Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Jiffy Corn Casserole is an easy side dish recipe that’s ready for the oven with just 5 minutes of prep! The simple, sweet corn pudding pairs perfectly with almost any cozy family dinner. Try it with roast chicken, smoked turkey breast, grilled steak, pot roast, fried chicken, or garlic butter shrimp. It’s a crowd-pleasing option for Thanksgiving and Christmas, too!

Overhead shot of corn casserole jiffy on a wooden board

How to Make Jiffy Corn Casserole | 1-Minute Video

Corn Casserole with Jiffy

This Jiffy corn casserole recipe comes from my mom’s friend, Kathryn, who delivered a meal to our family last summer when my mom was in the hospital. I was spending hours in Charlottesville each day with Mom, so Kathryn came to help with the boys on more than one occasion. What would I have done without the love and assistance from so many friends?!

It was just a bonus that Mrs. Hodgdon also brought along delicious food whenever she came to visit (her cookies disappeared fast around here)! This corn casserole Jiffy recipe was such a hit with my family that I knew that I needed to share it with all of you. Best of all, the canned corn casserole comes together in about 5 minutes with just a few pantry staples!

Overhead shot of vintage blue and white bowl with a scoop of the best jiffy corn casserole recipe

What is corn casserole?

Corn casserole may also be called “corn pudding” or “spoon bread casserole.” The creamy dish is made with stewed corn, water, and a variety of thickening agents, and is popular in rural Southern communities — especially in Appalachia (source). It’s a local delicacy — made easier with help from a box of Jiffy Corn Muffin mix and a can of cream corn!

Pouring jiffy mix into a bowl

Ingredients for Jiffy Corn Casserole

This is just a quick overview of the ingredients that you’ll need for this easy corn casserole recipe. As always, specific measurements and complete step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Canned corn kernels: for little bits of whole sweet corn throughout the bread pudding.
  • Canned cream-style corn: a combination of whole kernel corn, as well as water, sugar, cornstarch, and salt.
  • Sour cream: for a moist, tender crumb and rich flavor.
  • Eggs: give the casserole structure.
  • Jiffy Corn Muffin mix: the base of the casserole, the sweet Jiffy cornbread mix gives the pudding a cornbread-like texture, and includes the cornmeal, flour, leavening agent, and other ingredients that you’ll find in a classic cornbread recipe.
  • Butter: a stick of melted butter adds rich flavor and keeps the casserole moist and tender. We prefer the flavor of salted butter.
Process shot showing how to make jiffy corn casserole

How to Make Corn Casserole with Jiffy Mix

You’re going to love this easy shortcut side dish, which is ready in just three simple steps!

  1. Stir together all of the ingredients in a large mixing bowl until completely combined.
  2. Pour the mixture into a 1 ½- or 2-quart pan that has been sprayed with nonstick cooking spray or greased with butter.
  3. Bake in a 350°F oven for 45-50 minutes, or until lightly browned. Serve warm and enjoy!
Overhead shot of jiffy corn pudding in a cast iron baking dish

What to Serve with Easy Jiffy Corn Casserole

This simple side dish pairs beautifully with almost any entrée, including a holiday ham, Thanksgiving turkey, and other classic side dishes like green bean casserole, sweet potato casserole, stuffing, and cranberry sauce. Serve the warm corn casserole with any of these tasty options:

Overhead image of hands holding a bowl of jiffy corn casserole with a fork

Make Ahead

For convenience, you can make this corn casserole ahead of time. This is another great reason that this is the perfect side dish for Thanksgiving dinner! You can bake the casserole up to 2 days in advance and then reheat according to the instructions below.

Storage

Let the casserole cool to room temperature, then wrap tightly or transfer to an airtight container. Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.

How to Reheat Jiffy Corn Casserole

If frozen, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter and come to room temperature for about 1 hour. Cover with foil and reheat in a 300°F oven just until warmed through, about 15-20 minutes.

Overhead image of corn casserole with jiffy on a wooden table

Recipe Variations

  • How to double this corn casserole recipe: To serve a larger group, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. Depending on the type of casserole dish that you use, you may need to increase the baking time to 50-60 minutes.
  • For a cheesy corn casserole, try adding about ½ cup grated cheddar cheese to the batter.
  • Give it a Mexican-inspired twist with grated Pepper Jack cheese, chopped green onion, diced pickled jalapenos, and a drained can of chopped green chiles.

