You’ll love this if you enjoy other side dish recipes like Honey Butter Skillet Cornbread, Parmesan Crusted Potatoes, and Buttery Whole Roasted Cauliflower.
No need for complicated steps here — just whisk the eggs, mix in the ingredients, and bake. Give it 40–50 minutes, and you’ll have a casserole with a light golden top and a smooth, creamy interior.
You’ll want to make sure the can of whole kernel corn is well-drained — extra liquid can make the casserole turn out too soft. A fine mesh strainer works great, and for extra dryness, pat the corn with a paper towel after draining. As for baking, keep an eye on the timing. The top should look golden, and the center should be firm before you take it out. If it still seems soft in the middle, give it another 5–10 minutes, checking every few minutes.
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💛 Why you’ll love this recipe
- Quick to put together.
- Budget-friendly simple ingredients.
- Spoonable, soft corn pudding texture with a touch of sweetness.
- Great for potlucks and gatherings.
- Beginner-friendly — simple steps with minimal prep make it easy for any skill level.
- Perfect as a holiday staple for Thanksgiving and Christmas parties or any get-together — just mix, bake, slice, and serve.
➡️ Ingredients
⏲ How to make this Jiffy corn casserole 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.
Recipe Tip
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.
Recipe Tip
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 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.
👉 Ingredient substitution suggestions
- Sour Cream: Substitute with Greek yogurt or plain yogurt for a slightly tangier flavor.
- Jiffy Corn Muffin Mix: Use any cornbread mix if Jiffy isn’t available.
✨ Variations
- Cheesy: Add 1 cup of shredded cheddar cheese or pepper jack cheese to the mix for extra flavor. This melts into the casserole nicely and adds extra flavor. If you’re doubling the recipe, you can add 1 ½-2 cups of cheese for the best taste and texture.
- Sweeter: Add a teaspoon of sugar or honey if you prefer a sweeter cornbread flavor.
- Green Bell Pepper: Add diced green bell pepper to the mix for a fresh crunch that complements the corn.
- Bacon: Incorporate crumbled bacon for added flavor and texture.
- Spicy: Mix in diced green chiles or a few dashes of hot sauce for a bit of heat.
〰️ How to serve
- Toppings — Sour cream and/or chopped green onions.
💬 FAQs
Can I double the recipe?
If you’re doubling the recipe, use a 9×13-inch baking dish to ensure it has enough room to bake evenly. You’ll need to extend the baking time to around 50-60 minutes. Start checking at the 50-minute mark to see if the top is golden and the center is firm. If it still seems a bit soft, continue baking in 5-10 minute increments until done.
Can I prep this creamed corn casserole ahead of time to serve later?
You can mix all ingredients, pour them into your baking dish, cover with aluminum foil, and refrigerate for up to 24 hours. When you’re ready, uncover and bake as directed.
How should this be stored and reheated?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 350 degrees F until warmed through, or microwave in 30-second increments.
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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
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 melted butter 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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