What’s better than classic cornbread? How about a warm, creamy Jiffy Corn Casserole that turns a simple boxed mix into a family-favorite side dish? This comforting casserole is perfect for weeknight dinners, holiday feasts, or potlucks—because let’s be honest, it disappears fast!
Whether you’re serving it with roasted chicken, BBQ pulled pork, or just enjoying it straight from the oven, this corn casserole delivers creamy, sweet, and slightly savory goodness in every bite.
Why You’ll Love This Corn Casserole
- Simple ingredients: Only 6 pantry staples plus Jiffy Corn Muffin Mix make this recipe a breeze.
- Budget-friendly: Canned corn, sour cream, and butter combine for an affordable yet indulgent side.
- Quick assembly: Mix, pour, and bake—no complicated steps or special skills required.
- Family-friendly: Creamy, slightly sweet, and with a soft, cake-like texture that kids and adults love.
Corn Casserole vs. Corn Pudding
While they may seem similar, corn casserole and corn pudding have key differences:
- Corn casserole: Uses Jiffy Corn Muffin Mix for a bread-like, slightly dense texture.
- Corn pudding: Creamier and custard-like, often sweeter due to eggs and sugar.
Both are delicious, but the textures set them apart!
Ingredient Substitutions
- Corn muffin mix: Any brand works; Jiffy is the classic.
- Gluten-free: Use a gluten-free cornbread mix.
- Lighter version: Substitute Greek yogurt for sour cream for less fat.
- Corn: Frozen corn can replace canned corn if thawed and drained.
- Butter: Coconut oil or vegetable oil works, though flavor will differ slightly.
How to Tell When It’s Done
- The center should be set, not jiggly.
- Top should be light golden brown with edges pulling slightly from the dish.
- Toothpick test: Insert a knife or toothpick in the center—it should come out mostly clean.
Tip: If in doubt, bake an extra 5 minutes. Undercooked casserole will be too wet.
What to Serve With Corn Casserole
This creamy side pairs beautifully with:
- Meats: Roasted chicken, BBQ pulled pork, steak, ham, or turkey.
- Vegetables: Steamed broccoli, roasted green beans, or a fresh salad.
- Potlucks & BBQs: Baked beans, coleslaw, grilled vegetables.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap cooled casserole in plastic wrap and foil; freeze up to 2 months. Thaw overnight and reheat at 350°F until warmed through.
- Make-ahead: Prepare the casserole up to 24 hours in advance, cover, refrigerate, then bake when ready. Let come to room temp for 30 minutes before baking.
Ingredients
- 1 can corn kernels, drained
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 box corn muffin mix (Jiffy or other)
- 1 can creamed corn
- 1 cup sour cream (full-fat for best texture)
Instructions
- Preheat Oven & Prep: Preheat oven to 350°F (175°C). Butter an 8×8 inch casserole dish. Drain corn.
- Mix Wet Ingredients: In a large bowl, lightly beat eggs. Add melted butter and sour cream. Stir in both cans of corn (whole kernels and creamed). Mix until smooth.
- Add Corn Muffin Mix: Stir in the Jiffy Corn Muffin Mix until fully combined and lump-free.
- Prepare for Baking: Pour mixture into prepared casserole dish, spreading evenly.
- Bake: Bake uncovered for 45 minutes, or until top is golden and edges slightly cracked. Center should be firm but moist.
- Cool & Serve: Let cool slightly, then serve warm. Enjoy the creamy, comforting goodness!
This Easy Jiffy Corn Casserole is the ultimate side dish for any occasion, combining creamy sweetness and a soft, cake-like texture that everyone will love. Make it once, and it’s sure to become a go-to favorite at your table!