Old Fashioned Creamed Corn Casserole
Old Fashioned Creamed Corn Casserole is an easy side dish for a holiday meal. Just stir everything together and bake!
Old Fashioned Creamed Corn Casserole has been on my family’s holiday menus for decades. It’s a side dish that everyone loves, and it pairs perfectly with turkey, beef, or brown sugar glazed ham.
The recipe’s key ingredient is a box of Jiffy corn mix. Along with two varieties of canned corn, eggs, sour cream, and butter, it transforms into a cross between cornbread and a corn soufflé. I love how easy it is to make, which is especially important when you have other things to cook.
This year, I’m serving it for a Friendsgiving along with my Grandma’s Sweet Potato Casserole, Green Bean Casserole, and this Cranberry Jell-O Salad. I hope you love this one as much as my family does!
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Ingredients
- A box of Jiffy corn muffin mix is the secret ingredient here—it makes it so easy!
- You’ll need both whole kernel corn and cream-style corn (one can of each). If you happen to have an extra can of cream-style corn after making this, don’t miss these Corn Fritters with Creamed Corn—they’re a real treat!
- Sour cream keeps it moist and tender. I recommend using full fat sour cream.
How to Make Old Fashioned Creamed Corn Casserole
- Whisk together the Jiffy corn muffin mix, butter, salt, and eggs.
- Then, use a spatula to fold in the drained whole kernel corn, the cream-style corn, and the sour cream.
- Pour the batter into the baking dish, and bake for 40–45 minutes at 350°F. The center should no longer jiggle in the middle when you wiggle it, and the top will be beginning to brown lightly on the edges.
Can I make corn casserole in advance?
You can make corn casserole up to 1 day in advance. Prepare the casserole as directed, but instead of baking it, cover it with plastic wrap or foil, and place it in the refrigerator.
When you’re ready to bake it, preheat the oven and bake according to recipe directions (you will need to add another 5 minutes because it will be cold from the refrigerator).
More holiday side dishes
In my opinion, side dishes are the best part of a holiday! Ok, maybe the old fashioned pecan pie, too.
Old Fashioned Sweet Potato Casserole with Pecans is a must-have on my table. Mashed Potato Casserole is another potato dish that everyone loves. And for Thanksgiving, this Sourdough Stuffing is irresistible—it’s soft on the bottom and crunchy on top.
For the veggies, this 4-ingredient Green Bean Casserole always gets rave reviews, as does this Velveeta Broccoli Casserole.
For the fruit, Cranberry Jell-O Salad is packed with cranberries and apples, and it’s gorgeous to boot. Scalloped Pineapple is another nostalgic favorite.
And if you’re on the hunt for yet another corn dish, this Scalloped Corn with Bacon is so satisfying!
📖 Recipe
Old Fashioned Creamed Corn Casserole
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 2 eggs
- ½ cup (1 stick) butter, melted
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream style corn
- 1 cup sour cream
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 13×9 inch pan with cooking spray or butter.
- Whisk together the corn muffin mix, butter, eggs, and salt.
- Stir in drained corn kernels, cream style corn, and sour cream.
- Pour the mixture into the greased 13×9 baking dish. Bake for 45–50 minutes, or until the center no longer jiggles when shaken, and the casserole is beginning to brown slightly on top. Serve immediately.
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