Easy Jiffy Corn Casserole Recipe (5 ingredients)
Nov 11, 2024, Updated Nov 29, 2024
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This 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.
Try our sweet cornbread recipe next time!
Best Corn Casserole with Jiffy
This jiffy cornbread casserole (more of a spoon bread) is the perfect side dish for your Thanksgiving dinner or any holiday gathering this holiday season. 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 Stuffed Pork Chops, Thanksgiving Chicken, Mushroom Gravy, Leftover Turkey Soup, and Green Bean Casserole. Don’t forget our best mashed potatoes and candied sweet potatoes too!
Table of Contents
Simple Ingredients
With a few pantry staples (including the box of jiffy 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.
- 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 a 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.
- Butter: Melted butter adds richness and a buttery flavor, ensuring the casserole is moist and flavorful.
- Cheddar Cheese (Optional: this is the Paula Deen version): Shredded cheddar adds a layer of gooey, cheesy goodness on top of the casserole, making it even more indulgent.
See the recipe card for quantities.
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 when you crave comfort food and a great recipe for your Thanksgiving turkey dinner.
Substitutions
- Greek Yogurt: If you prefer a slightly tangier flavor or want to lighten up the dish, substitute the sour cream with an equal amount of Greek yogurt. It still provides the creaminess and moisture needed.
- Canned Corn: If you don’t have whole-kernel sweet corn, you can use frozen corn. Just thaw and drain it before mixing it in.
- Jiffy Corn Muffin Mix: 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.
Variations
Try these variations to this basic recipe.
- Sweet Cornbread Casserole: Add 1/4 cup of sugar or honey to the mix for a sweeter, more dessert-like dish. This version pairs well with a drizzle of honey or maple syrup when serving.
- Spicy Kick: Add a can of diced green chiles or a finely chopped jalapeño to the mix for a bit of heat. You can also use Pepper Jack cheese instead of cheddar for a spicier twist.
- Bacon Lover’s: Mix in cooked, crumbled bacon for a smoky, savory addition. Bacon pairs wonderfully with the sweetness of the corn and adds a delicious crunch.
- Mexican Corn Casserole: Stir in 1/2 cup of salsa, a can of drained black beans, and a teaspoon of cumin for a Mexican-inspired version. Top with a blend of Mexican cheeses like queso fresco or a mix of cheddar and Monterey Jack.
Equipment
You can bake in any of these dishes:
How to Store and Reheat
Storing:
- Refrigerator: Cool completely, cover tightly, and store for up to 4-5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
Reheating:
- Oven: Reheat at 350°F (175°C) for 20-25 minutes (thaw overnight if frozen).
- Microwave: Heat single portions on medium power for 2-3 minutes.
- Crock Pot: Reheat on low for 1-2 hours.
My Pro Tip
Recipe Tips
- Drain the Whole Kernel Corn: Make sure to drain the liquid from the whole kernel sweet corn to avoid making the casserole too watery.
- Mix Gently: When combining the ingredients, mix just until everything is incorporated. Overmixing can make the casserole denser.
- Use Full-Fat Ingredients: For the richest flavor and texture, use full-fat sour cream or Greek yogurt and real butter.
- Test for Doneness: The casserole should be golden brown on top and set in the center. If you’re unsure, insert a toothpick into the center—if it comes out mostly clean, it’s ready.
FAQs
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:
Oven Method: When ready to bake, 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. Note that you may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
Crock Pot Method: If using a 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.
Yes, corn casserole and corn pudding are often used interchangeably, though corn pudding tends to be creamier and more custard-like, while corn casserole is denser and often includes a cornbread mix.
Yes, use a gluten-free cornbread mix instead of Jiffy mix to make the casserole gluten-free.
Related
Looking for other recipes like this? Try these:
Serving Suggestions
You can serve this as a tasty side dish or like bread.
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Easy Jiffy Corn Casserole Recipe
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
This Jiffy Corn Casserole is the perfect side dish for any meal, especially during the holidays! With just 5 simple ingredients, it comes together quickly and is always a crowd-pleaser. Plus, it’s versatile—you can bake it in the oven or let it cook slowly in a crock pot.
Ingredients
- 14.75 oz. (1 can) creamed corn
- 15.25 oz. (1 can) whole kernel sweet corn, drained
- 8.5 oz. (1 small box) Jiffy corn muffin mix
- 8 oz. (about 1 cup) sour cream or Greek yogurt
- 1/2 cup butter, melted
- Optional: 1 cup cheddar cheese, shredded (add in the last 15 minutes of baking)
Instructions
Oven Method:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter. Stir until well combined. Do not overmix.
- Prepare Baking Dish: 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 and Spread: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake: 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.
- Cool and Serve: Let the casserole cool for a few minutes before serving. Enjoy!
Crock Pot Method:
- Prepare Ingredients: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter. Stir until well combined.
- Grease Crock Pot: Grease the inside of a 4-quart or larger crock pot with butter or non-stick cooking spray.
- Transfer Mixture: Pour the mixture into the greased crock pot and spread it out evenly.
- Cook on Low: Cover and cook on the low setting for 3-4 hours, or until the casserole is set and cooked through.
- Optional Cheese: If using cheddar cheese, sprinkle it over the top in the last 15-20 minutes of cooking.
- Serve: Once done, turn off the crock pot and let the casserole cool slightly before serving.
Notes
Preparing Ahead:
- 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:
- Oven Method: When ready to bake, 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. Note that you may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
- Crock Pot Method: If using a 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.
- Prep Time: 5 min
- Cook Time: 45-50 minutes
- Category: Savory
- Method: American
- Cuisine: American
I love corn casserole , this is the best recipe .
So happy you loved this easy recipe!
HAVE YOU BOTHERED TO READ INGREDIENTS? I HAVE. THE INGREDIENTS CONTAIN LOTS OF HOG FAT. I MAKE MY OWN CORNNBREAD FROM SCRATCH; NO ANIMAL FAT!
Hi, Patsy, I also have a recipe for homemade cornbread from scratch. Some buy the Jiffy mix and like a recipe for corn casserole and I created the best one. You do not have to buy the Jiffy mix, or make this recipe. Happy Thanksgiving!
I have been cooking this for years, cannot believe how many family members, always say it’s the Best Casserole for the Holidays !!!!
“Simply Delicious” I know everyone that tries it will Love it !!!!!
Yes, simple is always best! Happy it is a favorite.
Elena, can you explain why you eliminated the eggs that are a part of many others of this recipe? I know that you know what you’re doing and I’d be grateful if you could share the reason with me so I can learn from you. Thank you. 🙏🏻
Yes! I tested it both ways and I found this way “lighter” and the texture more to my style of recipes. I honestly like this way best! Enjoy.
Where is the recipe? Jump to recipe jumps to nothing but a pile of advertisements. I’ve scrolled through the whole page multiple times and all I find are pictures, variations, FAQs.
Hi, please scroll directly up from where you just left this comment- there you will find the complete printable recipe card. Thank you and enjoy!
Can I partially cook in microwave till I get the Turkey out of the oven?
I have not tried this, but you could do a test run, or simply make ahead of time and heat up right before serving!
Easy peasy and so delcious!