Sweet Creamed Corn Casserole
There's something about creamy, buttery corn casserole that feels like a warm hug on any table-especially when it's topped with that golden, slightly crisp Jiffy crumb. Home cooks love this dish for its simplicity and ability to feed a crowd without fuss, making it a staple at Thanksgiving tables, potlucks, and Sunday suppers alike. What makes it irresistible? The balance of sweet, savory, and creamy with a tender crumb that soaks up every spoonful. Once you try this recipe, you'll never want store-bought again.
What Makes This Recipe Special
- Uses both creamed and whole kernel corn for layered textures-creamy sauce plus juicy corn bites.
- Jiffy cornbread mix adds a subtle, slightly sweet crumb that absorbs flavors beautifully without overpowering.
- Sour cream adds richness and body, creating a velvety texture that's more luxurious than mayo-based versions.
- The melted butter coating on the baking dish ensures a crispy edge while keeping the center moist.
Ingredients
1/2 cup(1 stick) unsalted butter
1 can(15 ounces) whole kernel corn, drained
1 can(15 ounces) creamed corn, undrained
1 cupsour cream
3 tablespoonsgranulated sugar
1/2 teaspoonkosher salt
1 box(8 ounces) Jiffy corn muffin mix
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Set oven to 350 degrees Fahrenheit to allow for even preheating prior to assembly.
2
Place 1/2 cup butter in an 8x8 or 9x9 inch glass baking dish. Melt butter in the microwave, then use a spatula or pastry brush to coat the bottom and sides of the dish thoroughly.
3
Drain the whole kernel corn and add it to the baking dish with melted butter.
4
Pour the undrained creamed corn into the dish.
5
Add sour cream, granulated sugar, and kosher salt to the mixture.
6
Sprinkle Jiffy corn muffin mix evenly over the top.
7
Use a spatula to fold and stir the ingredients in the dish until just combined. Scrape down the sides for even distribution.
8
Transfer the dish to the oven and bake for 35 to 40 minutes. The edges should turn golden and pull slightly away from the pan. The center should be set with minimal jiggle.
9
Insert a toothpick in the center; the casserole is ready if it emerges without wet batter.
Essential Tips
Thaw frozen corn
If using frozen corn, thaw and drain it thoroughly before adding to prevent excess moisture in the casserole. Pat dry with a clean towel if needed.
Room temperature ingredients
Let the sour cream and butter sit at room temperature for 15-20 minutes before mixing to blend more smoothly and avoid clumping.
Don't overmix
Fold the Jiffy mix gently just until combined. Overmixing will make the casserole dense instead of tender.
Check caramelization
Rotate the dish halfway through baking to ensure even browning, especially if your oven has hot spots.
Let it rest
Allow the casserole to sit for 5 minutes after baking. This helps it set and makes serving easier without falling apart.
Smart Swaps & Variations
Spicy kick
Add 1/2 teaspoon of smoked paprika and 1/4 teaspoon cayenne pepper to the dry Jiffy mix before folding in.
Cheesy version
Fold in 1 cup of shredded mild cheddar or Monterey Jack with the sour cream for a gooey, savory twist.
Gluten-free
Use a gluten-free cornbread mix and confirm all other ingredients are certified gluten-free.
Herb-infused
Add 1 tablespoon of finely chopped chives or thyme to the sour cream mixture for a fresh herbal note.
What to Serve With This
- Roasted turkey or herb-roasted chicken for a hearty holiday meal.
- Fresh green salad with apple cider vinaigrette to cut through the richness.
- Smoked ham slices with a honey glaze for a Southern-inspired pairing.
- Iced tea or sparkling apple cider for a refreshing contrast.
Storage & Reheating
Storage
Cover the casserole tightly with foil or plastic wrap and refrigerate for up to 4 days. The texture holds well when chilled.
Reheating
Warm in a 300°F oven for 15-20 minutes, covered with foil, to restore creaminess without drying the edges. Avoid microwaving unless you like a slightly rubbery texture.
Expert Chef Tips
- Use a glass baking dish to monitor browning and prevent overcooking the edges, which can happen in metal pans.
- If the top isn't browning enough, broil for 1-2 minutes at the end, watching closely to avoid burning.
- For extra richness, replace half the butter with bacon fat-it adds depth without overpowering the corn flavor.
Equipment You’ll Need
- 8x8 or 9x9-inch glass baking dish
- Medium mixing bowl
- Spatula or wooden spoon
- Pastry brush (optional, for buttering dish)
- Toothpick (for testing doneness)
Nutritional Benefits
- Provides 8g of protein per serving from the sour cream and corn, supporting satiety.
- Contains dietary fiber (4g per serving) from corn, aiding digestion and heart health.
- Moderate sugar content (17g per serving) from the creamed corn and added sugar-balance with savory sides like salad or meat.
- Rich in vitamin A (15% DV) and folate (10% DV) from corn, supporting vision and cell health.
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Frequently Asked Questions
Can I substitute fresh corn for canned?
Yes! Use 3 cups of fresh corn kernels (about 4 ears) and reduce the creamed corn to 1 cup. Drain fresh corn well and pat dry to avoid excess moisture.
What if I don't have Jiffy mix?
Make a quick substitute by mixing 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Can I make this ahead?
Assemble the casserole up to a day ahead and refrigerate, uncovered, in the fridge. Add 5-10 minutes to the baking time if starting cold.
Why is my casserole gummy?
Overmixing or using too much liquid (like undrained canned corn) can cause gumminess. Drain canned corn well and fold gently.
Is there a vegan version?
Use vegan butter, coconut sour cream (or cashew cream), and a plant-based cornbread mix. The texture will be slightly different but still delicious.
Can I freeze it?
Yes! Freeze the assembled casserole (unbaked) for up to 3 months. Thaw overnight in the fridge before baking, adding 5-10 minutes to the time.
How do I get the top crumbly?
Press the Jiffy mix gently into the mixture so it soaks up the liquid. For extra crunch, sprinkle a little extra dry mix on top before baking.
Why does the center stay wet?
Underbaking is the most likely cause. Extend baking time by 5 minutes if the center isn't set. A toothpick should come out clean.
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