This Jiffy corn casserole is an easy side dish to pair with almost any meal. It’s also a popular dish to serve at Thanksgiving and Christmas!
Jiffy Corn Casserole
Some people call this traditional side dish “corn pudding”. Whatever title you prefer, it’s an easy holiday classic that many love and enjoy.
This recipe comes together easily in about 10 minutes. Just dump the jiffy corn mix, canned corn, creamed corn, sour cream and butter into a bowl and mix. Then pour it into a greased baking dish and bake. It couldn’t be easier, just follow my instructions below.
The texture of corn casserole is a bit mushy – it’s not supposed to set into a biscuit or muffin-like texture completely. The best way to tell if it’s done is by checking for golden brown edges and that the center of it is set and just a bit wiggly when you jiggle the dish while it’s still in the oven.
Recipe Ingredients
- 8.5 oz Jiffy Corn Muffin mix
- 14 oz canned whole kernel corn – drained
- 15 oz canned creamed corn – not drained
- 1 cup sour cream
- ½ cup melted salted butter – cooled
How To Make Jiffy Corn Casserole
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350°F. Lightly spray a 9×11 casserole dish with nonstick cooking spray.
STEP 2: In a small bowl, melt ½ cup salted butter in the microwave for 20-40 seconds, or until fully melted. Let the butter cool while preparing other ingredients.
STEP 3: In a large bowl, add the 8 ½ oz Jiffy Corn Muffin Mix, 15 oz canned whole kernel corn (drained), 15 oz canned creamed corn, and 1 cup sour cream. Check the butter to see if it’s cooled enough. Once it has, add the ½ cup melted salted butter as well. Mix everything together.
STEP 4: Pour the mixture into the prepared baking dish. Spread it out evenly with a spatula. Place in the oven to bake for 60-70 minutes, or until the edges are golden brown. Scoop onto plates to serve while still warm.
Recipe Tips
- If you don’t have Jiffy Corn Muffin Mix, you can use any brand of corn muffin mix instead.
- You can use canned whole kernel corn or frozen corn for this recipe. Frozen corn should be thawed before using (just warm it up in the microwave).
- This is a great recipe to prepare ahead of time for any upcoming holiday dinners. You can bake this up to two days before and then reheat it in the oven at 350°F for 15-20 minutes.
- Baked jiffy corn casserole will be a little bit mushy due to the texture of the creamed corn. This is how it’s supposed to be. This is why I don’t use a toothpick to check if it’s done. Instead, I wait til the edges are golden brown.
How To Store Leftovers
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. I do not recommend freezing this recipe as the texture can change.
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Ingredients
- 8.5 oz Jiffy Corn Muffin mix
- 15 oz canned whole kernel corn - drained
- 15 oz canned creamed corn - not drained
- 1 cup sour cream
- ½ cup melted salted butter - cooled
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×11 casserole dish with nonstick cooking spray.
- In a small bowl, melt ½ cup salted butter in the microwave for 20-40 seconds, or until fully melted. Let the butter cool while preparing other ingredients.
- In a large bowl, add the 8 ½ oz Jiffy Corn Muffin Mix, 15 oz canned whole kernel corn (drained), 15 oz canned creamed corn, and 1 cup sour cream. Check the butter to see if it’s cooled enough. Once it has, add the melted salted butter as well. Mix everything together.
- Pour the mixture into the prepared baking dish. Spread it out evenly with a spatula. Place in the oven to bake for 60-70 minutes, or until the edges are golden brown. Scoop onto plates to serve while still warm.
Nutrition
The nutritional information provided is an estimate and is per serving.