I made this Jiffy Baked Corn Casserole and honestly it’s the kind of Thanksgiving side that shows up on every plate and is gone before dessert.

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I’m obsessed with this Jiffy Baked Corn Casserole because it’s dumb simple and actually tastes like someone cared. I love that it’s one bowl, no drama, and it hits that sweet-savory spot I crave at holiday table.

I make it when I need Unique Sides For Thanksgiving that aren’t boring. But honestly I’d eat it at midnight.

It’s basically my go-to Easy Corn Casserole Recipe Jiffy, melty, cheesy, slightly golden on top. I dump in 1 box Jiffy corn muffin mix and stir in 1 cup shredded sharp cheddar cheese.

Pure, ridiculous comfort food. No fuss.

No regrets. Every time.

Ingredients

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Basically gives structure and a slight crusty edge, that sweet corn muffin vibe.
Adds pop and texture, little corn jewels and bright color in every bite.
Plus it keeps things moist and gives that creamy corn comfort and taste.
It makes the casserole tangy, rich, smooth, and a bit decadent.
Basically the glue that holds it together, adds lift and protein.
Adds buttery comfort, richness and browning, so the top gets a little kiss.
Plus melty cheddar gives sharpness, gooey pockets you’ll hunt for, smart choice.

Ingredient Quantities

1 box Jiffy corn muffin mix (8.5 ounces)

1 can whole kernel corn (15 ounces), drained

1 can creamed corn (14.75 ounces)

1 cup sour cream (plain, full fat works best)

2 large eggs, lightly beaten

1 stick unsalted butter (1/2 cup), melted

1 cup shredded sharp cheddar cheese (optional but yummy)

How to Make this

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1. Preheat oven to 350 F and grease an 8×8 or 9×13 baking dish with a little butter or nonstick spray so it wont stick.

2. In a large bowl stir together 1 box Jiffy corn muffin mix, 1 can drained whole kernel corn, and 1 can creamed corn until mostly combined.

3. Add 1 cup sour cream, 2 lightly beaten eggs, and 1 stick melted unsalted butter; fold gently until mixture is smooth and you dont see dry mix.

4. If using cheese fold in 1 cup shredded sharp cheddar, or sprinkle half on top and save rest for a golden crust.

5. Scrape batter into the prepared dish and smooth the top with a spatula. Tap the dish once on the counter to settle air pockets.

6. Bake in the center of the oven for 35 to 45 minutes. Check at 35 minutes by inserting a toothpick in the center it should come out mostly clean with a few moist crumbs.

7. For a browner top switch the oven to broil for 1 to 2 minutes at the end but watch it closely so it doesnt burn.

8. Let the casserole rest 10 to 15 minutes before serving so it firms up and slices cleanly. It also tastes better warmed through.

9. Leftovers keep well in the fridge covered for 3 to 4 days; reheat in the oven at 325 F or in the microwave.

10. Tip: use full fat sour cream and dont overmix after adding eggs for a creamier texture; if you want it sweeter add a teaspoon of sugar, or for a savory kick stir in a pinch of cayenne or a few chopped green onions.

Equipment Needed

1. Oven (set to 350 F and broil for finishing)
2. 8×8 or 9×13 baking dish, greased
3. Large mixing bowl
4. Rubber spatula or spoon for folding and scraping
5. Whisk or fork for beating eggs
6. Measuring cups and a tablespoon
7. Can opener for the corn cans
8. Toothpicks for doneness checks
9. Oven mitts or pot holders for handling hot dish

FAQ

Q: Can I make this ahead of time? A: Yes, you can mix everything up to a day ahead, cover and refrigerate. When ready bake it straight from the fridge but add about 10 to 15 minutes to the baking time so it's heated through.

Q: Can I use low fat sour cream or skip the butter? A: You can, but the texture will be less rich and a bit drier. Full fat sour cream and melted butter give it that creamy, custardy feel. If you must, use Greek yogurt and a little oil to help with moisture.

Q: Do I have to add cheese? A: No, cheese is optional. It adds sharpness and a nice brown top, but the casserole is tasty without it, especially if you want a simpler side.

Q: What pan should I use and does size matter? A: A 9×9 inch or a 2 quart baking dish works best. If you use a larger pan the casserole will be thinner and may bake faster, use a smaller pan and it will be taller and take longer.

