Julie Clark
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Jiffy Corn Casserole
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This no-fail 5 ingredient jiffy corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.
When you sit down to a comforting dinner, whether pot roast, pork chops or grilled chicken, what side dishes do you make? This best Corn Casserole Recipe is easy and one of our favorite side dishes to make for everything from a weeknight dinner to a holiday meal.
Jiffy Corn Casserole
One of my favorite things about winter time is sitting down together as a family around the dinner table with a hot home-cooked meal. It’s this time of year when we like to pull out all of the classic family recipes such as meatloaf, baked chicken, Mexican soups….good, simple comfort food.
When we sit down together to eat, this simple Jiffy Corn Casserole with 5 ingredients is often on the table because it is so simple and versatile. Thanksgiving side dishes as easy as green bean casserole!
This recipe recipe was given to me by a friend, but if you’ve ever heard of Paula Deen’s corn casserole, it’s very similar.
Is corn casserole the same thing as corn pudding?
I’ve realized since we shared this recipe that many people call this corn pudding. My husband loves pudding so he’s totally on board with this. This recipe does have an almost creamy texture from the cream corn, butter and sour cream.
Call it either…corn casserole or corn pudding. We do have a recipe that we call “corn pudding casserole” which has more of a custard base than this recipe.
Jiffy Corn Casserole Ingredients
You’ll need just 5 ingredients for this easy corn casserole recipe:
- 1 can of corn, drained
- 1 can of creamed corn
- 1 cup of sour cream
- 1 stick of melted butter (½ cup)
- 1 box of Jiffy Cornbread mix
There are many variations of this corn casserole. You can add egg, a touch of sugar, or cheese. But in our favorite? These 5 simple ingredients.
Easy, right?
Jiffy Corn Muffin Mix Substitute
What happens if you can’t find jiffy corn muffin mix? Use a corn muffin mix substitute you can use instead.
How to Make Corn Casserole with Jiffy Mix
Make this family favorite corn recipe in just 2 steps:
- Throw all of those ingredients in a large bowl and stir well. *Do not use the ingredients on the back of the jiffy box mix. Just the dry mix.*
- Transfer the mixture to a greased 8×8″ casserole dish and bake at 350ºF for about 45-50 minutes. The exact baking time will depend on the exact size pan you use, so just be sure to watch the casserole closely. How do you know when corn casserole is done? The center is completely set and internal temperature should be at least 165ºF.
Recipe Variations
- Corn Casserole with Eggs. Mix in 2 eggs….this creates just a bit more of a lighter corn casserole.
- Cheesy Corn Casserole. Add ½ to 1 cup shredded cheddar cheese….because cheese makes everything better, right?
- Corn Casserole with Sugar. Add ¼ cup to ½ cup sugar depending on the sweetness of the corn….this of course makes it a very sweet corn casserole. If you add the eggs and sugar, it almost takes like a corn cake and could be eaten for dessert!
Make Ahead Instructions
Make this creamy jiffy corn casserole up to 48 hours in advance. Mix up the casserole, place it in the baking dish and cover it with plastic wrap. When you are ready to bake it, remove it from the refrigerator about 30 minutes before you put it in the oven. Then bake as the recipe suggests.
**For best results, remove the casserole 1 hour before baking to take the chill off.**
Can you double corn casserole recipe?
Yes! Double the recipe and bake it in a 9×13″ pan. Depending on your oven, this may take an additional 15 minutes to bake, so plan accordingly.
Can you make corn casserole in the slow cooker?
Yes! Save oven space by cooking corn casserole in a slow cooker on high for 2 ½ hours or on low for 4 hours. Each crock pot heats differently so watch the casserole closely. If you double the recipe it may take longer to cook.
Can I freeze corn casserole?
For the best textured casserole, I would not recommend making this in advance and freezing the entire casserole to reheat later.
However, if you have leftovers, they will freeze okay if you store it in an airtight container.
This Jiffy corn casserole is truly thanksgiving dinner and Christmas dinner staple for our family. We hope that it becomes a favorite for your family holiday dinners, too!
Other Corn Casserole Recipes
This Jiffy corn casserole is truly thanksgiving dinner and Christmas holiday staple for our family. We hope that it becomes a favorite for your family holiday dinners, too!
Jiffy Corn Casserole (5 ingredients)
This 5 ingredient jiffy corn casserole recipe is versatile and bakes up into a savory side dish that will complement any meal.
Servings 8
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Ingredients
- 1 box of Jiffy Corn Muffin mix 8 ounces, dry mix only
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Instructions
- Preheat the oven to 350ºF. Spray an 8×8" baking pan with cooking spray.
- In a bowl, mix the dry jiffy mix, drained corn, cream corn, sour cream and melted butter together and pour into a the prepared baking dish. 1 box of Jiffy Corn Muffin mix, 15 ounces whole kernel corn, drained, 15 ounces creamed corn, 1 cup sour cream, ½ cup melted butter
- Cook uncovered for 45-50 minutes or until lightly golden brown.
- Add salt and black pepper, to taste. Garnish with fresh parsley or sliced green onion if desired.
Video
Notes
- Mix in 2 eggs….this creates just a bit more of a lighter corn casserole.
- Add ½ to 1 cup shredded cheddar cheese….because cheese makes everything better, right?
- Add ¼ cup to ½ cup sugar….this of course makes it a very sweet corn casserole. If you add the eggs and sugar, it almost takes like a corn cake and could be eaten for dessert!
- Sour cream is best added into the mixture when it is not straight from the fridge. Set it at room temperature or warm it slightly in the microwave to take the chill off.
- Frozen sweet corn kernels work well. I add about 12 ounces to this casserole in place of the canned corn.
- If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 579mg | Potassium: 213mg | Fiber: 4g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
I added in finely diced green and red peppers and some green onion, really a good dish
Made this in the crockpot as is with no changes. It was so easy and super tasty.
I would salt and pepper the mixture and sliced green onion or I would also try the dried onion in the jar… I’m 70 and smoke a little marijuana for my arthritis so when I saw this recipe to creativity just went straight to my head LOL
We love this recipe and I make it at least once a month. Foolproof perfection.
I have made this creamy corn casserole several times (sometimes I use various types of cheese and I normally add 1 or 2 eggs). It is always delicious and so easy and quick. Thank you for this receipe!
I made this recipe for Easter dinner and everyone loved it
I love this recipe. I don’t know why mom doesn’t make it too much anymore.
The Best! This is my go to recipe for corn casserole/ corn pudding. My recommendation is to add all of the optional ingredients listed at the end of recipe. So add the eggs, cheese and sugar. Makes it that much better!
When you say baking pan in the directions, is it ok to use a Pyrex glass baking dish? And if I want double the recipe, would a 9×13 baking dish work?
FINALLY, the “recipe” I have been searching for. (Sorry for bad grammar-ending with a preposition). EXACTLY as I had wanted it, simple & with the optional additions. Just the way I wanted.
I made the 5 ingredient casserole for Thanksgiiving dinner and it was an instant with everyone. So easy.
I made this for Thanksgiving, 2023, and this was soooooooooooooo good. All 11 of us loved it
I love love this recipe and make it every holiday! However, I always have to cook it twice as long!!!! Anyone have ideas of why? We have a new oven that tends to overcook yet this dish always needs SOOO much extra time!!