Tips for the Best Jiffy Corn Casserole Recipe

  • Is corn casserole supposed to be mushy? Yes! It has that “pudding” texture, so you want it to be moist on the inside. You can tell that your corn casserole is done when it’s lightly brown on top and the center is set — but still soft.
  • Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.
  • Slightly cool the melted butter before adding it to the rest of the ingredients. This will prevent the hot butter from inadvertently scrambling the eggs.
Overhead shot of hands scooping and serving jiffy corn casserole

More Easy Recipes with Jiffy Mix

Overhead shot of corn casserole jiffy on a wooden board

Jiffy Corn Casserole

5 from 21 votes
Prep: 5 minutes
Cook: 45 minutes
0 minutes
Total: 50 minutes
Servings 8 people
Calories 371.4 kcal
Jiffy Corn Casserole is an easy side dish recipe that's ready for the oven with just 5 minutes of prep! The sweet corn pudding is perfect for Thanksgiving and Christmas, too!

Ingredients
  

  • 1 (15.25 ounce) can corn kernels, drained
  • 1 (14.75 ounce) can cream-style corn, NOT drained
  • 1 cup sour cream, at room temperature
  • 2 eggs, at room temperature and lightly beaten
  • 1 (8.5 ounce) box Jiffy Corn Muffin mix
  • 1 stick (8 tablespoons) salted butter, melted and slightly cooled

Instructions

  • Preheat oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside.
  • In a large bowl, stir together all of the ingredients. Transfer the mixture to the prepared dish.
  • Bake for 45-50 minutes, or until lightly browned on top. The casserole is done when the center is set — but still soft.

Video

Notes

  • Is corn casserole supposed to be mushy? Yes! It has that “pudding” consistency, so you want it to be moist on the inside. You can tell that your corn casserole is done when it’s lightly brown on top and the center is set — but still soft.
  • Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.
  • Slightly cool the melted butter before adding it to the rest of the ingredients. This will prevent the hot butter from inadvertently scrambling the eggs.
  • How to double this corn casserole recipe: To serve a larger group, double all of the ingredients and bake the casserole in a 9 x 13-inch dish. Depending on the type of dish that you use, you may need to increase the baking time to 50-60 minutes.
  • For a cheesy corn casserole, try adding about ½ cup grated cheddar cheese to the batter.
  • Give it a Mexican-inspired twist with grated Pepper Jack cheese, diced pickled jalapenos, and a drained can of chopped green chiles.

Nutrition

Serving: 1/8 of the casseroleCalories: 371.4kcalCarbohydrates: 36.3gProtein: 5.8gFat: 22.6gSaturated Fat: 14gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.2gCholesterol: 93.9mgSodium: 647.8mgPotassium: 132mgFiber: 1.2gSugar: 13.1g
Keyword: Corn Casserole recipe, corn casserole with jiffy, corn casserole with jiffy mix, corn pudding, Jiffy Corn Casserole
Course: Side
Cuisine: Southern
Author: Blair Lonergan

This recipe was originally published in October, 2019. The photos were updated in May, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    This is a MUST for all holiday dinners regardless of who is hosting – mush like green bean casserole!
    My family loves this so much that I will occasionally serve this as a side during the week. Two of my adult daughters are teachers – they are always hoping that there are leftovers of supplement their lunch during the week.
    My daughter’s in-laws make a variation, adding noodles. I have occasionally made it eliminating the eggs and butter.

  2. 5 stars
    Where has this recipe been all my life?Made it for Christmas dinner and it was a HUGE hit! Thank you Blair!

  3. 5 stars
    This has become a Holiday staple in our house too!! I got a little creative the last time I made it, and now am stuck making two versions every Holiday!! I add chopped chili’s and jalapeños to one batch and it is divine!! Jalapeño corn bread?? Why not jalapeño corn casserole!! Thanks again…I always come back to this to reference my recipe!’

