Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (2024)

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posted by Crissy Pageon Feb 22, 2021 (updated Feb 17, 2024) 48 comments »

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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 my easy stuffing, green bean casserole and cauliflower casserole!

Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (1)

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

Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (2)

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!

Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (3)

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

Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (4)

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!

Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (5)

Casserole Side Dishes & More!

  • Macaroni Corn Casserole
  • Green Bean Casserole
  • Cheesy Cauliflower Casserole
  • Chicken Cobbler
  • Can Corn Casserole Be Left Out Overnight?
Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (6)

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Creamy Jiffy corn casserole is a smooth and delicious side dish. We love it for Thanksgiving, Easter, and Sunday dinner.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with non-stick cooking spray.
  2. In a medium bowl combine all ingredients. Pour and spread evenly into the prepared dish.
  3. Bake for 45 to50 minutes or until the top is golden brown.
Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 213Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 97mgSodium: 181mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Casseroles Easter Potluck Side Dishes Thanksgiving

originally published on Feb 22, 2021 (last updated Feb 17, 2024)

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48 comments on “Jiffy Corn Casserole”

  1. Dusty Reply

    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.

    • Crissy Page Reply

      Haha, yes, it’s a favorite around here. I’m in Ohio, too!

  2. SweetPea Reply

    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.

    • Crissy Page Reply

      Your mom’s version sounds yummy!

  3. Laura Reply

    I’m with you, I can eat the whole pan. To me it’s a comfort food and one of my all time favorites.

    • Crissy Page Reply

      Girl, yes, so good!

  4. Terry Reply

    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…?

    • Crissy Page Reply

      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! 🙂

      • Terry Reply

        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!

        • Crissy Page Reply

          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! 🙂

          • Terry

            Of course you do! That’s what recipes are for, right? ?❤

        • Linda Reply

          Thank you for sharing. You’ve just given me another dish to add in order to breakup the monotony of the same holiday side dishes. Sounds delicious.

    • Misty metcalf Reply

      how did you know how it tasted if no one took a bite? iam really liking how easy this was to prepare and it’s basically the same ingredients that is in scalloped corn. swap crackers for jiffy mix.

    • Darlene Reply

      Terry – please share your scalloped corn recipe with me-love scalloped corn but haven’t had it since
      My mom passed away – would love a tried and true recipe!

  5. Patricia Reply

    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!

  6. Nancy S Reply

    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!!

  7. Mary Crull Reply

    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.

  8. MaryAnn Price Reply

    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

  9. Jean Paulson Reply

    Do I shorten cooking time with a disposable aluminum pan

  10. Emmanuelle Reply

    I was wondering if you could make these in a cupcake pan

    • Pam Reply

      Me too!

  11. Laurie Reply

    Can you put it together the day before and cook it on Thanksgiving?

    • Carrie Reply

      I was wondering the same thing…following.

      • Khrystyn Hatfield Reply

        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.

  12. Evelyn Reply

    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.

  13. Peggy Reply

    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.

  14. Samantha Howington Reply

    Can I use two cans of cream corn?

  15. Melissa Lochamy Reply

    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

  16. Tara Reply

    Can you make this dish ahead, freeze, and then put in the oven when ready to serve?

  17. Carol Bridges Reply

    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?

  18. Erin Reply

    Can you make this in a crockpot?

  19. Pat Reply

    Love this and it’s always a hit! Being in Texas, I add onion, lots of sharp cheddar or pepper Jack cheese, chopped jalapeño’s and minced red & green peppers. Delish with pinto beans in cold weather.

  20. Suz Reply

    CAn I make this & freeze part of it? I’m a widow & live alone so I can’t eat a whole pan.

  21. Therese Reply

    If you double it do you use a 9×13 pan and how long do you bake a doubled recipe?

  22. Catherine hochburger Reply

    Did anyone make this dish ahead of time? I had the Sam question. Can o make this dish a few days ahead of time and reheat and it’s still good?

  23. Nora Reply

    This is so much better and more flavorful than scalloped corn.

  24. SueB Reply

    Made a double batch this recipe for friends at the beach. Everyone went back for seconds, some for thirds-seriously. There are so many recipies out there and they all add cheddar cheese. I like tasting the corn! This is an awesome recipe and it is very forgiving. I had to improvise a bit since I didn’t have all the ingredients. -Oh, and I used eggbeaters and it was still tasty!

  25. Rosemarie Reply

    Great recipe! Delicious! Can I freeze leftovers?

  26. Leah Reply

    Corn casserole and scalloped corn aren’t anywhere near each other.
    Both are miles away from a souffle.
    I read w/interest the scalloped corn recipe from Terry and it’s miles away from my scalloped corn.
    We all need some new names!!!

  27. Diana Misner Reply

    I am from the Bahamas and had this at so many Thanksgiving dinners while living in the US for school. I just made this with Chicken Spaghetti for my MI born hubby. It was a hit!!!

  28. Dianna Reply

    Has anyone tried this with the new honey jiffy mix?? 🤔🤔

  29. Linda Ping Wise Reply

    Can you make this one day and bake it the next morning?

  30. Jeannine Meador Reply

    A family favorite for years. I make it exactly as you and occasionally put cheddar cheese on top for an additional five minutes and family loves it as a dip before the big meal. Love our website and your great recipes.

  31. Lorraine Pollachek Reply

    Terry: I’m very much looking forward to trying your scalloped corn, just not within the next 2 days. It sounds very good. I’ve made the Jiffy corn casserole/pudding once a couple years ago. My grown son and I enjoyed it very much, but we’re the only ones left within 1,200 miles I’ll try m to remember to serve it with ham or seafood for Easter next year.

    I’m not making fun, but I can’t help feeling your scalloped corn and the Jiffy corn casserole/pudding are very similar. Except for the milk, even the no boxes/only saltines are somewhat similar.

    Happy Thanksgiving, All!

  32. Brenda Reply

    Is the corn mix added dry or do you make Jiffy into batter first?

    • Crissy Page Reply

      Hi Brenda, dry!

  33. Judy Reply

    This recipe is so good. It tastes just like like the spoon bread my mother made.
    Really creamy. Since there are just two of us I split the recipe and added a little grated cheese and jalapeño pepper.

    • Crissy Page Reply

      Glad you loved it, and your additions sound great!

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