This southern 4-ingredient corn casserole is my secret weapon for Sunday dinners. It bakes up with a golden, buttery top and a soft, creamy center that tastes like a cross between cornbread and spoonbread. It’s one of those classic church-potluck, Southern-style recipes that’s been passed around on handwritten cards for years, and it could not be easier. My kids literally scrape the pan clean every time I make it, and I love that I can throw it together in about five minutes with pantry staples.
This corn casserole is perfect alongside roasted or fried chicken, ham, pot roast, or barbecue pulled pork. I like to serve it with a big green salad or simple steamed green beans to balance the richness. It also works really well on holiday tables with turkey, gravy, and all the fixings. If there happen to be leftovers, they reheat beautifully and make a great side with eggs and bacon for a cozy weekend breakfast.
Southern 4-Ingredient Corn CasseroleServings: 8
Ingredients
1 (8.5 oz) box Jiffy corn muffin mix
1 (15.25 oz) can whole kernel corn, drained
1 (14.75 oz) can cream-style corn
1/2 cup (1 stick) salted butter, melted and slightly cooled
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart glass casserole dish (an 8x8-inch or 9x9-inch dish works well).
In a medium mixing bowl, add the drained whole kernel corn and the cream-style corn. Stir to combine so the kernels are evenly distributed.
Sprinkle the Jiffy corn muffin mix over the corn mixture. Use a spatula or spoon to gently fold everything together until the dry mix is just incorporated. The batter will look thick and slightly lumpy.
Pour the melted, slightly cooled butter over the batter and stir again until the butter is fully mixed in and the batter is smooth and uniform.
Transfer the batter to the prepared glass casserole dish, spreading it into an even layer so it bakes up with a consistent texture.
Bake on the center rack for 40–50 minutes, or until the top is golden brown, the edges are set, and the center is mostly set but still slightly soft and custardy. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Remove from the oven and let the casserole rest for at least 10 minutes. This helps it firm up just enough while staying creamy in the middle.
Scoop and serve warm straight from the glass dish. Watch how quickly the pan disappears at the table.
Variations & Tips
If you want a slightly sweeter, more dessert-like version, stir 2–3 tablespoons of sugar into the batter before baking (this keeps it at 4 ingredients if you count sugar as a pantry staple, but you can skip it for a more savory side). For extra corn texture, add another half can of drained whole kernel corn and bake a few minutes longer. To make it feel a little lighter, you can use unsalted butter and add a pinch of salt when serving. If you need to double the recipe for a big family gathering, bake it in a 9x13-inch glass dish and add about 5–10 minutes to the bake time, watching for that same golden top and softly set center. Leftovers reheat well in the oven or microwave; cover the dish with foil when reheating in the oven so it stays moist. This casserole also travels well—bake it in a lidded glass dish and wrap in a towel to keep warm on the way to potlucks or Sunday dinners.
