The Ultimate Jiffy Corn Casserole

5 from 45 votes
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Whether you like your Jiffy corn casserole sweet or savory, you are sure to love this recipe! Crispy, buttery brown cornbread edges with a soft corn casserole middle, this literally is the BEST corn casserole and it makes the perfect side dish for any occasion. This is another recipe using a box of Jiffy cornbread mix, just like my Jiffy cornbread recipe.

This casserole is the perfect side dish for my herb and garlic stuffed eye of round roast, my Dutch oven pot roast or even a buttery roast chicken.

Jiffy Corn Casserole in a blue pyrex bowl
Jiffy Corn Casserole

Jiffy Corn Casserole

It was time to use up another box from my secret stash of Jiffy Corn muffin mix that my parents bring me from the United States when they come home to Alberta from Phoenix ( and they need to head back I am almost out!). I have been wanting to make the famous Jiffy corn casserole forever now and I finally got around to it when I whipped up some stew. This is basically the Jiffy Spoonbread casserole recipe that is on their website with a different method of baking and putting it together. And some sugar!

box of Jiffy mix

Sweet Corn Casserole or Savory

This corn casserole can go either way, you can add a 1/4 cup of white sugar to make it sweet ( which I prefer) or you can add just a pinch of sugar to bring out the flavors of the corn and the corn muffin mix. Trust me, you still need a teaspoon or two of sugar and that’s what makes this the BEST corn casserole around! The Jiffy mix is not a sweet mix, so bear that in mind when adding some sugar. I find that a quarter cup was perfect for my sweet tooth.

emptying a Jiffy box into a bowl of batter

How to Make Jiffy Corn Casserole

This is the easiest casserole you’ll ever make!

  • Combine all of the ingredients except the mix until completely mixed together.
  • Spoon into a greased 2-quart casserole dish.
  • Bake until done.

corn casserole batter in a turquoise bowl

Corn Casserole Tips and Tricks

  • Even if you are making a savory version, you need to add 1-2 tsp of sugar. This is a secret that a lot of chefs use: sugar, just like salt, enhances the flavors of a recipe! Just a pinch makes all the difference! It won’t be a sweet casserole but it will bring out the best in the casserole.
  • Make sure to bake this in a lidded 2-quart casserole dish, most recipes recommend an 8×8 pan but this won’t fit. It puffs up while baking and you need a 2-quart dish for sure.
  • Keep the lid on the casserole dish for the first 20 minutes, then remove and continue to bake. This ensures that the top doesn’t get too brown while baking and really keeps this casserole moist instead of drying out.

Jiffy Corn Casserole in a plate

Tips and Tricks for Corn Casserole

  • This isn’t a sliceable cornbread, so it should be a little jiggly in the center when done, it has to reach 165°F so that the eggs are safely cooked, but you don’t want it to dry out by overcooking it! It should be tender crumbed and moist in the center, with wonderful browned crispy edges!
  • The round casserole helps to cook browned, crispy edges yet leave the center soft. I wouldn’t do this in a pan ever after trying it in a deeper casserole dish, it’s worth the extra 15 minutes of cooking time!


If you love corn and you love cornbread, you are going to have to try this! Now I bought myself a big bag of cornmeal to play around with since I am running out of Jiffy mix, and we will see if I can make a homemade version so you don’t have to use a mix if you can’t buy one in stores. Stay tuned for that!

Happy cooking!





How to make the best Jiffy corn casserole around with Jiffy corn muffin mix. Crispy, buttery brown cornbread edges with a soft corn casserole middle makes this literally the BEST corn casserole ever!

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Jiffy Corn Casserole

How to make the best Jiffy corn casserole around with Jiffy corn muffin mix. Crispy brown cornbread edges with a soft corn casserole middle makes this literally the BEST corn casserole ever!
5 from 45 votes
Prep Time
5 minutes
Cook Time
55 minutes
Karlynn Johnston


  • one 8 ounce package JIFFY Corn Muffin Mix
  • 1/2 cup salted butter , melted
  • one 8-3/4 ounce can whole kernel corn , drained
  • 1 can cream-style corn , do not drain any liquid
  • 1 cup sour cream
  • 2 large eggs
  • 1/4 cup granulated sugar (see notes)


  • Preheat your oven to 350°F.
  • Grease a 2-quart lidded casserole dish with butter.
  • Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.
  • Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.
  • Remove and serve. This does not slice, this is spooned onto plates like a casserole.

