Easy Corn Casserole Recipe (A Thanksgiving Favorite)

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This easy corn casserole recipe is buttery, a little sweet, and perfectly fluffy with a soft, tender center and golden edges. Made with Jiffy corn muffin mix, canned corn, sour cream, butter, and eggs, everything comes together in one bowl before baking in the oven. It’s one of the easiest Thanksgiving side dishes you can make, and it’s practically impossible to mess up!

The combination of sweet corn and buttery cornbread makes it somewhere between traditional cornbread and corn pudding. I like to sprinkle a little sugar over the top before baking for a delicate, sweet crackle that tastes especially good alongside all those savory Thanksgiving favorites.

One reader, Kendra, commented: “I have made this plenty of times after finding this recipe! Always turns out amazing! Definitely a family favorite, especially around the holidays!”

Is It Even Thanksgiving Without Corn Casserole?

Corn casserole has been on my family’s Thanksgiving table for as long as I can remember. In fact, I’m pretty sure my mom grew up eating it around her family’s farm table, too! It’s a recipe we’ve enjoyed for decades, and I can’t imagine Thanksgiving without it.

I’ve made this casserole more times than I can count, and I have never, ever managed to ruin it. I’ve doubled it, tripled it, baked it in disposable aluminum pans, and even accidentally left it in the oven longer than I planned. Somehow, it always turns out delicious! It’s one of those dependable recipes that makes feeding a crowd so much easier.

The kids in our family especially love it because they think it tastes a little like cake. I’ve shared this recipe with so many friends and family members over the years, and it’s become a staple on their Thanksgiving tables, too. Those are my favorite kinds of recipes to share!

Ingredients You’ll Need

One of the reasons this recipe has stuck around for so many years is that it only requires a handful of simple ingredients.

• Jiffy corn muffin mix: I always use the original 8.5-ounce box. It’s the base of the casserole and gives it that classic cornbread flavor.
• Whole kernel corn: Drain this before adding it to the mixture. The corn kernels add a little texture and sweetness.
• Cream-style corn: Don’t drain this one! It gives the casserole its soft, moist center.
• Sour cream: Adds richness and helps keep everything tender.
• Butter: Melted butter gives the casserole its delicious buttery flavor and richness.
• Eggs: Help hold everything together as it bakes.
• Salt and pepper: Balance the sweetness of the corn.
• Sugar: This is my little addition! I sprinkle a tablespoon over the top before baking. It adds just enough sweetness and creates a delicate little crackle on top that I love.

You’ll find the exact measurements in the recipe card below.

Instructions:

There’s really not much to this recipe, which is part of the reason I love it. Everything comes together in one bowl, and then the oven does the rest.

My Tips for the Best Corn Casserole

After making this casserole for so many years, there are a few things I’ve learned.

It’s incredibly forgiving. I’ve accidentally left this casserole in the oven longer than planned, and it still tasted amazing. The sour cream and cream-style corn help keep it moist, so you don’t have to worry about it drying out the second it gets a little too golden. Just make sure the center has set before serving.

Don’t skip the sugar on top. For our Thanksgiving dinner, I always make the classic version without cheese and finish it with a light sprinkle of sugar. It creates that sweet-and-salty flavor that tastes so good alongside all the savory Thanksgiving dishes.

Aluminum pans work beautifully. I’ve baked this recipe in disposable aluminum pans many times, especially when making larger batches or taking it to someone else’s house. They make transporting and cleanup so much easier. Just set the pan on a sturdy baking sheet before putting it in the oven.

Making Corn Casserole Ahead and for a Crowd

I have doubled and tripled this recipe countless times, and it turns out just as delicious as the original. When making a larger batch, I use a bigger baking dish or disposable aluminum pan and allow additional baking time as needed, depending on how deep the mixture is.

It’s also a great recipe to make ahead because it reheats so well. Unlike some casseroles that dry out after sitting in the refrigerator, this one stays surprisingly moist.

You can bake it a day or two before Thanksgiving, refrigerate it, and warm it in the oven before serving. I’ve also reheated individual portions in the microwave, and they’re just as delicious.

Honestly, I think that’s part of why this recipe has become such a staple for our family. It doesn’t require perfect timing, and it’s one less thing to worry about when you’re trying to get Thanksgiving dinner on the table.

Frequently Asked Questions

Is corn casserole the same as cornbread?

Not exactly! Cornbread is firmer and more bread-like, while this casserole is much softer and almost pudding-like in the middle. It has whole kernels of corn throughout and a slightly sweet flavor.

