Jiffy Corn Casserole is a delicious side dish made with six ingredients that can be ready to go in the oven with 5 minutes of prep. It’s a cozy addition to any home-cooked dinner.
Why Jiffy Corn Casserole Works
Do you like comfort food? Me too.
Unlike a traditional, dry cornbread, this dish is moist and flavorful. It’s a cross between cornbread and creamed corn, which gives it a light texture.
Here are a few reasons why I think you’ll love this corn casserole,
- It’s virtually effortless. This is a two-step recipe. Put everything in a bowl. Mix it. Bake it. Eat it. It’s that easy, which means the ROI is big.
- Budget-friendly. Since this casserole only uses six pantry staples, it’s pretty inexpensive to make. And yet it tastes festive and might remind you of Thanksgiving.
- Endless variations. As easy as it is to make, you can always take things up a notch by adding grated cheese, veggies, herbs, or bacon bits.
Probably the best part about this casserole is its versatility. It pairs well with everything from whole roasted turkey to a simple lentil tortilla soup. Bring on the comfort!
While I already have a delicious corn casserole recipe on my website, they are two very different flavors. Today’s recipe features corn with cornbread texture. Our other favorite corn casserole is thickened with saltine crackers and evaporated milk!
Ingredient Notes
- Jiffy Corn Muffin Mix – You’ll need 1 box (or 8 ounces). You can find it in the baking aisle of any supermarket.
- Corn Kernels – Use whole corn kernels for the best texture. They add little bursts of juiciness in almost every bite.
- Creamed Corn – Don’t drain it. The corn is combined with a soupy mixture of milk and cream, which gives the casserole its custard-like texture.
- Sour Cream – I recommend using full-fat sour cream as it gives the best consistency and richness.
- Salted Butter
- Egg – It makes the corn casserole fluffier and lighter. You can skip it if you want a denser texture.
Easy Instructions
- Mix the batter. In a large bowl, mix all the ingredients until combined.
- Bake and serve. Pour the batter into a prepped baking dish. Bake at 350°F for 40-45 minutes or until lightly browned. Serve warm.
Tips and Tricks
- Add some cheese. Add ½ cup of shredded cheddar to the mixture before baking because cheese makes everything better.
- Don’t overbake it. Keep a close eye on the oven after the 40-minute mark. Overbaking it will make the casserole dry and hard.
- Make it healthier with veggies. Add finely chopped onions, carrots, and beans. To save time, you can add ½ cup of frozen mixed veggies and skip all the cleaning and chopping.
- Add fresh herbs. Garnish with some chopped parsley or cilantro to add a touch of freshness.
Serving Suggestions
This Jiffy Corn Casserole goes well with almost every Main Dish. It’s a staple side dish at my house when served piping hot along with any protein.
You can make a hearty and wholesome dinner and serve it with Honey Baked Ham or Instant Pot Meatloaf.
Or pair it with my Instant Pot Lentil Soup recipe on a busy work night.
We make this as a side on holidays, along with sweet potato casserole and hashbrown casserole.
Recipe FAQs
Store the leftovers in an airtight container or cover the baking dish with plastic wrap and keep them in the refrigerator for up to 5 days.
You can reheat it in the microwave for a couple of minutes or in the oven for about 8-10 minutes.
Yes. You can freeze leftovers in an airtight container and reheat them in the oven before serving. However, I would not recommend making the casserole in advance and freezing it. This Jiffy Corn Casserole tastes best when served fresh.
Corn Casserole and Corn Pudding are similar dishes with minor differences. The casserole has a firm center with corn kernels in the batter. Whereas corn pudding usually has a soft center with a custard-like consistency.
More Easy Side Dishes
See all Side Dishes recipes
Jiffy Corn Casserole
Ingredients
- 1 box Jiffy Corn Muffin Mix 8 ounce
- 1 can whole kernel corn, drained 15 ounce
- 1 can creamed corn, do not drain 15 ounce
- 1 cup sour cream full fat is best
- ½ cup salted butter melted
- 1 large egg
Instructions
- Preheat oven to 350 degrees F. Spray a 2 quart baking dish with non-stick cooking spray.
- In a large bowl, combine muffin mix with corns, sour cream, melted butter, and one egg. Mix until combined.
- Pour into prepared baking dish and bake for 45-50 minutes, until lightly browned. Serve warm.
Notes
- A 9-inch square baking dish can also be used in place of a 2 quart dish. Easily double the recipe to bake in a 13×9 baking dish. Increase bake time to 55-60 minutes.
- Add some cheese. Add ½ cup of shredded cheddar to the mixture before baking because cheese makes everything better.
- Don’t overbake it. Keep a close eye on the oven after the 40-minute mark. Overbaking it will make the casserole dry and hard.
- Make it healthier with veggies. Add finely chopped onions, carrots, and beans. To save time, you can add ½ cup of frozen mixed veggies and skip all the cleaning and chopping.
- Add fresh herbs. Garnish with some chopped parsley or cilantro to add a touch of freshness.
- Storage. Store the leftovers in an airtight container or cover the baking dish with plastic wrap and keep them in the refrigerator for up to 5 days.
- See blog post for more recipe tips and tricks.
Aimee! I have been making my variation of this corn bread casserole for years & years! We love it! And yes, I add shredded cheese before baking! Jilly
It’s a classic for a reason 🙂