With 7 ingredients and 5 minutes prep, Jiffy corn casserole is the ultimate holiday side dish! It’s a creamy, buttery favorite that tastes like a mix between cornbread and corn pudding.

Spoonful of Jiffy corn casserole being served from a white baking dish.

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Jiffy Corn Casserole Recipe

This Jiffy corn casserole is one of the easiest side dishes you’ll ever make. While it’s delicious year-round, it’s a must-have for holiday dinners at Thanksgiving or Christmas alongside roasted turkey or baked ham with a helping of easy cheesy potatoes.

It’s softer and creamier than my traditional sweet cornbread, with a rich, corn pudding texture that’s pure comfort in every bite. Serve it straight from the dish with a spoon, and pair it with classics like creamy mashed potatoes, cornbread stuffing, and southern green bean casserole!

Ingredient Notes

Butter, corn, creamed corn, Jiffy cornbread mix, sour cream, sugar and egg in a bowl for Jiffy corn casserole.

Find the full printable recipe with specific measurements below.

  • Butter: I like to use salted butter when adding a little extra fat to the casserole.
  • Creamed corn: Cream-style corn makes the casserole creamier and gives it its distinct flavor.
  • Sweet corn: I use canned, but you can use frozen or fresh, if you prefer. Any of them will add texture and sweetness to the dish.
  • Cornbread mix: I like to use 1 box of Jiffy corn muffin mix for this, which gives the casserole its structure.
  • Sour cream: This adds a nice tang of creaminess.
  • Egg: It only takes 1 egg to bind everything together.
  • Sugar: Just a little bit to add a little sweetness.

How to Make Jiffy Corn Casserole

Jiffy corn casserole in a baking dish ready to be baked in the oven.
  1. Combine. Mix together all of the ingredients in a medium bowl. Then pour batter into a buttered casserole dish.
  2. Bake. Bake at 350°F for 50-60 minutes, or until golden brown (make sure the middle has set).
  3. Cool. Allow to cool for 10 minutes before serving.

Recipe Tips

  • Coat your baking dish. Coat it very well with butter before pouring in the batter. It helps the edges of the casserole to brown up nicely (which is my favorite part to eat!).
  • Omit the egg. For an egg-free corn casserole, omit the egg. The texture will be looser and more like a corn pudding.
  • Loaded corn casserole: Top with shredded sharp cheddar cheese, crumbles of cooked bacon and sliced green onions the last 10 minutes of baking.
  • Sweet version: Add 1/4 cup sugar and 1 teaspoon vanilla.
  • Spicy: Use Mexican style corn and add in diced green chiles or jalapenos. Top with shredded cheese the last 10 minutes of baking. Try my Mexican cornbread, too!
  • Double the recipe: If you are feeding a larger crowd, double the ingredients, place in a 9×13 dish and keep in mind that the baking time will increase slightly.
A serving of Jiffy corn casserole on a plate.

Need more corn recipes? Try honey butter skillet corn, my easy recipe for creamed corn, skillet cornbread and cheesy hot corn dip!

More Holiday Side Dish Recipes

corn casserole

Jiffy Corn Casserole

4.93 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 10
Thi Jiffy corn casserole is soft, creamy, and full of sweet corn flavor. It’s the perfect easy side dish for holidays, family dinners, or potlucks!
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Ingredients 

  • 6 Tablespoons salted butter , softened, slightly melted
  • 1 (15-ounce) can creamed corn
  • 1 cup sweet whole kernel corn (I used canned)
  • 1 cup cornbread mix (or 1 8-ounce box of Jiffy cornbread mix)
  • ¾ cup sour cream
  • 1 large egg
  • 2 Tablespoons granulated sugar

Instructions

  • Prep. Preheat the oven to 350°F. Butter a 9×9-inch or 7×10-inch pan.
  • Combine ingredients. In a medium bowl, mix 6 Tablespoons butter, 1 can creamed corn, 1 cup sweet corn, 1 cup cornbread mix, 3/4 cup sour cream, 1 egg, and 2 Tablespoons sugar until combined. 
  • Add to pan and bake. Pour batter into pan and bake 50 to 60 minutes, or until golden brown or the middle has set. 
  • Cool. Let cool 10 minutes before serving. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make-ahead: Prepare according to directions, then wrap tightly and store in fridge overnight. When ready to bake, unwrap and let sit at room temp 30 to 60 minutes. Bake as directed. 
Storage: Store leftovers in an airtight container in the fridge up to 4 days.

Nutrition

Calories: 215kcal, Carbohydrates: 24g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 293mg, Potassium: 137mg, Fiber: 2g, Sugar: 8g, Vitamin A: 433IU, Vitamin C: 3mg, Calcium: 32mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Do I have use canned creamed corn for this corn casserole recipe?

Nope! You can use homemade crockpot creamed corn, if you prefer. You just may have a bit more than you need.

Is corn casserole the same as corn pudding?

Kind of! These dishes go by a few different names, corn pudding, corn soufflé, or scalloped corn, and they all share that sweet and savory corn flavor everyone loves. The main difference is texture: corn pudding is looser and more custardy, while corn casserole has a bit more structure from the egg and cornbread mix.

Can I make this dish ahead of time?

Yes, prepare casserole according to instructions, then store covered tightly in the fridge overnight. When ready to bake the corn dish, unwrap and let sit at room temperature for 30 minutes to an hour before baking.

How to store and reheat corn casserole?

Store leftovers covered in the refrigerator up to 4 days. Reheat corn pudding casserole in either the microwave or oven. To reheat in the oven, bake at 350°F for 10-15 minutes, until warmed throughout. While technically you can freeze leftovers, I prefer to serve it fresh.

Spoonful or corn casserole.