Jiffy Corn Casserole

This Jiffy corn casserole is the kind of side dish people remember. I took the best elements of my Paula Deen Corn Casserole and Corn Soufflé to make this delicious and easy corn casserole with Jiffy. With one box of Jiffy corn muffin mix and a few simple ingredients, it bakes into a sweet, buttery, ultra-creamy corn casserole that’s absolutely irresistible. It’s the perfect comfort food side for holidays—especially Thanksgiving—but it’s also easy enough to throw together on a busy weeknight. If you want a crowd-pleasing casserole that never fails, this is the recipe to keep in your back pocket.

Why I Love This Jiffy Corn Casserole Recipe

I love this recipe because it takes just 5 ingredients and turns them into one of the most comforting corn casseroles you’ll ever taste. The filling bakes up fluffy, slightly sweet, and incredibly creamy, while the top gets just crisp enough to add the perfect texture. It takes your average corn side dish and elevates it into something special.

Another reason I love it is how effortless it is to make. You literally stir everything together, pour it into a baking dish, and let the oven handle the rest. No special steps, no fancy equipment, nothing complicated. It’s almost impossible to mess up—which makes it ideal for holiday cooking when your oven is already working overtime.

This casserole has become the most requested side dish at Cunningham holiday gatherings. I make it every Thanksgiving (it's one of my all-time favorite Thanksgiving corn recipes) and Christmas, and people scrape the pan clean every single time. If your family loves classic comfort food, this Jiffy corn casserole is going to become a staple at your table, too.

Ingredients Needed

• 6 oz. Jiffy corn muffin mix- the star of this casserole.
• 12 oz. Corn- frozen whole kernel corn that has been thawed works best.
• 12 oz. Creamed corn- one can for that delicious creamy element.
• ¾ cup Sour cream- for an even creamier filling.
• ⅓ cup Melted butter- for a delicious buttery flavor. You can use salted or unsalted butter. 

How To Make Corn Casserole with Jiffy Mix

Step 1: Prep work

 Preheat the oven to 350°F (180°C) and grease a 9x13-inch casserole dish with nonstick cooking spray.

Step 2: Make the corn mixture

In a large bowl, combine Jiffy mix, corn, creamed corn, sour cream, and melted butter. Give everything a good mix until it's fully combined.

Step 3: Let the batter rest

Let the corn pudding mixture sit in the bowl for 5 minutes to rest, then transfer it to the prepared dish.

Step 4: Bake and serve

Put the casserole in the oven and bake it for 45-50 minutes or until it's golden brown on top. Allow it to cool slightly, then slice and serve. Enjoy!

Expert Tips for The Best Jiffy Corn Casserole

• Let the batter rest before baking. That 5-minute rest isn’t optional—the muffin mix needs time to hydrate. Resting the batter gives the casserole its signature fluffy, tender texture and prevents dry pockets of mix.
• Use full-fat sour cream for the creamiest casserole. Light sour cream works, but full-fat gives a richer, smoother, more custard-like texture. Greek yogurt can also be substituted in a pinch, but it will be slightly tangier.
• Melted butter = guaranteed flavor and moisture. Don’t skip this. Butter adds richness and helps the top brown into that irresistible golden crust.
• Avoid overmixing the batter. Stir just until everything is combined. Overmixing can make the casserole dense instead of soft and fluffy.
• Use a 9x13-inch dish for classic texture. A larger pan gives you the perfect balance of creamy interior and crisp edges. Using an 8x8 pan will make the casserole thicker and require extra baking time.
• Check doneness in the center. The top should be golden and the center should no longer jiggle aggressively. If the middle still looks wet, bake in 5-minute increments until set.
• Add an extra 5–10 minutes for a crispier top. If you love a more browned, slightly crunchy topping, bake it closer to 50–55 minutes.
• Let it cool before slicing. Allowing the casserole to rest for 5–10 minutes helps it firm up and makes cutting cleaner slices much easier.
• Boost flavor with simple mix-ins. A pinch of salt, a sprinkle of sugar, shredded cheddar, diced jalapeños, green chiles, or even crumbled bacon take this casserole from classic to unforgettable.

Jiffy Corn Casserole FAQS

Is corn casserole the same as corn pudding?

Corn casserole and corn pudding are similar, but they aren’t the same. Corn pudding has a softer, custard-like consistency because it’s typically made with eggs and sometimes additional milk or cream. Jiffy corn casserole, on the other hand, has a firmer, cornbread-like texture with a lightly crisp top and a creamy, sweet interior. Think of corn pudding as silky and spoonable, while corn casserole is sturdier and sliceable.

Can I use fresh or canned corn instead of frozen?

Yes, you can easily use fresh corn kernels, canned corn, or frozen corn in this recipe. If using canned corn, be sure to drain it well so excess liquid doesn’t make the casserole soggy. Fresh corn is especially delicious in the summer and adds a slightly sweeter, crispier bite. Frozen corn is the most convenient option and works perfectly as-is.

Can I add cheese to Jiffy corn casserole?

Yes! Adding cheese is one of the most popular upgrades. Stir 1–1½ cups of shredded cheddar, pepper jack, or Colby jack directly into the batter for a richer, creamier casserole. You can also sprinkle extra cheese on top during the last 10 minutes of baking for a golden, melty crust.

Why is my Jiffy corn casserole runny?

If your casserole turns out runny, it likely needed more baking time. Ovens vary, and sometimes the center needs an extra 5–10 minutes to fully set. Using low-fat sour cream, adding too much liquid, or not draining canned corn can also make the mixture looser. Letting the casserole rest for 10 minutes after baking will help it firm up as well.

Can I make Jiffy corn casserole ahead of time?

Absolutely—Jiffy corn casserole is an ideal make-ahead side dish for holidays and busy gatherings. You can prepare the batter, pour it into the baking dish, cover it tightly, and refrigerate it overnight. Bake it the next day, adding a few extra minutes to the baking time if the dish is still cold. You can also bake the casserole in advance, let it cool completely, wrap it tightly, and refrigerate for up to 2 days. Reheat at 350°F for 15 minutes just before serving, and it tastes freshly baked.

How do I store leftover corn casserole?

Leftover corn casserole stores very well. Keep it in an airtight container—or simply cover the baking dish tightly—and refrigerate it for up to 5 days. For longer storage, let the casserole cool completely, then place individual portions or the whole casserole in a freezer-safe container. It freezes beautifully for up to 3 months.

How do I reheat corn casserole?

The best way to reheat corn casserole is in the oven so it stays creamy inside and crisp on top. Transfer it to an oven-safe dish and warm it at 350°F for 10–12 minutes or until heated through. You can also microwave it in 30-second increments, but the top won’t stay as crisp. If reheating from frozen, thaw overnight in the fridge before warming.

More Jiffy Mix Recipes

• Paula Deen corn casserole
• Sweet corn cake
• Taco cornbread casserole
• Jiffy jalapeno cornbread 
• Tamale casserole