4.85 from 273 votes

Sweet Corn Casserole

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This sweet corn casserole recipe combines creamed corn into a simple southern homemade side dish that can easily be made from scratch.

corn casserole made with jiffy amazing holiday side dish
Sweet Corn Casserole is THE perfect side dish!

 Sweet Corn Casserole

Typically served on a Thanksgiving table, this jiffy corn casserole recipe is so good that your plate will be empty before the dinner is done! Also check out the corn casserole video below so you can see how truly simple this sweet and savory casserole really is!

Also called southern corn pudding, this baked creamed corn casserole with jiffy mix and sweet delicious corn is as classic a thanksgiving dish as green bean casserole!

In fact, it doesn’t matter if you have fancy hasselback potatoes or unique maple bacon Brussels sprouts displayed this year,  if you are missing the corn casserole your mom and grandma may think they raised you all wrong.

The best part is this corn casserole side dish recipe is SO easy to make – you can check out the video if you need help or head down to the recipe (printable recipe too) below to get started baking.

Sweet Corn Casserole Recipe

This is hands down the best sweet corn casserole recipe, and everyone who tries it loves it. This sweet corn side dish is perfect for all upcoming fall dinners and is a veteran at being delicious.

Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.

Here is what ingredients you need to gather to get started:

  • butter
  • cornbread mix (Jiffy)
  • corn
  •  cream style corn
  • sour cream
  • 2 eggs
  • white sugar

RELATED RECIPES: Corn and Tomato Salad, Crock Pot Cheesy Corn, Fiesta Corn Dip, Homemade Cream Corn, Mexican Grilled Parmesan Corn, Warm Corn Dip in Oven, Street Corn Salad

RELATED SIDE DISHES: Stovetop Sweet Potatoes, Slow Cooker Black Eyed Peas, Cinnamon Southern Fried Apples, Green Beans Almondine, Green Bean Casserole, Oven Roasted Large Melting Potatoes, Boiled Red Potatoes

Nutritional info on Corn Casserole

Sorry guys!

Even though this is one of the best sweet corn casserole recipes, it’s NOT gluten-free, paleo, keto, or low-carb… It is delicious, though!

If you need something different, try this low-carb cauliflower casserole, totally loaded to perfection and a lot more diet-friendly.

sweet corn casserole jiffy casserole
Before getting started on this corn casserole recipe, make sure you prep your ingredients!

Tips for making corn casserole

  • I used Jiffy Corn Bread/Muffin mix, but I believe Betty Crocker makes a cornbread/muffin mix in a bag. You’ll just want to be sure to use the smaller, 8-9 oz. size.
  • You can always reduce the sugar to 1/4 cup; some do not use it at all, but I do in my recipe.

Corn Pudding Recipe

Preheat the oven to 350 and grease a 9×9 square baking pan with nonstick cooking spray.

Set aside.

In a mixing bowl, combine butter, cornbread, corn, and creamed corn and mix well.

Corn pudding
Empty your sweet cream corn and regular corn together!

Stir in sour cream, eggs, and sugar, and mix well.

corn pudding from scratch

Spoon batter into the prepared pan.

how to make corn casserole
This corn casserole recipe already looks amazing to eat!!

Bake for 40-45 minutes or until the center is set.

southern side dish

Cut into squares and serve.

corn casserole recipe

Serves 9

Psst, other side dishes where corn is the star: Street Corn Salad, Street Corn on the Cob with mayo and parmesan, Black bean and Corn Salsa, and of course, hush puppies!

corn casserole
4.85 from 273 votes

Sweet Corn Casserole


Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Sweet corn casserole combines creamed corn into a southern homemade side dish from scratch. Typically served on a Thanksgiving table, this baked recipe is so good that your dish will be empty before the dinner is done!

Ingredients
 

  • 1/2 cup 1 stick, melted butter
  • 1 small package 8.5 oz. Jiffy Cornbread Muffin mix
  • 1 can corn drained
  • 1 can cream style corn
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 cup white sugar

Instructions

  • Preheat oven to 350 and grease a 9x9 square baking pan with nonstick cooking spray. Set aside.
  • In a mixing bowl combine butter, cornbread muffin mix, corn, creamed corn and mix well.
  • Stir in sour cream, eggs and sugar and mix well.
  • Spoon corn casserole batter into prepared pan.
  • Bake casserole for 40-45 minutes or until center is set.
  • Cut sweet corn casserole into squares and serve.

