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
Although this sounds good, true corn pudding does not have Jiffy cornbread mix.
Could chopped hamburger b added??or ham.
Or turkey?? Could b a whole meal!!
Has anyone ever made this with mixed vegetables? I have a cheesy carrot casserole recipe which is similar
so I am going to try with corn, peas, carrot and green bean mix. Bet this would be a hit made with butter
fried onions and lots of cheese. Then of course, bury it in the cornbread. I will let you know.
Turned out great! Easy and yummy!
oh no, no creamed corn, only kernel. what to do?
This is THE BEST I’ve ever had. I love it and it is highly requested in our home. When I put it on my one year old’s plate, she won’t touch anything else on her plate. She devours it. I’m going to make a batch soon with diced jalapeno for my husband.
Does it have to be cheddar cheese, or any cheese will help? I want to add a lot of cheese…
I’ve made this several times. Turns out perfectly every time. My family loves it!
Thanks for recipe.
I made in charcoal grill tonight.
Temperature was too high at first. Edges were getting toasty so I took it out too cool a bit. Added the cheese when it was just warm. Back into grill for cheese to melt. Grill was about 300° then. Cheese melted.
Crust and bottom nicely toasted. Charcoal flavor was there.
It didn’t rise a bit, probably because of high temperature at start.
Still absolutely delicious.
Very good! However, I can’t leave anything alone. I once saw a recipe for onion cornbread so I sort of combined the two. Recipe is doubled. Spray a 13×9” pan and layer on bottom thick slices of onion. For the cornbread, I browned the butter and added thawed frozen corn (12 oz), sauté for a few minutes. Allow to cool then added to cornbread mixture, with 2 eggs and approx. 1/4 cup of sugar. Bake for 1 hr 20 minutes @ 350. Awesome!! Took to a family gathering and everyone loved it! Onions had time to get soft and sweet.… Read more »
My aunt leona made this every thanksgiving and Christmas and she would make 2 pans so I could have one whole on for myself I haven’t had this in about 13 years and I finally found the recipe so I can make it anytime I want!!!!!
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I don’t have any creamed corn. Could use two cans of the whole kernel corn?
I have made this twice; one with the egg and the other without. It was too soft and mushy.
I Made it this year with gluten free cornbread mix. I used the same amount of ounces as jiffy cornbread mix. It was a little dry to me but the family loved it. I used 1/2 cup melted butter so next I will use 1 stick.
Has anyone tried to convert this to Instant Pot?
Has anyone tried this recipe in muffin form? I have been making this for years (substituting sour cream with Greek yogurt) but have never made it as a muffin. Wondering how they’d hold up Asa finger food.