If you’re looking for a quick, delicious, and comforting side dish, easy Jiffy corn casserole is a must-try recipe. Combining the sweetness of corn with the savory richness of sour cream and butter, this casserole strikes the perfect balance between cornbread and corn pudding. Made with Jiffy corn muffin mix, canned whole kernel and creamed corn, this dish is incredibly simple to prepare and always a crowd-pleaser at family dinners, holidays, or potlucks.
This easy Jiffy corn casserole recipe is perfect for those who want a no-fuss side that bakes evenly every time and tastes amazing. Whether you’re serving it alongside roasted turkey, grilled chicken, or your favorite comfort foods, this casserole adds a moist, tender, and flavorful touch to any meal. Let’s explore the ingredients, step-by-step instructions, tips, and variations to help you master this classic dish.
What Makes This Jiffy Corn Casserole So Easy and Delicious?
- Minimal ingredients: Uses pantry staples like Jiffy mix, canned corn, and sour cream.
- Simple preparation: Mix everything in one bowl and bake—no complicated steps.
- Perfect texture: Moist and tender inside with a golden, slightly crisp top.
- Sweet and savory: The Jiffy mix adds sweetness while sour cream and butter add richness.
- Versatile: Easy to customize with cheese, ham, or spices.
Ingredients for Easy Jiffy Corn Casserole
- 1 box (8.5 oz) Jiffy Corn Muffin Mix (dry mix only)
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn (not drained)
- 1 cup sour cream (room temperature)
- ½ cup unsalted butter, melted
- 1 large egg
Optional Add-ins
- 1 cup shredded cheddar cheese
- ½ cup diced cooked ham or bacon
- 1 teaspoon sugar (for extra sweetness)
- Chopped green onions or fresh parsley for garnish
How to Make Easy Jiffy Corn Casserole
Step 1: Preheat and Prepare Baking Dish
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sour cream, melted butter, and egg until smooth. This creates a creamy base that keeps the casserole moist.
Step 3: Add Corn and Jiffy Mix
Add the drained whole kernel corn and the undrained creamed corn to the wet mixture. Stir gently to combine. Then fold in the dry Jiffy corn muffin mix until just combined. Avoid over-mixing to keep the texture light and tender.
Step 4: Add Optional Ingredients
If you want a cheesy or meaty twist, fold in shredded cheddar cheese and/or diced ham or bacon now. You can also add a teaspoon of sugar if you prefer a sweeter casserole.
Step 5: Bake the Casserole
Pour the batter into the prepared baking dish and spread it evenly. Bake uncovered for 50-55 minutes, or until the top is golden brown and the center is set (not jiggly). A toothpick inserted in the center should come out mostly clean.
Step 6: Cool and Serve
Allow the casserole to cool for at least 10 minutes before serving. This resting time helps it firm up for easier slicing and serving.
Tips for the Best Jiffy Corn Casserole
- Do not prepare the Jiffy mix according to box instructions! Use the dry mix only.
- Drain the whole kernel corn but do not drain the creamed corn for perfect moisture.
- Use room temperature sour cream to avoid lumps and help the casserole blend smoothly.
- For extra richness, add cheese or bacon.
- If doubling the recipe, bake in a 9×13-inch pan and increase baking time by 10-15 minutes.
- Let the casserole rest before serving to set the texture.
Variations and Add-Ins to Customize Your Casserole
| Variation | Description |
| Cheesy Corn Casserole | Add 1 cup shredded cheddar or pepper jack cheese. |
| Meaty Twist | Fold in ½ cup diced cooked ham, bacon, or sausage. |
| Spicy Kick | Add ½ teaspoon chili powder or cayenne pepper. |
| Sweet Cornbread Style | Add ½ cup sugar for a sweeter, cake-like texture. |
| Herb Infused | Mix in chopped green onions, parsley, or chives. |
How to Store and Reheat Leftovers
Store leftover Jiffy corn casserole tightly covered in the refrigerator for up to 5 days. To reheat, warm in a 350°F oven for 15-20 minutes until heated through. You can also freeze the casserole for up to 3 months; thaw overnight in the fridge before reheating.
FAQs
1. Can I make Jiffy corn casserole ahead of time?
Yes! You can prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 2 days. Bake when ready, adding a few extra minutes to the baking time if cold.
2. Do I need to drain the corn?
Drain the whole kernel corn but do not drain the creamed corn. The creamed corn adds moisture and creaminess to the casserole.
3. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake for about 1 to 1½ hours, checking for doneness after 60 minutes.
4. Can I add cheese or meat?
Yes! Adding shredded cheddar cheese or diced ham/bacon makes the casserole heartier and more flavorful.
5. What if I don’t have Jiffy mix?
You can substitute with another corn muffin mix, but it may affect sweetness and texture. Adjust sugar accordingly.
Serving Suggestions
- Serve alongside roasted turkey, ham, or grilled chicken for a comforting meal.
- Pair with green beans, collard greens, or a fresh salad for a balanced plate.
- Add a dollop of sour cream or a sprinkle of fresh herbs on top for extra flavor.
Related Recipes
- Creamy Parmesan Italian Ditalini Recipe
- Creamy Parmesan Potato Bake Recipe
- Mashed Potato Puffs Recipe
Final Thoughts
Easy Jiffy corn casserole is a classic, comforting side dish that’s perfect for holidays, family dinners, or any time you want a sweet and savory treat. With simple ingredients and straightforward steps, it’s accessible for cooks of all skill levels. Whether you keep it traditional or add your own twist with cheese or ham, this casserole is sure to become a favorite in your recipe collection. Enjoy the rich, moist texture and delicious corn flavor in every bite!
Easy Jiffy Corn Casserole Recipe
Ingredients
- 1 box 8.5 oz Jiffy corn muffin mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- ½ cup 1 stick melted butter
- 1 cup shredded cheddar cheese optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together corn muffin mix, whole corn, creamed corn, sour cream, and melted butter.
- Stir in shredded cheese if using.
- Pour mixture into a greased 9x9-inch or 9x13-inch baking dish.
- Bake uncovered for 45–50 minutes or until golden brown and set in the center.
- Let rest for 5–10 minutes before serving.
Notes
- For a crispier top, bake a few extra minutes.
- Add diced jalapeños or green chiles for a spicy twist.
- Can be made ahead and reheated before serving.
- Leftovers keep well refrigerated for up to 3 days.
