Jiffy Corn Casserole

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This Jiffy corn casserole recipe might be the easiest casserole you’ll ever make. Moist and tender, it’s no wonder it’s one of my family’s favorite side dishes.

Spoonful of Jiffy corn casserole.

Today, I’m introducing you to my Mama’s Jiffy corn casserole recipe. If you’ve never had cream corn casserole and you have even the smallest inkling of a liking for corn or cornbread, you really should pick up the stuff to make this today! You can serve it as a side dish, a bread, or just close the blinds and eat it all by yourself.

Corn casserole is like a moist and soft alternative to Jiffy cornbread. Like cornbread with creamed corn. It’s sweet yet savory and has a deliciously creamy and corny taste and flavor. Are you intrigued yet?

This easy cornbread casserole recipe includes an old tried and true corn casserole staple: a Jiffy corn muffin mix. Jiffy mix added a lot to my childhood. They were (and are) incredibly cheap and only required one egg and 1/2 cup of water to make a single-layer cake. My mother was from the old school set and thought every supper had to include meat and three, plus dessert, so we had a lot of Jiffy cakes! Jiffy mixes ran about 4 for a dollar back in the day and are still very affordable now. They were and are awfully handy to have around for quick desserts and I love that they make a single layer of a cake, which is perfect for a family of four.

Besides Jiffy corn muffin mix, you’re going to need cream corn, canned corn kernels, butter, eggs, cheese, and sour cream. The instructions are as simple as dumping everything bar the cheese in a bowl, giving it a mix, and pouring it into a casserole dish. Then bake it in the oven and add the cheese towards the end for that golden brown topping. I mean, do casseroles get any easier than this? I don’t think so! The Corn Casserole goes perfect with turkey breast, roast chicken, or chili.


Alright, who’s ready to make an easy corn casserole from Jiffy?

Ingredients for Jiffy corn casserole.

Recipe Ingredients

  • Creamed corn (Check out our creamed corn recipe here)
  • Sweet whole kernel corn
  • Eggs
  • Sour cream
  • Jiffy corn muffin mix
  • Butter
  • Cheddar cheese (optional)

Helpful Kitchen Tool

How to Make Mama’s Jiffy Corn Casserole

Dump all ingredients except cheese in a bowl.

And now for my favorite cooking instructions: dump everything in a bowl.

Leave the cheese out until later though.

Neither my recipe nor Mama’s says to drain the canned corn kernels. We pour a little of the water off of it if there is a lot and then just dump it right on in.

Mix ingredients together.

Stir the corn mixture.

Pour mixture into casserole dish.

Pour the Jiffy corn casserole mixture into a 9×13-inch baking dish.

Bake for 30 minutes and then add cheese on top.

Bake this for about 30 minutes and then top with the shredded cheddar cheese.

Baked Jiffy corn casserole.

Return to the oven for about 15 minutes, until the cheese melts and the center is firm.

Slice of corn casserole being removed from dish.

Oh my, how good does the baked corn casserole look?

Slice of Jiffy corn casserole on plate.



Store cheesy corn casserole leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, oven, or air fryer. You can also freeze leftovers for up to 3 months.

Recipe Notes

  • Here are some delicious additions to add to your Jiffy corn casserole:
    • Crispy crumbled bacon bits
    • Minced garlic clove or garlic powder
    • A small can of green chiles
    • Diced onion, whether that’s white onion, green onion, or freshly chopped chives.
    • 1 diced bell pepper or jalapeno pepper
  • Substitute the cheddar cheese for a different kind of cheese, like Pepper Jack cheese or parmesan cheese.

Recipe FAQs

Is this a corn casserole or corn pudding?

You can call this corn dish whatever you like. It will taste great either way. But I can tell you that corn pudding with Jiffy mix is more pudding-like and often has sugar added. This recipe for corn casserole is more moist and tender versus a custardy thickness of corn puddin’.

What’s the difference between corn casserole and corn souffle?

This recipe for corn casserole can technically be labeled corn souffle, as they’re basically the same dish. Corn souffle doesn’t have added sugar and uses eggs to create a fluffier texture, which is this corn bake. I believe corn casseroles were simply labeled corn souffle back in my grandma’s day.

Yes, your Jiffy corn casserole should be light brown on top with a soft and moist center.

What do you serve with corn casserole?

Corn casserole is one of my favorite Southern side dishes and is the perfect side dish to pair with some turkey breast for Thanksgiving or roast chicken year-round. It also tastes great with chili to soak up all those delicious juices. I love warming leftovers in a skillet and adding a fried egg on top for a different kind of breakfast dish too.

Can I make my corn casserole ahead of time?

