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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.

A white plate piled high with jiffy corn casserole.

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 for corn casserolemeasured out into containers.

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
Mixing corn and sour cream in a white bowl.

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:

  •  cup all-purpose flour
  • ½ cup yellow cornmeal
  •  cup sugar
  • tablespoon baking powder
  • ½ teaspoon salt
  • 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

  1. PREP. Preheat your oven to 325°F and grease a 9×13 baking pan.
  2. 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.
  3. 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.
  4. 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.

Baked jiffy corn casserole in a white casserole dish on the counter.

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.
Scooping jiffy corn casserole from a white baking dish.

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.
Jiffy corn casserole recipe scooped onto white plate.

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5 from 96 votes

Jiffy Corn Casserole Recipe

By: Lil’ Luna
Jiffy corn casserole is creamy, buttery, and sweet! The perfect side dish to any dinner, it's comfort food at its finest.
Servings: 8
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients 

  • ½ cup butter softened
  • ½ cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 8.5 ounces cornbread mix or muffin mix
  • ½ cup milk
  • 1 can (15.25 ounces) whole kernel corn drained
  • 1 can (14.75 ounces) cream style corn
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

STORE. Place leftover recipe 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.

Nutrition

Calories: 235kcal, Carbohydrates: 17g, Protein: 1g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 47mg, Sodium: 176mg, Potassium: 65mg, Sugar: 14g, Vitamin A: 560IU, Vitamin C: 0.4mg, Calcium: 54mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 96 votes (37 ratings without comment)

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Recipe Rating




75 Comments

  1. Lisa says:

    5 stars
    This looks delicious and uses ingredients I usually have on hand. An easy dish with lots of hands off time. Thank you!

    1. Lil'Luna Team says:

      You are so welcome!! Thank you for sharing that!

      1. Jennifer Hall says:

        Would this be good with chili??

      2. Lil'Luna Team says:

        Yes!

  2. Jenna says:

    5 stars
    Quick, easy a delicious side for any special occasion! Thanks!

  3. Veronica says:

    5 stars
    I love corn pudding. My grandmother use to make it. I should try soon. Maybe for Easter.

    1. Lil'Luna Team says:

      I hope you like it!! Easter would be perfect!!

  4. Yoselda Hurley says:

    5 stars
    This recipe is delicious. Great for potlucks.

    1. Lil'Luna Team says:

      For sure!! Thank you!

  5. Judy W says:

    5 stars
    Definitely comfort food and popular with almost everyone – especially kids!

  6. Jenifer Lynn DePaolo says:

    5 stars
    Yummy. Loved by all.

  7. angie says:

    5 stars
    This is and has been one of my family’s quick and easy favorites

  8. Susan Stulga says:

    5 stars
    I love this dish especially around Easter and Christmas!

  9. Heather says:

    5 stars
    My family loves corn pudding we have for all the holidays.

  10. Michelle says:

    5 stars
    This is one of my husband’s favorite dishes. I was first introduced to corn pudding by my grandmother in law. Now that she has passed, this recipe holds a special flavor and memory for our family.