This quick and easy Jiffy Corn Casserole is the BEST corn casserole you will ever have! Made with only 7 simple ingredients, you can have it from the pantry to the oven in minutes. It is rich, creamy, cheesy, and side dish that both adults and kids will devour! If you need a little something extra to add to your menu, this is it!
Jiffy Corn Casserole Recipe
The first time I had this cheesy corn casserole 13 years ago, I knew I had been missing out on life up to this point. To say it is delicious is probably a gross understatement. It is AMAZING!
My friend had made it as a side dish for our Thanksgiving dinner and despite all of the delicious food we had for the holiday meal, I couldn’t stop eating this casserole!
Fast forward many years and I have made this hundreds of times for family, friends, pot lucks, barbecues, and of course, Thanksgiving and Christmas dinners. It always gets the same rave reviews!
This recipe might be similar to other corn pudding recipes out there, but I think there are a couple of things that my sweet friend Brooke did in her recipe, that make it even better than the norm!
What is Corn Pudding?
I have always called this Jiffy Corn Casserole, but it also often called Corn Pudding.
I have to be honest, neither name makes this sound as crazy good as it is!
Basically it is a little bit like corn bread, but more creamy and rich, and almost custard like. It is traditionally served at Thanksgiving and Christmas dinners, but I think it makes a great side dish, not only then, but also for pot lucks or barbecues since it is a crowd pleaser with flavors that everyone loves!
I actually think it makes the perfect side dish for every day recipes like these baked chicken fajitas too. If you are looking for cornbread, then try my favorite cornbread recipe here!
How to make Jiffy Corn Casserole
I am going to walk through the recipe for you step by step here, sharing all of my tips and tricks on what makes this corn casserole the BEST corn casserole and how to do it with the least mess.
If you just want the quick version, you can feel free to skip down to the recipe card below.
Jiffy Corn Casserole Ingredients
The best part of this recipe is that you only need 7 ingredients to make it and you can do the whole thing in one dish, including the mixing, so really all you have to wash is a mixing bowl and spoon.
Now the secret to this recipe is two things:
- First the Jiffy corn muffin mix. You can’t use another brand. It really just isn’t the same. Trust me, I have tried!
- Second, pay attention to how I do the sour cream. That is what really makes this casserole stand out!
- Butter– To make this super simple and mess free I always start with the butter. Once you take a stick out of the fridge, just put it into the casserole dish and stick it into the microwave (or oven if it is already hot) and it can melt right in there in just a minute’s time.
- Jiffy Corn Muffin Mix- Again, I can’t stress this enough…. Use Jiffy brand corn muffin mix. Just the classic blue box just like the photo. They also sell a vegetarian version which might be just as good, but I haven’t tried it yet!
- Canned corn (not drained)- Use any brand you want! I use regular (not low sodium) whole kernel corn, or sweet corn kernels. You will use the whole can, juice and all.
- Creamed corn- Again, any brand you like, in the original variety of cream style corn.
- Egg
- Cheddar cheese, shredded- I like to use sharp cheddar most, but mild or medium will work perfectly too!
- Sour cream- You can use original or light sour cream
Corn Casserole Recipe Tips
- One Pan for the win! I like to minimize my mess and dishes while cooking so I figured out that if you first melt the butter in the casserole dish (in the microwave or oven) then mix everything else in he dish, you can make this all in one dish without even getting a mixing bowl dirty!! How’s that for easy?!
- Always use Jiffy– I mentioned this above, but I have tried the recipe with other brands of cornbread mix and it just isn’t as good! I use the classic blue box for Jiffy Corn Muffin Mix (see pictured in ingredient picture above.)
- What size pan do I use? This con casserole can do well in several shapes and sizes of a casserole dish. You can use a standard glass 9×13 pyrex, or the same sized metal pan. You can also use a baking dish that is round, oval, or other shape.
What is important to note, is that if the casserole is thicker, it will take longer to bake and not have as much cheese topping, and if it is baked in a larger baking dish, the casserole will be in a thinner layer in the dish and it will cook more quickly.
- The magic step! Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
This my friends is the secret sauce in this recipe. In some corn casserole recipes you mix in sour cream, which I am sure is yummy, but by dolloping and just running the knife through it to swirl it in, it gives you this hint of a great tangy flavor that goes perfectly with the more sweet taste of the corn. To do this just spoon on small bits of the sour cream evenly over the top, then just run a knife through in all directions so that it distributes it a little, but doesn’t completely mix it in.
How Long to Cook Corn Casserole
- Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) If you gently shake it, the casserole shouldn’t jiggle.
If it jiggles, then it needs more cook time. Depending on how large your dish is, and respectively how thick your casserole is, it might take a little longer or less than this, but this is a good start that will cover most dishes.
It should be thick and creamy, a bit custard like, but not liquidy.
- Remove from the oven and let it cool for 5 minutes to set. Serve warm. Enjoy!
Variations and Add ins
If you love this easy Corn Casserole recipe as much as we do, you will come back to keep making it again and again. These variations can give you new ways to enjoy the casserole with different flavors!
