This Jiffy Corn Casserole has a wonderfully moist, slightly sweet, creamy texture but still holds together well to be cut into neat slices. It’s an effortless, crowd-pleasing side dish that’s delicious year-round, but truly shines at Thanksgiving and Christmas.
This Jiffy corn casserole is the perfect fusion of three classic corn dishes: it combines the creamy, custard-like texture of corn pudding, the moist, cohesive consistency of corn casserole, and the sliceable, slightly crumbly texture of cornbread. The result is a deliciously rich and versatile dish that brings out the best of all three!
The best part? It's incredibly easy to make with just a few pantry staples and only 5 minutes of prep. Simply mix up the no-fuss batter, pop it in the oven, and let it work its magic. Looking for a muffin version? Try our amazing jalapeno cornbread muffins made from scratch.
This dish is the perfect side for any holiday gathering, offering a stress-free solution to include as part of a Thanksgiving recipe.
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Why you'll love it?
- Easy pantry ingredients
- Moist and creamy texture
- Cuts into perfectly neat slices
- Slightly sweet and salty
- Perfect for Thanksgiving, Christmas or any holiday gatherings
- Easy enough for weeknight dinner
- Double the recipe for a crowd pleasing side dish.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Corn - You'll need two types of canned corn: whole kernel sweet corn and creamed corn. Be sure to drain the whole kernel corn well, but use the creamed corn straight from the can without draining.
- Cornbread mix — I used an 8-ounce box of Jiffy corn muffin mix, which you might also recognize as Jiffy cornbread mix.
- Sour cream — Sour cream adds moisture and a subtle tang that perfectly complements the sweetness of the corn. You can easily substitute it with plain yogurt if preferred.
- Eggs — Some Jiffy corn casserole recipes use no eggs or just one, but I find that adding two eggs creates a lighter texture and helps the custard set as it bakes, making it easier to achieve neat, clean slices.
- Butter — I recommend using unsalted butter for this recipe. If you only have salted butter, simply omit the added salt. Also, be sure to let the melted butter cool slightly before mixing it into the corn casserole pudding.
- Sugar - I find that adding 2 tablespoons of sugar enhances the natural sweetness of the corn, giving the corn bread pudding a subtle sweetness that’s not overpowering, and making it extra flavorful. If you prefer a savory casserole, you can easily omit the sugar.
- Baking powder - Just ½ teaspoon of baking powder provides a light lift, ensuring the corn casserole isn't too dense.
Baking dish suggestions
You can bake Jiffy corn casserole pudding in a variety of baking dishes. A square 8x8-inch pan, like a Pyrex or ceramic dish, works perfectly for the recipe as given. If you're serving a larger crowd, you can easily double the recipe and bake it in a 9x13-inch rectangular glass or ceramic dish. And if you have beautiful baking dishes, this recipe is a great way to showcase them, since the casserole is often served directly from the dish.
For individual servings, ramekins or small baking dishes are ideal, offering a perfectly portioned, custardy bite for each guest. They also make for an elegant and easy presentation.
How to make Jiffys corn casserole?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Recipe tips
- Use an 8-ounce box of Jiffy's corn bread or corn muffin mix.
- Make sure to drain the whole kernel corn well.
- Double the recipe and bake in a 9x13 rectangular baking dish.
Frequently asked questions
Prepare the batter and spoon it into the baking dish. Cover with plastic wrap and refrigerate overnight. About 30 minutes before baking, remove it from the fridge. Bake as directed, adding 5 extra minutes if needed, since the batter will be colder. Start checking for doneness around 35 minutes.
While you can freeze leftovers, for the best texture, I don’t recommend making the entire Jiffy corn casserole in advance and freezing it. However, leftover casserole can be frozen and reheated. For optimal flavor and texture, it’s best to bake and enjoy it fresh!
More holiday side dishes
Jiffys Corn Casserole
Equipment
Ingredients
- 1 can (15-ounce) whole kernel corn drained well
- 1 can (15-ounce) can creamed corn
- 2 large eggs
- ½ cup melted butter
- 1 cup sour cream
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 box (8-ounce) Jiffy's cornbread mix
Instructions
- Preheat the oven to 350°F. Lightly grease an 8×8-inch square baking dish.
- Add all ingredients except Jiffy's cornbread mix into a large bowl. Whisk together until well combined.
- Add the Jiffy's cornbread mix and mix to combine. Pour into the greased baking dish.
- Bake for 45 to 55 minutes or until the top is golden and the edges are deep golden brown. Let cool for a few minutes before serving warm.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Taylor
I made this for a potluck dinner and got rave reviews!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