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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.
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
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!
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 found that a quarter cup was perfect for my sweet tooth.
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 Tips and Tricks
- 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.
- 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.
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, and crispy edges yet leaves the center soft. After trying it in a deeper casserole dish, I wouldn’t do this in a pan again; it’s worth the extra 15 minutes of cooking time!
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. 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!
Love,
Karlynn
Jiffy Corn Casserole
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 8
- Calories
- 243
- Author
- Karlynn Johnston
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.
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
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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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….
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.
Roberta Ackerman says
This is my favorite corn pudding recipe. It’s the sugar that makes the difference.
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.” 😂
Linda T says
OMG the BEST. Used the 1/4 c of sugar tip-perfect. Will definitely make it again.
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.
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.
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.
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.
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.
Patricia E Wendt says
Can you use cream cheese instead of sour cream and use crockpot?
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?
Betsy says
Hi! I forgot to save sour cream! Oops! Can I use Greek yogurt instead does anyone know? Thanks and Happy Easter!
Karlynn Johnston says
Should work just fine! Happy Easter!
Lindsay says
Can you refrigerate before cooking?
Christmas says
What size can of creamed corn?
Ryanne says
Can you leave out the plain corn?
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?
Cook 101 says
Can you add cheese
Monica D says
How soon in advance can you cook this?
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!!!!
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!
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!
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!
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!
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 & Eileen
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.
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 !