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The Ultimate 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 11 vote(s)51 comments
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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 are the BEST corn casseroles and make the perfect side dish for any occasion.

This is another recipe using a box of Jiffy cornbread mix, just like my Jiffy cornbread recipe.

Why I Think You’ll Love This Recipe

  • This can be made either sweet or savoury, depending on your tastes, making it customizable for any occasion.
  • It is a delicious and unique side dish for dinner that is easy to make.

Quick and Simple Jiffy Corn Casserole

It was time to use up another box from my secret stash of Jiffy Corn muffin mix that my parents brought me from the United States when they came home to Alberta from Phoenix ( and they need to head back; I am almost out!).

I have wanted to make the famous Jiffy corn casserole forever and finally got around to it when I whipped up some stew.

This is basically the Jiffy Spoonbread casserole recipe on their website, which has a different method of baking and putting it together. And some sugar!

box of Jiffy mix

Sweet or Savoury

This corn casserole can be made in two different ways, making it super versatile:

  • Sweet: For a sweet version of this casserole, use 1/4 cup of white sugar.
  • Savoury: For a savoury version, just add a 1-2 tsp of sugar and a pinch of salt.

Whichever method you choose, you still need a teaspoon or two of sugar, as 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 found 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!

  1. Combine all of the ingredients except the mix until completely mixed together.
  2. Spoon into a greased 2-quart casserole dish.
  3. Bake until done.
corn casserole batter in a turquoise bowl

Corn Casserole Tips and Tricks

  1. Even if you make a savory version, 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.
  2. 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.
  3. 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.
  4. 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!
  5. It should be tender, crumbed, and moist in the center, with wonderful browned crispy edges!
Jiffy Corn Casserole in a plate

If you love corn and 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.

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.

Happy cooking!

Love,

Karlynn

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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 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 243kcal

Ingredients 

  • 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)

Instructions

  • 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.

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

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
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!

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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!

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. Ellen says

    I tripled the recipe for our Fall Feast for the 55 Alive crowd @ church. I thought that it would all fit in a huge foil pan that I baked it in but by the time that I got there it was gone & people were scraping the pan! Luckily I had kept the small pan for us @ home. It was so good! We all love cornbread casserole but this one was in a new category! The only changes that I made was to use honey instead of sugar in one of the 3 batches. I also made a topping with crackers (a mixture of crackers that I had on hand) & butter. Before it went in the oven I sprinkled it with some Paprika to make it festive & pretty.5 stars

    • Karlynn J says

      I’m so glad that it was a hit! Thanks for letting me know!

  2. Dennis says

    As I love cornbread when I eat chili, I adapted your recipe for a savory dish(less sugar) and I added 1 and 1/2 cup grated cheddar cheese, a small can of diced green chilies(and some jarred jalapenos, diced) about a pound of cooked ground beef(with sauteed chopped onion) 1 and 1/2 teaspoons of chili powder and 1 teaspoon ground cumin (or both of these spices to taste). I baked it as described in your recipe and checked to see if it was done after 60 minutes, and checked it at 65-70 minutes and it was done. I accompanied the casserole with bowls of chopped onion, cilantro, sour cream, a bottle of hot sauce and a green salad. DELICIOUS!!

  3. Mo says

    I see that even if you want to double to triple the recipe that you still only use 1 box of the jiffy mix….can someone tell me if that is really true please….just seems like everything would be doubled so want to make sure….thank you!!

    • Dianna says

      Yes, you would double or triple the jiffy mix. Must be a glitch in the program. 😊

  4. Florence Dickenson says

    I’m in Ontario, wondering where I would find the Jiffy muffin mix. Thank you

    • EILEEN Ann GENNUSA says

      I’m in the US so normally I can get it in grocery stores. It is on Amazon though.

      • Marco says

        we found the jiffy cornbread mix at giant tiger in wpg recently

    • Karlynn Johnston says

      Hi Florence,

      You can order them on Amazon : https://amzn.to/3ARYMlT

      I stock up when I visit the US, but if I’m out, Amazon is where I buy them! Hope that helps!

  5. Cynda says

    I also add cheese and green chilies. Love this dish.

  6. PAM TAYLOR says

    Has anyone ever tried baking this in a CROCK POT?? I am making at least a double batch for Easter dinner get together…want to be able to cook and keep it warm (buffet style).

    I have made this for years on Thanksgiving and Christmas, from my grandmothers old recipe…everyone always loves it and it is great left over!

    • Karlynn Johnston says

      If you used a crockpot liner, it might just work out well, especially with a double batch, on low heat… Now I am curious to try it myself….

  7. Clancy says

    After reading a majority of positive reviews, I want to bake and eat this right now.
    But first, Karlynn, I would appreciate your opinion for my baking method. I have a countertop air fryer oven that a 2 quart round dish fits with room to spare. My guess is to decrease the bake and cook time by 25%. What do you think of using the air fry/bake function at 325 degrees and bake for 30 minutes? Thank you.

  8. Roberta Ackerman says

    This is my favorite corn pudding recipe. It’s the sugar that makes the difference.5 stars

  9. Eva de Leon says

    Wow, excellent! Made it with no changes to the recipe ingredients. Only change is that I cooked it as muffins for 35 minutes (uncovered the whole time) as I didn’t have the right sized pan. Served it with honey and my husband said, “This is category of its own kind. This is the best thing I’ve ever eaten.” 😂5 stars

  10. Linda T says

    OMG the BEST. Used the 1/4 c of sugar tip-perfect. Will definitely make it again.5 stars

  11. Masa says

    This was delicious! It did require about 20 minutes extra time to cook because I used my toaster oven with conduction. It was quite sweet with the 1/4 cup of sugar yet it still did well as a side to beef & bean chili. I will definitely try a savory batch in the future with some shredded cheese.5 stars

    • Cuerva Blanca says

      Masa- for serving with chili, try using honey instead of granulated white sugar and reduce the sour cream or yogurt to 3/4c. Honey has an earthier sweetness and aftertaste that is more complementary to warm & earthy savory dishes, such as chili, red enchiladas, or chicken mole.

  12. Masa R says

    This was delicious! It did require about 20 minutes extra time to cook because I used my toaster oven with conduction. It was quite sweet with the 1/4 cup of sugar yet it still did well as a side to beef & bean chili. I will definitely try a savory batch in the future with some shredded cheese.5 stars

  13. Ed Urbanek says

    Excellent casserole. Used a can of DelMonte Southwest Whole Kernel Corn and it came out perfect. Used the sweet method with the 1/4 of sugar. I’m sure less sugar will allow for more the the southwest spice to come through.5 stars

  14. 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.

  15. Patricia E Wendt says

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

    • Laurie says

      Can frozen sweet corn be subbed for canned whole kernel?

  16. 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?

  17. Betsy says

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

  18. 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?

      • 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.

        • 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!

    • 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!

  19. Yaffit says

    Hi
    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!

  20. Lisa says

    Hi there,

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

  21. 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!

  22. 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!

    • 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.

  23. 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 from 11 votes

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