Mama’s Jiffy Corn Casserole with Sour Cream and Cheese
Every holiday table has one dish that disappears first, and in my family it’s always Mama’s Jiffy corn casserole. You stir everything except the cheese together in one bowl, bake it, then add cheddar on top for the last 15 minutes. It takes about 5 minutes of hands-on time and 45 in the oven, and one 9×13 pan serves about 6.
A Quick Look At The Recipe
- Recipe Name: Jiffy Corn Casserole
- Serves: 6
- Main Ingredients: cream-style corn, whole kernel corn, eggs, sour cream, box Jiffy corn muffin mix, butter, shredded cheddar cheese
- Why You'll Love It: Using simple ingredients, this easy Jiffy corn casserole recipe is moist, tender, and one of my family's favorite Southern side dishes.
Jiffy mixes added a lot to my childhood. They ran about 4 for a dollar back in the day, and my mother was from the old school set that thought every supper needed a meat and three plus dessert, so they were awfully handy to have around. This corn casserole is soft and moist, somewhere between cornbread and creamed corn, sweet and savory at the same time. You can serve it as a side dish, as your bread, or just close the blinds and eat it all by yourself.
Why This Jiffy Corn Casserole Works
The Jiffy mix does the measuring for you, and the creamed corn and sour cream keep the casserole tender in the center instead of dry like a pan of cornbread. Neither my recipe nor Mama’s says to drain the whole kernel corn. If there’s a lot of liquid in the can we pour a little off, then dump the rest right in, and that extra moisture is part of what makes it so soft.
What You Need for Jiffy Corn Casserole
- Creamed corn: A can of cream-style corn works great, or use my crock pot creamed corn if you have some made.
- Whole kernel corn: Don’t drain it all the way. Just pour off a little of the liquid if there’s a lot.
- Eggs and sour cream: These make it set up soft and tender, more like a spoonbread than a cornbread.
- Jiffy corn muffin mix: Another brand of cornbread mix works too.
- Butter: Melted, so it stirs right in.
- Cheddar cheese: Optional, but it gives you that golden, cheesy top. Pepper Jack is good here too.
Helpful Tips Before You Start
- Preheat the oven to 350°F and grease your 9×13-inch baking dish before you mix anything.
- Everything but the cheese goes in one mixing bowl, so there’s hardly anything to wash.
- Wait to add the cheese until the casserole has baked for 30 minutes so it melts on top instead of sinking in.
- To make it ahead, mix it up, cover the dish and keep it in the fridge for up to 2 days. Let it sit on the counter for 30 minutes before baking as usual.
How to Make Mama’s Jiffy Corn Casserole
1Dump it all in a bowl
And now for my favorite cooking instructions: put everything except the cheese in a mixing bowl.
2Stir it together
Stir until the Jiffy mix is moistened and everything is combined.
3Pour it into the dish
Pour the mixture into your greased 9×13-inch baking dish.
4Bake, then add the cheese
Bake at 350°F for about 30 minutes, until lightly browned, then sprinkle the shredded cheddar over the top.
5Finish baking
Return it to the oven for about 15 minutes, until the cheese melts and the center is firm.
What to Serve with Corn Casserole
Corn casserole is one of my favorite Southern side dishes for Thanksgiving next to a crock pot turkey breast or an overnight turkey, and it’s just as good beside a brown sugar glazed ham at Christmas or butter roasted chicken any night of the year. It’s wonderful with a bowl of crock pot chili, too, for soaking up all those juices.
On a holiday table, set it out with green bean casserole and candied sweet potatoes, and find more ideas in my Thanksgiving side dish recipes, make-ahead Thanksgiving dishes and Thanksgiving menu ideas. I also love warming leftovers in a skillet with a fried egg on top for breakfast.
Easy Ways to Change It Up
- Stir in crispy crumbled bacon.
- Add a minced garlic clove or a little garlic powder.
- Mix in a small can of green chiles.
- Add diced onion, green onion or chopped chives.
- Stir in a diced bell pepper or jalapeño.
- Swap the cheddar for Pepper Jack or Parmesan.
Jiffy Corn Casserole FAQs
Can you make corn casserole ahead of time?
Mix it up to 2 days ahead, cover the dish and keep it in the fridge. Let it sit on the counter for 30 minutes before baking as usual. You can also bake it ahead and reheat it in the oven, microwave or air fryer.
Is corn casserole the same as corn pudding?
