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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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.
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.**

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
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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Donald Morgan
7 months ago

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?

Judy-Epicer
7 months ago

5 stars
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.

Bette Bell
7 months ago

5 stars
I made the 5 ingredient casserole for Thanksgiiving dinner and it was an instant with everyone. So easy.

Susan Williams
7 months ago

5 stars
I made this for Thanksgiving, 2023, and this was soooooooooooooo good. All 11 of us loved it

Robyn V
7 months ago

5 stars
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!!

Darlene
7 months ago

Can you make ahead and reheat when ready to serve?

Tori
7 months ago

Any chance I could sweeten it with Honey or brown sugar? I don’t have regular sugar on hand 👎🏼

Toni
8 months ago

Is the butter salted or unsalted?

Linda Herrelko
8 months ago

My son in law doesn’t like sour cream or cream cheese. Can you switch yogurt for the sour cream?

Nini2008
9 months ago

5 stars
I made this last night, but refrigerated it til today. It was really thin & I was a tad nervous. It.was.ahhmazing! I used Mexi-corn instead of regular & added chopped Jalepeno’s. It’s got quite the kick, but oh, so GOOD! My husband doesn’t like this, so it’s just me eating it. This is a great recipe & yes…it is gooey in the middle, but kind of firms up as it cools.

Ashley Black
9 months ago

5 stars
I have made this SEVERAL times with rave reviews and realized I never rated it! I wish I could give it 10 stars!! Cheap, easy, and delicious!! I add a bit of sugar and an egg or two, and it reminds me of the corn spoon bread from Don Pablo’s. FANTASTIC!

Lisa Bohnenkamp
1 year ago

I love this recipe! I make more than I probably should but it’s just too yummy. I have tried it without egg and find it to be a bit on the heavy side. So I tried adding 1 egg and 2 eggs. I think 2 eggs is best it gives it more of a cornbread or cake like texture. I also add pepper (roughly 1+ tablespoon) the amount is all about preference but I like the hint of a little spice to it instead of sweet. I love reading what everyone else tries I check the comments for new ideas… Read more »

Barbara
1 year ago

5 stars
Love this recipe! Has anyone made it on the stove or over campfire in cast iron pan?

Lisa Bohnenkamp
1 year ago

5 stars
I love this recipe I make it usually once a week or every other week. I add just 1 egg and I think it makes it balance out perfectly. Not to heavy not to light. My whole family is a fan, so thank you for this great recipe that will be in our family for generations im sure.

pj Morris
1 year ago

5 stars
delicious

Ruth
1 year ago

5 stars
This was delicious! I doubled the recipe and added a can of condensed milk and baked it for about 70 minutes. It filled up 2, 9 X13 pans. Everyone at my gathering had something to say about it! Will definitely keep in the rotation!