Recipe Notes

  • Even if you are making a savory version, you need to add 1-2 tsp of sugar. 
  • Cooking time will vary depending on the depth of your casserole, it's it is a thicker casserole like mine it will take around 60 minutes.

Nutrition Information

Calories: 243kcal, Carbohydrates: 18g, Protein: 3g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 92mg, Sodium: 314mg, Potassium: 139mg, Fiber: 1g, Sugar: 9g, Vitamin A: 646IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Sandy says

    Karolyn, can this recipe be made larger. I have a dinner coming up for 100 people, and would love to serve this recipe. We’ll love it.

  2. Patricia E Wendt says

    Can you use cream cheese instead of sour cream and use crockpot?

  3. Tracy Carter says

    If I need to make a double serving, is it better to do 2 separate dishes or all in one and if it is all in one what would be the cook time?

  4. Betsy says

    Hi! I forgot to save sour cream! Oops! Can I use Greek yogurt instead does anyone know? Thanks and Happy Easter!

  5. Ryanne says

    If you don’t have a covered glass casserole dish, can you put foil over top to prevent browning and seal in moisture?5 stars

      • Karlynn Johnston says

        You can cook this in advance, but it won’t be as tender crumbed if you reheat it. This is best cooked right before serving, and served hot and fresh! Reheating dries out casseroles like this.5 stars

        • Teresa Johnston says

          Oh man! This turned out so so good. My husband and I almost ate the whole dish at dinner! I do have a question..where did you find that beautiful blue casserole dish that the casserole is in??? I must have it!! My amber colored one looks so gloomy now!!
          Thank you for the fantastic recipe!!!!5 stars

    • Karlynn Johnston says

      You can add in a cup or two of shredded cheese for sure!5 stars

    • Jacqueline says

      Making now, I sauted vidalia onion, corn and garden yellow pepper (mild) in the butter and cooking in my le cruset casserole dish. I made a tester in a ramekin 1st and its amazing!

  6. Yaffit says

    Do we use the glass cover in the oven or we cover with foil?
    Thank you

    • Karlynn Johnston says

      Either works! Just as long as it’s covered!5 stars

  7. Lisa says

    Hi there,

    Just wanted you to know I was able to get Jiffy corn mix through This recipe is in my oven as we speak!5 stars

  8. Jrizzo says

    Just want to be sure , you do bake this covered ? I would also love to see a corn fritters recipe. Thanks

    • Karlynn says

      Yes, covered for the first 20 minutes! I had that in the notes but missed it in the instructions, thanks for catching that!5 stars

  9. Eileen Schmidt says

    Lordy, lordy, Miss Kitchen Magpie. My husband loves corn but he couldn’t rave enough about your corn casserole. We live in Calgary so no Jiffy mix is to be had here. I used half a bag of Bob’s Red Mill corn muffin mix and 2 tsp Stevia instead of sugar but I tell you what! This casserole is the epitomy of delicious. As my husband said “God bless the Lady Chef in Langdon!” Thanks! And I look forward to your own corn bread muffin recipe. Hank & Eileen5 stars

    • Karlynn Johnston says

      That’s awesome and thank you for letting me know about a corn muffin mix that we can use here!!! This really is one of my favorite corn dishes!5 stars

    • Jamie Kay Ivey says

      How long do you bake for if u double recipe.

      • Karlynn Johnston says

        Start with the recommended time and then you have to test it every 10 minutes. When it’s at least 165 °F in the middle and a knife inserted comes out clean, it’s ready.5 stars

  10. Patricia says

    Hi karlynn
    Thank you for sending me your recipe looks lovely there’s alot of things you cannot buy in Ireland like the jiffy corn mixture bit I’m sure you have lots of lovely recipes to share looking forward to them I hope you and your family had a nice weekend
    Best wishes
    Patricia obrien 🇮🇪
    Stay safe

    • Karlynn Johnston says

      You can try Bob’s Red Mill corn muffin mix !5 stars

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