This Jiffy Corn Casserole is a classic comfort food side dish made with just six simple ingredients. It bakes up soft, creamy, and juste a little bit sweet with golden edges that everyone fights over.
This recipe reminds me of every family gathering where the table wasn't complete without a green bean casserole or a cheesy broccoli casserole. This side dish has earned its spot on my holiday table for years.
Quick Overview:
- Total time: 55 minutes
- Servings: 8
- Make ahead: keeps in the fridge or freezer (see Storage & Make Ahead below)
- Customize It: a Mexican-style version and an extra-cheesy version both work great (see Variations below)
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Why You'll Love Jiffy Corn Casserole
Family Favorite: everyone asks for seconds, and the recipe!
Everyday Ingredients: just canned corn, creamed corn, and a box of Jiffy corn muffin mix - no special trip to the store
Quick and easy: everything gets mixed in one bowl and baked until golden.
Key Ingredients for Baked Corn Casserole with Jiffy Mix
Whole Kernel Corn (canned): adds texture with little bursts of sweetness.
Cream style corn: brings creaminess and moisture.
Sour Cream: gives the casserole a tangy richness
Butter: melted for smooth mixing and buttery flavor.
Shredded Cheddar Cheese: makes the casserole cheesy and comforting.
Jiffy Corn Muffin Mix: the star ingredient that binds everything into a soft, spoonable casserole.
How to Make Jiffy Corn Casserole
Preheat the oven to 350°F and coat a baking dish with cooking spray. In a large bowl, stir together the canned corn, creamed corn, and sour cream, then add the melted butter, Jiffy corn muffin mix, and cheddar.
Stir with a wooden spoon until well combined. Transfer to the prepared dish, and bake for about 45 minutes, until the center is set and the edges turn golden brown.
Ingredient Substitutions
- Use plain Greek yogurt instead of sour cream for a lighter option.
- Frozen corn (thawed and drained) can replace canned whole kernel corn.
- Colby Jack cheese or pepper jack are great alternatives to cheddar for added flavor.
Variations on Baked Corn Casserole with Jiffy Mix
Mexican Cornbread Casserole: stir in a can of drained green chiles.
Extra cheesy version: add another ½ cup cheese on top halfway through baking.
Individual servings: bake in muffin tins for single-serve portions with crispy edges.
Tips for Success
- Let the casserole sit for a few minutes after baking - it firms up as it cools.
- Stir just until the muffin mix is incorporated; overmixing makes the casserole dense instead of tender.
- Shred your own cheese from a block if you have a few extra minutes - it melts smoother than pre-shredded.
- If the top browns before the center sets, tent it loosely with foil for the rest of the bake time.
Storage & Make Ahead
Make it ahead (unbaked): Mix everything together, pour it into your prepared baking dish, cover tightly with plastic wrap, and refrigerate for 24 to 48 hours before baking. Let it sit on the counter for about 30 minutes to bring to room temperature, then bake as directed - if it's still cold going in, give it an extra 10 minutes in the oven.
Make it ahead (baked): Bake the casserole completely, let it cool, cover tightly, and refrigerate for 2 to 4 days. Reheat covered with foil in a 300°F oven for 30 minutes, until hot.
Freezer: Freeze tightly wrapped for up to 3 months. Reheat thawed casserole by following instructions above.
Serving Suggestions
This Jiffy Corn Casserole always ends up next to other holiday classics on my table, like my Green Bean Casserole and Cheesy Broccoli Rice Casserole with Velveeta. It's just as good alongside heartier mains, including:
You Might Be Wondering
No - this version skips eggs entirely and gets its structure from the Jiffy mix, sour cream, and cheese instead.
Yes - cut the kernels off two to three ears of cooked corn to replace the canned whole kernel corn. The creamed corn is harder to substitute, so I'd keep that one canned.
Creamed corn casserole usually skips the muffin mix and relies on the creamed corn alone for its texture. This version adds Jiffy corn muffin mix, which gives it a slightly more bread-like, cornbread-style texture.
When you make this recipe, please comment below with a ⭐⭐⭐⭐⭐ rating and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Jiffy Corn Casserole
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Ingredients
- 15 ounces canned corn kernels
- 15 ounces canned creamed corn
- 1 cup sour cream
- ¼ cup butter , melted
- 1 cup shredded cheddar cheese
- 8.5 ounces Jiffy Corn Muffin mix
Instructions
- Preheat the oven to 350° F.
- In a large bowl mix together the corn, creamed corn, and sour cream.Add the melted butter, jiffy corn muffin mix, and cheese.
- Stir with a wooden spoon until well combined. Transfer to a baking dish that that been coated with cooking spray.
- Bake for 45 minutes, or until corn casserole has set in the middle and edges of the casserole are browned.
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