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. 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
I don’t have jiffy, can tenda-bake self rising corn meal be substituted and if so, what amount could you recommend?
This is one of my family’s favorites. And one of the few foods we all agree is delicious. My kids request it every time they come home.
When you say 1 can – do you mean a 14.75-16 oz can? I found cans that come as large as 64 oz. Thank you for specifying an 8×8 casserole dish. Most recipe submissions use the ambiguous ‘medium sized casserole’ or just ‘casserole’ – which, in my kitchen goes from 8×8 to 13×9 to 1 -3 qt…I am of the Julia Child school of cooking – weights and measurements are important.
Wish the Shredded Cheddar was listed as an Ingredient. I didn’t see later it until later in the body of the recipe where it said to add the cheese. Too late – I already bought all my ingredients. Guess mine won’t have cheese.
Gonna try this as an Easter ham side dish but don’t have sour cream. Can I sub with plain Greek yogurt? Thank you!
This is just easy peesy! I’m glad I discovered your blog and I’m making the first variation of your Corn Casserol recipe, I am very excited about it!
Thanks for this recipe! It has become a holiday staple in my home. I also make it when we are doing Mexican themed dinners because it somewhat resembles the sweet corn tamale cakes we love but is way easier to execute. Adding the 1/2 cup of sugar is a must and I find I have to bake for at least 50 mins but usually an hour. I use a glass 8×8 pan, so it may take us longer.
Disappointed. I made the original recipe…. easy peasy… but NO. It was surprisingly sweet, but it was texture wise weird. I wouldn’t make or recommend this. I ‘might’ try it again with the added ingredients another time, I like the Jiffy cornbread recipe on the box and I add honey.
Simple, easy, and yummy. Thank you!
WOW! I goofed when I made this recipe and it still came out awesome. I didn’t have a small 8 oz box of Jiffy corn bread mix so I used what I had which was a 15 oz box of Krusteaz Honey Cornbread. Then I accidentally opened up 2 cans of creamed corn instead of 1 of creamed corn and 1 of plain corn.
Otherwise I followed the rest of the ingredients as called for. I had to use two. 8. X. 8. square baking dishes. What a hit. It was well rec’d. I definitely will make this again
Made this last night. II added 1 beaten egg and 2 tablespoons of sugar. Oh my gosh it was delicious. Our dinner guests loved it and wanted the recipe. Will be making it again.
I made this recipe with Ritz cracker crumbs, no added sugar and added about 3 ozs. of chopped green chilis in a 9×9 square pan. Baked it covered for 50 mins, uncovered for 10 more mins. Came out creamy (not soggy) and my husband & I finished off half the pan! I will make this again because my husband is not a big fan of any kind of corn but he loved this.
I accidentally left the butter out – daughter put it in microwave and we forgot it there. I hope it isn’t ruined. I did add 2 eggs
my grandmother used to make this similar recipe minus the jiffy mix adding this helps and cheese too!
This recipe mixes together so quickly,, no need to make ahead. It bakes at the same time and temp as my sweet potato casserole (I use the Honeybaked Ham sweet potato casserole recipe) I made gluten free because one family member has to have gluten free. He had his plate full of the holiday meal and when he tasted my dish he yelled out how good it was! He loved it! And it was so good but so simple! I followed the main recipe with one change. The only gluten free corn meal mix I could find was 15 oz… Read more »
I use 2 cans of creamed corn and put it in my mini food processor. It works wonderfully. I do this because of Crohn’s disease since corn is not digestible. Merry Christmas.