Easy Jiffy Corn Casserole — A Cozy, Seasonal Classic
There’s something truly comforting about a warm, golden corn casserole fresh from the oven. Easy Jiffy Corn Casserole takes just a few pantry staples and turns them into a soft, slightly sweet, and buttery side that feels like a hug on a plate. Whether you’re cooking for a holiday table, weeknight dinner, or a potluck, this recipe highlights the simple magic of canned corn and Jiffy mix — ingredients that shine especially during late summer and fall when corn cravings kick in. If you love hearty, from-scratch comfort food, you might also enjoy a simple weeknight casserole like this 4-ingredient ground beef casserole for other easy family meals.
Ingredients & Equipment
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can corn, drained
- 1 can creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Notes on ingredients
- Jiffy Corn Muffin Mix: The base of this casserole. Its cornmeal texture makes the dish slightly crumbly and sweet.
- Canned corn + creamed corn: Using both gives a nice balance of whole-kernel texture and creamy moisture. If you prefer, swap one can for fresh or frozen corn — see variations below.
- Sour cream: Adds tang and richness. You can substitute plain Greek yogurt for a slightly tangier, protein-rich option.
- Butter: Clarified or melted unsalted butter works well; if using salted butter, reduce additional salt slightly.
- Cheese: Optional but delightful — mild cheddar, Monterey Jack, or a Mexican blend are all great choices.
Helpful equipment
- 9×13 inch baking dish (greased)
- Large mixing bowl
- Whisk or rubber spatula
- Measuring cups and spoons
- Oven thermometer (optional but handy for accurate baking)
- Cooling rack
A few extras that make life easier: a hand mixer if you like ultra-smooth blends (but this recipe doesn’t require it), and a blender if you want an exceptionally uniform texture. If you’re a fan of cheesy sides, you might also enjoy this cheesy hamburger potato casserole for inspiration.
Step-by-Step Instructions (with tips)
Preheat the oven to 350°F (175°C).
- Tip: Use an oven thermometer if your oven runs hot or cold. Consistent temperature helps the casserole set evenly.
In a large mixing bowl, combine Jiffy Corn Muffin Mix, drained corn, creamed corn, sour cream, melted butter, salt, and pepper. Mix until well combined.
- Tip: Stir gently until just combined — overmixing can make the crumb too dense. If you prefer a smoother texture, a quick pulse in a blender or food processor helps blend the whole kernels with the creamed corn.
If using, stir in shredded cheese.
- Tip: Reserve a handful of cheese to sprinkle on top for a golden finish. For a richer flavor, use sharp cheddar; for creamier melt, use Monterey Jack.
Pour the mixture into a greased 9×13 inch baking dish.
- Tip: For easier serving and presentation, line the dish with parchment or spray with nonstick spray and lightly dust with cornmeal.
Bake in the preheated oven for 45-50 minutes or until golden brown and set in the center.
- Tip: The casserole should be puffed and golden. A toothpick inserted near the center should come out mostly clean, with maybe a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Let cool for a few minutes before serving.
- Tip: Cooling for 10 minutes helps the casserole set so slices come out clean. Serve warm for best texture and flavor.
Variations and kitchen tips
- Fresh corn (roasting vs. boiling): If you’re using fresh corn, roasting brings out a sweet, slightly smoky depth. Cut kernels from 3–4 ears, toss with a little oil, and roast on a sheet at 425°F for 15–20 minutes until golden. If time is tight, boil or blanch fresh corn for 2–3 minutes and drain before folding into the mix.
- Add-ins: Fold in chopped roasted poblano for a mild heat, diced jalapeño, cooked crumbled bacon, or sautéed onions for savory complexity. For a sweeter version, fold in a tablespoon of honey or maple syrup.
- Gluten-free option: If you need a gluten-free bake, look for a gluten-free corn muffin mix to substitute for the Jiffy mix.
- Make it spicy: Add 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne for smoky heat, or top with pickled jalapeños.
- Crowd-friendly scaling: This recipe scales well. For a smaller household, bake in an 8×8-inch dish and reduce baking time slightly (start checking at 30–35 minutes).
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the casserole to room temperature, cover tightly with plastic wrap or transfer portions to airtight containers, and refrigerate for up to 4 days. Reheat individual servings in the microwave for 1–2 minutes (stir halfway) or in a 350°F oven for about 10–12 minutes, covered with foil to prevent drying.
Freezing
- Freezer-friendly: Bake the casserole, cool completely, and either freeze the whole dish tightly wrapped in foil and plastic wrap or cut into individual portions and freeze in airtight containers. For the whole casserole, freeze up to 3 months. For individual portions, freeze for up to 2–3 months.
- Reheating from frozen: Thaw overnight in the refrigerator when possible. Reheat whole casseroles at 350°F for 25–35 minutes (covered with foil, then uncover for the last 10 minutes) or heat individual portions in the microwave or oven until hot throughout. If reheating from frozen directly, add extra time and cover with foil to prevent over-browning.
