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’m trying this for the first time. Looking at the pics it looks really yummy! I cant wait till its done! Thanks for sharing the recipe!
I put a Louisiana spin on the recipe. I used 2 boxes Jiffy, 2 cans cream corn & whole corn, 1 egg well beaten, 2 cups sour cream, 1 1/2 sticks butter, 1 cup shredded cheddar, 1 bunch green onions, half a sweet yellow onion, old bay & Tony Chachere’s, And 1 lb boiled crawfish tails! I chop the green and sweet onions up and sauté them in the butter and season with the Old Bay And Tony’s. I then chop and add the crawfish tails. Then everything gets put in a big mixing bowl. I use a 13 x… Read more »
Delicious!!!! Made it for Thanksgiving and it was a hit!!!! I have made it several times since. ….
love this recipe. I add a small can of green chilies, doesn’t make it spicy, just adds a good flavor
This is my new “go to” bring a dish.
Never any to bring back. I add 1 T of sugar and 1 cup of sharp cheese.
Made this on Christmas eve for a dish to pass, my family liked it so much they wanted me to make again for christmas dinner too. Which speak volumes because my family is not one who tends to like the same exact thing 2 days in a row. I followed the recipe put did add 1 egg. It has become a favorite!
Awesome quick and easy
My family and I give this 5 stars. It’s been a big hit at Thanksgiving, Christmas, or other family meals. Plus it’s so easy to make.
We really enjoyed this. I didn’t have any sour cream so I substituted softened jalapeño cream cheese.
Made this for Christmas dinner and it was a hit. Everyone loved it and asked to make it again soon. It is a little on the sweet side to me so I just added some salt to mine and it was wonderful. Very easy to make.
I want to thank you for this recipe. I have Crohns and end up with bowel obstructions if I eat corn. This dish was amazing. I used 2 cans of creamed corn instead of regular corn. Then I put it in an electric chopper so the corn was super fine. It was so easy to make and out of this world. I missed eating corn but this will work for me. Thank you!!!!
There seems to be various oven temps according to websites when making this dish. Some even say it’s ok if casserole Is “ jiggly” – will it be under cooked ? Also, why 350 degrees as opposed to box instructions calling for 400 degrees for 20- 35 mins? Covered vs uncovered ?
Do you know if I switch the Jiffy for gluten free corn bread mix would I keep the rest of the measurements for the other ingredients the same?
Can I make this in a le creuset Dutch oven?
I took the corn casserole to a large Christmas party and it was a hit! I did double the recipe putting it in a 9 X 13 Pyrex baking container and it ended taking about 65 min in my oven. I am sure everyone’s oven could be different. As you said to do, I checked to be sure it was set in the middle. So many people commented that they loved this and said what they loved was that it was creamy. Thanks again for a great recipe.
I am considering adding crispy bacon pieces in. I love bacon in corn.