Corn Casserole Recipe – 10 Expert Secrets Revealed

🌽 Quick Answer: This corn casserole recipe takes just 10 minutes to prep. Mix Jiffy corn muffin mix with eggs, milk, cream, and two types of corn, then bake at 400°F for 45–50 minutes until golden and set. It’s the easiest, creamiest holiday side dish you’ll ever make.

Corn Casserole Recipe is a flavorful homemade dish with tested, reliable results.
The typical preparation time is 10 minutes.

🔑 Key Takeaways

• ⏱️ 10-minute prep — this corn casserole recipe needs only 4 simple steps from bowl to oven.
• 🌽 Triple creaminess — frozen corn, creamed corn, and heavy cream create an ultra-rich texture.
• 🎄 Perfect holiday side — ideal for Thanksgiving, Christmas, and Easter dinners.
• 🔬 316 calories per serving — feeds 8 people with balanced macros.
• ❄️ Freezer-friendly — make it ahead and freeze for up to 2 months.
• ✅ Vegetarian & beginner-friendly — no fancy skills or tools needed.

📖 Table of Contents

Yield: 8 servings  |  Prep: 10 min  |  Bake: 45–50 min  |  Total: 1 hour 10 min

• 1/4 cup unsalted butter, melted and cooled — plus softened butter for greasing. Cool it so it won’t scramble the eggs.
• 1 (8.5-oz.) package Jiffy corn muffin mix — the classic backbone with leavening built in.
• 1 tbsp plus 1 1/2 tsp granulated sugar — boosts browning and balances savory elements.
• 2 large eggs — room temperature works best for even mixing.
• 2/3 cup whole milk — full-fat is essential for richness.
• 1/3 cup heavy cream — the triple-creaminess factor.
• 2 cups frozen corn, thawed and drained — pat dry with paper towels to avoid a wet center.
• 1 (15-oz.) can creamed corn — don’t drain! The liquid is part of the recipe.
• 3/4 tsp kosher salt — use Diamond Crystal; reduce to 1/2 tsp if using Morton’s.
• 1/2 tsp sweet paprika — warm color and mild pepper flavor.
• 1/4 tsp freshly ground black pepper — sharpens the corn sweetness.
• 2 tbsp sliced chives — fresh, added after baking for color and bite.

Step 1: Prep the Oven and Dish

Preheat your oven to 400°F. Grease a 2-quart baking dish with softened butter, coating every surface including the corners. In a large bowl, whisk the Jiffy mix and sugar until only a few lumps remain.

Step 2: Combine Wet and Dry

In a separate bowl, whisk eggs, milk, cream, and cooled melted butter. Pour wet into dry and stir until just combined. Fold in drained corn, creamed corn, salt, paprika, and pepper. Don’t overmix — small lumps keep the texture tender.

Step 3: Bake Until Golden

Pour the batter into the prepared dish and smooth the top. Bake on the middle rack for 45–50 minutes. The edges will puff and pull away slightly. The top should be deep golden brown.

Step 4: Rest and Serve

Remove from the oven and top with sliced chives. Let cool for 10 minutes before serving. Resting lets the custard finish setting so slices hold together beautifully.

❌ Mistake	⚠️ Why It’s Bad	✅ Fix
Overmixing the batter	Activates gluten, making it tough and dense	Stir until just combined; lumps are okay
Not draining frozen corn	Excess water creates a mushy, watery center	Thaw fully and pat dry with paper towels
Opening the oven too early	Temperature drops cause the center to sink	Wait at least 35 minutes before checking
Cutting immediately	Starches haven’t set, so slices collapse	Rest 10–15 minutes after removing from oven
Using low-fat milk	Less fat means drier, less flavorful results	Always use whole milk and heavy cream

• 🍳 2-quart baking dish — ceramic browns more evenly than glass
• 🥣 2 mixing bowls — one large for dry, one medium for wet
• 🥄 Whisk and silicone spatula — whisk for wet, spatula for gentle folding
• 🧻 Fine strainer or paper towels — for draining thawed corn
• 🌡️ Instant-read thermometer (optional) — aim for 195°F in the center

Method	How	Duration
Refrigerate	Cool fully, cover tightly with foil or lid	Up to 4 days
Freeze (baked)	Wrap portions in freezer-safe bags	Up to 2 months
Reheat	Cover with foil, warm at 325°F	15–25 minutes
Make-ahead	Mix dry and wet separately; combine before baking	Up to 24 hours

Can you make Jiffy corn casserole ahead of time and refrigerate overnight?

Yes, but keep wet and dry mixes separate overnight. Combine them right before baking for the best rise and texture. A fully assembled batter loses leavening power if it sits.

Why is my corn casserole mushy or watery in the middle?

The most common cause is excess water from undrained frozen corn. Thaw, drain, and pat dry before adding. If it’s still wet, bake 5 minutes longer and check again.

What can I use instead of Jiffy corn muffin mix in corn casserole?

Combine 2/3 cup cornmeal, 1/3 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt. Any store-brand corn muffin mix in the same amount also works.

How do you know when corn casserole is done baking?

The top turns golden and the edges pull away from the dish. The center should jiggle slightly, not ripple like liquid. An instant-read thermometer should read about 195°F.

Can you freeze corn casserole before or after baking?

Freezing after baking preserves the best texture. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating at 325°F.