Our creamy Jiffy corn casserole is a savory and sweet side dish that perfectly compliments any meal. Whether you’re sitting down to Thanksgiving dinner or Sunday supper, you’re going to love this corn casserole. It’s a family favorite that’s right up there on our list with green bean casserole and cauliflower casserole!
I can always remember seeing several boxes of Jiffy corn muffin mix in the cupboard when I was a kid.
My mom usually made cornbread in a cast iron skillet with Jiffy mix, but my favorite recipe utilizing this ingredient is this amazing creamy Jiffy corn casserole.
Corn casserole is one of my signature Thanksgiving dishes. My husband and kids just won’t let a holiday meal go by without their customary serving!
Speaking of corn casserole recipes, I also make a wonderful Macaroni Corn Casserole!
Creamy Corn Casserole with Jiffy Mix Recipe
My kids actually prefer this Jiffy corn casserole recipe to stuffing on Thanksgiving.
This recipe is sometimes called corn pudding. Corn casserole and corn pudding are basically the same thing!
I like BOTH, so, I’m always sure to make a batch of each to appease everyone at the table.
The mix of creamed corn and whole kernel corn in the recipe gives it a wonderful silky texture with little crunchy bursts of sweetness.
Corn casserole or corn pudding has a texture similar to a soufflé!
How to Make Corn Casserole
Here’s what you’ll need to have on hand to make this tasty side dish.
½ cup butter, melted and cooled
2 large eggs
1 (8.5 ounce) package dry corn bread mix (I use Jiffy brand, hence the title of the recipe being Jiffy corn casserole! Haha!)
A can of whole kernel corn, drained
1 (14.75 ounce can creamed corn
A cup sour cream
Start by preheating the oven to 350 degrees, then spray an 8×8 baking dish with non-stick cooking spray.
Next, in a medium bowl combine all ingredients. Pour and spread the Jiffy corn casserole mixture evenly into the prepared dish.
Bake for 45 to 50 minutes or until the top is golden brown, and looks like the picture below.
I love cooking with Jiffy mix. There are a few more recipes on their site that I’d love to try!
Casserole Side Dishes
Jiffy Corn Casserole
Creamy Jiffy corn casserole is a smooth and delicious side dish. We love it for Thanksgiving, Easter, and Sunday dinner.
- ½ cup butter, melted and cooled
- 2 large eggs
- 1 (8.5 ounce) package dry corn bread mix
- 1 (15 ounce) whole kernel corn, drained
- 1 (14.75 ounce can creamed corn
- 1 cup sour cream
- Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with non-stick cooking spray.
- In a medium bowl combine all ingredients. Pour and spread evenly into the prepared dish.
- Bake for 45 to50 minutes or until the top is golden brown.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 97mgSodium: 181mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 3g
27 Comments on “Jiffy Corn Casserole”
OMG this is such a midwest think, I think. Love it! My mom would sometimes add Taco seasoned beef which is so good. Or Ohio-weird, I’m not sure.
Haha, yes, it’s a favorite around here. I’m in Ohio, too!
My mom made this when I was growing up. Only she put the sour cream in dollops on top then put cheddar cheese on top of that. Delicious. I make it off and on all year around. I’m from the Northwest and Everyone loves this.
Your mom’s version sounds yummy!
I’m with you, I can eat the whole pan. To me it’s a comfort food and one of my all time favorites.
Girl, yes, so good!
I have a story regarding the recipe you’ve written about. My grandma made scalloped corn, my mom made scalloped corn, I make scalloped corn. Every Thanksgiving, every Christmas. My daughter and brother in law would shoot me if I didn’t make it. My daughter begs throughout the year. One year, my sister, because she knows everything and you’re always supposed to listen to her, tells me not to make the scalloped corn I’ve always made and take home an empty dish, but to make the recipe you’ve described here. I don’t use boxes, but my sister wants this. I make it and literally no one takes any of it. Not even a spoon taken out of the casserole dish. That was disappointing because we didn’t want it, and asking her, she wouldn’t take my dish home! I have continued to make scalloped corn….lol What my family has always called scalloped corn. So you all eat this, we’ll eat mine…?
Terry, your story made me laugh! I think what needs to happen here, is that you need to share your scalloped corn recipe with me so I can try it! 🙂
I’m glad I made you laugh! I didn’t want to come off rude! LOL Mine is easy….2 1/2 quart casserole dish, like a Pyrex, you want a bowl type dish. You need 1 can of cream of corn and 2 regular corn. Drain the corn. Butter the casserole dish. Empty 1 can of corn into the Pyrex, spreading it level with your fingers. Take 5-6 saltine crackers and crush them in your hands, spreading them over the corn. Slice away 3 little slivers of butter and put those (somewhat) equally spaced on top of crackers. Empty cream corn, spreading it evenly, crush 5-6 more saltine crackers, 3 more slivers of butter, the other can of corn and repeat. When you’re done you want to have used maybe a 1/4 tbsp of butter. Take another bowl and crack 2 eggs, and I’ve never measured the milk…probably 2 cups? You want this mixture to completely cover and then some the dish you’ve just put together. I always add pepper to the egg/milk, whisk it well and pour over. Bake at 375° for about 90 minutes. You can also use frozen corn, it’s what I use, just make sure you warm (warm, don’t cook it) it in the microwave first, then get rid of any juice. Homemade cream corn works well also…lol BUT…my grandma and my mom’s way, was with cans. I have changed it to frozen, and most times I make my own cream corn. Most of all, enjoy! I hope you love it as much as we do!
No, I totally understand. We all have our favorite recipes! Yours sounds delicious! Do I have your permission to share it here on the blog someday? I can’t say if I’ll ever get around to it or not, but, asking just in case! I will of course let people know that reader Terry shared the recipe originally! 🙂
Of course you do! That’s what recipes are for, right? ?❤
I grew up with this recipe and continued the tradition with my children. It HAS to be on the table for Thanksgiving and Christmas…no ifs ands or buts!! I could eat it every meal, though!
My whole family LOVES this casserole, this is one of the most requested dishes for family gatherings and pot luck dinners because it disappears quick and that’s even when I double the recipe which is what I do each time. At home I make this and when there’s any left it reheats in the microwave very nicely. Easy peasy and delicious!!
I use your recipe but add a small chopped onion, a can of mild chopped green chilis (drained) and use mexicorn (drained) instead of regular canned corn. I also stir in about a cup of shredded cojack cheese and bake in a 13X9 pan. We enjoy this as a side dish with enchiladas.
Years ago when we’d go to my in-laws for holidays, I took scalloped corn like Terry earlier put his recipe. Everyone loved it. My sons love it too!! Mary
Do I shorten cooking time with a disposable aluminum pan
I was wondering if you could make these in a cupcake pan
Can you put it together the day before and cook it on Thanksgiving?
I was wondering the same thing…following.
Yes, I do this every year. I just prepped, covered it, and placed it in the fridge. Take it out at least 30 minutes before cooking so it comes to room temp.
I think this is too sweet so I use 1/2 Jiffy cornbread mix and 1/2 jiffy biscuit mix. Well actually I always just make a double batch so I don’t have to divid. I also add some chopped red bell pepper for a bit of color.
My daughter in law shared this at a family gathering..I made it in a sheet cake pan. I sauté the next day in butter,,lightly brown,,don’t burn the butter.
Can I use two cans of cream corn?
If you like corn and don’t like this easy, delicious dish?
There’s something way wrong with you. My family loves it. Year ‘round
Can you make this dish ahead, freeze, and then put in the oven when ready to serve?
We will have 10 people for Thanksgiving-will this recipe serve 10? If not, if I double it, what size pan should I use and how long should I bake it?