More Casserole Recipes
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Every holiday casserole falls into a particular category. You’ve got the Thanksgiving superstars (macaroni & cheese and candied yams), the classics (green bean casserole and stuffing), and the…experimental (looking at you, everything bagel casserole). That being said, this corn casserole transcends those commonplace categories into a league of its own. It’s packed with sweet corn, balanced by a pinch of paprika and herby chives, and has an insanely tender and custardy texture that will have you on your third helping before you even know what hit you. Let this classic side be the star of your Thanksgiving dinner if you’re ever in the mood for endless praise and compliments.
After greasing your baking dish (very well) with softened butter and preheating the oven, break out that box of Jiffy mix. Whisk the mix with granulated sugar in a bowl until very few lumps remain.
Then mix—in a medium bowl or large measuring cup—your eggs, milk, cream, and melted butter until combined. Add that bowl into your Jiffy mix bowl, and stir until just combined. You don’t have to overmix here. Stir in your (thawed!) corn, creamed corn, salt, paprika, and pepper.
Pour your mixture into your prepared baking dish, using a spatula to smooth out the top. Bake until the casserole has fully set and the top is golden brown. This should take anywhere from 40 to 50 minutes.
Once done, let it cool slightly before serving, and top with fresh chives.
Full ingredients and instructions can be found in the recipe below.
Since only 10 minutes of prep go into this corn casserole, you’ll have plenty of time to pull together the rest of dinner as it bakes in the oven. Try this with simple air-fryer chicken thighs or a hearty harvest chicken skillet for a comforting weeknight dinner, or add it to your holiday sides of mashed potato casserole, sweet potato casserole, and butternut squash mac & cheese alongside your roast turkey.
If you want to make your holiday easier, then this corn casserole is a perfect make-ahead Thanksgiving recipe. Simply prepare the casserole, then cover tightly and store in the fridge for up to 48 hours. Remove and bake once you're ready to serve, keeping in mind that it may take slightly longer to bake coming straight from the fridge.
If you somehow manage to have any leftovers, tightly cover your casserole dish or store in an airtight container in the fridge for 4-5 days.
unsalted butter, melted, cooled, plus more, softened, for pan
(8.5-oz.) package Jiffy corn muffin mix
plus 1 1/2 tsp. granulated sugar
large eggs
whole milk
heavy cream
frozen corn, thawed, drained
(15-oz.) can creamed corn
kosher salt
sweet paprika
freshly ground black pepper
sliced chives
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