Buttery Corn Casserole

This Corn Casserole—also known as “Corn Pudding” or “Jiffy Casserole”—is a favorite on holiday tables and at potlucks. It hits the perfect note between a savory side and a lightly sweet corn cake. Using a mix of whole-kernel corn for texture and cream-style corn for moisture, combined with the classic corn muffin mix, creates a tender, cheesy dish that everyone will love.

Classic Corn Casserole

Ingredients:
Whole kernel corn, drained – 1 (15.25 oz) can
Cream-style corn – 1 (14.75 oz) can
Jiffy corn muffin mix – 1 (8 oz) package
Sour cream (regular or light) – 1 cup
Salted butter, melted – 6 tablespoons
Shredded sharp cheddar cheese – 1–1½ cups

How to Make Corn Casserole:

Step 1: Prep Oven and Dish
Preheat your oven to 350°F. Lightly grease a 2-quart casserole dish with cooking spray or butter to prevent sticking.

Step 2: Mix the Batter
In a large bowl, combine the drained whole corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Fold in the shredded cheddar until evenly mixed.

Step 3: Bake
Pour the mixture into the prepared dish and bake uncovered for 1 hour 10 minutes.

Check for doneness: Insert a toothpick into the center—it should come out clean. The middle should be set, not jiggly, with a golden-brown top.

Step 4: Rest and Serve
Let the casserole sit for 5 minutes before serving. This short resting period helps it firm up for easy scooping.