This corn casserole with Jiffy mix bakes up golden in under an hour and is one of those cozy sides everyone scoops up first! Made with just six ingredients, it’s a cozy holiday side everyone goes back for.
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Holly’s Recipe Highlights
- Flavor: Rich and creamy with sweet pops of corn, a buttery finish, and a soft, creamy bake.
- Recommended Tools: A medium bowl, a spatula, a 2-quart casserole dish, and a little nonstick spray or butter.
- Serving Suggestions: I love serving this alongside our holiday ham or roast turkey, with sides like a green bean casserole and potatoes.
Jiffy Corn Casserole Ingredients
- Cornbread Mix: I use a box of Jiffy Corn Muffin Mix as the base. If you don’t have Jiffy Mix, you can make your own homemade version.
- Corn: Use canned or frozen corn kernels. Just be sure to thaw and drain them (pat dry if needed) before adding to the batter.
- Creamed Corn: Do not drain. It adds moisture and helps create the creamy casserole texture.
- Butter: I use salted butter; if using unsalted, add a bit of extra salt to the recipe.
- Sour Cream: Full-fat sour cream gives the creamiest texture. If you’re out of sour cream, plain Greek yogurt can be used instead and will make it firmer and tangier.
Variations
- Optional Add-Ins: Finely chopped green onion, diced jalapeño, and crumbled bacon are delicious additions.
- Cheesy Upgrades: Stir in cheddar cheese, parmesan, or pepper jack for a cheesy corn casserole, or sprinkle some cheese on top for a golden, browned finish.
How to Make Corn Casserole
- In a mixing bowl, combine all the ingredients (full recipe below).
- Spread mixture into a greased 2-quart baking dish.
- Bake until golden and set (a toothpick inserted into the center comes out with moist crumbs).
Storage and Leftovers
Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days. Wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Reheat individual portions in the microwave until heated through. To reheat a larger portion of corn casserole, cover and bake at 350°F for 15 to 20 minutes, or until hot in the center.
Absolutely! Prepare it up to 2 days in advance. Cool completely and refrigerate. To reheat, take it out of the fridge 1 hour in advance and bake at 350°F for 15 to 20 minutes or until heated through.
Yes. Cool it completely, then wrap tightly in plastic wrap, and freeze up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven, covered at 350°F until hot.
Yes. Prepare the ingredients for the u003ca href=u0022https://www.spendwithpennies.com/crock-pot-corn-casserole/u0022u003eCrock Pot corn casseroleu003c/au003e recipe and cook on high for 2 to 3 hours, on low for 4 to 5 hours, or until set.
Cozy Holiday Sides
Did you enjoy this Corn Casserole? Leave a comment and rating below.
Equipment
Ingredients
- 8 tablespoons salted butter melted
- 2 large eggs
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 2 cups corn kernels canned or frozen, drained and/or thawed
- 1 (15 ounce) can creamed corn
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
- In a medium mixing bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
- Spread the batter into the prepared baking dish.
- Bake 45-55 minutes or until golden brown on top.
Video
Notes
- 2 tablespoons minced onion, green onion, or diced jalapeno peppers.
- crumbled bacon or bacon bits
- 1 cup sharp cheddar, parmesan, or pepper Jack cheese
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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Really delicious. I make this for Sunday dinner and on holidays. My family has loved this dish for many years.
So glad you loved it!
HELLO,
Can I use home made corn bread mix? and how much for this recipe?
Hi, I have only tried this recipe as written, but I am sure you could use homemade corn bread mix. 1 box of Jiffy Corn Bread Mix contains 51 ounces net weight. Let me know how it turns out!
Hi, I really dislike sour cream, could I make this without it?
Thank you.
Hi Melissa, I have only tried the recipe as written. If you try it with a substitution, let me know how it turns out!
Try Greek yogurt in place of sour cream
Made into muffins to ship. Results were perfect.
Great to hear Cynthia!
This is literally one of the easiest, most inexpensive, and delicious recipes ever! I made it for Thanksgiving and will be making it for Christmas as well! Thank you!
Yay!! So glad you loved it, Happy Thanksgiving and Merry Christmas!
