Easy 5 Ingredient Corn Casserole
This 5 ingredient corn casserole is simple and delicious. It is one of the easiest recipes you’ll ever make and it is so unbelievably good. The browned, crisp top gives way to a creamy corn pudding inside, making this a staple on many holiday tables.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my classic bread stuffing and my melting potatoes recipe. For ease of browsing, you can find all of my side dishes in one place.
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5 ingredient corn casserole
Generally speaking, most of my cooking is from scratch, especially on holidays. That being said, this is the one recipe where that goes out of the window.
This Jiffy 5 ingredient corn casserole couldn’t be easier to make. It is simply a matter of opening a box, and stirring a handful of ingredients together before pouring the mixture into a baking dish and sliding it into the oven.
Ingredients
The name suggests that the ingredient list is short. You likely have at least some of it already.
- Canned corn
- Substitutions: Frozen corn is a great option instead of canned.
- Creamed corn – Cream-style corn keeps this casserole creamy.
- Sour cream – Use full fat or reduced fat for best results. Avoid fat-free.
- Butter
- Jiffy corn muffin mix
- Eggs – I use eggs in my casserole to make it a bit fluffier. You can make it with or without them.
How to make
Here’s a quick summary of how to make this 5 Ingredient Corn Casserole with Jiffy Mix. Please see the recipe card at the bottom of this post for the full recipe.
- Prep – Preheat oven to 350°F / 180°C. Whisk eggs with melted butter.
- Add canned corn (or frozen corn), cream-style corn, and sour cream to the bowl, then stir together.
- Add the corn muffin mix, then fold to combine.
- Pour the mixture into a buttered 8×8 pan and bake.
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5 ingredient corn casserole FAQ’s
Yes! You can assemble it up to 2 days in advance. Remove the casserole from the refrigerator about 30 minutes before you plan to bake it, then proceed with the recipe as written. You can also bake it the day before, and gently reheat in a warm oven for 40 – 45 minutes.
You can make the corn muffin mix from scratch if you can’t find the box.
Corn casserole variations and substitutions
- Spicy – Add in a small can of (drained) diced green chilies for a corn pudding casserole with a little kick.
- Cheesy – Fold in half a cup of shredded cheddar cheese to make it extra decadent.
- Herbs – For a pop of color, sprinkle some chopped chives or scallions over the top.
Serving suggestions
This corn casserole goes perfectly with a glazed ham for holidays. For non-holiday occasions, it goes well with nearly everything. We’ve had a pork roast with it, and also chicken thighs.
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Easy 5 ingredient corn casserole
Ingredients
- 1 can whole kernel corn, drained 15 ounce can, or 14 ounces of frozen corn
- 1 can cream-style corn 15 ounce can
- 1 box corn muffin mix 8.5 ounce box
- 1 cup sour cream 250mL
- 2 eggs *optional
- 6 tablespoons butter softened
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
Instructions
- Preheat the oven to 350°F / 180°C. Butter an 8×8 baking dish (or spray with non-stick cooking spray), and set aside.
- In a medium mixing bowl, whisk eggs with melted butter.
- Add sour cream, corn kernels, and creamed corn. Season with salt and pepper. Stir to thoroughly combine.
- Add muffin mix and stir to combine again, making sure to scrape the bottom and sides of bowl to fully incorporate everything.
- Pour into an 8×8 glass baking dish (or 2.5 liter baking dish), and bake at 350°F / 180°C for 50 – 60 minutes, or until a knife inserted in the center comes out mostly clean.*If it is getting too brown on the top, lower the oven to 325°. You can also loosely cover the top with aluminum foil.
Video
Notes
- When a knife inserted in the center comes out mostly clean – it’s done!
- If you use a deep casserole dish, you will have to increase baking time by a few minutes.
- To double the recipe, use a 9×13 pan, and increase the baking time by about 15 – 18 minutes.
- If you choose not to use the eggs, it will be fine. The casserole will not be quite as fluffy.
- As a precaution (though it’s never happened), I always bake this on a small baking sheet in case there is a spill. It also makes it easier to take out of the oven.
Nutrition
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Originally published in 2014, most recent update 4/9/25.
I love stuff like this! And now I will be singing Wild Thing the rest of the day!
LOLOL! You’re welcome Sissy… Now I’m singing it too 😉
I made the corn casserole for the first time this Thanksgiving. Super easy and super delicious!
Thank you so much, Debbie!!!
I cannot describe how delicious this dish really is. Its sweet, buttery, creamy and SO EASY to make! Its a win, win with our family and our table is never without this at all of our family gatherings. ♥
Thank you so much, Melissa! It makes me happy to know that this dish has a place on your family’s table <3.
Dear Chef, today we had the pleasure of trying your dish at our thanksgiving lunch. I have enjoyed few things in life as much as this corn concoction. The overall quality of the dish was sublime. It was airy but not dense, moist but not wet. The dish stood out among the rest. During this annual feast of ours, it’s rare to have a dish meet the needs of so many travelers. Today we learned that corn can experience success outside of its traditional setting in mazes. The casserole was served by incredible hands and I had the pleasure of experiencing it for the first time today. I used to believe cornbread or any cousins that she may have needed to be accompanied by jalapenos; I no longer believe this. You have changed my mind. Congratulations on this invention, it’s one of a kind.
Stephen, in the nearly 14 years that I’ve been writing this blog, I don’t think I’ve ever received a comment that can rival yours. You are truly one of a kind. 🙂
I made this for a huge Thanksgiving potluck this year, and it was a hit! I doubled the recipe, but instead of 2 cans each of kernels and creamed corn, I used 3 of kernels and 1 of creamed corn. Totally my fault for not reading the labels more carefully. Regardless, this was so easy to put together and even easier to eat. I added a touch of Texas Pete, which worked really well, but it would’ve been just as good without. Great, foolproof recipe!
Thank you so much, Jenni! I’m so happy that the corn casserole was a hit!
Wonderful way to add some flavor in a corn dish! So much fun!
Thank you so much, Patrick! 🙂