5-Ingredient Jiffy Corn Casserole
Updated May 10, 2025, Published Nov 11, 2024
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This 5-ingredient Jiffy corn casserole is easy, simple, nostalgic, and a holiday staple. It has five simple ingredients that come together in one bowl. The creamy texture and flavorful sweet corn make this an over-the-top comfort food. To make it easy, you can use the crock pot or oven and prep ahead of time.
If you love easy corn dishes, try my recipes for sweet cornbread or creamy potato corn chowder next time!
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Servings: 6 people
- Dietary Info: Vegetarian
- Method: Oven Baking
- Technique: Combine all the ingredients in a bowl until combined, then pour into a greased dish and bake until golden.
- Flavor & Texture: This easy side dish has a fluffy, cornbread-like texture with a creamy flavor and a hint of cheese.
Why You’ll Love This Recipe
This jiffy cornbread casserole (more of a spoon bread) is the perfect side dish for your Thanksgiving dinner or any holiday gathering. It’s a family favorite and comfort food classic!
It’s that time of the year for cozy recipes, and you’ll love to pair this corn pudding casserole with Thanksgiving Chicken, Mushroom Gravy, Leftover Turkey Soup, and Green Bean Casserole. Don’t forget our candied sweet potatoes too!
Made With Amore,
“If you have never made this, you’re missing out! Such deliciousness! And very easy to make. First side dish to disappear on Thanksgiving.”
– Daniela
Table of Contents
Ingredients for Jiffy Corn Casserole
With a few pantry staples (including the box of Jiffy cornbread mix) and a couple of dairy ingredients, this corn pudding casserole will be ready in a jiffy!
- Creamed Corn: A can of creamy, slightly sweet corn that adds moisture and a smooth texture to the casserole, enhancing the corn flavor.
- Whole Kernel Sweet Corn: A can of crisp, sweet corn kernels that provide a bit of texture and bursts of corn flavor throughout the dish. (If you don’t have whole-kernel sweet corn, you can use frozen corn. Just thaw and drain before using.)
- Jiffy Corn Muffin Mix: A boxed mix of cornmeal, flour, sugar, and leavening agents that forms the base of the casserole, giving it a soft, slightly sweet, and bread-like consistency. It’s in the classic blue box!
- Sour Cream or Greek Yogurt: A creamy, tangy ingredient that adds richness and moisture, balancing the sweetness of the corn and muffin mix. (Use any leftover Greek yogurt in my creamy Italian dressing!)
- Cheddar Cheese: Shredded cheddar adds a layer of gooey, cheesy goodness on top of the casserole, making it even more indulgent. This is a Paula Deen twist that I love!
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Spicy Version: Add a can of diced green chilies or a finely chopped jalapeño to the mixture. You can also top with Pepper Jack cheese instead of cheddar.
- Bacon Lover’s Variation: Mix in cooked, crumbled bacon for a smoky, savory addition.
- Mexican Corn Casserole: Stir in one half cup of salsa, a 12 ounce can of drained black beans, and a teaspoon of cumin. Top with a blend of Mexican cheeses or a mix of cheddar and Monterey Jack. (You’ll also love my Mexican street corn dip or jalapeño corn dip!)
- Jiffy Corn Muffin Substitute: If you don’t have Jiffy mix, you can make a quick substitute by combining 1/2 cup of flour, 1/2 cup of cornmeal, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt.
How to Make Jiffy Corn Casserole
This easy side dish recipe comes together in a few steps with minimal effort!
- Add all the ingredients to a bowl.
- Stir the batter ingredients together to combine without overmixing.
- Pour batter into the prepared pan.
- Bake the casserole and enjoy warm! It is a tasty side dish for busy weeknights or Thanksgiving turkey dinner.
Recipe FAQs
You need 1 can of creamed corn, 1 can of whole kernel sweet corn, 1 box of Jiffy cornbread mix, 8 ounces of sour cream or Greek yogurt, and ½ cup melted butter. If you’d like to add a cup of grated cheddar cheese on top, you’ll need that as well.
