Old fashioned Creamed Corn Casserole is the perfect side dish for a holiday meal, or any special meal! It’s super easy to make—just stir everything together and bake.
Creamed Corn Casserole has been on my family’s holiday menus for years. It’s a side dish that everyone loves, and it pairs perfectly with turkey, beef, or ham.
This year, I’m serving it for Thanksgiving along with my Grandma’s Sweet Potato Casserole and this Cranberry Jell-O Salad. I love how easy it is to make, which is especially important when you have other things to cook (ahem, really delicious but a-little-time-intensive turkey breast).
For the casserole, you put everything in a bowl, stir, and then bake it. Super simple!
Origin of corn casserole
Corn casserole is also known as corn pudding, particularly in the South. It’s believed that the dish originated with Native Americans, who cooked corn and water together to create corn pone.
Native Americans likely introduced corn to English settlers, who put their own spin on corn pone by adding milk, eggs, and butter. You can read more about the interesting history of corn in America here.
Jiffy mix was invented in 1887, and while the origins of baking it into a corn casserole are unknown, it’s fair to say that the dish has been around for generations.
- 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).
- Sour cream keeps it moist and tender. I recommend using full fat sour cream.
- It wouldn’t be a casserole without butter, would it? 🙂
How to make creamed corn casserole
First, preheat the oven to 350°F. Then, grease or butter a 13×9 inch oven-safe baking dish.
Next, 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. 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 use frozen corn instead of canned corn kernels?
Substitute 1½ cups of frozen corn (defrosted) in place of the canned corn.
Can I use another size dish?
At holiday time, 13×9 inch dishes are hot commodities! If you don’t have a 13×9 inch dish, you can use a slightly smaller dish for this, such as an 11×9 inch dish. A lot of decorative casserole dishes are often about that size. You could also use two 8×8 inch dishes (divide the batter evenly between them).
More holiday side dishes
In my opinion, side dishes are the best part of a holiday! Maybe the pie, too. But many side dishes only get made a few times per year, so they’re extra special when a holiday rolls around.
At Thanksgiving time, this Sourdough Stuffing is irresistible—it’s soft on the bottom and crunchy on top. It happens to be vegetarian and even vegan if you have guests with special diets.
For the veggies, these Italian Green Beans add a gorgeous pop of color to the table. They’re made on the stovetop, saving precious room in the oven for the rest of the meal. For the fruit, Cranberry Jell-O Salad is packed with fruit, and it’s gorgeous to boot.
And if you’re on the hunt for yet another corn dish, this Scalloped Corn with Bacon is so satisfying!
Creamed Corn Casserole
- 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
- Preheat oven to 350°F. Grease a 13x9 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 13x9 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.