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Jiffy Corn Casserole Recipe

This Jiffy corn casserole is part cornbread and part corn side dish. It’s a classic family recipe that is perfect any time of year.

Yes, I’ll admit it. This recipe is usually served at Thanksgiving, along with some kind of stuffing, and green bean casserole. However, I am making the case for enjoying this wonderful recipe any time of the year. This corn casserole feeds a crowd easily – so make it whenever you are trying to plan a large dinner, or you need something to take to a cookout or potluck.

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Jiffy Cornbread Casserole Recipe

While I firmly believe this is a dish that can be enjoyed anytime, my love for this casserole did start at Thanksgiving. I first started going to Thanksgiving dinners at the Drakes, they served a dish called Corn Pudding. It was always a challenge getting it done in the middle without burning it along the edges. Some years we never did get the middle done!

Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the version featured below. Talk about making the day easier…this is really the perfect side dish to any dinner, and it tastes amazing. 

pan of jiffy corn casserole

Jiffy Corn Pudding Tips

After finally perfecting this recipe over many years, here are some tips and tricks that made the process a lot easier.

Use A Flat Pie Plate

When I make a single recipe, I use my favorite pie plate. Using a flatter vessel helps the casserole bake more evenly. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan. It’s imperative to use the correct-sized pan so that it doesn’t burn or stay mushy in the middle.

Serve Like Cornbread

If baked in a square (8 x 8) or oblong (9 x 13) pan, the casserole can be cut into squares and served like cornbread. It’s delicious with chili or any kind of hearty soup. Just as with regular cornbread, some people like to drizzle a little honey on top. Since that is such a personal taste, I usually leave the honey on the table and let people do that individually.

Reheat It In The Oven

If, by some chance, you have any corn casserole leftover, it’s best to reheat it in the oven. Using the microwave just doesn’t work as well. To reheat: Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for about 15 to 20 minutes. 

Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish burn and stick to the pan. It’s a bear to clean!

Sour Cream Replacement

If you don’t have any sour cream, you can use plain Greek yogurt as a replacement. It will have a stronger taste to it, but it will give you the same texture along with some extra protein.

jiffy corn casserole in serving dish and small bowls

Frequently Asked Questions About Jiffy Corn Casserole

Here are some questions people often ask about this recipe. If you have more questions, please leave them in the comments.

Why is my corn casserole runny?

Runny corn pudding comes from leaving too much moisture on the corn kernels. The creamed corn usually bakes into the batter, but if you are having a difficult time reaching the correct consistency, use just drained whole corn kernels.

Another solution is to sauté the corn on the stove for a few minutes before you add it to the pudding. Only sauté whole kernels, not canned cream corn.

Can you freeze Jiffy corn casserole?

This casserole makes a wonderful make-ahead side dish! Bake it as directed above, then let it cool on the counter. Once it’s cooled completely, cover it and place it in the freezer until you are ready to enjoy.

Remember from above that the best way to reheat this casserole is in the oven. If you try to heat it up in the microwave, it will become a mushy mess.

baked jiffy corn casserole

Can I add in fresh corn?

Yes, this recipe will taste delicious with fresh corn. I suggest you cook the corn first so that the kernels are soft enough. Then, cut them off the corn cob. Since I used creamed corn, I suggest adding in fresh corn in place of the canned corn and keep the creamed corn in the recipe. This way it won’t be too dry.

Why is my cornbread casserole so dry?

A dry casserole is why I began to add creamed corn to the cornbread mix. You also need to make sure you are using enough sour cream. Not using enough sour cream will cause the corn bread mix to be really crumby.

Make this easy Jiffy Cornbread Mix Corn Casserole Recipe for family gatherings and holidays. Quick and easy side dish. Thanksgiving side dish idea.

Jiffy Cornbread Mix Corn Casserole Recipe

An easy and delicious side dish for holidays and family gatherings that feeds a crowd!
4.77 from 26 votes
Course: Side Dish
Cuisine: American
Servings: 6 people
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 box Jiffy Cornbread Mix
  • 1/4 – 1/2 cup melted butter
  • 8 oz. container sour cream
  • 1 can regular kernel corn (15.25 oz.) DRAINED
  • 1 can creamed corn (15.25 oz.)
  • 2 eggs slightly beaten

Instructions

  • Preheat oven to 350 degrees F.
  • Put the eggs in a large bowl and whip slightly with a fork.
  • Add melted butter, sour cream, and both cans of corn. Whisk together until well combined.
  • Add Jiffy Cornbread mix. Stir until it’s completely mixed in to the corn mixture.
  • Pour into large buttered casserole dish.
  • Bake for 45 minutes, uncovered.
  • When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)

Notes

Recipe can easily be doubled and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe will take 1 to 1 1/2 hours to bake, depending on the type of casserole dish used.
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jiffy corn casserole recipe

Making a change to your Thanksgiving menu can be a little nerve wracking…but if you decide to try out this Jiffy Corn Casserole Recipe you won’t be sorry!

