q: Why did my casserole sink in the middle?

A: Likely underbaked or opened the oven too soon. Keep the door closed!

Q: Is this gluten-free?

A: Only if using a GF cornbread mix. Traditional Jiffy contains wheat.

Q: Can I make it dairy-free?

A: Yes—with plant-based butter, sour cream, and milk substitute. Results may vary.

Q: Can I add cheese?

A: Absolutely! Stir in ½ cup cheddar or pepper jack with the wet ingredients.

Allergy Information

Contains: eggs, dairy (butter, sour cream), wheat (in Jiffy mix).

Gluten-free option: Use certified GF cornbread mix.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on boxed mixes and canned goods.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

Calories: 260

Fat: 14g

Saturated Fat: 7g

Carbohydrates: 29g

Fiber: 2g

Sugar: 6g

Protein: 5g

Sodium: 420mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice. 

Final Thought: This casserole doesn’t shout. It hums softly from the oven, golden and fragrant, saying everything a good side should: “Sit down. Eat. You’re home.” That’s how tradition lives—not in books, but in butter, corn, and someone who says, “I made this the way she taught me.”