Plan to serve this next to the Sausage Stuffing Casserole and Fresh Green Bean Casserole for a complete holiday spread.
There’s something about the texture of Jiffy Corn Casserole that keeps it on tables for decades — that soft, creamy interior with a golden top that’s firm at the edges and just set in the center, somewhere between a corn pudding and a moist cornbread. The creamed corn melts into the batter, the sour cream keeps everything rich through the whole pan, and the Jiffy mix gives it just enough structure to slice and serve cleanly. It’s the kind of side dish that disappears fast at a holiday table.
The ingredient list is short and completely ordinary — two cans of corn (one kernel, one creamed), sour cream, eggs, melted butter, and a box of Jiffy. The prep is one bowl and about 10 minutes of hands-on work before the oven takes over for 40 minutes. Let it rest for 10 to 15 minutes after baking and the center firms up for clean slices or generous spoonfuls. One step worth noting: drain the can of whole kernel corn well before adding it — that single step makes the difference between a casserole that holds its shape and one that stays too wet in the middle. This recipe has been a Thanksgiving staple for many home cooks for generations, and that kind of staying power comes from it being genuinely consistent and good.
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Reader Love
This has been our Thanksgiving go-to recipe–and the most beloved one–for decades. I always put it in a 13 x 9 inch pan (not doubling it). Bake it for 45 minutes, and it’s perfect! There would be a family mutiny if this was not on the holiday table for sure!
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💛 Why you’ll love this recipe
- One bowl, minimal cleanup. The batter comes together in a single mixing bowl — whisk the eggs, stir in the sour cream, melted butter, and both cans of corn, fold in the Jiffy mix, and pour into the pan.
- Soft, spoonable texture. Creamed corn and sour cream give the interior a rich, pudding-like consistency, while the Jiffy mix adds just enough structure to hold a clean slice. The top turns golden and the edges firm up, but the center stays tender.
- A holiday table staple. This casserole has been a Thanksgiving and Christmas go-to for many home cooks for generations — it holds its own alongside turkey, ham, stuffing, and green bean casserole without asking for much attention.
- Beginner-friendly steps. The instructions are straightforward — whisk, stir, bake, rest — and the recipe is forgiving enough that first-time bakers get a good result.
- Easy to customize. Add shredded cheese, green chiles, crumbled bacon, or diced bell pepper without changing the base recipe. Seven variation ideas are included below.
- Make-ahead ready. Mix the batter, pour it into the pan, cover, and refrigerate for up to 24 hours before baking — one less task to manage on a busy cooking day.
➡️ Ingredients
⏲ How to make this recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven and Prepare Dish: Preheat oven to 375 degrees F (190 degrees C). Coat an 8×8-inch casserole dish with nonstick cooking spray and set aside.
- Whisk Eggs: In a large mixing bowl, whisk eggs until well beaten.
- Combine Wet Ingredients: Add sour cream and melted butter to the eggs. Mix until everything is well combined and smooth.
Butter Temperature: When you melt the butter, let it cool slightly so it’s warm but not hot. Hot butter can start to cook the eggs, changing the casserole’s texture.
- Add Corn: Add both cans of corn (regular and creamed) to the mixture. Stir until combined.
Draining Kernel Corn: Make sure to drain the can of kernel corn thoroughly. Extra liquid can make the casserole too soft. A fine mesh strainer works well — just shake gently and pat the corn with a paper towel to remove any leftover moisture.
- Mix in Jiffy Corn Muffin Mix: Add box of Jiffy cornbread mix to the bowl and stir until everything is fully incorporated. Make sure there are no lumps of dry mix remaining.
- Transfer to Baking Dish: Pour mixture into the prepared baking dish. Use a rubber spatula to smooth it into an even layer.
- Bake: Bake uncovered for 40 minutes. After 40 minutes, check that the top is golden, the edges are cooked, and the middle is firm to the touch. If the center still feels soft, bake for an additional 5-10 minutes as needed.
- Cool Before Serving: Remove from oven and let sit for 10-15 minutes before slicing and serving. Optionally, grind some fresh pepper on top of slices.
👉 Easy ingredient swaps
- Sour cream → Greek yogurt or plain yogurt for a tangier flavor with similar richness.
- Jiffy Corn Muffin Mix → Any boxed cornbread mix works in its place if Jiffy isn’t available.
- Eggs and sour cream → Some cooks skip the eggs entirely and swap the sour cream for softened cream cheese for a denser, richer result — a swap mentioned in the reader comments.
