Easy creamed corn casserole is 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!).

This fluffy and rich casserole is such a fun take on a corn side dish, and it’s super hearty, delicious, and comes together simply.

Jiffy Corn Casserole

One of my favorite Thanksgiving recipes from one of my favorite people! This recipe is one that we often made while we were in college and ate the whole pan for dinner, no turkey dinner needed. But it does happen to go exquisitely with turkey, if you need another Thanksgiving side dish on 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. How good is that?! I could truly eat it on its own for any meal. I know this is a big dish for holidays in the Midwest, so if you live somewhere else or haven’t given it a try, oh my goodness, please do add it to your holiday grocery and cooking list.

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 F. 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.

How to make creamed corn casserole:

Preheat oven to 350 degrees F., and grease a 9×13-inch baking dish..
Whisk together the eggs, butter, and sour cream.
Mix in the drained corn and the creamed corn.
Fold in dry Jiffy cornbread mix from the box, and pour mixture into baking dish.
Set the pan in a warm place for 15 to 30 minutes.
Bake for 40 minutes.
Serve hot.

This is a great one to get your young chefs helping with on a busy kitchen day because it’s so simple.