Our creamy Jiffy corn casserole is a savory and sweet side dish that perfectly compliments any meal. Whether you’re sitting down to Thanksgiving dinner or Sunday supper, you’re going to love this corn casserole. It’s a family favorite that’s right up there on our list with my easy stuffing, green bean casserole and cauliflower casserole!

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corn casserole

I can always remember seeing several boxes of Jiffy corn muffin mix in the cupboard when I was a kid.

My mom usually made cornbread in a cast iron skillet with Jiffy mix, but my favorite recipe utilizing this ingredient is this amazing creamy Jiffy corn casserole.

Corn casserole is one of my signature Thanksgiving dishes. My husband and kids just won’t let a holiday meal go by without their customary serving!

Speaking of corn casserole recipes, I also make a wonderful Macaroni Corn Casserole!

Creamy Corn Casserole with Jiffy Mix Recipe

creamy casserole

My kids actually prefer this Jiffy corn casserole recipe to stuffing on Thanksgiving.

This recipe is sometimes called corn pudding. Corn casserole and corn pudding are basically the same thing!

I like BOTH, so, I’m always sure to make a batch of each to appease everyone at the table.

The mix of creamed corn and whole kernel corn in the recipe gives it a wonderful silky texture with little crunchy bursts of sweetness.

Corn casserole or corn pudding has a texture similar to a soufflรฉ!

corn casserole in a dish

How to Make Corn Casserole

Here’s what you’ll need to have on hand to make this tasty side dish.

ยฝ cup butter, melted and cooled

2 large eggs

1 (8.5 ounce) package dry corn bread mix (I use Jiffy brand, hence the title of the recipe being Jiffy corn casserole! Haha!)

A can of whole kernel corn, drained

1 (14.75 ounce can creamed corn

A cup sour cream

Start by preheating the oven to 350 degrees, then spray an 8×8 baking dish with non-stick cooking spray.

Next, in a medium bowl combine all ingredients. Pour and spread the Jiffy corn casserole mixture evenly into the prepared dish.

Bake for 45 to 50 minutes or until the top is golden brown, and looks like the picture below.

Pin this recipe for later!

I love cooking with Jiffy mix. There are a few more recipes on their site that I’d love to try!

thanksgiving side

Casserole Side Dishes & More!

4.53 from 284 ratings

Jiffy Corn Casserole

Author: Crissy Page
Servings: 8 servings
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Creamy Jiffy corn casserole is a smooth and delicious side dish. We love it for Thanksgiving, Easter, and Sunday dinner.

Ingredients

  • ยฝ cup butter melted and cooled
  • 2 large eggs
  • 1 8.5 ounce package dry corn bread mix
  • 1 15 ounce whole kernel corn, drained
  • 1 (14.75 ounce can creamed corn
  • 1 cup sour cream

Instructions
 

  • Preheat the oven to 350 degrees. Lightly spray an 8×8 baking dish with non-stick cooking spray.
  • In a medium bowl combine all ingredients. Pour and spread evenly into the prepared dish.
  • Bake for 45 to50 minutes or until the top is golden brown.
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Nutrition

Serving: 1 | Calories: 213kcal | Carbohydrates: 8g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 181mg | Sugar: 2g
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Course: Casseroles
Cuisine: American
Keyword: casserole recipes, creamy corn casserole, jiffy corn casserole, thanksgiving casserole

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4.53 from 284 votes (281 ratings without comment)

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55 Comments

  1. OMG this is such a midwest think, I think. Love it! My mom would sometimes add Taco seasoned beef which is so good. Or Ohio-weird, I’m not sure.

  2. My mom made this when I was growing up. ย Only she put the sour cream in dollops on top then put cheddar cheese on top of that. Delicious. ย I make it off and on all year around. Iโ€™m from the Northwest and Everyone loves this.