Video

Nutrition

Serving: 9people | Calories: 1162kcal | Carbohydrates: 179g | Protein: 19g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 2088mg | Fiber: 16g | Sugar: 60g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.85 from 273 votes

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Recipe Rating




57 Comments

  1. Can you double this recipe?

    1. I havent done it but every time you double a recipe you risk it not cooking in the middle. It would need a larger pan that kept the middle still even and you may need time added on. It would be something you would have to experiment on to get perfect.

    2. Peggy Lyons says:

      I think I will try some green chilies in the batter next time or even green bell pepper.
      I am fixing it just like the recipe tonight& serving it with rotisserie chicken & salad.
      P

    3. I made it doubled. And in an 9 x 13, deep dish foil pan it took 1 hour and 15 minutes. Delish!!

    4. Cendy! So happy you enjoyed my Sweet Corn Casserole recipe. We had it yesterday here too! THanks for updating on the length of time that it took for you to make it at your home. I hope you had a wonderful Thanksgiving!

  2. I made this and it was wonderful it will be added to our table as a family favoritezThank you for sharing.

    1. hi Debbie!! I am so glad you made my sweet corn casserole. We make it EVERY year for the holidays but its so good to add to a regular menu too and warms up pretty well in the microwave.

  3. Before baking I sprinkle sugar on top. It adds a little layer of crunch to this great dish. Something that’s been a staple at out Thanksgiving dinner for over 30 years!

    1. I love this idea for corn casserole, def trying at Thanksgiving.

  4. Sy Ketkeo says:

    Is there a way I can replace the sour cream with something else or can I omit it?

    1. Are you dairy free entirely?

    2. Ruth Cobb says:

      I would just omit it. The. Corn casserole recipe I have does not have sugar or sour cream and it tastes great. However I might add monk fruit sweetener in place of the sugar.

  5. Do you use canned sweet corn? Your recipe just says canned corn but wasn’t sure with the added sugar already Thanks!

    1. we use whatever can is at the store, so I would say its probably sweet corn. You still add the sugar to the casserole. It wont be sweet enough otherwise.

    2. I made this tonight and forgot the sugar, if I had added it it would have been to sweet for us.

  6. Can you make this ahead of the day you are serving it?

    1. Hi Deb! You can certainly prep it ahead 1 day. Just mix everything and cover in plastic wrap and pop in fridge.

      You do need to let it come up to room temp before baking, so bring it out about 30-45 minutes prior to popping into the oven.

      As far as COOKING ahead of time, you might be asking the wrong person because I am not a huge fan of left overs (child hood things, haha) – that being said, every year we have always have corn casserole left for everyone to take home and it heats up in the microwave just fine.

      If you make ahead, just make sure you really seal it from air to prevent drying out -then I would heat on a low temperature (300) oven until its completely heated.

      I still recommend to save time you prep but then cook day of IF you can, but I also understand the kitchen is chaotic over the holidays.

  7. I have fresh frozen corn in the freezer…I could Precook…then add the can of creamed corn….cook just the same…I’m sure it would be the same only Better….right???? Going to do it!!!

    1. Debra, if you ask me, sounds delicious. I love love fresh corn off the cob!

  8. Momofboys says:

    Does it have to be a square pan? Or can it be round?

    1. Hi! It can be round, it just might be a bit harder to cut. 🙂
      Should affect the corn casserole recipe though.

  9. I there something else I can substitute the sour cream with or can it be left out? I am dairy free and everywhere is out of the alternative sour creams 🙁

    1. Hi Victoria, its a great question but I have never made corn casserole without dairy, but that being said, its only 1/2 a cup so I think you could make it without it. I cant verify the taste but its really not that much out of the recipe so I would give it a shot. Personally, if you have everything else, its worth the risk- it just might be slightly less creamy. Also I would check for it to be done about 2 minutes sooner since you are losing that moisture. I would love for you to report back if you try it!

