Jiffy Corn Casserole

This Jiffy corn casserole strikes a perfect balance between cornbread and corn pudding — a classic comfort food side that shines during the holidays but is equally delicious year-round.

A Family Favorite for Holidays and Beyond

Although ideal for Thanksgiving and Christmas, this easy corn casserole has become a staple in our kitchen throughout the year. I first fell in love with it during Thanksgiving dinners with my husband’s family. Back then, corn pudding was the go-to, but we often struggled with uneven cooking — either the center would stay gooey or the edges would overbake.

Eventually, my husband’s aunt switched to using Jiffy mix instead. That simple change made holiday prep much easier, and the dish came out perfectly every time. Now it’s a regular favorite — it’s hearty, easy, and always a crowd-pleaser.

Why You’ll Love This Recipe

• Uses just 6 simple ingredients you probably already have.
• Comes together quickly in just 6 steps.
• Bakes evenly, even when doubling the recipe.
• Kid-friendly and beginner-proof.
• A delicious mix of sweet and savory flavors.

Is Corn Casserole the Same as Corn Pudding?

Essentially, yes. While corn pudding often includes more ingredients and is considered “from scratch,” both dishes share a similar flavor and texture. Some also refer to it as scalloped corn or spoon bread, depending on regional traditions

Ingredients

• 1 (8.5 oz) box Jiffy Corn Muffin Mix
• 1 (15 oz) can creamed corn
• 1 (15 oz) can whole kernel corn, drained
• 1 cup sour cream
• 1 stick (8 tbsp) unsalted butter, melted
• 2 large eggs

Ingredient Substitutes

• Sour Cream: You can substitute with Greek yogurt for a tangier flavor and added protein.
• Whole Kernel Corn: Fresh sweet corn can be used if pre-cooked and cut from the cob.
• Mexicorn: Swap regular corn with Mexicorn (corn with bell peppers) for extra flavor and color.

Gluten-Free Option

Use a gluten-free cornbread mix (such as Martha White, Simple Truth, or King Arthur) in place of the Jiffy mix for a gluten-free version of this dish.

How to Make Jiffy Corn Casserole

1. Preheat oven to 350°F.
2. Lightly beat the eggs in a large bowl.
3. Mix in the melted butter, sour cream, creamed corn, and drained whole kernel corn.
4. Stir in the Jiffy corn muffin mix until fully combined.
5. Pour into a greased 8×8-inch casserole dish.
6. Bake uncovered for 45 minutes, until golden on top and firm in the center.

Note: The top should be lightly browned with slightly cracked edges when fully baked.

Tips for Best Results

• Use the right pan: For a single batch, go with a flat 8×8 baking dish or pie plate. For a double batch, use a 9×13 pan to ensure even cooking.
• Serving tip: You can slice and serve it like cornbread, especially with soups, stews, or chili. It’s also delicious with a drizzle of honey.
• Cast iron works too: A 10-inch cast iron skillet can also be used for a rustic presentation and even baking.

How to Reheat

Store leftovers in an airtight container in the fridge. When ready to reheat, place a serving on a piece of foil, fold to seal, and warm in a 375°F oven for 15–20 minutes. Avoid reheating directly in the baking dish to prevent baked-on mess.

Recipe Variations

• Add cheese: Mix in ½ to 1 cup of shredded cheddar or pepper jack.
• Add peppers: Stir in ½ cup of finely diced green or red bell pepper.
• Add green onion: Finely chop and add ½ cup for extra zing.
• Add green chiles: For a bit of heat, mix in chopped green chiles to your taste.
• Egg-free version: One reader suggests skipping the eggs and not draining the corn — they report perfect results every time!

Kitchen Tools You’ll Love

• [Large Pyrex Mixing Bowl]
• [9×13 Baking Dish]
• [Emile Henry Scalloped Pie Plate]
• [10-Inch Cast Iron Skillet]

FAQ

Can I make this casserole ahead of time?

Yes! You can assemble it up to 24 hours in advance. Cover and refrigerate, then bring to room temperature before baking.

Can this recipe be doubled?

Absolutely. Use a 9×13 pan when doubling, and bake as directed.

Can I freeze corn casserole?

Yes. Bake first, let cool completely, then wrap and freeze. Thaw in the fridge and reheat before serving.

Can I make this in a slow cooker?

Yes — but oven-baked gives the best texture. If using a slow cooker, line the insert and cook on high for 2.5 to 3 hours, checking doneness.

What should I serve this with?

Corn casserole pairs well with roast chicken, turkey, ham, chili, BBQ, or hearty winter soups.

Try other pudding recipes:

• Custard Pudding
• Jello Pudding Popsicle
• Paula Deen’s Chessmen Banana Pudding