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 roastpork 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.

corn casserole in a baking pan with a spoon

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 meatloafbaked chickenMexican 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. It’s a holiday staple as easy as green bean casserole.

This 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:

ingredients for jiffy corn casserole on a table
  1. 1 can of corn, drained
  2. 1 can of creamed corn
  3. 1 cup of sour cream
  4. 1 stick of melted butter (½ cup)
  5. 1 box of Jiffy Corn Muffin 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?

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 mix. *Do not use the ingredients on the back of the jiffy box mix. Just the dry mix.*
  1. 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. You’ll know it is done when the center is completely set.
baked corn casserole in a white dish

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.

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!
corn casserole in a baking dish with one serving missing

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.**

Frequently Asked Questions

Can you double this recipe?

We often double this 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.

How do you make this casserole in the slow cooker?

Save oven space by cooking 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!

corn casserole in a baking pan with a spoon
corn casserole in a baking pan with a spoon

Jiffy Corn Casserole (5 ingredients)

4.73 from 3052 votes
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

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  • 8 ounces Jiffy Corn Muffin mix dry mix only
  • 15 ounces whole kernel corn (drained)
  • 15 ounces creamed corn (not drained)
  • 1 cup sour cream
  • 1/2 cup melted butter


  • 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.
  • Cook uncovered for 45-50 minutes or until lightly golden brown.



  • 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.
The calories shown are based on the recipe serving 8 people, with 1 serving being ⅛ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


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
Course Side Dish
Cuisine American
Calories 351
Keyword casserole recipe, corn pudding, corn side dish, easy corn recipe, easy thanksgiving dessert, jiffy corn mix

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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.73 from 3052 votes (2,834 ratings without comment)
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6 years ago

5 stars
I see that as of Dec. 2016 no one had yet tried making this and freezing it, then defrosting, warming and serving. I am committed to bringing this side dish (x 3) for a huge family gathering in a week. We don’t have enough oven space to make it on that day but I can warm it up. Has anyone yet tried this side dish after freezing it? Thanks in advance!

6 years ago

I see from the Dec. 2016 comment that no one has tried freezing it and then defrosting and heating and serving. I’m thinking of doing this for this Thanksgiving since I’m traveling. Has anyone tried it yet?? I’d love to know if it’s going to freeze well. We are bringing this side for a huge family gathering. I cant’ mess it up. Thanks in advance!

6 years ago

Will this work if I use a GF cornbread mix instead if Jiffy?

6 years ago

I made this for the first time and used less sour cream and added just one egg and some sugar. Baked 45 minutes & we loved it. This cornbread recipe is moist and not dry like regular cornbread nor is it meant to be

7 years ago

I leave out the sour cream and use 1/2 the butter but add jalapeño peppers and cheddar cheese. Bake it in a 10 × 13 dish. Comes out more like corn bread.

Denise Sloan
7 years ago

Can I make it and freeze it? Should I bake 1st and then freeze ?

Shirl R
7 years ago

I kind of concocted something similar to this several years ago. I have made it using a box of
yellow cake mix, instead of the Jiffy cornbread. I added a little vanilla, too. Makes it sweet because of
the cake mix. YummmmmmmY

7 years ago

This would be such a great recipe to try for Thanksgiving! I always have corn and this would be a fun spin on it!

8 years ago

I just made this for dinner but it’s the first time I’ve had it. Is it supposed to be very creamy inside? Or is it still supposed to be like original cornbread? I stuck a fork through it at the 50 minutes but it didn’t seem done so I left it in for another 10-15 mins. The edges were starting to brown so I pulled it out and it’s still gooey.

8 years ago

Has anyone tried this in a crockpot? Wondering if it would work just as well there.

8 years ago

Can I make this ahead of time? Like today for tomorrow?

8 years ago

i don’t know what jiffy corn muffin mix is – what could i use?

Darrell Phillips
8 years ago

How would I double your corn casserole recipe? Thanks Darrell

9 years ago

Do you still add the ingredients required on the box of Jiffy cornbread mix? Or skip them altogether?

Cindy B
9 years ago

I always bake this corn casserole at 350 for one hour. We also like ours a little sweeter so I add 1/4 cup of white sugar. This is a family favorite!

Aras Androck
10 years ago

So gonna whip up that recipe at home.

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