Jiffy corn casserole is a family-favorite holiday side dish that’s simple, dependable, and beloved. With just a few pantry staples and five minutes of prep, you’ll have a classic Southern corn pudding for Thanksgiving, Christmas, or your next Sunday supper.
If you love cozy sides like this one, be sure to check out my sweet potato casserole, Southern cornbread, and sausage stuffing. You’ll also find this recipe with my other favorite Thanksgiving recipes.
Table of Contents
My mom’s friend Kathryn originally gave me this Jiffy corn casserole recipe (often called corn pudding or spoon bread), which is a well-loved Southern staple, particularly throughout Appalachia.
Before You Get Started
A few quick tips will help your corn casserole with Jiffy turn out perfectly every time:
- Bring ingredients to room temperature so the batter mixes smoothly and bakes evenly.
- Cool the melted butter for a few minutes before stirring it in. Hot butter can scramble the eggs.
- Don’t overbake. The center should be set but still soft, like a custard. Overbaking will make it dry and crumbly.
- Use the right pan size. One box of Jiffy mix fits perfectly in a 1 ½ to 2-quart baking dish (or about an 8-inch square pan).
- Let it rest before serving. Give the casserole 5-10 minutes to cool slightly so it firms up and scoops cleanly.
** Tip: If you’re doubling the recipe for a crowd, bake it in a 9×13-inch dish and extend the bake time by about 10-15 minutes.
How to Make Jiffy Corn Casserole
This easy corn casserole comes together in just one bowl. Here’s how to do it:
Step 1: Mix the Ingredients
In a large bowl, stir together the corn, cream-style corn, sour cream, eggs, Jiffy mix, and melted butter until just combined. The batter should be thick but pourable.
** Tip: Don’t overmix! A few small lumps are fine. Overmixing can make the casserole dense instead of tender.
Step 2: Transfer to a Greased Dish
Spread the batter evenly into your prepared 1½ or 2-quart baking dish so it bakes uniformly.
Step 3: Bake Until Golden and Set
Bake at 350°F for 45-50 minutes, or until the edges are lightly browned and the center is just set. The edges will pull away slightly from the sides of the dish.
** Tip: If the top starts browning too quickly, loosely cover the dish with foil for the last 10 minutes.
Step 4: Rest and Serve
Allow the casserole to rest for 5-10 minutes before digging in. This helps it set up and makes for neater slices or scoops.
How to Tell When It’s Done
The casserole should have a soft, custard-like texture with just a slight jiggle in the center. A knife or toothpick inserted near the center should come out clean or with a few moist crumbs (no wet batter).
- For a softer, pudding-like casserole, bake closer to 45 minutes.
- For a firmer, cake-like texture, bake a bit longer until golden and fully set.
Variations and Serving Ideas
- Stir in ½ cup shredded cheddar cheese for a cheesy twist.
- Add chopped jalapeños or green chiles for a touch of heat.
- Toss in sliced green onions for color and a mild onion flavor.
- Prefer it sweeter? Increase the canned corn to 1 ½ cups or add a tablespoon of sugar.
- Serve alongside roasted turkey, pineapple glazed ham, oven BBQ chicken thighs, or even a bowl of beef chili for any holiday or weeknight dinner.
Where has this recipe been all my life? Made it for Christmas dinner and it was a HUGE hit! Thank you Blair!
– Lee
Storage, Freezing & Make-Ahead
- Make Ahead: Bake the casserole up to 2 days before serving. Reheat at 300°F, covered with foil, for 15-20 minutes.
- Store: Keep leftovers covered in the refrigerator for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm covered in a 300°F oven until just heated through to keep it moist.
Frequently Asked Questions
Do you put eggs in Jiffy corn casserole?
Yes! The eggs help bind the ingredients and create that rich, custardy texture. You can omit them for a slightly looser, softer casserole, but it won’t set as firmly.
Why does my corn casserole turn out mushy?
It usually means it was underbaked or the ingredients were too cold when mixed. Make sure the center is set and not wet before removing from the oven.
Can I double the recipe for a 9 x 13 pan?
Absolutely. Use two boxes of Jiffy mix and double all the other ingredients. Bake for about 55-60 minutes, checking near the end for doneness.
Can I make it ahead or freeze it?
Yes, it reheats beautifully! You can bake it up to 2 days in advance or freeze for longer storage. See the make-ahead section above for full details.
How do I make it less sweet or more savory?
Mix in a handful of diced jalapeños, green chiles, or shredded cheese.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Jiffy Corn Casserole
Equipment
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 large eggs, at room temperature and lightly beaten
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ½ cup (1 stick) salted butter, melted and slightly cooled
Instructions
- Preheat the 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 the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.
Notes
- One 8.5-ounce box Jiffy = best texture; don’t substitute generic mixes.
- Use room-temperature ingredients for smooth mixing.
- Bake in a 1 1/2 – 2-quart dish for one batch; double for 9 x 13.
- Center should set but remain moist.
- Tent with foil if browning too quickly.
- Add cheddar or jalapeños for flavor variation.
- Cool 5-10 minutes before serving.
- Store leftovers covered up to 5 days.
- Freeze up to 3 months; reheat at 300°F.
Nutrition
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.
