Easycreamed corn casseroleis a buttery and creamy dish that’s a perfect Thanksgiving side and the absolute easiest casserole to make ever (and that’s saying a lot—casserole is notoriously easy!).

Creamed corn casserole in a glass baking dish.

One of my favoriteThanksgiving recipescomes from one of my favorite people! We often made this recipe while we were in college and ate the whole pan for dinner; no turkey dinner was needed. But it does happen to go exquisitely withturkeyif you need anotherThanksgiving side dishon your table.

I don’t know about you, but even though turkey’s sort of the star of the show on Thanksgiving, I happen to dig the side dishes just as much, or maybe even more sometimes. And it’s because of sides like this:Rich and buttery and creamy,it’s reminiscent of a fluffy and super moist cornbread with real pieces of corn in it.

top view of corn casserole in a square glass dish beside white place with a piece of corn casserole on it.

Why You’ll Love Katie’s Easy Corn Casserole

This fluffy and rich casserole is such afun take on a corn side dish.It’s super hearty, delicious, and comes together simply.
This is a great one toget your young chefs helpingwith on a busy kitchen day because it’s so simple.
Creamed corn casserole is arich and heavenly dish that’s super easy to makefor any holiday celebration, or any regular day if you ask me!

Recipe Ingredients

Eggs
Butter–melted and cooled slightly
Sour cream
Corn –canned creamed and whole
Jiffy cornbread mix

See the recipe card below for full information on ingredients and quantities.

How to Make Katie’s Easy Corn Casserole

Whisk together the eggs, butter, and sour cream.
Mix in the drained corn and the creamed corn.
Fold in dry cornbread mix, and pour into baking dish.
Set the pan in a warm place for 15 to 30 minutes, then bake.

Recipe FAQs

Can you freeze corn casserole?

Yes! This is a perfect make-ahead casserole that freezes wonderfully. Just follow the instructions to make it, and then cover it tightly with plastic wrap or an airtight lid to store in the freezer for up to 3 months. When you’re ready to serve, thaw it overnight and reheat in a 350-degree oven for 20 minutes or until heated through.

Can I substitute cornmeal for Jiffy Mix?

Jiffy Mix is more than just cornmeal, so if you can’t find it, you’ll need a mix of 1/2 cup cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

What is a substitute for creamed corn?

There’s no perfect sub for creamed corn, but if you can’t find it or don’t have any, you could try half a can of drained corn plus half a can of a creamy soup, like cream of mushroom or chicken.

Expert Tips

Leave a few lumps behind when mixing the Jiffy cornbread mixwith the other ingredients.
If you don’t have creamed corn you canmix half a can of drained corn and half a can of cream of chicken soupto get the closest match.
If you set the corn casserole batter in a warm place for 15 to 30 minutes,it will bubble, rise, and form a bit of a crust.