You’ll only need on 8.5-ounce box of Jiffy cornbread mix for this 9×13-inch casserole.
Yes! Here are the directions for preparing corn casserole ahead of time.
Mix Ingredients: Prepare the casserole mixture by combining all the ingredients (except for the optional cheese) as instructed.
Refrigerate: Pour the mixture into a greased baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours.
Baking in the Oven: Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes while preheating the oven to 350°F (175°C). Bake as directed, adding cheese during the last 15 minutes if desired. You may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
Cooking in the Crock Pot: Transfer the mixture from the baking dish to the greased crock pot. Cook on low for 3-4 hours as usual. No additional time is needed, as the crock pot will heat the mixture gradually.
To store leftover casserole, let it cool completely, cover tightly, and store in the fridge for up to 4-5 days.
To reheat, bake it in the oven at 350°F (175°C) for 20-25 minutes (thaw overnight if frozen). Heat single portions on medium power for 2-3 minutes, or reheat on low in the crockpot for 1-2 hours.
To freeze, wrap leftovers tightly or seal in a zip-top freezer bag and freeze for up to 2 months.
Serving Suggestions
This easy, 5-ingredient Jiffy corn casserole tastes great as a side dish for almost any meal. Round out your meal with hearty main courses like white chicken chili, baked stuffed pork chops, oven roasted turkey tenderloin, or grilled pork chops. Or enjoy a few other Thanksgiving side dishes with this, like best mashed potatoes, ciabatta stuffing with sausage and chestnuts, and roasted green beans with garlic and lemon.
My Pro Tips
Expert Tips
- Make sure to drain the liquid from the whole kernel sweet corn to avoid making the casserole too watery.
- For the richest flavor and texture, use full-fat sour cream or Greek yogurt and real butter.
- To test the casserole for doneness, insert a toothpick into the center; if it comes out mostly clean, it’s ready.
- To make ahead, combine all the ingredients (except for the cheese) as instructed. Pour the mixture into a greased baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. Let it sit out for 30 minutes, then bake as directed. You may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
Other Thanksgiving Side Dish Recipes
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Jiffy Corn Casserole
Equipment
Ingredients
- 1 14.75-ounce can creamed corn
- 1 15.25-ounce can whole kernel sweet corn, drained
- 1 8.5-ounce box Jiffy corn muffin mix
- 8 ounces sour cream or Greek yogurt, about 1 cup
- ½ cup butter, melted
- 1 cup grated cheddar cheese, optional
Instructions
Oven Method
- Preheat the oven to 350°F (175°C).
- Combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter in a large bowl until well combined. Do not overmix.
- Grease a 9×13-inch baking dish (or a similar size) with butter or non-stick cooking spray. (You can use a square dish, round pie dish, or even an oval baker.) Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. If you add cheddar cheese, sprinkle it over the top during the last 15 minutes of baking.
- Let the casserole cool for a few minutes before serving. Enjoy!
Crock Pot Method
- Combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter in a large bowl until well combined.
- Grease the inside of a 4-quart or larger crock pot with butter or non-stick cooking spray. Pour the mixture into the greased crock pot and spread it out evenly.
- Cover and cook on the low setting for 3-4 hours, or until the casserole is set and cooked through. If using cheddar cheese, sprinkle it over the top in the last 15-20 minutes of cooking.
- Once it's finished, turn off the crock pot and let the casserole cool slightly before serving.
Notes
- Make sure to drain the liquid from the whole kernel sweet corn to avoid making the casserole too watery.
- For the richest flavor and texture, use full-fat sour cream or Greek yogurt and real butter.
- To test the casserole for doneness, insert a toothpick into the center; if it comes out mostly clean, it’s ready.
- To make ahead, combine all the ingredients (except for the cheese) as instructed. Pour the mixture into a greased baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. Let it sit out for 30 minutes, then bake as directed. You may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use salted or unsalted butter?
I use salted for everything, but it is your preference.