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Jiffy corn casserole is creamy, buttery, and sweet! The perfect side dish to any dinner, it’s comfort food at its finest.
If you love corn, you’ll also love our Slow Cooker Creamed Corn, Corn Bread Recipe, and our Mexican Street Corn Recipe.
Corn casserole with Jiffy Mix
This corn casserole dish, made with Jiffy Corn Muffin Mix, is your new best friend. We love it so much, that it is one of our go-to side dishes.
We love it because:
- It’s so simple! It’s so easy that anyone can make it (and it takes just 10 minutes to prep).
- The perfect side (and it’s quick). It’s a great side dish for your holiday dinners (like Thanksgiving and Christmas), plus it’s a holiday staple!
- Sweet and Savory. It’s a little bit sweet, and a little bit savory (similar to our Glazed Carrots and Candied Sweet Potatoes), making it 100% delicious.
With all of the yummy dinners in my future, I am going to be making this Jiffy corn casserole recipe a lot. It compliments so many different main dishes!
Ingredients
- butter
- sugar
- eggs
- sour cream
- milk – we recommend 2% or higher.
- a package of frozen corn – Use fresh kernels cut off the ear or frozen corn. Be sure to thaw the frozen corn and pat it dry.
- a can of creamed corn
- Jiffy Cornbread Mix
HOMEMADE CORN MIX RECIPE
If you can’t find the Jiffy cornbread mix anywhere, just use another cornbread mix. Or use pantry staples to make a homemade cornbread mix. Here is a simple recipe:
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
In a large mixing bowl, combine the first 5 ingredients in a bowl and mix well. Whisk in vegetable oil. Stir until the dry mixture is smooth, and the lumps are gone!
How to Make Jiffy Corn Casserole
- PREP. Preheat your oven to 325°F and grease a 9×13 baking pan.
- WET INGREDIENTS. In a large bowl, cream the butter and sugar until it looks light and fluffy. Beat in each egg one at a time, until well combined. Don’t forget to scrape those sides! Mix in the sour cream.
- MUFFIN MIX. Alternate mixing in the milk and muffin mix one at a time until each is combined. Fold in the corn until it’s all mixed together.
- BAKE. Pour the corn pudding into your greased baking pan (or cast-iron skillet) and put it into your preheated oven. Bake the pudding uncovered for 50-55 minutes.
When it’s done and ready to be taken out of the oven, it should feel set and lightly browned. Serve warm on the side of dinner!
Can you make corn pudding with fresh corn?
Yes, just be sure to cut the kernels off the ear and either lightly sauté them or boil them before mixing them into the batter. This will ensure that the corn is fully cooked and provides a tender texture in the finished pudding.
Variations
- Make it light. Use light sour cream and reduce the amount of butter by 2 tablespoons.
- Mexican corn pudding. Add some spice with a can of diced green chiles (or jalapeños or bell pepper) and top with 1 cup of shredded Monterey Jack cheese.
- Meat. Add cooked crumbled bacon to the top, or mix in cubed ham before baking.
- Sweeten it up. Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish.
- Cheese. Add shredded cheddar cheese or pepper jack cheese.
Storing info
- STORE. Place leftovers for corn pudding in an airtight container, or cover it with plastic wrap, and place in the fridge for 3-4 days.
- FREEZE. Seal it tightly in a container, and freeze. When you’re ready to use it, let it thaw completely, then reheat and enjoy.
- Make ahead of time. This dish can be assembled up to 24 hours before. Simply cover your baking dish with foil, and refrigerate it until you’re ready to cook. You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.
For More Easy Side Dish Recipes, Check Out:
- Creamed Corn Recipe
- Funeral Potatoes
- Brown Sugar Glazed Carrots
- Homemade Stuffing
- Green Bean Casserole Recipe
- Sweet Potato Casserole
Jiffy Corn Casserole Recipe
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add sour cream. Gradually alternate adding muffin mix and milk. Fold in corn.
- Pour into a greased 9×13 baking dish. Bake uncovered, for 50-55 minutes, or until set and lightly browned.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe. Always a hit with the family.
This recipe has been around a long time in our church congregation. I get lots of compliments on it when I make it and it is so easy to throw together and take to a potluck.
Easy recipe and tastes delicious!
Love this corn pudding recipe! And better yet, my family loves it too! Thanks for another winning recipe!
I had my doubts when I first made this. And fast forward to today, it is a big request at holiday meals and even during the week. My husband was not a big cornbread fan but he really loves this.
Been a staple in our family Thanksgiving for over 20 years!
Love this dish! My husband requests it all the time now. I’ve used fresh corn off the cob, but I don’t cook it beforehand. It comes out perfect!
Indeed a great comfort food! This jiffy corn pudding is so rich and delicious. I love its texture!
So glad to hear that! Thanks for giving the recipe a try!
It doesn’t get much easier than this! My family loved this pudding so much.
Thank you! I’m glad the corn pudding was a hit!
I love corn bread and this pudding was so tasty! Thanks for the easy recipe!