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50 Comments

  1. Annette Mccarthy says:

    I had a similar recipe but saw yours and knew this is the recipe I will use forever. It came out perfect and I thank you ! Five stars

  2. 5 stars
    This was a winner at Thanksgiving dinner and will be made tomorrow for Christmas dinner.

  3. Steve Murphy says:

    5 stars
    I love corn bread and sweet corn. This is the best of both.

  4. Theresa Skelly says:

    Have you ever tried this with frozen corn (which is what I usually buy)? I have had a similar dish before and would like to make this for the holidays.

    1. Donna Lewis says:

      I only make this with frozen creamed corn (I don’t use canned corn at all) and it’s yummy. I also substitute Chobani FF yogurt for sour cream. I do that quite often in recipes and they have always turned out great.

  5. The corn pudding sounds scrumptious!

  6. Suzanne Ginsburg says:

    Love this recipe! Sometimes I add diced green chilies.

  7. Barbara Redwine says:

    Hi Anne, I have made this for Easter and Thanksgiving every year for the last 15 years or so. It really is delicious and so easy to throw together. I might try adding a little onion as someone suggested above. Thank you for all you share with us. I love your blog and know I can come to your site and find just about anything I need to know. Keep up the good work!

  8. SusanAnn Sheidy says:

    I’ve been making this recipe for over 40 years, however; I serve it quite often not just on Thanksgiving. One Thanksgiving I decided to change the menu and not serve it thought everyone was getting tired of it. I served the last dish of food to the table went into the kitchen to dust up and noticed everything and everyone went quiet. I peeked around the corner and noticed my guests were looking all over the table and each other with deer in the headlight eyes. I had 8 different dishes plus the turkey and yet no one was touching anything. Why? It seems even with all the food before them they all noticed no Cornbread Casserole to eat, not a crumb. They were devastated. That was the last Thanksgiving I ever did that again.

  9. Elizabeth says:

    5 stars
    i have made this twice and look forward to making it again. i add a 4 oz can of chopped green chilies. – either hot or mild. It is a fantastic recipe and easy! many thanks.

  10. Gail Colwick says:

    5 stars
    When it’s almost done, I sprinkle grated cheddar cheese on top until melted.

  11. This is a staple for our Thanksgiving gathering. Several years ago I was told it worked to use 2 cans of regular corn as well as 2 cans of creamed corn without changing the rest of the recipe. Yes, it works making each casserole go a little farther which is always a plus when you have a crowd to feed.

    1. Ann Drake says:

      Thanks for the tip!

  12. 5 stars
    Yummm! Substituted the Jiffy for a box of Wegmans brand gluten free corn bread mix, but otherwise stuck to the recipe. Will make again and again…

  13. 5 stars
    A new favorite and will be on our Thanksgiving table, probably before then as well. It’s simple and tasty. Thanks for so many GREAT ideas and recipes.

  14. Sounds wonderful, and I just bought a bunch of Jiffy mixes because they were on sale. What size canned corn did you use, please? Thanks!

    1. OK, I should have read all the comments first – I found the answer! Thanks!

  15. Ann,
    I make a “corn pudding” similar to this recipe, but all I use is the Jiffy corn muffin recipe (mixed as package directs) and combine it with 2 (16 oz) cans corn kernels and one can (16 oz) creamed corn. Then we get a side dish which is more vegetable than a bread. My family loves it!

  16. Julie Dunn says:

    So I woke up this morning thinking about our Easter meal today and realized that this will be one of the first without my mom cooking (Due to social distancing). So I jump on Pinterest to find a recipe or two. Without looking at much detail than the pretty picture, I click on this recipe and begin reading. It’s a cute story about corn pudding….”at the Drakes.” What?! I scroll back up thinking what are the odds. Yep. It’s our Drakes! Someone upstairs wanted me to have some Drake influence in my meal today!! Try searching Corn Bread Casserole on Pinterest, there are thousands! This was not a coincidence 😘
    Happy Easter!

    Julie Dunn
    -Granddaughter of Del; daughter of Anne!

  17. Made creamed corn from fresh ears in the pressure cooker so I could omit the sugar and flour. Then added it with the other ingredients called for in this recipe (substituting a tbsp or 2 of plain whole-fat yogurt for that much of the sour cream since my tub was just shy of 8 oz.) in a round 2 qt. glass dish. Tasted amazing! Great texture too! Would definitely serve this to guests. Partner loved it. Will be making again! :)

    1. Ann Drake says:

      Oh that sounds delicious…thank you for sharing!

  18. I have made a variation of this for years. It is delicious! We love it with soup.

  19. This dish was a staple on the table of every holiday meal of my childhood. I make now a little more often & share with friends. It’s always a hit.

