Three Corn Casserole

Part corn bread, part corn pudding this Three Corn Casserole with Jiffy corn muffin mix has simple ingredients and makes a great side dish!

This moist corn casserole is requested at Thanksgiving, Christmas, Easter and other special family meals throughout the year.

Moist piece of three corn casserole on a small white plate with a fork

Three Corn Casserole Recipe

A familiar corn bread recipe that is mellowed out by 6 ingredients makes a delicious Three Corn Casserole! Just mix a can of whole corn, creamed corn, sour cream, butter, egg and a box of Jiffy mix together. This recipe is so easy I mix by hand, no electric mixer is necessary!

Totally homemade our Amish Style Scalloped Corn Casserole has Swiss cheese and a homestyle flavor. My mom has always made this Jiffy Corn Pudding. I think this new favorite recipe is a blend of the those two baked corn casseroles.

I recently went on a trip and got this recipe from the best of a church ladies cookbook. Those are the recipes I always have to try! I found our most popular Jiffy Broccoli Cornbread and Old Fashioned Cornbread Dressing in the favorites section of other vintage community cookbooks.

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Serving of easy three corn casserole on a white plate in front of a casserole dish full

Thick Pieces Vs. Thin Pieces

The original recipe calls for a 2 quart casserole dish. I tested the recipe in a square 8″ x 8″ baking dish. This casserole was very thick and took a full hour to bake. The edges tasted more like a firm corn bread and the center still had more of a corn pudding texture.

In our family the thinner pieces with more consistent texture is our preference. A 9 x 13″ dish also bakes in about 45 minutes in a convection oven.

I think thinner casseroles are easier to get baked, but personal preference will help make the decision.

8 x 8 casserole dish of thick and moist 3 corn casserole

Ingredients Needed

  • Butter – adds a rich flavor
  • Sour Cream – makes every tender so moist and delicious
  • Egg – helps provide structure, allows the batter to rise a bit as it expands while cooking and adds flavor
  • Whole Kernel Corn – the pieces or kernels that you see in every bite so your eyes know you’re enjoying corn casserole
  • Can of Creamed Corn – brings all the creamy, corny goodness that you expect at a special meal
  • Box of Jiffy Corn Muffin Mix – gives the corn bread base and structure you hope for in a corn casserole
Jiffy corn muffin mix, cream style corn, whole kernel corn, egg, sour cream and butter to make an easy baked corn casserole

Should Corn Casserole Be Covered When Baking?

When the corn casserole is 1 1/2″ thick or less I typically bake uncovered because the entire casserole can bake evenly.

A thicker casserole that is 2″ or thicker should be covered for at least the first half of the baking time. Covering the dish will prevent the top and sides from burning before the center is set.

Golden brown 3 corn casserole with Jiffy mix in a 9 x 13 pan on a blue and white napkin

How to Make Corn and Cornbread Casserole

In a medium sized mixing bowl add softened or partially melted butter, an egg and sour cream.

Softened butter, sour cream and an egg in a large metal mixing bowl

Use a wooden spoon to stir it all together. Ensure the egg is beaten and mixed in well in this step.

This mixture will be very creamy!

Moist sour cream mixture as the base for a corn casserole in a mixing bowl with a spoon

Next drain the can of whole corn that is in clear liquid. Pour it into the mixture.

Add the can of cream of corn to the bowl as well.

I have a set of small silicone spatulas that are perfect for cleaning out the cans easily.

Drained golden corn and can of creamed corn poured on top of sour cream and butter mixture with a wooden spoon

Mix well. The batter is really shaping up now!

Three corn casserole mixture stirred together with a wooden spoon in a metal bowl

Finally add one small box of Jiffy corn muffin mix and stir well.

Jiffy corn bread mix poured on top of canned corn and sour cream mixture in a mixing bowl

Pour into a lightly greased 9 x 13″ baking dish and bake in a 375°F for about 45 minutes until golden brown and set. Casserole is set when it doesn’t jiggle much when given a light shake. A toothpick inserted in the center will come out mostly clean.

Recipe Tips & Tricks

  • There are different types of whole kernel corn, it doesn’t matter if the kernels are white, yellow or a blend.
  • Remember to drain the whole kernel corn, otherwise the casserole can be very hard to finish baking all the way through in the center.
  • Butter should be softened enough to stir easily by hand, but try to avoid completely melting.
  • These mini silicone spatulas make recipes like this so much easier and help decrease food waste in the cans.

More Great Holiday Side Dish Recipes:

California Blend Vegetable Medley is a great vegetable casserole with cheese and French fried onions on top!

Zucchini Casserole has stuffing mix on top of really creamy slices of softened zucchini.

Make Ahead Crock Pot Mashed Potatoes is a great way to save time and stress during a big holiday!

Grandma’s Old-Fashioned Dressing is so smooth even people who don’t think they love dressing enjoy it.

Crock Pot Mac & Cheese is perfect for all ages at fancy holiday meals and casual weeknight dinners.

Printable 3 Corn Casserole Recipe

Close up piece of three corn casserole with kernels of corn sticking out from a Jiffy corn mix recipe

Three Corn Casserole

Servings 12 servings
Jennifer @ Plowing Through Life
Part corn bread, part corn pudding this Three Corn Casserole with Jiffy corn muffin mix has simple ingredients and makes a great side dish!
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
  

  • 1/2 cup butter softened
  • 1 cup sour cream
  • 1 egg
  • 14 ounce can whole kernel corn drained
  • 14 ounce can creamed corn
  • 8 1/2 ounce box corn muffin mix

Instructions
 

  • Preheat oven to 375°F and coat a 9 x 13 dish with non-stick cooking spray.
  • In a large mixing bowl beat softened butter, sour cream and egg together.
  • Add the drained can of whole kernel corn and the entire can of creamed corn. Stir well.
  • Stir in corn muffin mix. Pour mixture into prepared dish.
  • Bake for about 45 minutes. The casserole will puff up and then fall. It is golden brown on top when done baking.

Notes

-Can bake in a 2 quart dish or square 8×8 dish for about an hour at 375°F

Nutrition

Calories: 243kcalCarbohydrates: 25gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 46mgSodium: 376mgPotassium: 137mgFiber: 2gSugar: 6gVitamin A: 423IUVitamin C: 2mgCalcium: 37mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

2 Comments

  1. 5 stars
    I have made this recipe for years. I found that using my homegrown frozen corn made it very flat until I found a recipe version that used canned corn with the liquid. I started adding enough water to just cover the thawed corn and the results were a lighter, higher corn casserole.

  2. 4 stars
    Great tasting dish. Lots of compliments. Fist attempted was a little runny so added another half box of Jiffy corn bread mix. I have added either diced green chilies or diced Mild jalapeños for color and flavor.

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