The best cream corn casserole with cheese in 9×13 pan ever is here! Made with a sleeve of Ritz crackers, eggs, Jiffy corn muffin mix and lots of cheddar cheese. If you loved our Jiffy Cream Cheese Corn Casserole vegetable side dish for Thanksgiving or Christmas this will be a family favorite too.
This is the best cream corn souffle recipe! It’s so good that we not only make it for sure during Easter, Thanksgiving and Christmas, but serve it year round! Definitely a delicious canned corn recipe you have got to make too. (affiliate links present)
Jiffy Corn Casserole 9×13 Pan
Ok so really it was my sister in law who made it first many years ago. She said she had it years before that at a friend’s house and raved about it. Thanksgiving just isn’t complete without it so I thought I’d share it with you too.
Everyone loved this corn souffle recipe and it has become my favorite side dish too. It feeds way more than the 5 of us but leftovers the next day are incredible too! Mixing in a bit of leftover ham can make it heartier too. It’s one of our favorite quick and easy casseroles.
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Corn Casserole with Jiffy Mix and Eggs
This one does include a few eggs which will make it super tender and a bit fluffy. When using this popular blue box you will not follow the instructions on the back, instead our directions are below. In the event that you need to use an egg replacement, prepare ahead of time and there shouldn’t be a difference.
You just mix all the ingredients listed together (except 1/4 cup of the shredded cheddar and melted butter). Make sure you drain the 3 cans of corn before adding those in. ๐ If you want a smaller batch of this corn side dish recipe, just cut everything in half when making this and use a 9×9 pan instead.
I wouldn’t recommend that you double the recipe because it won’t cook evenly. The above is good during Easter, Thanksgiving, or Christmas time though with a group of 8-12 people.
Corn Casserole Recipe with Ritz Crackers
Ok so some call it corn pudding, whatever it’s called to you just go with it. I am sure this is what you’re thinking about if you’ve had this cheesy side dish at a relative’s house. Now it’s your turn to host the big holiday dinner and you’re wondering how they made it. This is it!! I bet you didn’t know there was Jiffy corn muffin mix and Ritz crackers in it huh??!!
Let the kids get involved in this part, they’ll love it. You actually use 1 sleeve of Ritz crackers (or generic brand of Ritz) for one batch. Using a thicker gallon size freezer bag is better than others because with the pounding can lead to small holes and then it is a mess all over.
Don’t worry about buying brand name dairy or canned vegetables. In my opinion they are all basically the same and I typically just buy what’s on sale.
Jiffy Corn Casserole No Sour Cream Ingredients
- Jiffy Corn muffin mix
- If you aren’t familiar with the cornbread mix I used you can find the Jiffy corn muffin mix I used here.
- If you cannot find that you could try using another cornbread mix that only requires you to add egg and milk and use 8.5 oz. of that. But you should be able to order it using the link above.
- Milk
- Ritz crackers – I’ve used wheat thins before but Ritz is better
- Butter
- Cream corn
- Corn – Whole kernel canned regular or sweet corn, not creamed corn.
- Eggs
- Cheese – we like sharp cheddar
- Large bowl
- 9×13″ Baking dish
Corn Souffle Recipe Variations
Some make it without cheese, but come on you’ve gotta add shredded cheddar cheese to the top! Wanna make it prettier then just sprinkle some fresh green onions or chives on top. It is the kind of side dish recipe you can make a bit early and if it sits for an hour with some foil on top it won’t hurt.
OH another thing, don’t expect to slice this into nice pretty pieces. Grab a large serving spoon and just scoop out a portion like you see here. For non dairy Jiffy corn casserole just use almond milk instead and a butter alternative is best but could be left out. Only negative to not using any is the top won’t be as moist.
without Jiffy corn muffin mix
Let’s say you were planning on this but you are in the moment and realize you forgot the blue boxes. I know, that would be tragic but I do have a way to save the day. If you have cornmeal you can still make a version of this without them by following our Corn Pudding Without Jiffy Mix instead.
How to Make Spoon Bread with Jiffy
- First you’ll want to preheat oven to 350 degrees F.
- Mix ingredients together except butter and keep some cheese to top this with
- Pour it into your casserole dish.
- Use half a stick of butter and slice small slices of that and shove it in the top of the casserole.
- Then sprinkle 1/4 cup of remaining cheese on top of that.
