Jiffy corn casserole is a sweet and savory side dish with creamy corn mixed into every bite of the tender cornbread. Best of all, you only need 5 ingredients and 5 minutes of prep time to put it together. Whether you call it corn casserole, corn pudding, or spoon bread, it's a side that goes with practically anything!
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Who doesn’t love cornbread?! It’s the perfect addition to a cozy home-cooked meal during winter, but it can also make the ideal addition to a summer picnic.
That’s why I love this Jiffy corn casserole (which is also commonly called) spoon bread or corn pudding. It is the perfect upgrade to the classic without any extra work. All you need are just a few additional ingredients.
Two types of canned corn blended with a traditional cornbread mix to give you flavor and texture, while sour cream and melted butter guarantee it won’t be too dry.
❤️ Why I Love This Recipe
Super Easy. This truly is a one-bowl wonder. Dump everything into one bowl, mix, bake, and eat. Keep an extra set of ingredients on hand, and you will always have this easy side dish as an option for any meal.
Tasty. If you already love cornbread, you will LOVE this Jiffy corn casserole! The addition of just a few simple ingredients truly adds a bold new taste to a classic dish.
Versatile. Breakfast, lunch, dinner, dessert – you decide. While it holds that classic cornbread taste, this dish can hold its own. Serve it when it suits you and don’t be afraid to play with the flavor, too.
🥘 Ingredients
While this recipe has all the things one loves about cornbread, I call it a casserole because, with the extra ingredients, it is a dish that can stay a classic side or stand on its own.
- Jiffy Corn Muffin Mix - Jiffy Corn Muffin Mix is a pre-packaged dry muffin mix. You will need 8 ounces or 1 box. It comes in a blue and white box and is found on the baking aisle in the grocery store.
- Canned Whole Kernel Corn - 1 15-ounce can of whole kernel corn will give this recipe the best taste and texture.
- Canned Creamed Corn - 1 15-ounce can of creamed corn. It is a sweet corn combined with a milk or cream base, giving it a similar consistency to a thick soup.
- Sour Cream - Try this recipe with 1 cup of full-fat sour cream first to know the original consistency.
- Butter - ½ a cup (1 stick, or 8 tablespoons) of salted or unsalted butter will work for this recipe.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 Variations
- Spice it up. Give this casserole a little bit of a kick by adding a jalapeño. Finely chop one fresh jalapeño and mix it into the batter before baking. Be mindful of how much “kick” you want. The hottest part of a jalapeño is in the seeds. The more seeds you add to the mixture, the spicier. If you don’t want a super spicy casserole, only use about half (or less) of the seeds.
- Cheesy Corn Casserole. Is cheese ever a bad addition? Usually not! If you want to make this a bit of a savory and sweet dish, add some cheese. Add a ½ to 1 cup of shredded cheddar cheese to your batter before baking. You could even sprinkle a little extra on top of the batter, once it’s in the pan, for a bit of toasty cheese on top.
- Light & Airy. Add two eggs to the batter for a lighter version of this Jiffy corn casserole. The texture is already divine, but some eggs make a big difference. *You can combine the additional eggs with the cheese option, sweeter version, or spiced-up jalapeno corn casserole!
- Make it sweet(er). This dish is already a bit sweet due to the creamed corn. Add ¼ to ½ cup of sugar or honey to intensify the sweetness.
🧂 Substitutions
- Greek Yogurt instead of Sour Cream. Greek yogurt has a similar texture and taste to sour cream, which makes it an excellent replacement for sour cream in many dishes. To make this a more complete meal, use Greek yogurt to add a little extra protein.
- Low fat instead of Regular Sour Cream. Low-fat sour cream can be used in place of regular full-fat sour cream. It will change the texture slightly and may not be as moist, but if you prefer a lower-calorie dish (or you already have low-fat sour cream at home) give it a try.
- Buttermilk instead of Sour Cream. If you want a more traditional cornbread and less of a casserole, replace the sour cream with 1 cup of buttermilk. This will give you a more traditional bread texture.
- See all of my favorite sour cream substitutes.
❗ Top Tip: Tweaking Recipes
I always suggest making any recipe as written for the first time. This way, you know what the texture and taste should be before experimenting with substitutions and variations.
🔪 How To Make Jiffy Corn Casserole
This recipe is as simple as opening packages and mixing the ingredients. You will need a mixing bowl, silicone spatula, and 8x8 baking dish to start.
1 corn casserole recipe makes about 8 servings. It's perfect for any time you are having company.
Step 1: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and butter an 8x8 inch baking dish.
Step 2: Mix all the ingredients. In a medium mixing bowl, add the 8-ounce (226.8 grams) package of Jiffy Corn Muffin Mix with 15 ounces (425.24 grams) of drained whole kernel corn, 15 ounces (425.24 grams) of creamed corn, 1 cup (230 grams) of sour cream, and ½ cup (1 stick or 113.5 grams) of melted butter (photo 1).