  3. I’m with you, I can eat the whole pan. To me it’s a comfort food and one of my all time favorites.

  4. I have a story regarding the recipe you’ve written about. My grandma made scalloped corn, my mom made scalloped corn, I make scalloped corn. Every Thanksgiving, every Christmas. My daughter and brother in law would shoot me if I didn’t make it. My daughter begs throughout the year. One year, my sister, because she knows everything and you’re always supposed to listen to her, tells me not to make the scalloped corn I’ve always made and take home an empty dish, but to make the recipe you’ve described here. I don’t use boxes, but my sister wants this. I make it and literally no one takes any of it. Not even a spoon taken out of the casserole dish. That was disappointing because we didn’t want it, and asking her, she wouldn’t take my dish home! I have continued to make scalloped corn….lol What my family has always called scalloped corn. So you all eat this, we’ll eat mine…?

    1. Terry, your story made me laugh! I think what needs to happen here, is that you need to share your scalloped corn recipe with me so I can try it! ๐Ÿ™‚

      1. I’m glad I made you laugh! I didn’t want to come off rude! LOL Mine is easy….2 1/2 quart casserole dish, like a Pyrex, you want a bowl type dish. You need 1 can of cream of corn and 2 regular corn. Drain the corn. Butter the casserole dish. Empty 1 can of corn into the Pyrex, spreading it level with your fingers. Take 5-6 saltine crackers and crush them in your hands, spreading them over the corn. Slice away 3 little slivers of butter and put those (somewhat) equally spaced on top of crackers. Empty cream corn, spreading it evenly, crush 5-6 more saltine crackers, 3 more slivers of butter, the other can of corn and repeat. When you’re done you want to have used maybe a 1/4 tbsp of butter. Take another bowl and crack 2 eggs, and I’ve never measured the milk…probably 2 cups? You want this mixture to completely cover and then some the dish you’ve just put together. I always add pepper to the egg/milk, whisk it well and pour over. Bake at 375ยฐ for about 90 minutes. You can also use frozen corn, it’s what I use, just make sure you warm (warm, don’t cook it) it in the microwave first, then get rid of any juice. Homemade cream corn works well also…lol BUT…my grandma and my mom’s way, was with cans. I have changed it to frozen, and most times I make my own cream corn. Most of all, enjoy! I hope you love it as much as we do!

        1. No, I totally understand. We all have our favorite recipes! Yours sounds delicious! Do I have your permission to share it here on the blog someday? I can’t say if I’ll ever get around to it or not, but, asking just in case! I will of course let people know that reader Terry shared the recipe originally! ๐Ÿ™‚

          1. Of course you do! That’s what recipes are for, right? ?โค

        2. Thank you for sharing. You’ve just given me another dish to add in order to breakup the monotony of the same holiday side dishes. Sounds delicious.

    2. Misty metcalf says:

      how did you know how it tasted if no one took a bite? iam really liking how easy this was to prepare and it’s basically the same ingredients that is in scalloped corn. swap crackers for jiffy mix.

    3. Terry – please share your scalloped corn recipe with me-love scalloped corn but havenโ€™t had it since
      ย My mom passed away – would love a tried and true recipe!

  5. I grew up with this recipe and continued the tradition with my children. It HAS to be on the table for Thanksgiving and Christmas…no ifs ands or buts!! I could eat it every meal, though!

  6. My whole family LOVES this casserole, this is one of the most requested dishes for family gatherings and pot luck dinners because it disappears quick and thatโ€™s even when I double the recipe which is what I do each time. At home I make this and when thereโ€™s any left it reheats in the microwave very nicely. Easy peasy and delicious!!

  7. Mary Crull says:

    I use your recipe but add a small chopped onion, a can of mild chopped green chilis (drained) and use mexicorn (drained) instead of regular canned corn. I also stir in about a cup of shredded cojack cheese and bake in a 13X9 pan. We enjoy this as a side dish with enchiladas.

  8. MaryAnn Price says:

    Years ago when we’d go to my in-laws for holidays, I took scalloped corn like Terry earlier put his recipe. Everyone loved it. My sons love it too!! Mary

  9. Jean Paulson says:

    Do I shorten cooking time with a disposable aluminum pan

  10. Emmanuelle says:

    I was wondering if you could make these in a cupcake pan

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