- Bake for about 35 min or until edges look slightly golden brown and the center has set.
The cooking time is important because you don’t want to bake it too long. You want it moist like corn pudding. It is a difference of only a few minutes too so keep checking along the way and pull it out right when the middle is no longer wet. If you want the traditional method too for some guests, try our Jiffy cornbread in cast iron skillet recipe too.
If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.
Jiffy Corn Casserole in Slow Cooker
I have made a version of Crock Pot corn casserole but I will tell you it’s better in the oven. It doesn’t cook as evenly in your slow cooker and the top doesn’t get that nice golden crispiness. I WOULD suggest however that you cook it using this method and then transfer it to your crockpot to stay warm.
Especially if you have a large gathering and multiple dishes this can be the way to go! Looking for more easy holiday side dishes?
in Pressure Cooker
Instant Pot corn casserole recipe comes out really pretty baked in a mini bundt pan like you see here below. You should try that one too if you’d prefer to make it without an oven, takes 45 minutes or so.
Is there a substitute for creamed corn?
Let me be honest, no. Not for this dish in particular. If you tried using just canned it won’t turn out right. You need that extra liquid in the can to make this creamy, and not dry out. Now you can make your own following our Instant Pot creamed corn recipe if need be.
How can I make canned corn better?
THIS recipe is #1 on our list. We have loved this recipe and made Instant Pot potato corn chowder often thru the years as well. Both are good when it is cold outside and you want comfort food.
Creamed corn is made from the kernels of fresh, sweet corn, that are cooked down in their own juices. Cream is actually not an ingredient, rather the creaminess is the liquid from the fresh corn thickened with the native starch.
First off, we’ve never had leftovers! This is by far my favorite Thanksgiving side dish and it’s grown on others too. If you do though, cool to room temperature, remove from your casserole dish and put into an airtight container. Place in freezer for up to a few months. Thaw in fridge overnight.
To reheat this cream corn casserole recipe just preheat your oven to 350 degrees. Put into an oven safe dish for about 15 minutes stirring halfway through. You can also do this in the microwave if you wish for about 1 minute folding in half in the middle to heat thru.
Jiffy Cream Corn Casserole Recipe
Equipment
- 1 9×13 pan
- 1 Bowl
Ingredients
- 2 eggs
- 1 row Ritz crackers
- 3 cans corn, 15 oz. can kernels, drained
- 1 can cream corn, 15 oz. size can
- 1/4 cup butter
- 1 box Jiffy corn muffin mix
- 1/2 cup milk
- 1 cup cheddar cheese
Instructions
- Drain 3 cans of corn kernels.
- Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well.
- Spoon into sprayed 9×12 pan.
- Cut butter into 4 equal pieces, push them slightly into casserole near edges.
- Sprinkle remaining 1/4 c. grated cheese on top of casserole.
- Put in oven at 350 degrees for about 35 minutes or until edges are browned and middle is a bit firm but still soft.
- You don’t want to overcook this as it will become dry (still good but we prefer a bit looser consistency overall). Serve warm, great as leftovers too. (Watch video in post to see how I make it)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
adding cream cheese to this recipe makes it even better!
OOooohhhh that would be good, how much did you add?
Trying this today for my family Thanksgiving…thank you! Had to search for it on my pc, the ads covered up the recipe on my phone. Have a blessed day!
Enjoy, happy holidays!
What size are the cans of corn?
Regular size of 15 oz. or so.
IF taking to someone’s house, how do you recommend reheating?
I have made and brought uncooked and then popped it in the oven at their house and it works great. If reheating I would initially cook it shy of finishing and stick it in for the last 10 minutes maybe there or else it will overcook if you precook and recook again there.
Do you think you could make this the day before and refrigerate, then just pop into the oven on Thanksgiving?
I haven’t done that but I don’t see there being a problem. I’ve made it in the morning, put a lid on it, taken it to someone’s house and cooked it later that day and it was fine so I’m thinking overnight would be a similar outcome.
How many people does this recipe serve?
She recommends it will be 8 to 12 servings, depending on size of serving. It fills a 9″ x 13″ casserole dish, so is quite a large batch.
I’m excited to try this!
Looks great!
This looks delicious! I bet people love coming to your house for Thanksgiving!
Bet this is popular around the Thanksgiving table!