Yes, you can make this creamed corn casserole recipe up to 48 hours in advance. You can either prepare the casserole up until baking and place the wrapped casserole dish in the fridge for up to 2 days. Place it on the counter for 30 minutes before cooking as instructed. Alternatively, cook the casserole and simply reheat leftovers in the microwave or air fryer before serving. Leftovers last up to 5 days in the fridge.

You may also enjoy these recipes:

Jalapeño Cornbread Muffins with Cream Cheese

Hot Water Cornbread Only 2 Ingredients

Mexican Cornbread Recipe by Mama

Summer Corn Salad

Crock Pot Creamed Corn Recipe

Jiffy Cornbread Casserole With Ham and Cheese

Slice of Jiffy corn casserole on plate.

Jiffy Corn Casserole

Using simple ingredients, this easy Jiffy corn casserole recipe is moist, tender, and one of my family's favorite Southern side dishes.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, corn
Servings: 6


  • 1 can cream-style corn 15-ounce
  • 1 can whole kernel corn 11-ounce
  • 2 eggs
  • 1 cup sour cream
  • 1 box Jiffy corn muffin mix can use another cornbread mix
  • 1/2 cup butter melted
  • 1 cup shredded cheddar cheese


  • Preheat the oven to 350 degrees. Grease a 9x13-inch casserole dish.
  • In a mixing bowl, combine the cream corn, whole kernel corn, eggs, sour cream, muffin mix, and melted butter. Pour into the prepared dish.
    1 can cream-style corn, 1 can whole kernel corn, 2 eggs, 1 cup sour cream, 1 box Jiffy corn muffin mix, 1/2 cup butter
  • Bake in the preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle shredded cheese over the top. Return to the oven for 15 minutes or until the center is firm.
    1 cup shredded cheddar cheese


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“Never let anyone’s opinion of you be your goal. They may not like you.”

~ TD Jakes.

~Submitted by Southern Plate Reader, Micha.

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  1. Looks like you bake yours’ in a 8×12 and your mom bakes hers’ in 9×13….. so you can use either size I assume and bake accordingly eh ?
    Well I have one in oven now baking it in a 9×13, but I added some hot jalapeños to mine, and some garlic powder, onion powder & parsley flakes…..I just felt like making mine a little spicy :)just baked 30 mins, took out and put cheddar cheese on half of it and left the other plain….so I will see which one I like best…..
    I make this all the time very similar to yours, a friend gave me her recipe….but hers’ is more gooey…I don’t think this one will be…..

    1. Forgot to add that I used my own cornbread recipe too 🙂 I have never cared for jiffy…….but I know a lot of people do…..I don’t like sweet cornbread I guess…..when I make cornbread, I only put a tsp or two of sugar in mine and only because I use buttermilk 🙂

  2. Hi Christy, your mom’s corn casserole does look delicious, but I just don’t care for Jiffy……I am looking for a similar recipe that I can make my own cornbread recipe….think this would work for her recipe ?

  3. Hi Christy! I make this exact same corn casserole minus the cheese! It is so good! I swear by Jiffy and I do remember when they were four for a dollar. I can sometimes get them now two for a dollar – inflation sucks!

  4. Been making this casserole for over 20 years (well, mine is VERY similar) and my family just loves it! I really enjoy getting the emails and I follow you on Facebook. You are a breath of fresh air!

  5. Made this tonight, it was a hit! everyone at first was like what is that…and when I said corn casserole I got even weirder looks but after they ate it they were like this is great! Definitely will be making it again.

  6. My family has made this same recipe for years. The only diffence is our recipe calls for Swiss cheese, we have used both and either one is equally delicious. It is definetly a family favorite and always requested for holiday meals!!

  7. To “Chellney” the larger can will be just fine and yes you do drain some or all of the water off of the whole kernel corn. You decided the best consistency for you. To “Gayle” in 2012, if you can’t print any thing from the web site you can always highlight the whole recipe hit ctrl and C to copy, then go to your word program and pull up a new document and press ctrl and V at the same time and it will copy the recipe over for you then you can print it. Now for “Chrissy” You ask people to comment and ask questions but you NEVER respond. What is the point? I was given two of your cook books for Christmas last year and love them so much. The recipes are just simple southern comfort food that my family loves. I really like that you can add your own little touches to each recipe to make it your own. Love the sound of this recipe will see if it is in either one of my books first before I print it. Thanks Christy for the great recipes and sharing some of yourself with us as well.

    1. to “Bonny” I try to get to as many comments as I possibly can. Sometimes when there are a lot it takes me a little longer than others. But I do read and try to respond to as many as one person possibly can. If you haven’t seen that I do respond I suggest you look a little deeper.

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