– Theresa
If you love Jiffy mix recipes, be sure to try this Jiffy cornbread with creamed corn, a chili dog casserole with cornbread crust, and this farmhouse chicken cornbread casserole, too!
Originally published in October, 2019, this post was updated in November, 2025.
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.
Totally agree, Cathy! A must on every holiday table. Thank you so much for your note! 🙂
Hello! If I wanted to make this is a 13×18 tray. Do I triple the amount? And how long would the time be? I’m going to be making 8 total trays to feed 400 people. All tray will go into the same oven. Please help me. Thank you
Hi Lisa!
Tripling the ingredients would be too much. We recommend doubling the ingredients and baking them in a deep 9×13 pan with a 4-quart capacity. You’ll also need to increase the baking time slightly – especially if you have more than one tray in the oven at a time. Hope that helps!
Instead of a 9 x 13 pan for a double batch would a 12 x 12 pan work? Trying to figure out oven space for Thanksgiving and I have a small convection oven that holds that pan.
Hi, Cheryl! That will probably work, so long as your 12 x 12 dish is fairly deep. It needs to have a capacity of at least 3-4 quarts to accommodate a double batch. Happy Thanksgiving!
Delicious
Thanks, Vickey!
Tried your recipe for Thanksgiving and it was a hit! We had a small group this year so there was plenty for our son to take home. We have beef tenderloin and stuffed potatoes for Christmas but everyone would be upset if I didn’t make it again. Yum – that’s all I can say!
Thank you for trying it out! We’re so glad it was a hit.
Great side dish! Wanted to try it out…will now make for Thanksgiving!
Thanks, Pat!
Where has this recipe been all my life?Made it for Christmas dinner and it was a HUGE hit! Thank you Blair!
Thank you so much, Lee! ❤️
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!’
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!
Delish! Have you ever baked in LGBT muffin tins rather than bake dish?
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.
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
Wonderful! Thanks for letting me know, Suzanne! What a great tip — can’t wait to try it myself that way. 🙂
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!
That does sound amazing, Debra!
Can I make this the day before and who would I store it?
Hi Camilla!
Yes, you can bake the casserole up to 2 days in advance. Store it covered in the fridge. When you’re ready to eat, 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. Hope this helps!
Do I drain the corn kernels?
Hi, Madison! Yep — in the recipe card it says that the corn kernels should be drained. Hope you enjoy! 🙂
sounds great to me. can i use frozen corn? how much?
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!
Hi! Can I make this in individual silicone muffin cups? How long would it cook for? Thanks!
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!
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!
I think it’s a great idea! Hope everyone loves their edges! 🙂
Hi! Looking to try this recipe for thanksgiving dinner! Could I put it in a crockpot casserole dish to cook?
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. 🙂
Thanks for the quick reply! Very good point, I will avoid that then! Thanks again!
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.
Thank you, Rae!
Tried it Blair! They were excellent! Cooking time is the same because of the thickness..I answered above with some specifics!
This corn casserole is so easy and delicious. Added cheese and green onions, cilantro, and jalapeños.
Thanks, Deborah! I’m sure those additions were delicious!
Can I make it without the butter? Trying to keep it a bit leaner!
Hi Heidi! Some of our readers have had success reducing the butter used by half or swapping it out with applesauce, but we cannot attest to the results as we have not tested them ourselves.
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!
Thank you, Kat! I’m so glad that you love it! 🙂
For a large crowd, can I use a foil pan for a double recipe?
Yes, that should work fine, Bev. Enjoy!
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.
Great tip, Rae!
Can I substitute butter with apple sauce?
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.
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?
Nevermind! I misread the instructions !
No problem. Hope you enjoy the dish!
I tried it but it came out too runny. I tried cooking it longer and it just stayed runny.
Sorry to hear this! We’ve never had that happen before. Did you happen to use a different corn muffin mix?
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 ..
Thanks, Laura!
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
Wonderful! Thanks, Theresa. Happy Thanksgiving!
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.
Thanks, Gina!
Great recipe, thank you! Just one problem I wish there were not so many pop ups on the page , just tired of reading the recipe and it constantly being bombarded with pop ups!
Hi Dawn,
We’re so glad you enjoyed the recipe! We understand that pop-ups can be annoying but unfortunately don’t always have control over when and where they come up. They are how we are able to continue to provide free recipes to readers. We do our best to keep them to a minimum and hope they don’t discourage you from trying additional recipes.
This is so delicious, it’s hard to stop eating!
Thanks, Sharon. I agree! 🙂
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
Great tip, Rachael. Thank you!
It you use two boxes how long should it cook for
Hi, Justin! If you double all of the ingredients and bake it in a larger dish, I would add about 5-10 minutes to the total baking time. Then check it, and see if it needs any more time.
Simpler: melt stick of butter in microwave in your casserole dish. Add cans of corn ( do not drain) and sour cream. Stir. Add 2 eggs, mix in well. Add box of dry Jiffy cornbread mix. Stir well. Bake.
I cannot find cream-style corn at my market. Do you have a “fix” for this problem? Thanks for your help! Irene
Hi Irene,
This recipe will not work without the cream-style corn, but you can easily make it yourself with a recipe like this. Or, you might like one of our other corn bread recipes instead!