Growing up in Pennsylvania, there was an unspoken rule in every backyard garden... corn had to be "thigh high by the 4th of July," or you were doing something wrong. Corn showed up in everything at our house - corn fritters, corn on the cob, corn casserole, you name it. So when Thanksgiving or Easter rolled around, you'd better believe there was a corn casserole on that table.
This Cranberry Jiffy Corn Casserole is my go-to version - sweet, a little tangy from the cranberry sauce, and ridiculously easy to throw together. It's the kind of side dish that looks like you fussed over it, but really you just stirred everything in one bowl and let the oven do the work. Johnny's already asked when it's making a repeat appearance, so that tells you something.
Why You'll Love This
- It's a five-ingredient stir-and-bake - no fancy technique required
- Feeds a crowd, which makes it perfect for Thanksgiving, Christmas, or Easter tables
- The cranberry sauce adds a sweet-tart pop that plays beautifully against the savory cornbread base
- Built entirely from pantry and freezer staples - no special trip to the store
- Just as good reheated the next day, if there are leftovers at all
Ingredients
- 15.25 oz can whole kernel sweet corn
- 14.75 oz can creamed corn
- 8.5 oz box Jiffy Cornbread muffin mix
- ¾ cup sour cream
- ½ cup butter, melted
- 1 egg
- 1 cup whole berry cranberry sauce
Tools You'll Need
- Measuring cups
- Large mixing bowl
- Silicone spoon
- 9x13 inch baking dish
Servings: 12-16 | Prep Time: 10 minutes | Cook Time: 45-50 minutes
Directions
Preheat the oven to 375°F and grease a 9x13 inch baking dish.
Stir together the sweet corn, creamed corn, cornbread mix, sour cream, melted butter, and egg in a large bowl until well combined.
Fold the cranberry sauce gently into the mixture, leaving little ribbons of cranberry throughout rather than fully blending it in.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45-50 minutes, or until the center is set and the top is golden brown.
Tara's Tips
- A good [9x13 glass baking dish] makes for even baking and easy serving straight from the oven.
- If you like a little texture contrast, save a spoonful of cranberry sauce to dollop on top before baking for pretty pockets of color.
- A [silicone spatula set] makes folding in the cranberry sauce without overmixing so much easier.
Serving Suggestions
This casserole is the perfect companion to Old Fashioned Cranberry Sauce (Just Like Mom Made!), Easter Chick Deviled Eggs (Adorably Cute & So Easy to Make!), or really any holiday main dish. Pair it with other Thanksgiving recipes for a full spread, or serve it alongside a simple green salad for an easy weeknight dinner that still feels a little special.
Easy Jiffy Corn Casserole With Cranberries
Sweet, a little tangy from the cranberry sauce, and ridiculously easy to throw together.
Ingredients
- 15.25 oz can whole kernel sweet corn
- 14.75 oz can creamed corn
- 8.5 oz box Jiffy Cornbread muffin mix
- ¾ cup sour cream
- ½ cup butter, melted
- 1 egg
- 1 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 375 degrees. Grease a 9x13 inch baking dish.
- In a large bowl, stir together the corn, creamed corn, cornbread mix, sour cream, melted butter, and egg. Fold the cranberries into the mix.
- Pour the mixture into the casserole dish and spread evenly.
- Bake for 45-50 minutes or until done in the center.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 45mgSodium: 287mgCarbohydrates: 27gFiber: 2gSugar: 12gProtein: 3g
Storage Notes
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven for about 15 minutes. This casserole also freezes well - wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
This one's a permanent fixture on our holiday table now. Simple, sweet, a little nostalgic, and always the first pan to empty!
