Jiffy corn casserole is a family-favorite holiday side dish that’s simple, dependable, and beloved. With just a few pantry staples and five minutes of prep, you’ll have a classic Southern corn pudding for Thanksgiving, Christmas, or your next Sunday supper.
If you love cozy sides like this one, be sure to check out my sweet potato casserole, Southern cornbread, and sausage stuffing. You’ll also find this recipe with my other favorite Thanksgiving recipes.
Table of Contents
My mom’s friend Kathryn originally gave me this Jiffy corn casserole recipe (often called corn pudding or spoon bread), which is a well-loved Southern staple, particularly throughout Appalachia.
Before You Get Started
A few quick tips will help your corn casserole with Jiffy turn out perfectly every time:
- Bring ingredients to room temperature so the batter mixes smoothly and bakes evenly.
- Cool the melted butter for a few minutes before stirring it in. Hot butter can scramble the eggs.
- Don’t overbake. The center should be set but still soft, like a custard. Overbaking will make it dry and crumbly.
- Use the right pan size. One box of Jiffy mix fits perfectly in a 1 ½ to 2-quart baking dish (or about an 8-inch square pan).
- Let it rest before serving. Give the casserole 5-10 minutes to cool slightly so it firms up and scoops cleanly.
** Tip: If you’re doubling the recipe for a crowd, bake it in a 9×13-inch dish and extend the bake time by about 10-15 minutes.
How to Make Jiffy Corn Casserole
This easy corn casserole comes together in just one bowl. Here’s how to do it:
Step 1: Mix the Ingredients
In a large bowl, stir together the corn, cream-style corn, sour cream, eggs, Jiffy mix, and melted butter until just combined. The batter should be thick but pourable.
** Tip: Don’t overmix! A few small lumps are fine. Overmixing can make the casserole dense instead of tender.
Step 2: Transfer to a Greased Dish
Spread the batter evenly into your prepared 1½ or 2-quart baking dish so it bakes uniformly.
Step 3: Bake Until Golden and Set
Bake at 350°F for 45-50 minutes, or until the edges are lightly browned and the center is just set. The edges will pull away slightly from the sides of the dish.
** Tip: If the top starts browning too quickly, loosely cover the dish with foil for the last 10 minutes.
Step 4: Rest and Serve
Allow the casserole to rest for 5-10 minutes before digging in. This helps it set up and makes for neater slices or scoops.
How to Tell When It’s Done
The casserole should have a soft, custard-like texture with just a slight jiggle in the center. A knife or toothpick inserted near the center should come out clean or with a few moist crumbs (no wet batter).
- For a softer, pudding-like casserole, bake closer to 45 minutes.
- For a firmer, cake-like texture, bake a bit longer until golden and fully set.
Variations and Serving Ideas
- Stir in ½ cup shredded cheddar cheese for a cheesy twist.
- Add chopped jalapeños or green chiles for a touch of heat.
- Toss in sliced green onions for color and a mild onion flavor.
- Prefer it sweeter? Increase the canned corn to 1 ½ cups or add a tablespoon of sugar.
- Serve alongside roasted turkey, pineapple glazed ham, oven BBQ chicken thighs, or even a bowl of beef chili for any holiday or weeknight dinner.
Where has this recipe been all my life? Made it for Christmas dinner and it was a HUGE hit! Thank you Blair!
– Lee
Storage, Freezing & Make-Ahead
- Make Ahead: Bake the casserole up to 2 days before serving. Reheat at 300°F, covered with foil, for 15-20 minutes.
- Store: Keep leftovers covered in the refrigerator for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm covered in a 300°F oven until just heated through to keep it moist.
Frequently Asked Questions
Do you put eggs in Jiffy corn casserole?
Yes! The eggs help bind the ingredients and create that rich, custardy texture. You can omit them for a slightly looser, softer casserole, but it won’t set as firmly.
Why does my corn casserole turn out mushy?
It usually means it was underbaked or the ingredients were too cold when mixed. Make sure the center is set and not wet before removing from the oven.
Can I double the recipe for a 9 x 13 pan?
Absolutely. Use two boxes of Jiffy mix and double all the other ingredients. Bake for about 55-60 minutes, checking near the end for doneness.
Can I make it ahead or freeze it?
Yes, it reheats beautifully! You can bake it up to 2 days in advance or freeze for longer storage. See the make-ahead section above for full details.
How do I make it less sweet or more savory?
Mix in a handful of diced jalapeños, green chiles, or shredded cheese.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Jiffy Corn Casserole
Equipment
Ingredients
- 1 (15.25 ounce) can corn kernels, drained
- 1 (14.75 ounce) can cream-style corn, not drained
- 1 cup sour cream, at room temperature
- 2 large eggs, at room temperature and lightly beaten
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ½ cup (1 stick) salted butter, melted and slightly cooled
Instructions
- Preheat the oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside. In a large bowl, stir together all of the ingredients.
- Transfer the mixture to the prepared dish.
- Bake for 45-50 minutes, or until the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.
Notes
- One 8.5-ounce box Jiffy = best texture; don’t substitute generic mixes.
- Use room-temperature ingredients for smooth mixing.
- Bake in a 1 1/2 – 2-quart dish for one batch; double for 9 x 13.
- Center should set but remain moist.
- Tent with foil if browning too quickly.
- Add cheddar or jalapeños for flavor variation.
- Cool 5-10 minutes before serving.
- Store leftovers covered up to 5 days.
