Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas.

baked corn casserole

This recipe for Jiffy corn casserole is perfect for the holiday season, however, my family loves this recipe any time of year!

While I firmly believe this is a dish that can be enjoyed year-round, my love for this easy corn casserole recipe began at Thanksgiving. Many years ago, when I first started going to Thanksgiving dinners hosted by my husband’s family, they served a dish called corn pudding. It was always a challenge getting the mixture done in the middle, without burning it along the edges. There were many years that we never got the middle all the way cooked!

*Affiliate links included. Click HERE for my disclosure statement. 

Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the Jiffy mix version featured below. This change in recipes made Thanksgiving day so much easier. This is really the perfect side dish to any dinner, and it tastes amazing. 

jiffy corn casserole ingredients

Why This Recipe Works

  • With just 6 pantry staples, and 6 steps, it’s so quick and easy to make.
  • It bakes evenly every time, even when the recipe is doubled.
  • Everyone likes it!
  • Anyone can make it…and it’s a great way to get kids involved in the kitchen.
  • It’s a little bit sweet, and a little bit savory. The perfect combination!

Is corn casserole the same as corn pudding?

Yes! The recipes will vary, but they are basically the same thing. Corn pudding casserole has more ingredients, and is often referred to as “made from scratch.” My mom used to call this recipe scalloped corn, and I’ve also heard it referred to as spoon bread.

corn pudding casserole mixture

Ingredients

  • Jiffy Corn Muffin Mix: comes in a little box that costs less than $1.00!
  • Canned creamed corn: adds moisture so your corn casserole isn’t dry.
  • Canned whole kernel corn: make sure to drain the corn before adding to the mixture.
  • Sour cream: adds a creamy texture.
  • Butter: adds richness and structure.
  • Eggs: binds the mixture together to form the casserole.

Substitutes

The sour cream can be replaced with Greek yogurt. It will have a stronger taste, but it will give you the same texture along with some extra protein.

Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry. You can also use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.

Gluten-Free Corn Casserole

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur.

corn casserole in bowl not baked

How to Make

Nothing could be easier than mixing up this easy Jiffy corn casserole recipe!

Cooking Instructions

Step 1: Preheat oven to 350 degrees F.

Step 2: Put the eggs in a large bowl and whip slightly with a fork.

Step 3: Add melted butter, sour cream, and both cans of corn. Make sure to drain the whole kernel corn first. Whisk together until well combined.

Step 4: Add Jiffy Cornbread mix. Stir until it’s everything is completely mixed together. Pour into buttered casserole dish.

Step 5: Bake for 45 minutes, uncovered.

Step 6: When done, top will be golden and edges will be slightly cracked. The middle should be firm to the touch. (Not jiggly.)

bowls of jiffy corn casserole with baking dish

Tips for Perfect Corn Casserole

After perfecting this recipe over many years, here are some tips and tricks that make the process easier.

jiffy corn casserole baked in pan

Bake in a Flat Pie Plate or Square Pan

When I make a single recipe, I use an 8×8 baking dish, or 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.

baked corn casserole recipe

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, it’s delicious with a little honey drizzled on top. This recipe can also be baked in a 10 inch cast iron skillet.

How to Reheat

If, by some chance, you have leftovers, store them in the refrigerator in an airtight container. To reheat: use the oven. Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for 15 to 20 minutes. Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish will burn and stick to the pan. It’s a bear to clean!

jiffy corn casserole recipe

Variations

  • Add cheese: stir in 1/2 to 1 cup of grated sharp cheddar cheese or pepper jack cheese when all the other ingredients are mixed together. It’s a great way to add a little more flavor.
  • Add 1/2 cup finely diced red or green bell pepper.
  • Add 1/2 cup finely chopped green onion.
  • Add chopped green chiles to taste.

Frequently Asked Questions

This casserole makes a wonderful make-ahead side dish! Mix it up and place the batter in the baking dish. Cover with plastic wrap, and refrigerate up to 48 hours. Let it sit out and come to room temperature before baking.

Yes! Most of the time, we make a double recipe. Prepare it exactly the same way, but bake the casserole in a 9 x 13 baking pan. Depending on your oven, the cook time may need to be adjusted. Watch it at the end. The corn casserole is done when it’s golden around the edges, and the top begins to crack.