  10. I fried hamburger with an onion, placed it in a casserole dish, covered with cheese and then poured the cornbread mixture over it and baked it. Total winner in my house!! Best cornbread casserole we’ve ever had!! Thank you!!

    1. That sounds like a shepards pie with corn casserole, it sounds amazing!

  11. Must try! Very tasty and sweet. My family and I loved it. I even had it for breakfast with coffee. Yummy!

    1. Yum! I love this recipe too and thanks so much for coming back to share your review on this corn casserole! You are the best!

      Trisha and Char

  12. Nancy Torns says:

    Can I use Jiffy corn muffin mix?

    1. Yes, you sure can use jiffy.

    2. No difference between muffin mix and bread mix?

    3. Just use the Jiffy (or off brand is fine) corn “muffin” mix – the reason they say muffin is because its a tiny box basically. You couldn’t get a “bread” out of the oz.

  13. Can you use reg cornmeal instead of jiffy?

    1. No – regular cornmeal is missing the flour, baking powder and salt. Its not the same product.

    2. Hi, just for your info, I couldn’t get the muffin mix and found a recipe using flour, cornmeal, baking powder, salt and oil..mix together and proceed with recipe. Worked out well.

    3. Thanks for the update, Carol!

  14. We liked this recipe better than the one I usually make and it was quicker! I sprinkled a little shredded cheese on top! Thanks for sharing!

    1. Ann, so glad to hear that! I have never had any cheese on it and Ill be sure to try it that way too!

  15. Does this recipe need to be refrigered?
    I made this last night, was so delicious, but didn’t refrigerate.

  16. Can you use can white corn

    1. Absolutly!

  17. Soooooo good, the kids request it! So easy, so delicious!

  18. I didn’t use butter but used Ghee.. 1/4 cup
    AND I only used 2 heaping tablespoons of sugar.. came out excellent!! A keeper and I saved a ton of calories too.

  19. Made this recipe for a Sr Citizen Meeting. Everyone loved it. Thanks for sharing.

  20. Kim Heflin says:

    Love this recipe! It will now be our holiday go to corn dish. Thanks for sharing.

  21. What size canned corn? 14 oz or 8 oz? I’m thinking the bigger can, 14 oz.

    1. Trisha Haas says:

      Just a standard can of corn, which is typically around 14.5 oz to 15.25 oz.

  22. tdchinges says:

    I finally found this perfect Sweet Corn Casserole tutorial, and it’s so easy to make.it tastes so good!

  23. Isabella Ames says:

    Thank you for being a great teacher and mentor. I have learned so much from you. Your recipe ‘Sweet Corn Casserole’ is a wonderful recipe.

  24. Janice S Pendergrast says:

    The flavor was good but it turned out very dense. if I made it again I would only use half of the jiffy corn flour mix and add 1/4 cup of milk.

    1. Trisha Haas says:

      Corn meal (jiffy) is a dense item, you are correct. Its because it has a lot of really heavy ingredients like butter, eggs, and sugar. I am not sure if I would add the milk and half the flour mix (although I always encourage experimentation) versus trying a smaller pan so the corn casserole is a little thicker. Overall corn casserole itself isnt meant to be a fluffy cake. I just wanted to respond in case you were unsure of the original texture.

  25. D.K. POPE says:

    I will be making this Recipe. But, definitely reduce the sugar by atleast half, and add a cup of shredded cheese. I may experiment by topping with crushed Ritz Crackers before baking. 😋

    1. Trisha Haas says:

      Yes, there are people that prefer a less sweet version. I hope it turns out great!

  26. J have been making corn casserole for years = I wanted to add that I also add shredded carrots, chopped onion and celery, parsley, celery seed and Italian Seasoning = this adds color and an added taste of flavor to the casserole. Everyone I have made this for, tells me it is really good.

    1. Do you saute/cook the extra ingrediants before adding them to the batter?

  27. I didn’t make it but I had some an it’s delicious! I’ve been looking for a recipe like this as I had it before! I’ll be making it soon!!

    1. Trisha Haas says:

      So glad you loved it! Happy Baking!

  28. Made this for Easter dinner, everyone loved it, I will be making this again!

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