Try adding these into the batter before baking:
- Crispy crumbled bacon– this can also just be sprinkled on top)
- Green chiles– 1 small can
- Diced onion– white, green, or chives
- Peppers– Diced bell pepper, jalapeno pepper, or roasted red pepper are all great options
- Walnuts – You can also add a drizzle of maple syrup over the top
- Cranberries– I recommend chopping them prior to adding
- Garlic
- Other cheeses– try pepper jack, parmesan, fontina, or boursin
Corn Casserole Prep Ahead Instructions
If you know you are going to be limited on time or oven space while cooking, you can prep this corn casserole ahead of time with great results. There are two main methods I use:
- Night before– Up to the night before, you can mix the jiffy corn casserole up completely, and then cover and refrigerate until ready to cook. When ready to bake the casserole, bake as directed. You may need to add 5-8 minutes to the cooking time since it will start colder than if it was mixed fresh.
- Pre-cooked– This casserole can actually be completely pre-cooked and then reheated with great results. You can make the casserole as directed. Cool to room temperature and then either refrigerate for up to 3 days, or freeze for up to 3 months. When ready to eat, reheat in the oven until warm.
How To Freeze Jiffy Corn Casserole
Jiffy Corn Casserole can be prepared as a freezer meal both before or after cooking. This can be a great solution to reduce prep time and have the casserole ready to go when you need a side dish.
To freeze before cooking:
- Prepare casserole using step 2 and 3 in the recipe card.
- Cover pan tightly with aluminum foil and plastic wrap.
- Freeze.
- Once ready to cook, thaw overnight in. the refrigerator.
- Bake as directed, adding 5-10 minutes to the cooking time as needed.
- Casserole can be frozen for up to 6 months with great results.
To freeze Corn Casserole after cooking:
- Prepare corn casserole per the recipe instructions.
- Allow to cool to room temperature.
- You can freeze in the casserole dish, or cut into portioned size pieces and freeze individually.
- Package in freezer bags, or wrap casserole dish in foil and plastic wrap tightly.
- Freeze.
- Once ready to eat, place on the appropriate dish in the oven or microwave to reheat.
- Casserole can be frozen using this method for up to 3 months for best results.
I really hope that you and your family love this every bit as much as we do! If you get a chance to make this Jiffy Corn Casserole, I would love it if you left me a note in the comments. Or if you are on Instagram, snap a pic and tag me @easyfamilyrecipes in you stories or on your feed so I can see what you are cooking up!
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More Easy Side Dish Recipes
If you want more classic side dishes for your holiday feast, you can see some of our favorite side dish recipes below – OR- browse all of our EASY side dish recipes here!
- Roasted Green Beans
- Cracker Barrel Hashbrown Casserole – Family Favorite!
- Cauliflower Salad – Perfect to make ahead
- Roasted Vegetable Medley
- Southern Squash Casserole
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Jiffy Corn Casserole
Ingredients
- 1/2 cup butter melted
- 1 box Jiffy Corn Muffin Mix
- 1 can corn not drained
- 1 can creamed corn
- 1 egg
- 8 oz cheddar cheese shredded (about 2 cups)
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350˚F.
- In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
- Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
- Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!
Recipe Notes:
Nutrition Information:
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Sally Lytle says
I didn’t Have regular sweet corn . I did however have a can of mexi corn It was delicious .
Spinnin Jenny says
This was great! I used the Jiffy with honey in the mix and it was really good.
B DeBlasio says
I have made same recipe for years. Got it from Paula Dean’s show. Except drained whole corn, no egg and mixed sour cream in
Jen says
I’m making this for a large crowd so planning on doubling the recipe- have you tried doing it that way just in a larger casserole dish? Thanks!
Kimber Matherne says
Hi Jen- I just made a double batch for a gathering. I used a big tin pan and it worked beautifully. You will need to account for an extra 15-20 min cook time for the thicker/bigger size
Beverly says
I need to double the recipe for a large crowd. Can I make this in a foil pan?
Kimber Matherne says
I just did this! It works beautifully, but you will need to cook it for an additional 15-20 min. Enjoy!
Erin says
Very delicious! I made an experimental batch before Thanksgiving. I added mild green chilies, right decision, we loved it. I reserved the sweet corn water to add last, until the batter was the consistency I wanted. Added moisture from canned chilies would have made it too soupy. Total success! Thank you
Amy says
This looks delicious! I have been (impatiently) waiting for Jiffy to make a gluten free corn muffin mix!
Brad Carter says
I use one small substitution for corn casserole recipes: Cream cheese instead of sour cream (same amounts) Just sharing.
Susie says
Really enjoyed this. Couple days later I made chili. I put a some of the leftover casserole in the bottom of a bowl, warmed it in the microwave for a minute then covered with the chili. Talk about YUM.
Kay Daddona says
I love this recopy. We make a double recipe and eat it all week. Sometimes I add little chunks of cream cheese. I drain the corn niblets and add 8oz or buttermilk or milk soured with a spoon of lemon juice. I know this recipe pretty much by heart. Made it at least 20 times.❤