Jiffy Corn Casserole
Jiffy corn casserole is a fun side dish that counts as both a vegetable and comfort food. Full of corn, creamy, and cheesy, it’s super easy to make and comes out perfect every time!
What makes this one of my favorite casseroles is how easy it is to make. Just a few ingredients I always have on hand and 5 minutes of prep time and I have a side dish that goes with everything!
I always make this at Thanksgiving and Christmas, and several more times throughout the year. I even eat it for breakfast! It’s perfect when toasted and topped with a little butter.
Although this particular recipe is based on Jiffy’s spoon bread recipe so I call it Jiffy corn casserole but you can use your favorite cornbread mix or make it from scratch.
I just add some extra spices and top it with cheese. Everything is better with some melted cheese on top, am I right?
Some of my other favorite recipes include these fried cornbread stuffing balls, these corn nuggets, this creamy corn dip, and these street corn wonton cups.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cornbread Mix – Of course I use Jiffy corn muffin mix for this recipe but you can use your favorite brand or make it from scratch. Just be sure to measure out the correct amount if you use a homemade cornmeal recipe.
- Corn – Some recipes use just kernel corn but I like a combination of the whole corn and creamed corn. This give it that super creamy texture.
- Sour cream – Substitute plain Greek yogurt.
- Cheese – I don’t want to totally cover up the flavor of the corn so I use a mild cheddar cheese. If you want to add a kick, try a Pepper Jack.
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How To Make Jiffy Corn Casserole
- Preheat oven to 350F. Prepare a 9×9 or 9×13 baking dish with nonstick spray of butter.
- In a large bowl, combine the corn muffin mix, melted butter, eggs, sour cream, corn, and half the cheese.
- Spread into an even layer in the casserole dish. Top with the rest of the cheese.
- Cover with aluminum foil and cook for 30 minutes. Uncover and cook for an additional 15-20 minutes or until the cheese is melted. Remove and let sit for a few minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
This casserole is perfect with a ton of different dishes. I love it next to fried chicken, Popeyes blackened chicken tenders, pork chops, or even a homestyle meatloaf.
Top it with some BBQ pulled pork or chicken for a fun meal! Serve it with your favorite green beans or roasted carrots.
Storage & Reheating
If you have any leftovers, store them in the fridge for 4-5 days. Just keep it covered tightly with plastic wrap or in a food storage container.
I reheat this like I do my cornbread (because it’s basically the same thing) and put it in the oven. Wrap individual pieces in foil and bake at 375F for 5-10 minutes or until heated through. You can do it in the air fryer too!
The microwave also works but I think the oven/air fryer toast it up a little and I love those crispy edges.
Prep Ahead
You can mix the batter and pour it in the greased baking dish. I like to leave the extra cheese of the top. Wrap tightly and refrigerate it overnight.
Pull it out of the fridge about 20 minutes before you bake it to take some of the chill off. Top with remaining cheese and cover it with foil. If it’s still a little cold it might take a few extra minutes to coo through.
Frequently Asked Questions
They are essentially the same recipe but they are slightly different in texture. Corn casserole is thicker and has a more cornbread like texture. Corn pudding is softer and creamier.
This is a great recipe to double! You will need a much bigger baking dish and it might take a little longer to finish cooking depending on how big the dish is. Just be sure the middle is set so you know it’s done.
You sure can. Mix all the ingredients as usual. Pour into a crockpot that’s been greased or use a liner. Cook on high for 2-3 hours or on low for 4-6 hours. Top with cheese in the last 30 minutes. You will know it’s done when the middle is set and doesn’t jiggle.
How To Freeze
Freeze this recipe before or after baking! Get ahead with your holiday baking or have in the the freezer for a busy weeknight when you need a side dish.
Freezing Before Cooking: Mix the casserole ingredients, place in a freezer safe dish, and cover tightly with a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 1 month.
When ready to bake, thaw overnight in the fridge, bake as usual. It might need a little longer to bake if it’s still somewhat cold.
Freezing After Cooking: Bake the casserole and completely cool. Cover tightly or store in a freezer safe container. Freeze for up to 2 months. Thaw overnight in the fridge and then reheat in a 300F oven until warmed through.
Homemade Corn Muffin Mix
Use this recipe to make a homemade version of the 8.5 oz box of Jiffy mix.
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
Variations
- Taco seasoning and green chilies make a delicious Mexican version.
- Red and orange bell peppers add color and texture.
- Use a gluten free corn muffin mix for a gluten free version.
- Seasoned ground beef or black beans add protein to make it a full meal.
- Swap the plain corn for Southwest, Roasted, or Mexicorn.
- Add a teaspoon or two of sugar to add sweetness.
- Bake as muffins to make individual portions. Just watch the cooking time!
- Try your favorite BBQ rub or cajun seasoning for a kick in flavor.
Recipe Tips & Tricks
- Perfect texture – Butter the baking dish for crispy edges. Combine wet ingredients before adding to cornbread mix. The center should be set and not jiggly when done.
- Adjust consistency – Leave the eggs out for more creamy (pudding like) texture. If using using gluten-free Jiffy mix add 3/4 cup of milk.
- Change it up – Bake as individual muffins instead of casserole. Stir in a pound of cooked ground beef or turkey to make it a meal.
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This Jiffy corn casserole recipe is super easy to make and is the perfect side dish for any occasion!
Jiffy Corn Casserole Recipe
Ingredients
- ½ cup butter melted
- 2 large eggs
- 8.5 ounces jiffy cornbread mix (same as 1 box)
- 15.25 ounces corn rinsed, drained
- 14.75 ounces creamed corn undrained
- 1 cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese divided
Instructions
- Preheat oven to 350F.
- Grease an 9×9 or 9×13 baking dish with nonstick spray.
- Combine all the ingredients in a bowl, minus 1 cup of the cheese.
- Pour into prepared dish and top with remaining cheese.
- Cover with foil and cook for 30 minutes.
- Uncover and cook for 15-20 more.
- Remove and serve.
Notes
- Perfect texture – Butter the baking dish for crispy edges. Combine wet ingredients before adding to cornbread mix. The center should be set and not jiggly when done.
- Adjust consistency – Leave the eggs out for more creamy (pudding like) texture. If using using gluten-free Jiffy mix add 3/4 cup of milk.
- Change it up – Bake as individual muffins instead of casserole. Stir in a pound of cooked ground beef or turkey to make it a complete meal.
Nutrition
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