- Freeze up to 3 months; reheat at 300°F.
Nutrition
This was a hit as a side dish for Thanksgiving. Everyone enjoyed it and it was their first time tasting it. Will definitely make again.
– Theresa
If you love Jiffy mix recipes, be sure to try this Jiffy cornbread with creamed corn, a chili dog casserole with cornbread crust, and this farmhouse chicken cornbread casserole, too!
Originally published in October, 2019, this post was updated in November, 2025.
The family enjoyed this. I only had 1/2 cup sour cream so I added 1/2 cup Greek yogurt and it still tasted good.
That’s perfect, Cheryl! Thanks for letting me know!
I made this recipe for a group of us playing dominoes. Turned out great everyone wanted me to share the recipe. First time making corn casserole. I used the two eggs and half a cup of cheese. Creamy and tasty!
Thank you for trying it out, Roseann! We’re so glad it was a hit.
Perfect! Easy to make and everyone loved it! I’ll fix this for every family event!
Awesome! Thanks, Lydia!
I love this recipe, even as an everyday side dish! I jazz mine up with about a cup and a half of Monterey Jack cheese and a small can of diced green chilis. Perfect! Thank you for sharing this recipe!
Thank you, Debbie! We’re so glad you enjoy it!
Hi! I’m making it right now , doubling recipe. I want to pre-make mixture and bake early morning.
Can I do that?
Hi Katherine! For the best results, we recommend baking the casserole and just reheating it the next day.
I double this recipe and cook in a crock pot to preserve oven space. It works great!
Such a good idea! Thanks for sharing, Megan.
Not health food, but a ridiculously tasty indulgence. My vote is to add chopped FRESH jalapeños (not pickled which might add a vinegar taste) and if you’re feeling really festive add in some chopped pimentos for a Christmas theme. This recipe never fails, and I suspect the variations are endless. I love the comment about adding taco seasoned ground beef as a base layer with the corn mixture on top, and I think the jalapeños would be especially good with that variation. Everyone wants this recipe and then is shocked to find out how simple it is to make.
Thanks, Traci! I love the taco casserole idea — I’m definitely going to try it! 🙂 I’ve made the chicken casserole with this on top, so the beef will probably be equally delish!
Great.
Thank you.
So glad you liked it!
I give this zero stars. It should be firm like a cake!! Not mushy. I tried it out of curiosity and was beyond disappointed.
We’re sorry you didn’t enjoy it. This is one of our most popular recipes! The center should be soft, but the top should be firm. If it wasn’t it likely needed a few more minutes in the oven. We’re always happy to help troubleshoot if you ever want to try it again!
Absolutely delicious.
Thank you, Dorothy!
Great! Everyone just loved it. Requested it for Thanksgiving agaIn.
Wonderful! Thanks, Vivian. Have a happy Thanksgiving!
Made this for Thanksgiving and it was a big hit! Making it today to have with chili! Thanks
Wonderful! Thanks, Nicole.
Hi Blair. If I half this recipe, should I still cook it for 50 – 60 minutes?
Thanks Blair. I always look forward to your Sunday morning emails. : )
Hi, Gina! Thanks for following along with us each week! I’m guessing that the smaller dish will cook a bit faster. I would start checking it at the 35-40 minute mark. Hope you enjoy!
Amazing, thank you for sharing ❤️
So glad that it was a hit, Tiffany. Thanks for your note!
Followed the recipe to a tee and had to extend the baking up to one hour. The centre was mushy and the top, bottom, edges of crust was started to brown a lot. Eventhough I tested the doneness with a screwer and it came out clean, it was mushy like pudding in the center, very greasy from the butter and not enough flavour. Not sure I’d made it again. Extremely disappointed.
Hi, Kay! This dish is supposed to be like a corn pudding with a soft texture in the center. Sorry you didn’t care for it.
Really enjoy reading about
your life and browsing all your different recipes.
We are 82 and retired now.
However, we had busy lives
with two Boy’s in soccer.
Loved those hectic days
of balancing school, practice and what to have
for dinner.
I think your suggestions
must be a big help to
Mom’s on the go now days!
Now, it is hard to cook for
two and not have a lot of
left overs .
I have a list of ones to try
and look forward to trying
New ones.
Happy Thanksgiving,
Pam O’Connor
Hi Pam,
Thank you for such a kind message. We’re so happy to have you here and hope you continue to enjoy our recipes.
Happy Thanksgiving to you as well!
Absolutely love this recipe. It’s a family holiday staple that rivals the turkey for importance! One thing I always do when preparing is add one tablespoon of sugar per recipe. (I always prepare a double recipe in a 9×13 casserole dish, so two tablespoons.) Trust me…it gives it just the right amount of sweetness without making it a dessert. Enjoy!
Thank you for the feedback, Ted! We’re so glad you enjoy the dish.
I’ve actually made this before and everyone loves it. However, it’s been quite a while since I made it before. I doubled the recipe, including the butter. I just clicked on your “X2” recipe and noticed that you didn’t double the butter. Does that make a big difference? I melted 2 sticks in the microwave and haven’t actually added it to the batter yet. (Please reply soon.)
I just had the exact issue. I came on here to read the comments to see if anyone else noticed or asked this question. I went ahead and added 2 sticks (1 cup) of butter. We will see if it turns out
Hi Carolyn,
Apologies for any confusion! The cup amount of butter should have doubled. We do recommend doubling it, or the casserole is likely to turn out a little dry.