Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread and part corn pudding, with a creamy texture and golden top that makes it the perfect easy side dish for holidays and family dinners alike.

This is the exact recipe I’ve been making for more than 40 years, and it’s been part of our Thanksgiving table for just as long. My husband’s family originally served a traditional corn pudding, but it was tricky to bake evenly without burning the edges or ending up with a center that wouldn’t set properly. After several frustrating attempts, his aunt switched to this Jiffy mix version, and Thanksgiving instantly became easier. Ever since then, this creamy, comforting casserole has been requested at nearly every family gathering. It’s simple to make, dependable every time, and just as delicious with a holiday meal as it is alongside a bowl of chili on a cold winter night.

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Why This Recipe Works

• Made with just 6 simple ingredients, this recipe comes together quickly with very little prep.
• The texture is creamy and soft in the middle, with golden edges that bake evenly every time.
• It works beautifully for both everyday dinners and holiday meals, and can easily be doubled for a crowd.
• The flavor is the perfect balance of savory and slightly sweet. It’s dependable, beginner-friendly, and a great recipe to make with kids.
• Leftovers reheat well, making it just as delicious the next day.

Ingredients

• Jiffy Corn Muffin Mix: the classic little blue box that gives this casserole its signature texture and flavor.
• Canned creamed corn: keeps the casserole soft and moist so it never turns out dry.
• Canned whole kernel corn: adds texture and bites of sweet corn throughout the casserole. Drain before using.
• Sour cream: makes the casserole creamy and rich.
• Butter: adds flavor and helps create a soft, tender texture.
• Eggs: help bind the ingredients together so the casserole bakes properly.

How to Make

• Preheat oven to 350 degrees F.
• Crack the eggs into a large mixing bowl and whisk lightly with a fork.
• Add the melted butter, sour cream, creamed corn, and drained whole kernel corn.
• Whisk until well combined.
• Add the Jiffy Corn Muffin Mix and stir just until combined.
• Pour the mixture into a buttered 8×8-inch baking dish.
• Bake uncovered for 45 minutes.
• The casserole is done when the top is golden, the edges are lightly cracked, and the center is firm to the touch (not jiggly).

Tips for Perfect Corn Casserole

• Use a shallow baking dish: For a single recipe, I use either an 8×8-inch baking dish or my favorite pie plate. A flatter baking dish helps the casserole bake more evenly. For a double recipe, especially during the holidays, a 9×13-inch pan works best. Using the correct size pan helps prevent overbrowned edges and a center that stays too soft.
• Serve it like cornbread: When baked in a square or rectangular dish, this casserole can easily be cut into squares and served like cornbread. It’s delicious alongside chili, soup, or any hearty meal. A drizzle of honey on top is especially good. This recipe can also be baked in a 10-inch cast iron skillet.
• Reheat leftovers in the oven: Store leftovers in an airtight container in the refrigerator. To reheat, place the casserole on a large sheet of foil, fold and seal it, then bake at 375 degrees F for 15 to 20 minutes. I don’t recommend reheating it in the original baking dish because any bits left on the pan tend to burn and become difficult to clean.

Corn Casserole vs. Corn Pudding

Corn casserole and corn pudding are very similar, and many people use the names interchangeably. Traditional corn pudding recipes are usually made from scratch and often contain a few more ingredients, but the texture and flavor are much the same.

Growing up, my mom called this type of dish scalloped corn, and over the years I’ve also heard it referred to as spoon bread. No matter what you call it, it’s a classic comfort food side dish that’s especially popular during the holidays.

Substitutes

• Greek yogurt: Plain Greek yogurt can be substituted for the sour cream. The flavor will be slightly tangier, but the texture stays creamy and rich.
• Fresh sweet corn: Fresh corn works well in place of the whole kernel corn. Cook the ears of corn first, then cut the kernels from the cobs. I recommend still using canned creamed corn because it adds the moisture needed for the casserole to bake properly.
• Mexicorn: An equal amount of Mexicorn can be used instead of the whole kernel corn for a little extra flavor and color. Mexicorn is simply canned corn mixed with diced red and green peppers.

Variations

• Add cheese: Stir in 1/2 to 1 cup shredded sharp cheddar or pepper jack cheese for extra flavor.
• Add bell pepper: Mix in 1/2 cup finely diced red or green bell pepper.
• Add green onion: Stir in 1/2 cup chopped green onions for a little extra savory flavor.
• Add green chiles: Chopped green chiles add a mild kick and pair especially well with pepper jack cheese.
• Reader tip: One reader shared that she leaves out the eggs and does not drain the whole kernel corn. She said her casserole still sets beautifully every time.

Frequently Asked Questions

Shop & Source

• Large Pyrex bowl
• 9×13-inch baking dish
• 8×8-inch baking dish
• Emile Henry scalloped pie plate
• 10-inch cast iron skillet

One of my favorite things is hearing from readers who have added this Jiffy corn casserole to their Thanksgiving menu or holiday table. Family gatherings and shared meals become treasured memories over time, and somehow the recipes we serve become part of those traditions too. If you’re planning a holiday meal, this casserole pairs perfectly with turkey, ham, pot roast, chicken, and many of my other favorite side dishes and comfort food recipes.