I have tried many recipes including Karen Glick’s handed down Corn Pudding *excellent recipe, however, this one was good but it needed something else. I sprinkled cinnamon and sugar on top with the leftovers along with shaved butter and reheated yummy but still, I would have added sugar, a little more salt and that would have corrected the flavors.
Thank you for sharing Kathleen!
I made this today for Thanksgiving and it was one of my favorite dishes. I needed to bake maybe 5 minutes longer, but it was delicious and very moist!
So glad you loved it Donna! Happy Thanksgiving!
I used a fork to see if it was done and it had jiffy mix on it, I had it in for 55 maybe 60 mins. Is it suppose to be that moist
It should be moist but it should be set as well (like a cake). You may need to leave it a little bit longer.
If I double the recipe, do I need to double the cooking time?
You won’t need to double the time, but it would take a little bit longer (maybe 10 minutes or so) or until set.
What size can of creamed corn do you need?
I use a 15oz can of creamed corn.
What type of herbs do you sprinkle on top before serving?
I add a bit of parsley just to look nice. :)
Can you make this the night before and re-heat the next day? With only one oven the Turkey comes out and biscuits usually go in.. Don’t have 45-55minutes to bake this the same day… ?
Yes, this recipe reheats well.
Can you mix all ingredients, refrigerate overnight and bake it the next day?
I haven’t tried it that way. Just to be safe, I might measure the wet and dry mixtures separate and mix them together before baking. Enjoy Heather!
I did this and it still came out great
I’ve made this for years, I use sweetened condensed milk butter, egg, and sweeten low, and I can’t count how many people love it
Did you still use the sour cream?
Hello, will it turn out the same if you use a gluten free corn bread mix?
Thanks
I haven’t tried it with GF mix. This recipe is pretty forgiving so I feel like it should work (but can’t say for sure without trying it). Please let us know how it goes if you try it!
I made tonight with gluten free mix. Turned out fine but needs the max cook time to be done.
Thank you for sharing Amanda!
I have made this recipe with gluten free corn bread mix and it comes out perfect!
Holly
The nutritional information at the end…..
Is this “Per Serving” for each of the 8 servings in the recipe, or for the whole recipe?
This would be for each of the 8 servings.
The butter poured over the top . Please that with maybe half the butter in butter milk or evaporated milk and half the butter
Let us know if you try it Debbie!
My store only had a big box of Jiffy Mix. Can you tell me how many ounces to use?
Hi Ashley, it’s 8.5 ounces of the Jiffy Corn Muffin Mix. Enjoy!
Jiffy Mix is NOT the same as Jiffy Corn Muffin Mix!
My neighbor works for Jiffy and I visit the company store to buy their products, So I can tell you for sure they are NOT the same.
Thank you for letting us know!
Holly this looks amazing! Have you tried it with bacon? If yes, which way do you prefer? I’m bringing this to thxgiving and just curious if I should add it or leave it alone?
I have only tried this recipe as written, but if you try it let me know how it turns out!
I’ve made this every Thanksgiving and it’s delicious. This year I want to double the recipe…I’m using a casserole dish, how long should I bake?
I haven’t tried it but I’m sure it would work. I’d check at the suggested time and every 10 minutes until it is ready. Enjoy Lisa!
Holly: This recipe sounds delicious, especially with some cheddar added. I have 2 questions:
1. I want to double the recipe as well & bake it in a 9×13 glass dish. The check every 10 minute advice is helpful. However, would the “bake til brown” still work on the larger dish. Wondered what the consistency is for doneness?
2. We are traveling with this casserole. I’m trying to decide on whether to bake it Wed morning at home or just mix it & take to bake it Thursday. Also, any advice on how long to “reheat” if cooked ahead of time?
Thank you & your followers for all the info posted.
If you double the recipe, it will still cook beautifully. The consistency is a bit similar to a cake, if you press your finger on the top, it should spring back and not leave an indent.
This recipe is super easy to make so you can pre-bake or mix it and bake once you’ve arrived at your destination. To reheat I would suggest about 325°F for about 15-20 minutes or so.
I plan on doubling the recipe to take it to a potluck. I also plan on cooking it in a crock pot. Would it still take 2-3 hours in the crock pot since I doubled it?
I haven’t tried doubling this recipe in the slow cooker so I can’t say for sure how it would work. Let us know how it goes!
What did you find out with the crock pot and doubling? I want to try it too: