Easy Jiffy Corn Casserole

Easy Jiffy corn casserole is a creamy, cheesy, golden-baked side dish that I love making for everything from family dinners to holiday meals. Made with just a few pantry staples—including Jiffy cornbread mix—this casserole comes together in minutes and always delivers comfort and flavor with every bite.

Why You’ll Love This Recipe

I love how quick and low-effort this casserole is to put together—just mix, pour, and bake. It’s the perfect balance of moist cornbread and sweet corn, with a soft, fluffy texture that pairs well with almost any main dish. Whether I’m serving roast turkey, BBQ, or just grilled veggies, this dish always earns a spot on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box Jiffy corn muffin mix

• 1 can whole kernel corn, drained

• 1 can creamed corn

• 1 cup sour cream

• 1/2 cup (1 stick) unsalted butter, melted

• 1 cup shredded cheddar cheese (optional, but I always add it)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish or similar-sized casserole dish.

2. In a large mixing bowl, I combine the corn muffin mix, drained corn, creamed corn, sour cream, and melted butter. I stir until fully blended.

3. If I’m using cheese, I fold it into the mixture for an extra creamy and savory touch.

4. I pour the batter into the prepared baking dish and smooth the top.

5. I bake the casserole for 45–50 minutes, or until the top is golden and the center is set.

6. I let it rest for 5–10 minutes before serving—it thickens slightly as it cools.

Servings and timing

This recipe makes about 6–8 servings and takes around 55 minutes total—10 minutes to prep and 45 minutes to bake.

Variations

I sometimes add diced jalapeños or green chilies for a spicy kick. For a richer version, I mix in cream cheese with the sour cream. Bacon bits or sautéed onions also make a great addition. When I want to make it more of a meal, I stir in cooked ground sausage or shredded chicken before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for 10–15 minutes or microwave individual portions until warmed through. The texture holds up well after reheating.

FAQs

Can I make this ahead of time?

Yes, I often mix it up the day before and refrigerate it unbaked. I just bring it to room temperature before baking the next day.

Do I need to use both types of corn?

Yes, the combination of whole kernel and creamed corn gives the best texture—juicy kernels with a soft, custard-like base.

Can I double the recipe?

Definitely. I double the ingredients and bake it in a 9×13-inch dish. I add about 10 extra minutes to the baking time, checking until the center is set.

Is it supposed to be sweet?

The Jiffy mix has a bit of natural sweetness, which balances nicely with the savory elements. I find it just right, but it’s easy to tweak with extra sugar or more salt depending on preference.

Can I freeze it?

Yes, I freeze leftovers in a freezer-safe container. To reheat, I thaw overnight in the fridge and warm in the oven until heated through.

Conclusion

Easy Jiffy corn casserole is one of those no-fail recipes I turn to when I need a comforting, crowd-pleasing side dish. With its creamy texture, sweet-savory flavor, and golden crust, it’s a warm and hearty addition to any meal. Whether for a weeknight dinner or a festive gathering, this casserole never disappoints.

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