This is THE church potluck side dish. You know the one—creamy, sweet, slightly custardy corn baked with Jiffy cornbread mix until it's golden on top. It shows up at every family gathering, every holiday dinner, every church basement supper. Some call it "corn pudding," others call it "corn casserole," but everyone calls it delicious. This is comfort food that requires exactly 5 minutes of prep and tastes like Thanksgiving, even in July.
Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1 box (8.5 oz) Jiffy corn muffin mix
1 cup sour cream
½ cup (1 stick) butter, melted
1 cup shredded cheddar cheese (optional but recommended)
2 eggs, beaten
¼ cup sugar (optional, for sweeter version)
½ tsp salt
¼ tsp black pepper
Instructions
Preheat the Oven: Preheat your oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
Mix Everything Together: In a large bowl, combine the whole kernel corn (drained), creamed corn, Jiffy corn muffin mix, sour cream, melted butter, beaten eggs, salt, and pepper. If you want it sweeter (traditional style), add the sugar. If adding cheese, stir in ½ cup now and save ½ cup for topping. Stir until everything is well combined—don't overmix, just get it incorporated.
Pour Into Dish: Pour the mixture into your prepared 9x13-inch baking dish. Spread it out evenly with a spatula. If you're using cheese, sprinkle the remaining ½ cup on top.
Bake: Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set. It should still have a slight jiggle when you shake the pan gently—that's the creamy texture you want. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
Cool & Serve: Let it cool for 10 minutes before serving. It will firm up as it cools. Serve warm as a side dish.
Josh's Notes
Jiffy is Key: Use actual Jiffy corn muffin mix. Other brands don't have quite the same texture or flavor. The little blue box is a Midwest staple for a reason.
Sweet vs. Savory: Traditional Midwest versions are slightly sweet (add the sugar). If you prefer savory, skip the sugar and add extra cheese, maybe some jalapeños or green chiles.
Make Ahead: Mix everything together and refrigerate (unbaked) up to 24 hours ahead. Add 10 minutes to baking time if going straight from the fridge to the oven.
Leftovers: This reheats beautifully in the microwave. Cover with a damp paper towel to keep it moist.
Texture Check: The casserole should be creamy and custardy, not dry or crumbly. If it looks too dry, your corn mixture may have been drained too much or baked too long.
Church Lady Approved: This recipe has been photocopied and passed around church basements for decades. It's the one dish that ALWAYS gets scraped clean.
Holiday Must-Have: Thanksgiving, Christmas, Easter—if there's a holiday table, there's corn casserole on it. It's non-negotiable.