Let me tell you how this became the one dish nobody skips. The first time I made it was on Thanksgiving, standing in the kitchen with my mom. She mixed Jiffy cornbread mix, a couple cans of corn, sour cream and butter into a baking dish.
When the timer dinged, everyone couldn’t stop passing that dish around. It smelled like home. Since then, it’s the go-to side whenever we have a meal, and even the picky eaters go back for seconds.
It’s not quite cornbread. It’s not corn pudding either. The sweet corn, creamy batter, and gooey cheddar melt together in the oven and somehow feel just right. And it’s simple.
What Is the Difference Between Corn Pudding and Corn Casserole?
They might sound the same, but they’re not interchangeable. Corn pudding is smoother, almost custard-like, often with eggs and milk.
This casserole has a more defined structure. It features whole corn kernels, a cornbread-style base, and a melted cheese topping. The texture is soft yet cohesive, making it a hearty, spoonable side dish.
Tips for Success
- Drain the whole kernel corn well so the batter stays light, not soggy
- Don’t overmix. Stir just until everything’s combined
- Grease your baking dish to avoid sticking
- Bake uncovered so the top can brown a little
- Add the cheese topping toward the end so it melts perfectly
- Let it cool for 5 to 10 minutes before serving to help it set up
Crock Pot Method
If you want to free up oven space, this casserole does well in the slow cooker. Grease the insert, pour in the mixed ingredients, and cook on low for 2 to 3 hours or high for 1 to 2. Keep the lid on, then top with shredded cheese in the last 15 minutes.
Turn off the heat and let it rest so it thickens a little before scooping.
What’s in This Corn Casserole Recipe?
If you’ve made this dish before, you already know it doesn’t take much. These ingredients show up in a lot of pantries, and when they come together, they make something better than you’d expect.
Whole kernel corn – adds texture and sweet pops in every bite
Cream-style corn – keeps the casserole moist and creamy without extra dairy
Jiffy cornbread mix – forms a soft, slightly sweet base that ties everything together
Sour cream – gives creamy tang and prevents the casserole from drying out
Melted butter – adds richness and smooth mouthfeel
Shredded cheddar – mixed in for melty flavor, more added on top for that cheese pull
It’s known as a 5-ingredient corn casserole, but most folks (us included) like to throw in a handful of cheddar too. Technically it’s extra, but once you try it, you’ll probably never skip it again.
How to Make It – Step by Step
No mixer, no layers, no fuss. Just stir, bake, and get ready for it to disappear off the table.1. Preheat the oven
Set it to 350°F and grease a casserole dish. This helps keep the edges from sticking.
2. Mix it all together
In a large bowl, stir together the drained whole kernel corn, the cream-style corn, sour cream, and melted butter. Once that’s smooth, sprinkle in the Jiffy mix and gently fold it in.
You don’t need the batter to be perfect. Just make sure it’s mostly combined and there are no dry patches.
3. Pour and bake
Spread the mixture into your baking dish and smooth the top. Bake for about 45 minutes, or until the top turns golden and the edges are set.
4. Top with cheese
Take it out, sprinkle more cheddar on top, and return it to the oven just until the cheese melts.
5. Let it sit
Give it 5 to 10 minutes to rest before serving. This helps it firm up just enough to scoop easily.
Serving Suggestions
This casserole works with almost anything. Serve it with baked ham, roasted turkey, or a pot of chili. It’s a favorite with fried chicken or pulled pork at backyard get-togethers.
If you’re putting together a brunch spread, try it with scrambled eggs and fresh fruit. It also travels well, which makes it perfect for potlucks. And leftovers? Just warm up a scoop and it tastes like you just made it.
Add Your Own Twist
Want to mix it up a little? Stir in a small can of green chiles for extra flavor, or sprinkle crumbled bacon on top before baking. Some folks like a diced jalapeño mixed in, or even a little green onion for bite. Just make sure the balance of creamy to dry ingredients stays the same so it bakes up just right.
Exact Measurements
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 8 oz sour cream
- 1 box Jiffy cornbread mix
- ½ stick (4 tablespoons) butter, melted
- 1 to 2 cups shredded cheddar cheese, divided (some for mixing, some for topping)
Recipe FAQs
Can I prepare this ahead of time?
Yes. Mix everything and refrigerate up to 24 hours before baking. Just let it come to room temp before putting it in the oven.
Can I freeze leftovers?
Absolutely. Once cooled, wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
What if I don’t have Jiffy?
Other cornbread mixes work, just try to match the moisture level and adjust the bake time if needed.
Can I make this without cheese?
You can skip it if you need to, but the cheddar adds a great finish. Some people also like to mix in pepper jack or a little mozzarella.
