This 5-ingredient easy Jiffy corn casserole combines sweet creamed corn and fluffy cornbread into a golden, moist side dish that’s ready in under an hour.
If you’ve been searching for that one side dish that vanishes first at every potluck, this is it. Often called “corn pudding” or “spoon bread,” this recipe hits that magical sweet spot between a savory casserole and a moist cake. It’s incredibly simple—literally a “dump and stir” situation—but the result is a comforting, golden-brown masterpiece that pairs perfectly with everything from holiday turkey to weeknight chili.
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Key Takeaways
- Ready in under an hour, making it the ultimate last-minute savior for busy holiday schedules.
- Requires only one bowl and five minutes of prep time—no fancy mixers or complicated steps needed.
- Budget-friendly ingredients that you likely already have in your pantry right now.
- The texture is unbeatable, sitting somewhere deliciously between a fluffy soufflé and a moist cornbread.
- It’s a versatile crowd-pleaser, perfect for Thanksgiving but easy enough to serve alongside my dump and bake meatball casserole on a regular Tuesday.
Why You’ll Love This Easy Jiffy Corn Casserole
- It’s impossible to mess up: Seriously, if you can stir, you can make this. It’s foolproof.
- The texture contrast is amazing: You get the pop of whole corn kernels suspended in that creamy, custard-like breading.
- It stays moist for days: Unlike regular cornbread that can dry out, the sour cream and creamed corn keep this leftovers-ready.
- Perfect balance of sweet and savory: It satisfies that craving for something a little sweet on the dinner plate without being a dessert.
- Kid-approved: Even the pickiest eaters usually ask for seconds of this “corn cake.”
- You can customize it easily: Add jalapeños for spice or extra cheese for richness.
- It’s a comforting source of energy: Corn provides complex carbohydrates to fuel your busy family gatherings.
- It pairs with everything: From BBQ to soups, it’s the perfect scoopable side, much like my cozy easy baked potato soup recipe.
Food or Cultural Background
I still remember the first time I tasted this corn casserole. I was at a church potluck in the Midwest, arguably the capital of comfort food, and I saw this golden pan sitting next to the green bean casserole. One bite, and I was hooked. It reminded me of the spoon bread my grandmother used to talk about, but with a modern, convenient twist using that little blue Jiffy box we all know and love.
Over the years, this dish has become a non-negotiable part of my Thanksgiving spread. It’s one of those recipes that feels deeply American—resourceful, hearty, and designed to feed a crowd without keeping the cook in the kitchen all day. It embodies that “hospitality in a pan” vibe I love sharing.
Whether you call it corn pudding, corn souffle, or just “that yummy corn stuff,” it brings people to the table. It has that same nostalgic, homey feel as my family’s favorite crockpot garlic parmesan chicken and potatoes, where the aroma alone is enough to gather everyone around.
Ingredients for Easy Jiffy Corn Casserole
| Ingredient | Notes/Substitutes |
|---|---|
| Jiffy Corn Muffin Mix | The 8.5 oz blue box is standard. For gluten-free, use a GF cornbread mix (check size). |
| Whole Kernel Corn | You need a 15 oz can, and it must be drained well. |
| Cream-Style Corn | The 15 oz can. Do not drain this; the liquid is essential for the moisture. |
| Sour Cream | Full-fat gives the best richness. Greek yogurt works as a protein-packed sub. |
| Butter | Unsalted is best to control sodium. Melt it and let it cool slightly. |
| Eggs | 2 large eggs help bind the casserole so it sets properly. |
Note: If you want to sneak in some veggies, you can actually fold in grated zucchini—just make sure to squeeze the water out first, similar to how I prep for my easy baked zucchini.
Equipment Needed
- 8×8 inch baking dish (or a 2-quart casserole dish)
- Large mixing bowl
- Whisk and rubber spatula
- Non-stick cooking spray
How to Make Easy Jiffy Corn Casserole Step-by-Step
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). Grease your 8×8 baking dish generously with butter or cooking spray so nothing sticks to those delicious corners.
- Whisk the Wet Ingredients: In a large bowl, whisk together the melted butter, eggs, and sour cream until the mixture is smooth and sunny yellow.
- Add the Corn: Stir in the drained whole kernel corn and the undrained cream-style corn. (Don’t forget to drain that first can, or your casserole will be soup!)
