I love how this Jiffy corn casserole comes out creamy, golden, and just sweet enough to steal attention from the main dish. One scoop is never enough, and I can’t wait for you to see why.

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I’m obsessed with this Jiffy corn casserole because it hits that sweet spot between creamy, corny, and just a little bit cakey. I love how the Jiffy corn muffin mix gives it that soft, golden bite, while creamed corn keeps every scoop rich and loaded with flavor.

It’s the side I keep going back to at Thanksgiving, even when my plate is already ridiculous. And honestly, I never regret it.

But this isn’t just holiday food for me. I crave it for potlucks, Sunday dinners, random weeknights.

Straight-up comfort without the fuss. Just buttery, savory corn casserole goodness.

Ingredients

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Jiffy mix brings that sweet cornbread base, fluffy but still cozy.
Creamed corn keeps it soft and spoonable, not dry or crumbly.
Whole kernel corn adds little pops of sweetness and a bit of bite.
Sour cream makes it tangy, rich, and honestly way more comforting.
Eggs help hold everything together so it slices instead of slumps.
Melted butter gives it that rich, holiday-table taste you’ll crave.
Kosher salt wakes up the sweetness and keeps it from tasting flat.
Black pepper adds a tiny kick, nothing spicy, just a little balance.
Plus, the corn gives some fiber, so it’s not totally just comfort.
Basically, it’s creamy, buttery, sweet, and ridiculously easy to love.

Ingredient Quantities

1 box Jiffy corn muffin mix (8.5 ounces)

1 can creamed corn (14 to 15 ounces)

1 can whole kernel corn, drained (15 ounces)

1 cup sour cream

2 large eggs

1/2 cup unsalted butter, melted

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

How to Make this

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1. Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.

2. In a large bowl beat together 2 large eggs until slightly frothy.

3. Add 1 cup sour cream and 1/2 cup melted unsalted butter to the eggs and whisk until smooth.

4. Stir in 1 box Jiffy corn muffin mix (
8.5 ounces) until evenly combined with the wet ingredients.

5. Fold in 1 can creamed corn (14 to 15 ounces) and 1 can whole kernel corn, drained (15 ounces).

6. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then mix gently until uniform.

7. Transfer the batter to the prepared baking dish and smooth the top with a spatula.

8. Bake in the preheated oven for 45 to 55 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean.

9. Remove from oven and let rest for about 10 minutes to set.

10. Slice and serve warm as an easy Thanksgiving side dish.

Equipment Needed

1. Oven
2. 9×13 inch baking dish, greased
3. Large mixing bowl
4. Whisk
5. Rubber spatula or offset spatula
6. Measuring cups and spoons
7. Small bowl or cup for beating eggs
8. Can opener and small colander or strainer for draining corn
9. Oven mitts or potholders
10. Toothpick or cake tester

FAQ

Q: Can I make this ahead of time? A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake from cold, adding 5 to 10 minutes to the baking time.

Q: Can I freeze the casserole? A: Yes. Bake first, cool completely, then wrap tightly and freeze up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven.

Q: Can I use low fat sour cream or butter substitutes? A: You can, but texture and richness will be reduced. Full fat sour cream and real butter give the best custardy result.

Q: How can I make it gluten free? A: Use a gluten free corn muffin mix of equivalent volume in place of the Jiffy mix.

Q: Why is my casserole watery in the middle? A: Common causes are underbaking or overmixing. Bake until a toothpick comes out mostly clean and mix just until combined to avoid excess liquid.

Q: Can I add mix ins like bacon or jalapenos? A: Yes. Fold in cooked crumbled bacon, diced jalapenos, or shredded cheese before baking for extra flavor. Adjust salt to taste.

Jiffy Corn Casserole Recipe Substitutions and Variations

Sour cream: use plain Greek yogurt (same quantity) for tang and creaminess or full fat crème fraîche for richer flavor.
Unsalted butter: substitute melted coconut oil (use slightly less by volume) or neutral vegetable oil 1:1 for similar moisture.
Eggs: replace each egg with 1/4 cup unsweetened applesauce for binding and moisture or use 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes) for a vegan option.
Jiffy corn muffin mix: use 1 1/2 cups cornmeal plus 1/2 cup all purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and a pinch of salt to approximate the mix.

Pro Tips

1. Let the dish rest for the full 10 minutes after baking so it finishes setting; it will slice much cleaner and have a creamier texture.
2. For extra richness and a slight crust on top, dot a tablespoon or two of cold butter over the batter before baking.
3. If you like a little contrast, fold in 1/2 cup shredded cheddar or pepper jack, or sprinkle some on top during the last 10 minutes of baking so it melts and browns.
4. To keep the center from overcooking while the edges brown, tent loosely with foil for the last 10 to 15 minutes if the top is already golden but the center still seems soft.

Jiffy Corn Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I love how this Jiffy corn casserole comes out creamy, golden, and just sweet enough to steal attention from the main dish. One scoop is never enough, and I can’t wait for you to see why.

Servings

servings

Calories

368

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish, greased
3. Large mixing bowl
4. Whisk
5. Rubber spatula or offset spatula
6. Measuring cups and spoons
7. Small bowl or cup for beating eggs
8. Can opener and small colander or strainer for draining corn
9. Oven mitts or potholders
10. Toothpick or cake tester

Ingredients

1 box Jiffy corn muffin mix (8.5 ounces)
1 can creamed corn (14 to 15 ounces)
1 can whole kernel corn, drained (15 ounces)
1 cup sour cream
2 large eggs
1/2 cup unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Preheat oven to 350 degrees F and grease a 9×13 inch baking dish.
In a large bowl beat together 2 large eggs until slightly frothy.
Add 1 cup sour cream and 1/2 cup melted unsalted butter to the eggs and whisk until smooth.
Stir in 1 box Jiffy corn muffin mix (
5 ounces) until evenly combined with the wet ingredients.
Fold in 1 can creamed corn (14 to 15 ounces) and 1 can whole kernel corn, drained (15 ounces).
Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then mix gently until uniform.
Transfer the batter to the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 45 to 55 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean.
Remove from oven and let rest for about 10 minutes to set.
Slice and serve warm as an easy Thanksgiving side dish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.