Can I add cheese to corn casserole?

Absolutely, and I’ve made it with cheese before! It’s delicious with shredded cheddar mixed into the batter. For Thanksgiving, though, our family prefers the classic version with a little sugar sprinkled over the top.

Can I use a different corn muffin mix?

I always use the original Jiffy corn muffin mix because it’s what I’ve made this recipe with for years. Other brands may work, but their sweetness, ingredients, and package sizes can vary.

What to Serve with Corn Casserole

This corn casserole is especially good alongside all the salty, savory dishes on a Thanksgiving table. Think turkey, gravy, stuffing, mashed potatoes, and green bean casserole. That little bit of sweetness is such a good contrast to everything else on your plate.

We also enjoy it with ham, roasted chicken, and barbecue throughout the year. It’s definitely not a recipe you need to save just for Thanksgiving.

A Thanksgiving Favorite Worth Making Every Year

I’ve been sharing recipes here on Stuck on Sweet for years, and it makes me so happy that this corn casserole has become a holiday tradition for so many of you, too.

There’s something special about making the same dishes year after year, especially when everyone gathers around the table looking forward to their favorites. For our family, this is definitely one of them.

If you make this corn casserole for Thanksgiving, Christmas, or just because you’re craving a comforting side dish, I’d love to hear what you think! Leave a rating and comment below, and let me know if it’s become a tradition at your house, too!

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Yield: 6 servings

Easy Corn Casserole Recipe (A Thanksgiving Favorite)

4.4 Stars (84 Reviews)

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This easy corn casserole recipe is buttery, slightly sweet, and perfectly fluffy with golden edges and a soft center. Made with Jiffy corn muffin mix, canned corn, sour cream, and butter, it's a family-favorite Thanksgiving side dish that can be made ahead of time!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 5 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 (8.5-ounce) package Jiffy corn muffin mix
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted
• 1 (15-ounce) can cream-style corn, undrained
• 1 (15-ounce) can whole kernel corn, drained
• 2 large eggs, beaten
• ⅛ teaspoon black pepper
• ¼ teaspoon salt
• 1 tablespoon granulated sugar, for topping

Optional additions:

Toggle ingredient group

• ½ cup shredded cheddar cheese
• Finely chopped jalapeño, to taste
• ¼ cup finely diced green bell pepper
• ¼ cup finely diced onion or chopped green onion

Instructions

1. Preheat the oven. Preheat oven to 350°F. Grease an 8×8-inch or 9×9-inch baking dish or a 2½-quart casserole dish with nonstick cooking spray or butter.
2. Combine the wet ingredients. In a large mixing bowl, stir together the sour cream, melted butter, cream-style corn, drained whole kernel corn, and beaten eggs until combined.
3. Add the dry ingredients. Add the Jiffy corn muffin mix, salt, and black pepper. Stir until everything is evenly combined.
4. Transfer to the baking dish. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the tablespoon of sugar over the top.
5. Bake. Bake uncovered for approximately 45–60 minutes, or until the edges are golden brown and the center is set and no longer jiggles when the dish is gently moved. Baking times will vary depending on your baking dish and oven.
6. Rest and serve. Allow the casserole to cool for 5 minutes before serving. Enjoy warm!

Notes

Make ahead: Bake the casserole 1–2 days in advance. Cool, cover tightly, and refrigerate. Reheat covered in the oven until heated through before serving.

Doubling: Double all the ingredients and bake in a greased 9×13-inch baking dish at 350°F. The larger batch may take approximately 15 minutes longer, but use the appearance of the center to determine when it's done.

Storage: Store leftover corn casserole in an airtight container in the refrigerator for 3–4 days.

Freezing: Cool the baked casserole, wrap tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat individual servings in the microwave or cover the baking dish with foil and warm in a 250°F oven until heated through. Allow approximately 30 minutes for a small portion; a full chilled casserole will likely take longer.

Substitutions: Plain Greek yogurt can be used in place of sour cream, although the flavor and texture may change. For a gluten-free version, choose a gluten-free corn muffin mix and check the remaining ingredients for gluten.

Variations: Add shredded cheddar cheese, chopped jalapeño, or diced vegetables before baking. I prefer the original version without additions, especially for Thanksgiving!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 376Total Fat: 31gSaturated Fat: 17gUnsaturated Fat: 14gCholesterol: 145mgSodium: 285mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 7g

Nutrition information is automatically calculated. Use as an approximation only.

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