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This easy Jiffy corn casserole recipe is a cozy side dish for everything from weeknight dinners to holiday meals! It’s outrageously simple to make and is just like the one you grew up with.

Love corn? Try my Creamy Corn Chowder or Easy Creamed Corn next.

Jiffy corn casserole close-up with a portion being lifted out of the baking dish

Why you’ll love it

This classic American corn casserole has been around forever, and using Jiffy mix is a tried and true shortcut. You need just a handful of pantry ingredients, and it turns out perfectly golden and fluffy every time even for people who can’t bake (me).

You’re not doing Thanksgiving, Easter, or Christmas right if you don’t have this simple corn casserole on your holiday table. And it’s so hassle free to throw together, you might as well make it any old weeknight for a versatile and comforting side dish! No special occasion necessary.

Is this the same as corn pudding?

  • A traditional corn casserole is somewhere between cornbread and corn pudding texture-wise. It’s quite a bit more moist than cornbread, and it’s kinda creamy inside. It’s also a little sweet but still considered a savory side dish.
  • Jiffy brand itself invented this one in the 1970s and called it spoon bread casserole, but we think we’ve perfected it in our version!

Everything you’ll need

  • Butter – for that irresistible buttery base
  • Eggs – to make it fluffier and bind everything together
  • Sour cream – for even more richness
  • Corn – we’re using cans of both creamed corn and kernels for flavor and texture. It’s how the original Jiffy’s recipe did it.
  • Jiffy corn muffin mix – our convenient shortcut! It contains lard, so it’s not vegetarian. They do have a vegetarian mix, so go with that if you need it to be fully plant based.

How to make corn casserole

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making batter in a glass dish for corn casserole

Start by melting the butter, preheating your oven, and greasing a 9×13 baking dish. To a mixing bowl, add the eggs and beat them with a fork, followed by the sour cream, cans of corn, and melted butter. Stir until smooth.

mixing corn casserole batter and adding to a baking dish

Add in the corn muffin mix, and stir until combined. Pour the batter into the casserole dish and smooth it out. Bake for 40-50 minutes or until the middle is set. You can easily test this with a toothpick that comes out clean.

How to make it ahead

  • It’s easy to make corn casserole a day or two in advance. Prepare up until the baking step, and then cover tightly and refrigerate. Take it out of the fridge to warm up on the counter for at least 30 minutes, and then bake as directed. You may need to give it a touch longer. That’s it!

Tips for success

  • Sizes of cans of corn can vary. Here in Canada most canned corn kernels come in the 12 oz. size. This casserole is pretty flexible as long as you’re in the same ballpark!
  • You add the dry Jiffy mix right into the batter, ignoring the directions on the package. 
  • I greased the baking dish with cooking spray since the casserole does tend to stick a bit.
  • I recommend letting the ingredients warm up on the counter for a bit prior to starting the recipe for best results. Room temperature is good.

Substitutions and variations

  • Try adding some shredded cheddar. I’d mix in a cup or so into the batter, or you could even melt it on top.
  • Drained canned green chilies are a fun way to amp up the flavor even more, or even some crumbled up oven cooked bacon would be great.
  • If you want a sweeter version, try adding a tablespoon or two of sugar to the batter.

What to serve with it

Leftovers and storage

  • It will keep for 5 days in the fridge in an airtight container.
  • Or you can freeze leftovers for up to 3 months. I like to put it into individual portions for ease.
  • You can reheat it in the oven or microwave in short increments until warmed through. 
Jiffy corn casserole in a 9x13 baking dish

I hope you will love this creamed corn casserole! Questions? Let me know in the comments below. 

Jiffy corn casserole close-up with a portion being lifted out of the baking dish
5 from 8 votes

Jiffy Corn Casserole

This easy Jiffy corn casserole recipe is a cozy side dish for everything from weeknight dinners to holiday meals! It's outrageously simple to make and is just like the one you grew up with.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 8

Ingredients 

  • 1/2 cup butter (one stick)
  • 2 large eggs
  • 1 cup sour cream
  • 1 (15 fluid once) can creamed corn
  • 1 (15 fluid ounce) can corn (kernels) drained
  • 1 (8.5 ounce) package Jiffy Corn Muffin Mix

Instructions 

  • Melt the butter (microwave or stove).
  • Preheat the oven to 375F and move the rack to the middle position. Grease a 9×13 casserole dish.
  • In a medium-to-large mixing bowl, add the eggs (beat them with a fork), then the sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.
  • Stir in the corn muffin mix (make sure it's smooth but don't over-mix).
  • Pour the batter into the casserole dish and smooth it out.
  • Bake, uncovered, for 40-50 minutes or until the middle has set and the top is golden (I bake mine for 45). Keep in mind that ovens and baking dishes can vary so timing isn't exact. I use a ceramic casserole dish.
  • Rest 10 minutes prior to serving. The texture of corn casserole is moist and creamy, so it won't be as firm as cornbread. I find it easiest to use a serving spoon to scoop it out into individual portions.

Notes

  • If possible, allow ingredients come to room temperature prior to starting this recipe.
  • You add the dry Jiffy mix right to the batter (ignore the instructions on the package).
  • Adapted from Jiffy’s spoon bread casserole.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 379kcal, Carbohydrates: 38g, Protein: 6g, Fat: 23g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 626mg, Potassium: 228mg, Fiber: 3g, Sugar: 9g, Vitamin A: 675IU, Vitamin C: 4mg, Calcium: 62mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iā€™m Natasha.

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16 Comments

  1. 5 stars
    This recipe is incredible! Super easy and delicious. I made it as a side dish for our Easter dinner and it was perfect. New holiday staple!!

    1. Hi! I’ve never tried doubling it, but yeah, I’d keep the ratios the same… like double every ingredient if you’re using a pan that’s twice the size. Or use two pans.

  2. So good! I came across your recipe because I needed one that made a 9×13 size dish for an event instead of the normal 8×8 I make for just our family. I made it “to spec” except I mix in a little grated cheese into the mixture and top it with cheese. That cheesy crust is enough to fool my toddler into thinking it’s mac and cheese so he’ll actually eat it. By the time he realized it wasn’t, he’d eaten half of it and loved it!