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.
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.
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.
Recommended Tools
- 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
How to Make Jiffy Corn Casserole
- Make The Corn Mixture: Whisk together the sour cream, melted butter, and eggs. Stir in the corn muffin mix and both cans of corn.
- Bake: Spread the mixture into the baking dish and bake at 350 degrees Fahrenheit for 50-55 minutes until golden brown.
- 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
Some of Our Other Favorite Recipes
- Sloppy Joe Casserole
- Easy Fried Rice Recipe (Better than Takeout)
- One Pot Pasta Tomato Basil Spaghetti
- Best Cauliflower Pizza Crust
Jiffy Corn Casserole
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
- 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.
- 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.
I made this corn casserole for thanksgiving one year and my family insisted I make it every holiday sense then. I even make an extra one for my grandson that is for him only. He loves it that much