✨ Variations
- Cheesy: Fold in 1 cup of shredded cheddar or pepper jack before pouring the batter into the pan. For a doubled batch, increase the cheese to 1½–2 cups.
- Sweeter: Stir in a teaspoon of sugar or honey for a more pronounced cornbread sweetness.
- Spicy: Add a 4-ounce can of drained green chiles or a few dashes of hot sauce for heat.
- Colorful: Stir in a jar of drained pimentos alongside the green chiles — this adds color and a mild, sweet pepper flavor, and is a favorite combination from the reader comments.
- Bacon: Fold in crumbled cooked bacon for smokiness and added texture.
- Bigger pan: Pour the batter into a 13×9-inch baking dish without doubling the recipe for a thinner slice — start checking at 45 minutes for a golden top and firm center.
〰️ How to serve
- Alongside Oven Roasted Whole Chicken or a glazed holiday ham — the mild sweetness of the casserole pairs naturally with savory mains.
- Next to Fresh Green Bean Casserole, mashed potatoes, and sausage stuffing for a full Thanksgiving spread.
- Topped with a spoonful of sour cream and freshly cracked black pepper — the optional garnish in the recipe, and a good one.
- As a potluck contribution — it bakes in its own pan, slices neatly, and the 9-serving yield covers most tables.
💬 FAQs
Can I make Jiffy Corn Casserole ahead of time, and how do I store leftovers?
Yes — mix all the ingredients, pour the batter into the prepared baking dish, cover with foil, and refrigerate for up to 24 hours before baking. When you’re ready, uncover and bake as directed. For leftovers, store in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven until heated through, or use the microwave in 30-second increments.
Can I use a different pan size, and how does that change the baking time?
Yes. A 13×9-inch baking dish works without doubling the recipe — bake for about 45 minutes and check that the top is golden and the center is firm. If you use the 8×8-inch pan as written, the casserole will be thicker and may take closer to 60–65 minutes depending on your oven. Start checking at the 40-minute mark and add time in 5–10 minute increments as needed. If doubling the recipe for a 13×9-inch pan, plan for 50–60 minutes of baking time.
Are there any prep steps that make a real difference?
Two are worth paying attention to. First, let the melted butter cool for a couple of minutes before mixing it into the eggs — butter that’s too hot can start to cook the eggs before baking, which affects the texture of the finished casserole. Warm is right; hot is too much. Second, drain the can of whole kernel corn thoroughly. A fine mesh strainer works well, and patting the corn with a paper towel removes any remaining moisture. Extra liquid in the batter makes the casserole too soft and can stop the center from setting properly.
How do I know when the casserole is done baking?
At the 40-minute mark, the top should look golden, the edges should be set, and the center should feel firm when pressed gently. If the middle still feels soft, return the pan to the oven for another 5–10 minutes and check again. The recipe calls for a 10–15 minute rest after baking, which gives the center time to finish setting and makes the casserole much easier to slice and serve.
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Jiffy Corn Casserole
Ingredients
- 2 large eggs
- 8 ounces sour cream
- 6 tablespoons butter, melted on stovetop or in microwave
- 15.25-ounce can kernel corn, drained very well (see Note)
- 15.25-ounce can creamed corn
- 8.5-ounce box Jiffy Corn Muffin Mix
- nonstick cooking spray, for the baking dish
Optional Garnish:
- Freshly-cracked pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 375 degrees F (190 degrees C). Coat an 8×8-inch baking dish with nonstick cooking spray and set aside.
- Whisk Eggs: In a large mixing bowl, whisk eggs until well beaten.
- Combine Wet Ingredients: Add sour cream and the melted butter (cooled slightly so it does not cook the eggs) to the eggs. Mix until everything is well combined and smooth.
- Add Corn: Add both cans of corn (regular and creamed) to the mixture. Stir until combined.
- Mix in Jiffy Corn Muffin Mix: Add Jiffy mix to the bowl and stir until everything is fully incorporated. Make sure there are no lumps of dry mix remaining.
- Transfer to Baking Dish: Pour mixture into the prepared baking dish. Use a rubber spatula to smooth it into an even layer.
- Bake: Bake uncovered for 40 minutes. After 40 minutes, check to ensure the top is golden, the edges are cooked, and the middle is firm to the touch. If the center still feels soft, bake for an additional 5-10 minutes as needed.
- Cool Before Serving: Remove from oven and let sit for 10-15 minutes before slicing and serving. Optionally, grind a little fresh pepper on top of slices.
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