5 Ingredient Corn Casserole

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We hope that you all had an amazing holiday season and are looking forward to the upcoming new year. It is always exciting to think about what the new year has in store!

One of my favorite things about the holidays being over is that everything slows down. It is winter (meaning COLD where we live!), it gets dark early and there’s not much better on a cold winter night than a family meal around the dinner table. It’s one of my absolute favorite things.

5 Ingredient Corn Casserole {Tastes of Lizzy T}

One of our favorite side dishes to have when we sit down together is this simple 5 Ingredient Corn Casserole. This dish is so simple, and nearly impossible to mess up.

Here’s the 5 ingredients:

1. 1 can of corn

2. 1 can of creamed corn

3. 1 cup of sour cream

4. 1 stick of butter

5. 1 box of Jiffy Corn Muffin mix

Easy, right?

5 Ingredient Corn Casserole {Tastes of Lizzy T}

You’re going to throw all of those ingredients in a bowl and mix them up. Transfer the mixture to a greased baking pan and bake at 350 degrees for 50 minutes.

What comes out is an amazingly creamy side dish that is the perfect complement to just about any meal. We like eating this with everything from Mexican dishes to classics like lasagna or meatloaf.

And what’s better? Even the kids love it. You can’t beat that!

5 Ingredient Corn Casserole {Tastes of Lizzy T}

This dish is truly winter-time comfort food for our family. We hope that it becomes a favorite for your family, too!

5 Ingredient Corn Casserole {Tastes of Lizzy T}

5 Ingredient Corn Casserole

1 (8 ounce) box Jiffy Corn Muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup sour cream
1/2 cup (1 stick) melted butter

Preheat the oven to 350 degrees.

In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ casserole dish.
Cook uncovered for 50 minutes or until lightly browned.

Enjoy!

Julie

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Thanks Julie and Maddie! This is a favorite in our household too! I love it when easy and good come together. This is perfect comfort food for the long cold days ahead.

Comments

  1. Melissa keese says:

    I don’t have the jiffy cornbread mix but I do have two envelopes of corn kits. Can I use one of those?

    • I had to look up what a Corn Kit was to answer your question. We don’t have those in my neck of the woods. Or maybe we do and I have not found them! I think it would work fine, Melissa. Jiffy Corn Bread mix is 8.5 ounces, while it looks to me like Corn Kits are 6 ounces. You might want to add 3 tablespoons of flour or cornmeal to balance that out (1 Tablespoon = 1/2 ounce), but even without it I think the difference will be negligible. Enjoy the Corn Casserole! We love hearing from you.

  2. Melissa keese says:

    Sherri: i had 2 pkg of Corn Kits so I measured out the equivalent of 1 jiffy mix and it was delicious. I am preparing one right this minute to take to my parents this afternoon. This time I bought Jiffy mix. We’re having pulled pork sandwiches, smoked potatoe salad and this delicious corn casserole. Thanks for the delicious recipe.

    • Awesome! Food and family are the winning combination. I want to come for dinner. Bad. Julie and Maddie know their stuff!

  3. Kim Conboy says:

    I see that in your list of ingredients you say to bake it at 350 for 50 minutes, but earlier in your writing you say only 30 minutes? I plan on making this tomorrow so I just wanted to see which one :) Thanks!

    • Hi Kim! Okay, so I’ve contacted the original author and she says that you need to cook it for 50 minutes and I’ve already changed our post. Thanks for the catch and I know that you’ll love this! Deb

  4. I followed the recipe but after 30 minutes it was still raw so I kept sticking it back in. Ended up with overlooked top and raw middle. Is it suppose to be covered? My second attempt at corn casserole and second time I have had to throw it out. :( looked like burnt pudding. Ew

    • Lea, I’m so sorry that this didn’t work. We recently found out that the recipe was not accurate. We contacted the original owner of the recipe and she said that it is supposed to cook for 50 minutes and not 30. We have now changed that in the recipe instructions.

  5. I doubled this recipe and brought it to thanksgiving dinner and got great compliments. Thanks for sharing.

  6. Emilyhoverson says:

    I absolutely LOVE this recipe. I love that its easy and it takes longer to heat the oven then it does to even MAKE this! This dish is SO delicious! I am making it today….just because! :)

    • Thanks so much for telling us! We love it when we help readers find a new favorite! Maddie and Julie have amazing recipes at Tastes of Lizzy T’s.

  7. If I am doubling the recipe and putting it in the 9×13 pan, would I cook longer? Thanks!

    • Hi Jennifer! I doubled mine for Thanksgiving and also put it in a 9×13 pan and I think I cooked mine 5-10 minutes more but every oven is different so I would just watch it and when the edges start to brown, you should be good. My family loved it!

  8. This looks amazing gonna try putting in some shredded cheese and chopped jalapenos to give it some kick

  9. Just a quick point, drain the liquid from the whole kernel corn.

  10. Oops, nevermind my comment. Didn’t see where it already said that in the recipe. Ok, this is me fading back into the woodwork.

  11. Tina Powers says:

    My husband and I loved it! It was a great pairing with Chicken Tortilla soup!

    • Tina, so glad you liked it! I also had this AGAIN this past Sunday when we had the fam over for dinner. It’s one of our favorites!

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