Stir to combine (photo 2).
Step 3: Bake until set and golden. Transfer the corn batter to your prepared baking dish (photo 3) and bake in the middle of your oven’s center rack at 350°F (175°C/Gas Mark 4) for 45-50 minutes or until golden and the center of the corn pudding is set (photo 4).
Step 4: Serve. Remove from the oven and serve immediately.
🥗🥘🍲 Best Served With
Serve this warm alongside your favorite fall or winter soup or your tasty Thanksgiving turkey for the holidays. It would also make a great addition to an easy Christmas dinner menu. Enjoy!
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💭 Angela's Pro Tips & Recipe Notes
- There are other brands of pre-made cornbread mix that you can use instead of Jiffy. Jiffy is a basic cornbread mix and one of the least expensive.
- With all of the additional ingredients that are added to this recipe, you don’t need a fancy cornbread mix. You can use a cornbread or corn muffin mix.
- If you choose a different brand, double-check the size of the package. If it is more than 8 ounces, you will need to adjust the measurements of the other ingredients. For example, if it is a 16-ounce mix, you will need to double all of the other ingredients (this means you will also need a larger 9x13 pan and about 15 additional minutes of baking time).
- Make sure you get a cornbread or corn muffin MIX and not plain Cornmeal. Cornmeal is only part of a cornbread mix. The pre-packaged mixes will be near the boxes of muffin and cake mixes.
🥡 Storing & Reheating
If there are any leftovers (there may not be 😊), you can store leftover Jiffy corn casserole in an airtight container in the refrigerator for up to 3-4 days. You can also simply cover your baking dish with plastic cling film if desired.
Reheating
This dish can be enjoyed cold, at room temperature, or reheated. If you want to heat it up, place a slice on a microwave-safe dish and heat uncovered for 30-45 seconds. Heating times will vary depending on the microwave.
❓ Recipe FAQs
It is important to use canned corn for this recipe. Frozen corn will add too much moisture when it thaws, resulting in a “soggy” corn casserole when mixed and baked. The canned corn maintains its texture and is an important part of this recipe.
The whole-kernel corn will add texture and the creamed corn will add sweetness and overall flavor. It’s essential to use both types of corn in the recipe. Make sure you drain the whole-kernel corn. Leave the milky cream of the canned corn (that’s part of the flavor!).
Yes, but you will need to double the recipe. Click the '2X' just above the ingredients in the recipe card below to double the amounts required. At the 35-minute point, I suggest you check your cornbread to make sure that it doesn't overbake.
🌽 More Corn Recipes
- Creamed Corn - A 15-minute side dish that is perfect for any holiday dinner spread.
- Grilled Corn on the Cob—Grilled corn is an easy side dish that can be cooked right along with the main course.
- Mexican Cornbread Casserole - A ground beef casserole made with soft cornbread and zesty taco seasoning!
- Southern Fried Corn - Buttery fried corn with bacon is a classic Southern side dish.
- Corn Fries - Crispy french fries topped off with elote-style corn, lots of Mexican crema, and plenty of shredded cheese.
- Mexican Corn Fritters - You can use fresh or frozen corn to make these super soft and somewhat spicy corn pancakes.
- Jalapeno Popper Deviled Eggs
- Avocado Deviled Eggs
- Best Easter Potluck Recipe Ideas
- Champagne Dessert Ideas
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Jiffy Corn Casserole
Ingredients
- 8 oz Jiffy Corn Muffin mix (1 box)
- 15 oz whole kernel corn (drained)
- 15 oz creamed corn
- 1 cup sour cream
- ½ cup butter (melted)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and butter an 8x8 baking dish.
- In a medium mixing bowl add the 8 oz Jiffy Corn Muffin mix, drained 15 oz whole kernel corn, 15 oz creamed corn, 1 cup sour cream, and melted ½ cup butter.
- Mix until combined.
- Transfer into your prepared baking dish.
- Bake in the middle of your oven's center rack at 350°F (175°C/Gas Mark 4) for 45-50 minutes or until golden. Remove from the oven and serve immediately.
Notes
- One stick of butter is ½ cup or 8 tablespoons.
- I use salted butter in most baking, and this recipe turns out great with either salted or unsalted butter.
- There are other brands of pre-made cornbread mix that you can use instead of Jiffy. Jiffy is a basic cornbread mix and one of the least expensive.
- With all of the additional ingredients that are added to this recipe, you don’t need a fancy cornbread mix. You can use a cornbread or corn muffin mix.
