Jiffy Corn Casserole

There’s just something about this Jiffy Corn Casserole that hits every comfort food craving. It’s creamy, buttery, and perfectly sweet — that magical mix of cornbread and pudding. You can throw it together in minutes, and it always disappears fast at any meal. Whether it’s a holiday dinner or a weeknight craving, this one’s a keeper.

Servings: 8
Total Time: 45 minutes

Why I Love This Recipe

This recipe brings back memories of family dinners where everyone reached for seconds before the first bite was gone. It’s cozy, quick, and foolproof — that perfect “dump and bake” dish you can count on.

Made with pantry staples
No mixing drama — everything in one bowl
The texture: half cornbread, half pudding — all comfort
Works for holidays or weeknight dinners

What You’ll Need

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
2 large eggs

Tools You’ll Need

Mixing bowl
Whisk or spatula
8×8-inch baking dish
Measuring cups
Rubber spatula

Pro Tips

Don’t overmix — just stir until combined for the best texture.
Let it rest for 5 minutes after baking — it thickens as it cools.
Add shredded cheese or diced jalapeños for a flavor twist.
For a golden top, bake uncovered for the last 5 minutes.
Double the recipe for a crowd — it scales beautifully.

Substitutions & Variations

Use Greek yogurt instead of sour cream for extra protein.
Add 1 cup shredded cheddar for a cheesy version.
Stir in diced green chiles for a mild kick.
Use salted butter if that’s what you have — just reduce added salt in other dishes.

Make Ahead Tips

You can mix all the ingredients the day before, cover, and refrigerate. Bake right before serving — just add 5 extra minutes to the bake time.

Instructions

Step 1: Melt the Butter

Melt ½ cup unsalted butter until smooth and liquid, then let it cool slightly so it doesn’t cook the eggs later.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together 1 cup sour cream, 2 large eggs, and the cooled melted butter until smooth and creamy.

Step 3: Add the Corn

Stir in 1 can (15 oz) of drained whole kernel corn and 1 can (15 oz) of creamed corn until evenly mixed.

Step 4: Add the Jiffy Mix

Sprinkle in 1 box (8.5 oz) of Jiffy Corn Muffin Mix and gently stir until just combined — don’t overmix!

Step 5: Pour and Bake

Pour the batter into a greased 8×8-inch baking dish and spread evenly. Bake at 350°F for 40–45 minutes, until golden brown and set in the center.

Step 6: Serve

Rest for 5 minutes, then scoop out warm, creamy servings with tender corn pieces and a lightly crisp golden top.

Why This Recipe Works (Quick Science)

The secret is in the balance:

Corn muffin mix gives it structure.
Creamed corn and sour cream add moisture and richness.
Eggs create lift and bind everything together.
It’s science and comfort in one — the starches swell, the fat coats, and everything bakes into pure gold.

Common Mistakes

Overmixing: Makes it dense instead of fluffy.
Baking too long: Dries it out — pull it when the center is just set.
Skipping the rest time: It firms up as it cools; don’t rush it!

What to Serve With

Baked ham or roasted turkey
BBQ pulled pork
Green beans or collard greens
Tossed garden salad

Leftovers & Storage

Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm. You can even freeze slices for up to 2 months — just thaw overnight before reheating.

FAQ

Can I make it without eggs?
Yes! Replace with ¼ cup unsweetened applesauce per egg.

Can I double it?
Absolutely — just use a 9×13 pan and bake for 50–55 minutes.

Can I make it in advance?
Yes, mix it up the night before and bake fresh the next day.

Conclusion

There you go — the easiest, creamiest Jiffy Corn Casserole you’ll ever make. It’s the kind of recipe that warms everyone’s hearts (and bellies) every time. Try it out and let me know how it turns out in the comments — I’d love to hear your twist on it!

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