Q: Can I freeze leftovers? A: Yes you can freeze baked leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight then reheat covered in a 350 F oven until warm.

Q: My casserole was too wet or too dry, how do I fix that? A: If it’s too wet next time fold in a little extra Jiffy mix or bake a few minutes longer uncovered. If it’s too dry, add a splash of milk or another tablespoon or two of sour cream before baking and don’t overbake.

Jiffy Corn Casserole Recipe Substitutions and Variations

Jiffy corn muffin mix: swap with 1 cup cornmeal + 1 cup all purpose flour + 3 tbsp sugar + 1 tbsp baking powder + 1 tsp salt (mix dry, then follow recipe liquids). It’s a little more work but tastes homemade.
Sour cream: use plain Greek yogurt (same amount). It’s tangy, thicker, and holds up well, but it can be a touch less sweet.
Unsalted butter (melted): use equal amount vegetable oil or melted coconut oil. Oil keeps it moist and skips the need to soften or salt the butter later.
Shredded sharp cheddar: swap with Monterey Jack, Colby, or use 1 cup crumbled cotija for a saltier vibe. Any melty cheese works fine.

Pro Tips

1) Let it rest longer than you think. If you cut it right away it will be gooey and fall apart. Give it 15 to 20 minutes so it firms up and slices clean. Trust me, patience makes way nicer servings.

2) Use room temp eggs and sour cream. Cold ingredients make the batter seize up and can give a dense crumb. If you forget, pop eggs in warm water for 5 minutes and let the sour cream sit out a bit.

3) For a crispier top, sprinkle extra cheddar on the last 10 minutes of baking instead of mixing it all in. Or scatter some panko mixed with a little melted butter on top for crunch. Watch it closely when you broil, it goes from perfect to burnt fast.

4) Want more flavor without changing the texture? Stir in a small pinch of smoked paprika or a tablespoon of chopped green onions. If you like sweet cornbread, add a teaspoon of sugar, but dont over do it or it clashes with savory add-ins.

Jiffy Corn Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made this Jiffy Baked Corn Casserole and honestly it’s the kind of Thanksgiving side that shows up on every plate and is gone before dessert.

Servings

servings

Calories

448

kcal

Equipment: 1. Oven (set to 350 F and broil for finishing)
2. 8×8 or 9×13 baking dish, greased
3. Large mixing bowl
4. Rubber spatula or spoon for folding and scraping
5. Whisk or fork for beating eggs
6. Measuring cups and a tablespoon
7. Can opener for the corn cans
8. Toothpicks for doneness checks
9. Oven mitts or pot holders for handling hot dish

Ingredients

1 box Jiffy corn muffin mix (8.5 ounces)
1 can whole kernel corn (15 ounces), drained
1 can creamed corn (14.75 ounces)
1 cup sour cream (plain, full fat works best)
2 large eggs, lightly beaten
1 stick unsalted butter (1/2 cup), melted
1 cup shredded sharp cheddar cheese (optional but yummy)

Directions

Preheat oven to 350 F and grease an 8×8 or 9×13 baking dish with a little butter or nonstick spray so it wont stick.
In a large bowl stir together 1 box Jiffy corn muffin mix, 1 can drained whole kernel corn, and 1 can creamed corn until mostly combined.
Add 1 cup sour cream, 2 lightly beaten eggs, and 1 stick melted unsalted butter; fold gently until mixture is smooth and you dont see dry mix.
If using cheese fold in 1 cup shredded sharp cheddar, or sprinkle half on top and save rest for a golden crust.
Scrape batter into the prepared dish and smooth the top with a spatula. Tap the dish once on the counter to settle air pockets.
Bake in the center of the oven for 35 to 45 minutes. Check at 35 minutes by inserting a toothpick in the center it should come out mostly clean with a few moist crumbs.
For a browner top switch the oven to broil for 1 to 2 minutes at the end but watch it closely so it doesnt burn.
Let the casserole rest 10 to 15 minutes before serving so it firms up and slices cleanly. It also tastes better warmed through.
Leftovers keep well in the fridge covered for 3 to 4 days; reheat in the oven at 325 F or in the microwave.
Tip: use full fat sour cream and dont overmix after adding eggs for a creamier texture; if you want it sweeter add a teaspoon of sugar, or for a savory kick stir in a pinch of cayenne or a few chopped green onions.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.