Make-ahead
- Unbaked make-ahead: You can assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate. Bring it to room temperature for 20–30 minutes before baking and add a few extra minutes to bake time if refrigerated.
- Prep shortcuts: Combine the dry mix and wet ingredients the night before (except melted butter) and add butter just before baking for fresher flavor and texture.
Portioning advice
- For holidays, plan on one 9×13 pan to serve about 8–10 side-dish portions. If serving as a main with hearty sides, expect 6 generous portions. Individual servings work well for freezing and lunches.
How to Use / Serve This Dish
Serving ideas
- Holiday table superstar: Easy Jiffy Corn Casserole pairs beautifully with roasted turkey, ham, or glazed carrots. Its gentle sweetness complements savory mains and gravy-laden plates.
- Weeknight comfort: Serve alongside roasted chicken, barbecue pulled pork, or a simple green salad for a quick, cozy meal.
- Potluck favorite: Bake in a disposable pan for easy transport and reheating on site. Top with extra cheese or bacon just before serving for a crowd-pleasing finish.
Pairings and creative twists
- Southwestern twist: Serve with grilled steaks or tacos; top with cilantro, lime zest, and chopped avocado for brightness.
- Southern-style: Add crumbled cornbread on top before baking for crunchy texture, or stir in a beaten egg for a firmer, more soufflé-like casserole.
- Vegetarian meal: Pair with a hearty bean salad or stuffed peppers for a meatless spread that still feels satisfying.
If you’re looking for complementary comfort dishes to round out your meal, try pairing this with an easy slow-cooked main like a crockpot chicken and gravy recipe; the creamy gravy is an especially lovely companion to sweet corn casserole.
FAQ
Q: Can I make this without Jiffy mix?
A: Yes. If you want to avoid boxed mixes, you can make a simple cornbread base using 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 cup sugar (optional), 1 cup milk, 2 eggs, and 4 tablespoons melted butter — then combine with the other wet ingredients (creamed corn, sour cream) and bake as directed. Texture and sweetness will vary slightly, but the result will still be delicious.
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, leftovers will keep well for up to 4 days. Reheat thoroughly before serving. If you notice any off smells or visible mold, discard.
Q: Can I use frozen or fresh corn instead of canned?
A: Absolutely. Use about 1 1/2 to 2 cups of fresh or thawed frozen corn. For fresh, roasting (as described above) enhances sweetness and adds a subtle char that’s lovely in this casserole. If using fresh, reduce added liquid slightly if the kernels are very juicy.
Q: My casserole seems dry — what went wrong?
A: A dry casserole can result from overbaking, too much dry mix, or low-fat substitutions that reduce moisture. To rescue a dry batch, serve it with a drizzle of melted butter, a spoonful of sour cream, or a warm gravy. Next time, check for doneness a few minutes early and ensure you’ve used both canned corn and creamed corn for moisture balance.
Conclusion
There’s honest comfort in an Easy Jiffy Corn Casserole — it’s simple, forgiving, and perfect for seasonal gatherings when corn is on the mind. This casserole bridges old-school pantry cooking with small modern twists: add roasted corn, a sprinkle of sharp cheddar, or a dash of smoked paprika to make it your own. If you want inspiration or slightly different versions to compare, check this classic take on the recipe from Jiffy Corn Casserole Recipe – On Sutton Place, a popular five-ingredient interpretation at 5 Ingredient Jiffy Corn Casserole Recipe – Food.com, and another easy guide at Easy Corn Casserole with Just 5 Ingredients for more ideas. Try it this week, and if it warms your kitchen and your heart, share it with someone who loves cozy, simple food. Happy baking—and please come back to tell me which variation became your family favorite!
Easy Jiffy Corn Casserole
Ingredients
Main Ingredients
- 1 box Jiffy Corn Muffin Mix The base of this casserole. Its cornmeal texture makes the dish slightly crumbly and sweet.
- 1 can corn, drained Using both canned corn and creamed corn gives a nice balance of whole-kernel texture and creamy moisture.
- 1 can creamed corn Provides creaminess; can swap for fresh or frozen corn.
- 1 cup sour cream Adds tang and richness; substitute plain Greek yogurt for a protein-rich option.
- ½ cup melted butter Use unsalted butter; reduce additional salt if using salted.
- 1 cup shredded cheese (optional) Mild cheddar, Monterey Jack, or a Mexican blend are great choices.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine Jiffy Corn Muffin Mix, drained corn, creamed corn, sour cream, melted butter, salt, and pepper. Mix until well combined.
- If using, stir in shredded cheese.
- Pour the mixture into a greased 9x13 inch baking dish.
Cooking
- Bake in the preheated oven for 45-50 minutes or until golden brown and set in the center.
- Let cool for a few minutes before serving.
