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This Buttermilk Corn Casserole Recipe is a delicious classic comfort food dish. It has all of the flavors you love in a corn bake and you only need five ingredients and one bowl to make it!
If you’ve never had a sweet corn bake, it’s sort of like a cross between creamed corn, corn pudding, and cornbread. The texture is creamy and smooth with crunch from the added corn. It goes with so many main dishes and it is a great Christmas or Thanksgiving side dish – just slice and serve! It really is a holiday staple.
Some people call it a Jiffy corn casserole recipe because it calls for a box of Jiffy mix. It is an easy recipe with only 5 ingredients – we couldn’t get enough of it. It’s going to be a star of our holiday table alongside my sausage stuffing.
5 ingredient one-bowl Corn Casserole
- Whole kernel corn (frozen or fresh) and canned cream-style corn. I recommend using fresh or frozen corn (NOT canned). Frozen corn provides a better “pop” and texture where canned kernels can turn mushy.
- Jiffy Cornbread Mix: By using Jiffy Corn Muffin Mix you don’t have to worry about measuring flour and cornmeal and baking powder!
- While many classic corn bakes rely on sour cream, this recipe uses buttermilk to create a tangier, lighter crumb that perfectly balances the sweetness of the corn. The buttermilk reacts with the leavening in the Jiffy mix to ensure the casserole is airy and moist rather than dense and heavy.
- Vegetable Oil: for moisture, melted butter may be substituted.
- For a spicy Corn Casserole, add some diced jalapeños or pepper jack cheese.
- You can sprinkle shredded cheddar cheese on top, or even green onions to the batter.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Storing, Freezing, Making Corn Casserole Ahead
- Store leftovers in the fridge or at room temperature covered in an airtight container for up to a week.
- Freeze it in an airtight container for up to 3 months.
- You can make this ahead up to 24 hours; cool to room temperature then chill until ready to serve. To rewarm before serving, just heat in a 200°F oven until warmed through.
Dorothy’s Expert Tips
- For this recipe, you can use either fresh or frozen corn. During the summer, when corn is in season, I love to use fresh. Just cut the kernels off of a cooked cob.
- If you use frozen corn, make sure to thaw it.
- How to know when corn casserole is done baking: the casserole is done when the edges are golden and the center has a slight, springy jiggle but is not liquid.
- Baking at 400°F (a higher temperature) creates crusty edges while keeping the center creamy.
- Make sure to let the casserole sit for 10 minutes after baking so the pudding center can fully set before slicing.
Easy Corn Casserole Recipe
Ingredients
- 1 12-ounce bag (340g) frozen corn kernels , thawed
- 1 (14.75 ounce) can cream-style corn
- 1 (8.5 ounce) box corn muffin mix (i.e. Jiffy)
- 1 cup buttermilk
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Stir together all ingredients in a large bowl. Pour into prepared pan.
- Bake about 40 minutes, or until golden until a toothpick comes out clean.
Recipe Nutrition
How to make Jiffy Corn Casserole Step-by-Step
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Stir together all ingredients in a large bowl. Pour into prepared casserole dish.
- Bake about 40 minutes, or until golden until a toothpick comes out clean.
FAQs
It’s fine if this sits out a few hours, but refrigerator it after that.
It’s a combination of cornbread and pudding – gooey and rich!
Corn casserole is a classic American side dish that combines corn kernels, creamed corn, and corn muffin mix for a texture that is a cross between cornbread and corn pudding.
Yes, you can use fresh corn kernels, though frozen corn is preferred for its consistent texture and ease of use in this 5-ingredient recipe.
Yes! You can stir the ingredients together 24 hours in advance and store the batter in the fridge; just give it a quick stir before pouring into the pan and baking.
If your casserole is runny, it likely needs another 5–10 minutes in the oven. Ensure the top is golden brown and the center has set before removing it from the 400°F heat.
If there isn’t an excessive amount of fat and/or sugar in a food, I’ve noticed that there are usually about 30 calories per point, so if the points are accurate (6), there are probably more like 180-210 calories than 50.
How is this only 50 calories per serving when the Jiffy Corn Muffin Mix alone is like 1000 calories? I inputted all of my ingredients and it’s 1985 calories. I don’t think I can slice enough pieces to make it 50 calories. I think someone misread the servings per Jiffy Mix on the box. Making cornbread from the Jiffy Mix would have been WAAAAAAAAAY less calories.
The nutritional calculation is done automatically and not guaranteed to be accurate.
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