This creamy and comforting Jiffy Corn Casserole is my go-to when I need a crowd-pleasing side dish that’s quick to make and full of cozy flavor. With just six simple ingredients, including the classic Jiffy corn muffin mix, it comes together in minutes and bakes into a golden, fluffy, slightly sweet casserole that’s perfect for any occasion.

Whether I’m bringing it to a potluck, serving it at a holiday meal, or pairing it with a weeknight roast, this corn casserole always earns compliments — and rarely leaves leftovers.

Easy Jiffy Corn Casserole

Why You’ll Love This Recipe

I use simple pantry staples that I usually already have on hand.
It’s incredibly budget-friendly with canned corn and basic dairy ingredients.
The preparation takes just one bowl and less than 15 minutes — ideal for busy days.
The sweet and savory flavors are loved by both kids and adults.
It’s easily adaptable with different add-ins, making it fun to tweak based on the occasion.

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 and make sure the corn kernels are drained and ready to go.

Step 2: Mix wet ingredients
In a large bowl, I whisk the eggs lightly with a fork. Then I stir in the melted butter, sour cream, drained corn, and creamed corn until everything is well blended.

Step 3: Add the corn muffin mix
Next, I pour in the Jiffy mix and stir everything together until smooth and lump-free.

Step 4: Prepare the casserole dish
I grease an 8×8 inch baking dish with butter and pour in the mixture, spreading it evenly.

Step 5: Bake
I bake the casserole for 45–50 minutes, uncovered, until the top is lightly golden and the center is set. A toothpick inserted in the middle should come out mostly clean.

Step 6: Cool and serve
I let the casserole cool for a few minutes before serving it warm. It’s always a hit!

Servings and timing

Servings: 8
Prep time: 10–15 minutes
Cook time: 45–50 minutes
Total time: 55–65 minutes
Difficulty: Easy

Variations

I sometimes swap the sour cream with plain Greek yogurt for a lighter version.
When I want a little kick, I stir in a small can of diced green chilies.
For a gluten-free dish, I use a certified gluten-free cornbread mix instead of Jiffy.
If I’m out of canned corn, I thaw frozen corn (about 1.5 cups) to use instead.
I’ve replaced butter with coconut or vegetable oil in a pinch – still tasty, just a little different in flavor.

Storage/Reheating

Refrigerate: I store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Once completely cooled, I wrap the casserole tightly in plastic and foil, then freeze it for up to 2 months. I thaw it overnight in the fridge and reheat it in the oven at 350°F.
Reheat: To reheat, I cover the dish with foil and bake at 350°F until warmed through (about 15–20 minutes).

FAQs

Can I make this casserole ahead of time?

Yes, I like to assemble it the night before, cover it with plastic wrap, and store it in the fridge. I let it sit at room temperature for about 30 minutes before baking.

Can I double the recipe for a larger crowd?

I’ve doubled it in a 13×9 pan. It works, but sometimes the center takes longer to set. I usually bake it a bit longer and check with a toothpick to make sure it’s cooked through.

Can I make this without eggs?

Yes, I’ve made it without eggs by using an egg replacer or unsweetened applesauce (1/4 cup per egg). The texture changes slightly but it still turns out creamy and tasty.

How do I know when the casserole is fully cooked?

I gently shake the dish — the center should not jiggle like liquid. A knife or toothpick should come out mostly clean, and the top will be golden and slightly pulling from the edges.

What can I serve with corn casserole?

I like pairing it with roasted chicken, grilled steak, or baked salmon. For sides, I go with something green and light like steamed broccoli, a crisp salad, or green beans.

Conclusion

This easy Jiffy Corn Casserole is one of those recipes I keep coming back to because it’s simple, delicious, and always a crowd favorite. With just a handful of ingredients, it transforms into a golden, fluffy, comforting dish that fits any table — from weeknight dinners to holiday feasts. I make it once, and I’m always asked for the recipe.