This Easy Jiffy Corn Casserole is a warm, creamy, and comforting side dish that blends sweet corn, buttery richness, and the unmistakable flavor of Jiffy corn muffin mix. It’s one of those dependable, crowd-pleasing recipes I love to bring to family gatherings, potlucks, or cozy holiday meals. Every bite gives that nostalgic comfort of home-cooked goodness, and best of all—it’s incredibly easy to whip together.

Easy Jiffy Corn Casserole

Why You’ll Love This Recipe

This Jiffy corn casserole is one of my go-to dishes when I need something delicious, easy, and satisfying on the table fast. Here’s why I keep coming back to it:

Minimal ingredients – I only need 6 ingredients, and I usually have them on hand.
Budget-friendly – It doesn’t cost much to make but still feels like a special dish.
Quick prep – I just mix everything together in one bowl and pop it in the oven.
Versatile – It works just as well for a weeknight dinner as it does for Thanksgiving.
Kid and adult approved – The sweet-savory flavor and creamy texture are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box corn muffin mix (8.5 oz. Jiffy)
1/2 cup butter, melted
1 cup sour cream (8 oz.)
1 can regular corn kernels, drained (15.25 oz.)
1 can creamed corn (15.25 oz.)
2 large eggs

Directions

Step 1: Preheat the Oven and Prepare Ingredients
I preheat my oven to 350°F. Then I gather all my ingredients and make sure to drain the canned corn well.

Step 2: Mix the Wet Ingredients
In a large bowl, I slightly beat the eggs with a fork, then stir in the melted butter and sour cream. I add both types of corn and whisk everything together until well combined.

Step 3: Add the Corn Muffin Mix
Next, I pour in the Jiffy corn muffin mix and stir until the batter is smooth and free of lumps.

Step 4: Prepare the Casserole Dish
I butter an 8×8 inch casserole dish and pour in the mixture, spreading it out evenly.

Step 5: Bake
I bake the casserole uncovered for 45–50 minutes. It’s done when the top is golden, the center is set (not jiggly), and a toothpick comes out mostly clean.

Step 6: Let Cool and Serve
I let it cool slightly before serving. It’s best warm, right out of the oven.

Servings and timing

Servings: 8
Preparation time: 10–15 minutes
Cooking time: 45–50 minutes
Total time: 55–65 minutes
Difficulty: Easy

Variations

When I want to switch it up a bit, here are some of my favorite twists:

Add green chiles – A small can of diced green chiles gives it a subtle zing without making it spicy.
Use Greek yogurt – I sometimes swap the sour cream for plain Greek yogurt to lighten it up.
Make it gluten-free – A gluten-free corn muffin mix works well here.
Mix in cheese – I occasionally stir in a handful of shredded cheddar for extra richness.
Add herbs or spices – A dash of smoked paprika or chopped chives adds another layer of flavor.

storage/reheating

Fridge: I store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Once it cools completely, I wrap it tightly in plastic wrap and foil and freeze it for up to 2 months. I thaw it overnight in the fridge before reheating.

Reheating: I reheat it in a 350°F oven until warm throughout. A few minutes in the microwave also works for individual portions.

Make-ahead tip: I sometimes prep the casserole the night before, cover it, and refrigerate. Before baking, I let it sit at room temperature for about 30 minutes.

FAQs

Can I make this corn casserole ahead of time?

Yes, I often assemble it the night before and store it in the fridge. I just let it sit out for 30 minutes before baking so it cooks evenly.

Can I double this recipe?

I’ve doubled it and baked it in a 13×9 inch dish. It works well, but I check for doneness carefully—sometimes it needs a few extra minutes in the oven.

What can I substitute for sour cream?

I like using plain Greek yogurt as a healthier option—it keeps the creaminess without sacrificing texture.

Can I use frozen corn instead of canned?

Yes, I’ve used thawed and drained frozen corn (about 1.5 cups) when I didn’t have canned. It works just fine, but I always keep the creamed corn for moisture.

How do I know when the casserole is done baking?

I look for a golden top, slightly cracked edges, and a center that’s set. A toothpick should come out mostly clean with a few moist crumbs.

Conclusion

This Easy Jiffy Corn Casserole is the definition of comfort food—simple, hearty, and always a hit. I love how it brings big flavor with minimal effort, and it fits into just about any meal, from holiday spreads to casual dinners. Once I made it the first time, it became a permanent fixture in my recipe rotation. Try it once, and I’m sure it’ll do the same for you.