Julie Clark
Posted: Updated:
Jiffy Corn Casserole
This post may contain affiliate links. Read our disclosure policy.
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. 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:
- 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 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.*
- 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.
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!
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!
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
- 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
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.
- Cook uncovered for 45-50 minutes or until lightly golden brown.
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
Thanks for sharing this great old recipe. I’ve been making this since I first got married (26 years ago…) and it’s always a hit. Oddly enough though – y’all see it as a winter comfort food – I use it as a go to side for summer picnics and BBQs! It is excellent with burgers, steaks, chicken – just about anything on the grill.
I was going to make cornbread for dinner but we haven’t been able to buy flour in FOREVER. We did have Bisquick and most of the other ingredients so I threw it all in a pan to see what would happen – SOOOOO GOOD. Besides the Bisquick instead of Jiff, I had to add a little milk (we were low on sour cream), then I added the sugar and a little shredded cheese. This was a great dish for using up things from the fridge/pantry!
I made this for our early cinco de Mayo celebration last night and what a huge hit! So delicious! I will be making this again and also a great side dish for the holidays!
Hello, do you think that it is possible to somehow substitute the Jiffy mix in this recipe? I’m from Europe and I’m afraid that that mix is not available here. Maybe a mixture of cornflour, wheat flour and baking soda would do the trick? Thanks for sharing your recipes, I enjoy a lot the content of your website!
Made this for Easter Dinner. I did double the recipe and added the eggs and cheese. Huge hit!!!! We all decided on the next batch to add some chopped chives and chopped green onions. Thank you, very tasty dish!!!
I want to try this in my crockpot. Should i do something to keep the moisture from dripping on it?
Do I put the Jiffy corn muffin mix in dry???
I know you stated that this recipe should work in a muffin pan. But, has anyone tried baking this recipe in a muffin pan? I would be interested in how successful this was and the adjusted baking time. I have been making this recipe and always get rave reviews.
I agree that this is corn casserole. Corn pudding is made similarly but with more eggs and no cornbread mix. I think I’ll try this one and see how it turns out. My husband doesn’t like corn pudding, but he may like this as he loves cornbread.
Can I substitute the sour cream? I have all of the other ingredients to make now?
I make corn soufflé frequently using the five content recipe. Got in trouble though. Now that my kids are grown and cooking I am no longer the magician of corn soufflé. They learned it was too too simple! We live it!
I made this for our Family Christmas. I doubled the recipe and threw it in a disposable foil lasagna pan.
It was a huge hit, everybody loved it. I will definitely make it again!
**** There is a vegetarian jiffy mix that doesn’t have lard. ****
Can you substitute the creamed corn for cream of chicken soup?
i just made this with my Christmas dinner. we really loved it and it couldn’t have been easier. we will be enjoying this many more times, I’m sure!!
This is not dairy free at all. Cream of chicken soup contains milk. Is there an alternative to the cream of chicken?
The recipe says bake at 350 for 45-50 min but the video says 350 for 35 minutes. Which is correct or should I just keep an eye on it?