    1. Ann Drake says:

      Thank you for all the lovely comments Carol!

  20. this is the 1st time i have ever made a corn casserole and it was a big hit. i made it for a potluck and received so many comments on it. i will definitely be making this more often. thank you for the easy and delicious recipe.

  21. Maureen Provost Ryan says:

    Ann, I made this for our 2017 Thanksgiving dinner and loved it. I will be making it for every year’s Thanksgiving feast — such a treat! Thanks for the recipe and your good work!

  22. This is one of my favorite recipes I’ve been making for years. We use a can of Mexicorn (corn with peppers in it) instead of the whole kernel corn and add a small can of chopped green chilies and a cup of shredded cheese and it’s amazing. I keep meaning to add some chopped onion to it too, but always forget or don’t have onion at the time.

  23. Charlotte B Farley says:

    I can attest that this recipe is amazing. I have made it for many years and everyone loves it. How can you go wrong with sour cream?

  24. I love all of your recipes but my husband’s favorite will be the Jiffy Cornbread casserole. I’m anxious to make it but I will not wait until Thanksgiving. As soon as our weather cools down enough to heat the oven, it will be on our menu. Thank you for wonderful inspiration!

  25. Virginia Hildebrandt says:

    That sounds wonderful ! Thwtnks for the tip for putting it in a pie pan. I just rearranged my kitchen cabinets and fount 11 glass pie pans. I have 3 deep dish and will be trying this recipe soon !

    I look forward to every posting. We have the same blue and white kitchen ! My favorite item in my kitchen is a chandelier that my best friend mad for me out of a teapot with matching cups and saucers !

  26. I have been making this corn casserole for several years

    when the recipe was given to me I was told it

    was called Republican corn whatever it’s called, it’s good

  27. Deborah Bloom says:

    Ann,
    I really enjoy this website! It is so classy! You have my taste down to a science. You are no nonsense. It’s like reading a good book that you can’t put down.

    Thankyou.

  28. Oh boy, now I am in trouble! Last Thanksgiving while cleaning up, I realized that my sweet potato dish had exactly two fans, me and my cousin’s wife. Out of 10 of us. Right then and there I decided I need a replacement dish. Sailor and I have been roasting butternut squash, but it just doesn’t have the wow factor. I settled on a broccoli casserole, and will be taste testing in today. But now I am looking at this corn dish…I can’t wait to try this one too! Thank you for all the inspiration you ‘dish out’ on such a wonderful, consistent basis! Congratulations on the new little one!!

  29. Vicki Kennedy says:

    I saw your recipe for the Jiffy Corn Bread Corn Casserole and decided to give it a test run. OMG, Asolutely delicious!

    This could be made as a side to so many things. Family loved it!

    Thank you for a great recipe!

  30. Ann, I continue to just love your site. Thank you for your simple and perfect ideas and recipes.

    Julie

  31. Love this recipe ! Your Thanksgiving Table is charming ! Thank you for brightening our days with your cheerful posts, Ann.
    xo,
    cindy n.

  32. We love this! I make it all the time. It is great in the summer for a barbecue with ribs and chicken. We call it spoonbread!

  33. Gina@ginadiamondsflowerco says:

    You are so right, this is a delicious recipe and one I made just this past weekend to celebrate my father’s 80th birthday. Everyone loved it and there were no leftovers. I like that you prepared yours in a pie plate…very pretty. I sometimes double it as well and it turns out beautifully.

  34. we call it corn bake and we love it~~

    1. Ann Drake says:

      Yes! My own mother used to call it scalloped corn.

  35. The presentation in the scalloped pie dish is a great idea.

  36. Cindy Kline says:

    This sounds delicious! One quick question…what size cans of corn?

    1. Ann Drake says:

      Canned vegetables are no longer all the same size. Plus they are smaller than they used to be. The kernel corn is actually a different size than the creamed corn. They are both around 15 oz. One is slightly over and one is slightly under. I don’t have the cans anymore to look!

      1. Cindy Kline says:

        Thanks, Ann! Can’t wait to make it! Love your blog.

  37. Question: Can this be put together a day ahead and baked day of? Thanks!

    1. Ann Drake says:

      Hi Nilda! I have never tried that. I don’t know if the mixture would hold up overnight or not. It really only takes a minute to put together on the day of. If you decide to give it a go, let us know how it comes out!

    2. Thanks for your reply. I did go online and it says you can prepare a day ahead. My problem is that my husband will have to heat up and take to a pot luck that I can’t attend. I’ll let you know how it comes out.

  38. Great minds think alike! I have been making this for years. It is easy and always a hit.

  39. Linda Eubanks says:

    I stumbled across your blog at least a year ago…..have used many of your printable downloads for church decorating plus so many of your tasteful ideas……you are truly a blessed and talented person…..thank you so much for sharing your talent …..hoping you many more years of success……

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