- Fold in the Mix: Pour in the box of Jiffy corn muffin mix. Use a spatula to gently fold it in until just combined. It’s okay if there are a few small lumps—overmixing can make it tough.
- Bake to Perfection: Pour the batter into your prepared dish. Bake uncovered for 45–55 minutes. You’re looking for a golden brown top and a center that is set but still slightly soft.
- Rest: Let the casserole stand for at least 5–10 minutes before serving. This resting time allows the center to firm up, making it easier to scoop, a technique that’s also crucial when making my homemade lasagna recipe.
Expert Tips for the Best Results
- Don’t overmix the batter: Just like with pancakes, you want to stop stirring as soon as the dry powder disappears. This keeps the texture fluffy.
- Drain correctly: I can’t stress this enough—drain the whole corn, but keep the cream corn liquid. It’s the secret science behind the texture!
- Check for doneness: The center should be firm enough that it doesn’t jiggle like water, but it shouldn’t be dry like a cake. A toothpick should come out mostly clean.
- Make it cheesy: If you love a savory twist, fold in 1 cup of sharp cheddar cheese before baking. It’s a game-changer.
- Double it up: Cooking for a crowd? This recipe doubles easily in a 9×13 pan; just add about 5-10 minutes to the baking time.
- Add a kick: Sometimes I toss in a small can of diced green chiles for a “fiesta” version that pairs beautifully with my creamy white chicken chili.
What to Serve With Easy Jiffy Corn Casserole
- Chili: This is the classic partner. The sweet corn balances the spicy heat of a good beef chili perfectly.
- Holiday Roasts: It’s a staple alongside roast turkey, glazed ham, or pot roast.
- BBQ Chicken: Serve it with grilled chicken or ribs for a summer cookout vibe.
- Hearty Soups: It makes a great “dipper” for thick stews or chowders.
- Classic Comfort Foods: I love serving this next to a big bowl of my best ground beef stovetop chili for the ultimate cozy winter meal.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: You can freeze this! Wrap individual portions in plastic wrap and foil. Thaw in the fridge overnight before reheating.
- Reheating: Warm it in the microwave for 45 seconds or cover with foil and heat in a 350°F oven for 10–15 minutes until warmed through.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 16g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 480mg |
| Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 14g |
| Protein | 6g |
Disclaimer: Nutrition information is estimated using USDA FoodData Central and may vary based on ingredients and cooking methods.
FAQs About Easy Jiffy Corn Casserole
Can I make this corn casserole ahead of time?
Yes! You can mix the ingredients and keep the batter in the fridge for a few hours before baking. Or, bake it fully, let it cool, and reheat it covered in the oven the next day. It reheats beautifully.
Can I make this in a slow cooker?
Absolutely. Grease your slow cooker insert and cook on High for 2–3 hours or Low for 4 hours. Place a paper towel under the lid to catch condensation so the top doesn’t get soggy.
Why is my corn casserole runny?
Usually, this happens if the whole kernel corn wasn’t drained properly or if it didn’t bake long enough. Every oven is different, so don’t be afraid to leave it in for an extra 5–10 minutes if the center is still liquid.
Final Thoughts
I really hope this easy Jiffy corn casserole finds a spot on your table this season. It’s one of those low-effort, high-reward recipes that makes you look like a hero with zero stress. If you give it a try, I’d love to hear how you customized it! And if you’re planning your holiday menu and need a dessert that’s just as classic and crowd-pleasing, don’t forget to check out my southern pecan pie.
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The Best Easy Jiffy Corn Casserole
Ingredients
Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch square baking dish (or a 2-quart casserole dish) with butter or non-stick cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, beaten eggs, and sour cream until the mixture is smooth and well-combined.
- Add Corn: Stir in the drained whole kernel corn and the undrained cream-style corn. (Tip: Keeping the liquid in the cream corn is essential for moisture!)
- Fold in Mix: Gently fold in the dry Jiffy corn muffin mix until just combined. Do not overmix; it’s okay if there are a few small lumps, as this keeps the texture light.
- Bake: Pour the batter into the prepared baking dish. Bake uncovered for 45–55 minutes. You are looking for a golden brown top and a center that is set but still slightly soft (not liquid).
- Rest: Remove from the oven and let the casserole stand for 5–10 minutes before serving. This resting period allows the pudding to firm up slightly for easier scooping.