They’re close cousins. Corn pudding with Jiffy mix is usually more custardy and often has extra sugar added, while this corn casserole is moist and tender with a texture closer to spoonbread.
What is the difference between corn casserole and corn soufflé?
They’re basically the same dish. Corn soufflé leans on the eggs for a fluffier texture, and I believe corn casseroles like this one were just called corn soufflé back in my grandma’s day.
Is corn casserole supposed to be mushy?
It should be lightly browned on top with a soft, moist center, but not runny. If the middle still jiggles, give it a few more minutes in the oven until it’s firm.
Mama’s Jiffy Corn Casserole with Sour Cream and Cheese
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13-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
Video
Notes
- Make ahead: Mix it up to 2 days ahead, cover and refrigerate. Let it sit on the counter for 30 minutes before baking as directed.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days and reheat in the microwave, oven or air fryer. Leftovers can be frozen for up to 3 months.
- Corn: No need to drain the whole kernel corn. Just pour off a little of the liquid if there is a lot.
- Add-ins: Try crumbled bacon, green chiles, diced onion, jalapeño or Pepper Jack cheese.
Christy, I sure hope your packing/move is coming together …I know it can be soo overwhelming. All us Southern Plate people oughta be bring food to YOU in casserole dishes…….anybody up for a trip to Christy’s area? I am!
My fav dishes are Pyrex and I use the same ones over and over. Boring, zzzz- I know but they are like my old friends, full of memories of meals and gatherings, like happy ghosts from the past. About that Polish pottery you wanted, I see signs around my town everyWHERE advertising it. I will personally look into the 9×13’s for you as I am curious about how you know about that and you are in AlaBAM, not the northeast. I have wondered over and over why would anyone polish their pottery…when it seems perfectly shiny to me. hmmmmm
Christy, I made this corn casserole today and it was soooo good.
This recipe will replace one that is much more involved and not as good! Thanks! I so enjoy your blog. Come by and visit (www.bcpmylife.com) I live in Decatur.
Granny in the family just brought a corn casserole for the last family get together and it was yummy but I think with the cheese on top would make it better, will have to give it a try.
And with my old 70’s Tonite Show Carnac turban on, I predict that in the future you Christy Jordan will have your own line of baking dishes, pots and pans, and other assorted kitchen ware that we all will be proud to own. It will follow in the lines of Paula Dean and Rachel Ray and will follow in a line of other great cooks that America loves and I volunteer early to test market the items for you. When we are lucky enough to find someone a kind, wity, smart, values the family and can share recipes with us that don’t break the budget, we are truly priveledged. Good luck with the move and getting settled in.
I am so in for testing for you as well!!
I have made corn casserole a few times. A neighbor gave me her recipe (literaly GAVE me her card, I need to find it to give back..) several years ago. I had to find another because I think,(sorry Kathy…) that I accidentally threw the card away. Aren’t yall glad you’re not my neighbor???
I think I may have family in Nigeria also! Uncle Bob, are you there?? The last time we saw you, you went to the store for bread and milk…Did you get lost and find your way to Nigeria? Come home soon, we miss you. At least write to us and let everyone know you are still in the land of the living so those nice Nigerians will not feel obligated to send us money for you!
Your loving neice, Laura
Hey Christy,
Most of my baking dishes are Pyrex and a few Corning Ware.
I make a similiar cornbread with just cream of corn, sour cream, melted butter, eggs and Jiffy. However, I add 2 packets of Sweet- n -Low. When my daughter was young she called it “Like Cake”. If you go to Jiffy’s website, you can request a free cookbook. I never knew there were so many different kinds of Jiffy mix!
Glad you enjoyed your trip.
Norma
Corn casserole sounds wonderful – I think I’ll try this and add some crisp bacon – YUM!
Love ur sense of humor! Letter to Nigeria actually made me chuckle.
Well I have a full set of Paula Deen cookware that I got for Christmas, a cast iron skillet, a cast iron chicken frying skillet(extra deep regular skillet, thought I might need to clear that up)and good ole Pyrex bakeware, also have two glass pie pans that I picked up at the grocery store (they didnt have price tags on em and the cashier never rang em up….YAY ME!!) so there ya have it, and ya gotta love how cast iron just cooks everything so well. Im not a cornbread fan, but my other half is and just might like the corn casserole, gonna have to try that one out just for grins and giggles and see if I might like it as well.