- If you choose a different brand, double-check the size of the package. If it is more than 8 ounces, you will need to adjust the measurements of the other ingredients. For example, if it is a 16-ounce mix, you will need to double all of the other ingredients (this means you will also need a larger 9x13 pan and about 15 additional minutes of baking time).
- Make sure you get a cornbread or corn muffin MIX and not plain Cornmeal. Cornmeal is only part of a cornbread mix.
- To store: You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also simply cover your baking dish with plastic cling film if desired.
- To reheat: Place a slice or portion on a microwave-safe dish and heat uncovered for 30-45 seconds. Heating times will vary depending on the microwave.
Richard Wattington says
Sounds really great. Trying it this Thansgiving~!
Angela @ BakeItWithLove.com says
Awesome! Enjoy your Thanksgiving and the holidays!
Anonymous says
I have made this many times, and it is always a crowd please. I double it and use a 9x13 pan. I've brought it to several pot luck dinners. Hoping to make it again soon, unless someone else wants to make it. Hope I'm the lucky one !
Connie says
My oven blinked out. Can this be made in Air fryer?If so, for how long and what temp?
Angela @ BakeItWithLove.com says
Not sure the exact conversion I would think 350-360°F would work. Check it at 25 minutes and go from there until done. Thanks for asking!
Maria Stephens says
I doubled the recipe, added 2 eggs as well. It is soooo amazingly easy AND DELICIOUS!!!!!!!
Yvette Staley says
What if you add an eggs in this recipe
Angela @ BakeItWithLove.com says
You can definitely add an egg or two to this recipe to give it more volume. 2-3 egg yolks would add richness. Either would be delicious. 🙂 Thanks for asking!
Diane says
I can't chew whole kernel so what does leaving it out do and is there a substitution for it?
Angela @ BakeItWithLove.com says
You can omit the whole kernel corn or mash it before adding to the batter. Thanks for asking!!
Pat Jagel says
Omit the whole kernal corn and just use creamed corn. I have been making it like this for years, a long with using an egg for each recipe!
Lisa says
What if you want to make this in a 13x8 plan? Do i triple the recipe and how long does it go in for? We have an oven where we can put 8 13x8 pans in to feed 400. Please let me know
Angela @ BakeItWithLove.com says
A 9x13 usually takes two boxes of jiffy (for a not-too-thick batch of cornbread) and approximately 25-30 minutes at 400F. Hope that helps!
Vanessa says
Absolutely delicious! A true winner!👍😁
Marilyn says
Wonderful!!!
Carolyn Hunter says
OMG! I made this for Easter and my grandchildren absolutely raved about it! Everybody loved it. I should have made a double batch because when it was gone everybody had a fit! This is definitely a keeper. I followed the recipe exactly as written.
Sandra says
Soooo Good!!! I made this for Easter dinner following your simple directions and couldn't have been happier. Everyone loved your corn casserole. Your recipe is easy to make, flavorful, inexpensive, and clean up is a breeze. Thank you for sharing this recipe. (And thank you for fixing the print link)
Sandra says
Your print buttons are not working for this recipe. Please fix
Angela @ BakeItWithLove.com says
Check your pop-up blockers or make sure that you are only selecting print from the recipe card directly below the right-hand box with the recipe image. Thanks!
Connie says
So easy and delicious! I add a little cheese and sometimes green chilies (chopped).
Kathy says
Thanks for being readily accessible, easy to follow and ...just really GOOD!
Nancy Coleman says
I had one whole pan left over. Can I freeze it for about a month?
Angela @ BakeItWithLove.com says
Yes, most definitely! Corn casseroles freeze very well and are a great make-ahead side dish!
Shane says
Can this recipe be doubled?
Angela @ BakeItWithLove.com says
Yes, but you would need to bake it in a 9x13 baking pan and adjust the cooking time. I would check it starting at 30 minutes. Enjoy!
Sonya Battersby says
Can you make a day ahead of time?
Angela @ BakeItWithLove.com says
Definitely! I have done this, just make sure that it doesn't over-bake the first time so that it's nice and moist before reheating.
Frederick says
Sounds awesome. Going to try it tonight. Curious, could you make this using a muffin pan instead of a casserole dish? If so, what adjustments would I need to make? Thank you.
Angela @ BakeItWithLove.com says
Yes, definitely! Just make sure that your muffin tin or liners are filled only 2/3 full the first time (3/4 full is usually OK but I haven't tested this recipe in a muffin tin). Bake at 350F for 15-20 minutes, or until an inserted toothpick comes out clean. That's all, they should be equally wonderful! Thanks for asking. 🙂
Patricia Hope Pittman says
I made this recipe for Thanksgiving and it was the bomb I loved it
Tammie says
Love your recipe for the fact that it is not only DELICIOUS 😋 but it is super easy (my style)!!!
Thank You So Much For Sharing!