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This 5 ingredient cornbread casserole can be prepped and ready to go in the oven in less than five minutes. It’s packed with sweet corn and fluffy cornbread and tastes amazing! You can make this side dish for the holidays with your favorite chili or any weeknight dinner.
Reasons You’ll Love This Recipe
- Easy to Make: This recipe is so simple to make. It uses five basic ingredients that are ready made. Your kids can help you with this one!
- Budget Friendly: The ingredient list is small and cost effective. Make this along side my favorite chili recipe, which is also budget friendly!
- Time-Saving: This recipe only takes 5 minutes of prep time and then its bakes for 45 minutes! It’s perfect for busy week nights or an holiday feast!
Ingredients in Baked Corn Casserole
This 5 ingredient corn casserole’s ingredient list is short and sweet! But don’t let that fool you. It is packed with delicious flavor! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Corn Muffin Mix: This is the most important ingredient in your casserole. Don’t leave it out! Jiffy mix is my favorite!
- Whole Kernel Corn: Make sure to drain your can of whole kernel corn.
- Creamed Corn: You don’t want to drain this corn.
- Sour Cream: This adds a creaminess to the texture and binds everything together.
- Butter: I use unsalted butter in this recipe.
What if my Casserole is Dry?
If you find it has trouble binding together or it’s too crumbly for you, add in 2 large eggs to help it all stay together.
How to Make 5 Ingredient Corn Casserole
With a creamy texture on the inside and the perfect golden crust on the outside, this is the best quick casserole for any occasion!
- Prep: Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
- Combine: In a large bowl, add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined, then pour into the prepared pan.
- Bake and Serve: Bake uncovered for 45-55 minutes or until lightly browned. Serve warm and enjoy!
Can I Double this Easy Corn Casserole Recipe?
Yes! You can double this recipe if you are serving dinner to a large crowd. Double the ingredients and place them in a 9×13 pan. Cook at 350 degrees Fahrenheit for 55-65 minutes. Add additional time if needed until the top is golden brown.
Variations for 5 Ingredient Corn Casserole
Here are a few ways to change up this 5 ingredient corn casserole!
- Add some Heat: For a bit of spice, add a 4-ounce jar of chopped chilis and two teaspoons of cumin.
- Make it a Jalapeno Popper Corn Casserole: Add cheddar cheese, sliced jalapeños, and small dots of cream cheese for a jalapeño popper version.
- Bacon and BBQ: Combine chopped bacon and cheddar cheese and serve with a small topping of BBQ sauce for a BBQ version.
- Make it Tex-Mex: Turn this into a Tex-Mex dinner by topping it with taco meat, cheddar cheese, tomatoes, lettuce, and sour cream for a taco casserole version.
- Make it Street Corn: Top with cotija cheese, cayenne pepper, and additional sour cream for a Mexican street corn version.
- Add some Cheese: Stir in 1 cup of any of your favorite shredded cheese.
Storing Leftovers
You can easily store leftovers of this casserole (if you are lucky enough to have some)! Here is how you can make them last a few days:
- In the Refrigerator: This will last for one week in an airtight container in the fridge. You can reheat it in the microwave.
- Can I Freeze Leftovers? I don’t recommend freezing this 5 ingredient corn casserole.
- Make it Ahead of Time: This is so easy to make. I recommend putting it together just before cooking, but you can prepare it ahead of time. Combine all of the ingredients together in the casserole dish and store it in the fridge. Let the dish come to room temperature before baking it. If you need to, prepare the night before and before cooking, bring the dish to room temperature.
More Delicious Corn Recipes
If you are looking to make or take a delicious cornbread or corn casserole side dish for dinner or to a party look no further. The trick with cornbread is making sure it isn’t dry and crumbly. Here are some great corn casserole recipes for you to try!
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5 Ingredient Corn Casserole
Ingredients
- 8 ounce box Jiffy Corn Muffin Mix
- 15 ounce whole kernel corn, drained
- 15 ounce creamed corn, not drained
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8-inch baking pan with non-stick cooking spray.
- In a large bowl, add the corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir together until combined.
- Pour into the prepared pan.
- Bake uncovered for 45-55 minutes or until lightly browned.
- Serve warm and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds yummy! We are a gluten free family, so I’ll have to give it a try with a GF mix. Do you know if anyone has tried it and if it worked out?
I’m planning on making this dish, but, you need to edit the opening sentence…”5 Ingredient Corn Casserole is in the oven for less than five minutes.” Yet bake time is 45-55 minutes. Just a heads up.
Can you use cottage cheese or yogurt instead of sour cream?
Plain Greek yogurt would work. I’m not sure about cottage cheese since it has a different texture, but I’m sure it would still taste delicious!
Can you make the corn casserole ahead of time
Yes you can!
Added a satued onion to it. Was delicious
1st time making this was on Thanksgiving…. it was delicious!!! My coworkers said it sounded good, so I just made a batch to bring to work tomorrow…. should I refrigerate it or can it be left at room temperature overnight?
Store any leftovers in an airtight container in the refrigerator.
Yummy & easy, but 45 minutes is perfect. Any longer, it’s overbaked & any shorter, it’s undercooked. Cheese can be added on top for last 5 minutes but we don’t add it & it’s perfect!
Shoot! I didn’t buy enough sour cream! Can I substitute cream cheese for some of the sour cream?
I’ve made this for years and NEVER put any sour cream in it. Otherwise, made right by the recipe. I never have leftovers!
Made this for Thanksgiving. Everyone loved it! So easy and so good!
Yay! So happy for you! Happy Thanksgiving!
I have a slow cooker recipe that’s nearly identical to a double batch of this recipe – cooking time is about three hours on low – hope that helps anyone needing the oven for other things around the holidays!
If you qould, please share the slow cooker/Crockpot recipe! ☺
I’ve been making this for years. Easy, delicious and everybody loves it!
I absolutely love all of your recipes they come out just perfect!! Thank you!!Carol
I am going to double this recipe and cook it in the oven but in my crock-pot crock. So……it will be in a deep pot Should I cook it longer than specified? Will the center cook?
No, I would continue to cook it the same amount of time. Check on it before serving or getting done. That sounds like a great idea! Can’t wait to hear how it turns out! XOXO
Ahhhh shoot. I used an oval gratin/casserole instead of an 8×8 and it’s nicely golden brown on top after an hour but still quite jiggly! What is the center supposed to be like? I can always tent it til the consistency is right.
what I like most is the corn casserole recipe. going to share it with friends.
That is great!! Enjoy this simple and delicious casserole. It is perfect for a gathering!! XOXO
hey girl- this looks so yummy!