No…it actually doesn’t. After being in the freezer, the texture changes, and the taste is diminished.

Yes! Cook the mixture on low for 4 hours, or on high for 2 hours. Please watch it closely because all slow cookers cook at different speeds. If you double the recipe, you will need to add extra time. I have used a Crock Pot just twice, and really prefer how it tastes when baked in the oven.

This recipe goes well with pot roast, or baked chicken.

We usually serve buffet style, so I add a big spoon, and everyone takes what they want. It’s also easy to serve in squares if you want to control the size of the helpings. Let it cool at least 10 minutes before slicing.

baked corn casserole

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It's a classic family recipe that's delicious any time of year, but it's especially wonderful at Thanksgiving and Christmas.
Rate this Recipe Print Recipe Pin Recipe
5 from 13 votes
Servings: 6 people
Author: Ann Drake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1 box Jiffy Corn Muffin Mix (8.5 oz.)
  • 1/2 cup melted butter
  • 8 oz. sour cream
  • 1 15.25 oz. can of regular kernel corn (drained)
  • 1 15.25 oz. can of creamed corn
  • 2 large eggs

Instructions

  • Preheat oven to 350 degrees F.
  • Put the eggs in a large mixing bowl and whip slightly with a fork.
  • Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
  • Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.
  • Pour into buttered 8×8 inch 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

This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.

Nutrition

Calories: 232kcal | Carbohydrates: 2g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 155mg | Potassium: 72mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.3mg
Like this recipe?Follow me at @onsuttonplace

If you make this recipe, and love it, please come back and leave a comment, along with a 5-star review. I would truly appreciate it, and it would help me so much. Thank you!

baked jiffy corn casserole

Making a change to your Thanksgiving menu can be nerve wracking…but if you decide to try out this Jiffy corn casserole recipe, I promise you won’t be sorry!

Follow OSP on Pinterest!

Leave a Reply

Your email address will not be published.

Recipe Rating




52 Comments

  1. Patye Fisher says:

    5 stars
    My Nurse Practitioner told me about this side dish today…..I must try this!…..I LOVE cornbread and to make it with creamed corn and butter and sour cream…OH MY!

  2. 5 stars
    What size box of corn muffin mix?

    1. Ann Drake says:

      I’ve only ever seen one size, and it’s 8.5 oz. Enjoy!

  3. Thank you – I’ve been looking for this recipe!! Question – can you spoon it out or are you supposed to cut into squares?

    1. Ann Drake says:

      I’ve done it both ways. Most of the time we serve buffet style, so I just put a big spoon in it, and everyone takes what they want. It serves beautifully in squares though if that’s what you prefer. Enjoy!

    2. Ann Drake says:

      Hi Carol…one more thing. You will need to let the casserole cool for at least 10 minutes before cutting it into squares.

  4. What size pan??? Recipe does not specify, but am guessing it might be 8×8? Thanks, Nancee

    1. Ann Drake says:

      Hi Nancee…I do mention it a couple of times in the post. I just added it to the printable recipe card. For the recipe as written, it bakes in an 8×8 inch pan. Thank you!

  5. Cecilia Held says:

    5 stars
    Absolutely fabulous.
    Wouldn’t change a thing!

  6. Annette Mccarthy says:

    5 stars
    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

  7. 5 stars
    This was a winner at Thanksgiving dinner and will be made tomorrow for Christmas dinner.

  8. Steve Murphy says:

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

  9. 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.

  10. The corn pudding sounds scrumptious!

  11. Suzanne Ginsburg says:

    Love this recipe! Sometimes I add diced green chilies.

  12. 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!

  13. 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.

  14. 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.

  15. Gail Colwick says:

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

  16. 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!

  17. 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…

  18. 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.

  19. 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!

  20. 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!

  21. 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!

  22. 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!

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

  24. 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!

  25. 5 stars
    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.

  26. 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!

  27. 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.

  28. Charlotte B Farley says:

    5 stars
    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?

  29. 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!

  30. 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 !

  31. 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

  32. 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.

  33. 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!!

  34. Vicki Kennedy says:

    5 stars
    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!

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

    Julie

  36. 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!

  37. 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.

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

    1. Ann Drake says:

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

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

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

  41. 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……