Jiffy Corn Casserole featured image
Jiffy Corn Casserole is a rich and creamy side dish that pairs perfectly with almost any entree or holiday meal. Easy to make with minimal effort and 5 minutes of prep time but bakes with maximum taste and texture.
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Table of Contents
  1. About Jiffy Mix Corn Casserole
  2. Why We Love Jiffy Creamed Corn Casserole Recipe
  3. Ingredients for Jiffy Corn Casserole
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Jiffy Corn Casserole
  7. Tips for making CornBread Casserole
  8. How to Store Jiffy Corn Casserole
  9. Frequently Asked Questions
  10. Some of Our Other Favorite Recipes
  11. Jiffy Corn Casserole Recipe

This easy, delicious Jiffy Corn Casserole is a no-fail family favorite! A classic dish with just the right amount of sweetness and savory cheese, this casserole is sure to be a hit at your next potluck or family gathering.

Made from Jiffy mix, canned corn, sour cream, eggs, and butter, this easy corn casserole takes 5 minutes to prepare and bakes until golden brown.

Jiffy Corn Casserole hero image

About Jiffy Mix Corn Casserole

Our Jiffy Corn Casserole is my favorite shortcut side dish made with a box mix combined with both creamed corn and whole corn kernels that create a silky texture like a soufflé with crunchy bits of sweetness.

Often called spoon bread casserole or Jiffy corn pudding, this creamy corn casserole is rich, buttery, and a little bit lighter than a classic Jiffy cornbread casserole because it contains eggs.

The original recipe for corn casserole was on the back of the Jiffy box, but while many recipes have been revised to include heavy cream, sugar, or cheese, I prefer to prepare mine the most basic way with only 6 simple ingredients and one bowl to pull it off.

Serve this baked corn casserole along with your other favorite sides, like a sweet potato casserole, or a green bean casserole, or pair it with a roasted turkey, Salisbury steak, or grilled salmon main dish dinner – it’s delicious comfort food that makes any meal feel cozy!

Why We Love Jiffy Creamed Corn Casserole Recipe

  • Quick and easy to make in 5 minutes.
  • Only uses 6 ingredients.
  • Rich, buttery tastes with a moist, tender crumb texture.
  • Sweet corn casserole complements almost any meal.
  • Family friendly side dish to serve for week day suppers, holidays, or potlucks.
Jiffy Corn Casserole ingredients

Ingredients for Jiffy Corn Casserole

  • Sour cream: You can substitute plain Greek yogurt for sour cream if you prefer. 
  • Salted sweet cream butter
  • Eggs
  • Jiffy corn muffin mix
  • Cream style corn: Use your favorite brand of un-drained creamed corn.
  • Golden sweet whole kernel corn: Use your favorite brand of drained whole corn kernels.

Substitutions and Additions

  • Add Some Spice: For a spicy alternative, you can substitute southwest corn for the whole kernel corn.
  • Vegetarian Version: The regular boxed Jiffy corn muffin mix contains lard as an ingredient. If you want to make your Jiffy corn pudding recipe vegetarian, use the vegetarian version instead.
  • Cheesy Corn Casserole: Feel free to add some cheddar cheese, Pepper Jack cheese, or parmesan cheese, either on top of the baked cornbread or mixed into the batter.
eating Jiffy Corn Casserole
  • 9×9-inch baking dish or casserole dish
  • Non stick spray: I used Baker’s Joy, but you can use a generic version.
  • Mixing bowl
  • Whisk
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How to Make Jiffy Corn Casserole

  1. Make The Corn Mixture: Whisk together the sour cream, melted butter, and eggs. Stir in the corn muffin mix and both cans of corn.
  2. Bake: Spread the mixture into the baking dish and bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown.
  3. Serve: Serve hot and enjoy!

Tips for making CornBread Casserole

  • You can substitute unsalted butter for the salted sweet cream, but the salted sweet cream butter just adds a bit of extra creamy flavor.
  • Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.

How to Store Jiffy Corn Casserole

  • To Store: Store any leftovers covered in the refrigerator for up to 3 days.
  • To Freeze: You can freeze the casserole for up to 3 months. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
  • To Reheat: Cover with foil and reheat in the oven until warm, about 15-20 minutes.

More Easy Casserole Side Dish Recipes

top shot of Jiffy Corn Casserole in a baking dish

Frequently Asked Questions

Can I make corn casserole in advance?

Yes, you can make this casserole up to 2 days in advance. Simply make the corn mixture, pour it in the baking dish, and place it in the fridge covered 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 according to the recipe.

Can I make corn casserole in a crock pot?

Yes, you can make your casserole in a crock pot. Simply make the corn mixture, pour it in the ceramic pot, and cook it in a slow cooker on high for 2 ½ hours or on low for 4 hours. All slow cookers heat differently so keep a close eye on your casserole near the end of the cook time.

How will I know when my corn casserole is done?

You can tell that your corn casserole is done when it’s golden brown on top and the center has set. It will be soft and moist on the inside versus the custardy thickness of corn pudding.

Jiffy Corn Casserole on the plate

Some of Our Other Favorite Recipes

5 from 3 votes
Jiffy Corn Casserole featured image

Jiffy Corn Casserole

Serves — 9
Jiffy Corn Casserole is a rich and creamy side dish that pairs perfectly with almost any entree or holiday meal. Easy to make with minimal effort and 5 minutes of prep time but bakes with maximum taste and texture.
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins

Ingredients
  

  • 8 ounces container of sour cream
  • 8 tablespoons (½ cup) salted sweet cream butter melted
  • 2 large eggs beaten
  • 8.5 ounces Jiffy corn muffin mix
  • 14.75 ounces can cream style corn  un-drained (your favorite brand)
  • 14.5 ounces can golden sweet whole kernel corn drained (your favorite brand)

Instructions
 

  • Preheat the oven to 350°F. Generously spray a 9×9-inch baking dish with baker’s spray. (I used Baker’s Joy, but you can use a generic version) Set it aside.
  • Add the sour cream, melted butter, and eggs to a medium-sized mixing bowl. Whisk to combine.
  • Stir in the corn muffin mix, undrained cream corn, and the drained whole kernel corn. Stir just until incorporated.
  • Evenly spread the mixture into the prepared baking dish. Bake For 50-55 minutes until golden brown. Serve while hot.

Jenn’s Notes

Servings: 9 – ½ cup servings
Storage:
  • To Store: Store any leftovers covered in the refrigerator for up to 3 days.
  • To Freeze: You can freeze the casserole for up to 3 months. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
  • To Reheat: Cover with foil and reheat in the oven just until warmed through, about 15-20 minutes.
Tips:
  • You can substitute unsalted butter for the salted sweet cream, but the salted sweet cream butter just adds a bit of extra creamy flavor.
  • Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.

Nutrition Info

Calories: 332kcal | Carbohydrates: 34g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 516mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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