This famous, easy-to-make Jiffy Corn Casserole has been a favorite side dish for generations, and for good reason – it’s so darn good and a cinch to make! The perfect side for so many meals and a classic go-to for the holidays.
Delicious Corn Side Dish Ready in Under An Hour
An easy-to-make 6-ingredient corn casserole that’s ready from start to finish in under an hour with only a five-minute prep. It’s loaded with sweet whole kernel corn, cream-style corn, sour cream, butter, eggs, and Jiffy Corn Muffin Mix. This fantastic sweet and savory side dish complements so many meals and is a favorite during the holidays.
This awesome classic is also known as Spoon Bread Casserole, Corn Pudding, Corn Bowl, Scalloped Corn, and more. It’s best served warm right from the oven. This irresistible casserole is super moist with a hint of sweetness from the corn. It’s a big old pan of comfort that never gets old and is a timeless dish.
Original Post Date, November 7, 2022. Post Updated, March 17, 2024.
Ingredients needed to make this easy corn casserole (full recipe at bottom of post)
- box of Jiffy Corn Muffin Mix or a box Jiffy Vegetarian Corn Muffin Mix
- can of cream style corn
- can of whole kernel corn, drained
- butter, melted
- sour cream
- eggs
How to make Jiffy Corn Casserole
First, preheat oven to 375 degrees f. and spray a 8×8 baking pan (or 1 1/2 quart baking pan) with non-stick cooking spray.
In a small bowl, beat eggs and set aside.
In a large bowl add sour cream and melted butter, mix until well blended. Next, add the corn (cream style corn and whole corn – be sure to drain whole kernel corn), mix well.
Add the eggs and mix well. After that, add the Jiffy Corn Muffin Mix and blend until thoroughly mixed.
Last, pour the batter in prepared baking dish. Bake on middle rack of the oven for 40–45 minutes.
The casserole is ready when the center is set and the top starts to turn a light golden brown. *Be sure to adjust baking times according to your oven.
Corn Casserole Frequently Asked Questions:
What can be served with Corn Casserole? This makes a great side for so many meals. Great served with roasted chicken, honey baked ham, Thanksgiving turkey. It’s also a great side for Mexican dishes like, Queso Chicken Tacos and Easy Cheesy Beef Enchiladas.
Can you double the recipe? Yes! Simply double the ingredients and bake at the same temperature in a 9×13 baking dish. The casserole may take longer to bake, so be sure to keep an eye on it.
Can Corn Casserole be made without eggs? Yes, you can omit the eggs, but as a result the casserole won’t be as cakey. Check out this Egg-Free version from Tastes of Lizzy T.
Want to make the casserole from scratch? Head over to Classy Cooking and check out a great from scratch recipe.
Looking for more great side dishes? Be sure to check out these recipes:
- Best-Ever Brussels Sprouts (with Maple & Bacon)
- Skillet Maple Glazed Carrots with Pecans
- Homemade Creamed Corn – Quick & Easy
- My Most Requested Salad Recipe
- Perfect Garlic Roasted Potatoes
- Easy Oven Roasted Green Beans with Mushrooms
- Perfect Roasted Butternut Squash
PLEASE NOTE – This is not a sponsored post. I have no affiliation with any of the products shared in this post. The original recipe is from JiffyMix.com, Spoon Bread Casserole.
Jiffy Corn Casserole (Easy)
Equipment
- 8×8 inch baking dish or 1 1/2 quart baking dish
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix (or 1 box Jiffy Vegetarian Corn Muffin Mix)
- 2 large eggs
- ½ cup butter, melted
- 1 cup sour cream
- 1 can (15.25 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) cream style corn
Instructions
- Preheat oven to 375 degrees f.
- Spray an 8×8 baking pan (or 1 1/2 quart baking pan) with non-stick cooking spray.
- In a small bowl, beat eggs and set aside.
- In a large bowl add sour cream and melted butter, mix until well blended.
- Next, add the corn (cream corn and whole corn – be sure to drain the whole kernel corn), mix well, then add the eggs and mix well.
- Last, add the Jiffy Corn Muffin Mix and blend until thoroughly mixed.
- Pour batter in prepared baking dish. Bake uncovered on middle rack of oven for 40–45 minutes.
- The casserole is ready when the center is set and the top starts to turn a light golden brown. *Adjust baking times according to your oven. Some ovens run hot.
- Allow to cool for 10 minutes. Serve warm.
Notes
- Like cheese? Add a 1/2 cup of cheddar or sharp cheddar cheese.
- For easy, smooth mixing, allow sour cream and eggs to get to room temperature.
- You can use margarine or unsalted butter.
- If you would like to double the recipe, use a 9×13 baking dish. Bake at the same temperature, it may take a little longer.
- Store leftovers in fridge. Consume within 3-4 days.
Thanks for stopping by!
Cheers!
Lindsay Gollnick
otitis delicious and soft easy. My cousin made iit first. It was a great hit. Thanks so much
Jodie carson
Super easy and good
Mary Neumann
So great to hear Jodie! I am getting ready to heat up some leftovers…it’s my family’s favorite side dish for Thanksgiving. 🙂
Mel
I’m cooking for a large group and will be making muffins instead of a large casserole dish, for ease of serving. Do you have a suggestion on cooking time?
Jacklyn Vo
Can I make this in advance and bake the day off?
Cathy
I have made this for years. I add some finely chopped onion OR I buy sour cream with chives in it. The recipe I’ve always used is even easier than this one. Beat the eggs and mix everything else together and instead of melting the butter I just slice the stick. Also, you must use jiffy brand corn muffin mix as all the other brands generally have only 6 to 6.5 oz in the package.
Tiffany
I do need to double the recipe……how much longer than the normal time do I anticipate
Mary Neumann
Hi Tiffany – Bake in a 9×13 baking dish if you double the recipe. Bake at the same temp – it may take 10 minutes or more to bake through. It’s ready when it’s set and starts to turn golden brown.
Cathy
I have made this for years. I add some finely chopped onion OR I buy sour cream with chives in it. The recipe I’ve always used is even easier than this one. Beat the eggs and mix everything else together and instead of melting the butter I just slice the stick. Also, you must use jiffy brand corn muffin mix as all the other brands generally have only 6 to 6.5 oz in the package.
joyce
trying this for christmas dinner
Marsha
do you drain the whole kernel corn?
Mary Neumann
Hi Marsha – yes, drain the whole kernel corn.
I just added this to multiple spots in my post so it’s not misseed. 🙂
Lori Welle
Can I substitute another corn bread mix? Jiffy one is sold out at my store.
Mary Neumann
Hi Lori – Check out this recipe from The Fresh Cooky:
https://www.thefreshcooky.com/easy-corn-casserole-without-jiffy/