    1. So glad that you all like it, Lisa…and yes — the options are endless with the mix-ins! Your jalapeno version sounds delicious. Thanks for taking the time to leave me a note!

      1. Hi, Rosemary! I’m glad that you enjoyed it! I’m sorry that I haven’t tried the recipe in muffin tins, so I’m not sure how they would turn out.

        1. 5 stars
          I made them in 31/2” muffin cups and they were fabulous! Everyone had their own with all sides bring crispy! They freeze great this way too! They cook just as long when baking them because of the thickness. Fill the cups 3/4 of the way. It made 8 cups with enough left over for 2 smaller ones! Was just great

          1. Wonderful! Thanks for letting me know, Suzanne! What a great tip — can’t wait to try it myself that way. 🙂

          2. I put a layer of Taco Seasoned ground Turkey 1st & then 2nd layer the corn mixture & finally sprinkle cheddar cheese on top! It’s amazing!

    1. Hi, Madison! Yep — in the recipe card it says that the corn kernels should be drained. Hope you enjoy! 🙂

    1. Hi, Jean! You will definitely need the can of cream-style corn, but you can replace the canned corn kernels with about 1.5 cups of frozen corn kernels. Enjoy!

    1. Hi, Suzanne! I honestly have no idea — I haven’t tried it that way. I think it would probably work, but I can’t give you a specific time without testing it myself. If I had to guess for a starting point, I would say 350 degrees F for about 20 minutes. Check it at that point and see if it needs more time. Hope you enjoy!

      1. 5 stars
        Thank you for the quick reply! Everyone loves this souffle but they all want the end pieces! Lol…I thought this would solve that problem!
        Will try it and see!
        Thanks again!

          1. Hi, Whitney! I don’t think the Crock Pot will work here, because you want to bake the casserole uncovered. If you put it in a Crock Pot, you have to cover it with a lid, which will cause the condensation to fall back down onto the food, adding too much moisture to the dish. I haven’t tried it myself, but that’s just my best guess. 🙂

          2. 5 stars
            best casserole ever. Check Michael Symon video if you want to see it made. Do not miss adding additional flares such as bacon, but I love it as is.

      2. 5 stars
        Tried it Blair! They were excellent! Cooking time is the same because of the thickness..I answered above with some specifics!

        1. 5 stars
          This corn casserole is so easy and delicious. Added cheese and green onions, cilantro, and jalapeños.

  4. 5 stars
    I make this all the time in foil ramekins (I get 12 out of this recipe). My husband loves this with our bbq. It’s just the 2 of us now so I freeze the rest and pop a couple out a couple of times a month. Delicious!

  5. whitney you can use the tea towel technique very carefully

    THE TEA TOWEL TRICK
    Wondering how to stop condensation in a slow cooker? To prevent water from dripping back onto food in a slow cooker, some people place a clean, folded kitchen towel or a few layers of paper towels between the lid and the pot to absorb moisture.

    If you use the technique, make sure you still have a tight seal between the lid and the pot.

    1. Hi, Larry! I honestly don’t know. I haven’t tried that, so I have no idea if it will work. The texture and flavor will be different since you’re missing that fat. Often subbing with applesauce yields a gummy texture in baked goods, but I don’t know if that would be the same case here.

  6. Question: the directions sayin order to double this recipe to increase baking time TO 50-60 minutes not BY 50-60 minutes but the original bake time for 1x recipe is already 50-60 minutes. How long should this cook when doubling the recipe?

  7. 5 stars
    It was very easy to make.i love the way that when I needed to double the recipe it double the recipe for me just love it and thank you for that it made it so much easier … Can’t wait to taste it ..

  8. 5 stars
    This was a hit as a side dish for thanksgiving. Everyone enjoyed it and it was their first time tasting it. Will definitely make again

  9. 5 stars
    This is going to be added to my Thanksgiving meal staples. It’s easy, delicious, and is just as good the day after! I loved the texture and moistness. It’s rare to find a simple non labor intensive recipe that pleases the sophisticated palates of my family.

  10. 5 stars
    This is a great side dish that would go with anything– the only change I made was to use a half stick of butter rather than a whole one– I didn’t notice anything missing because of that- and it was all gone before the end of dinner