This Jiffy Corn Casserole is one of those recipes that just shows up at every gathering because it’s that good — and that easy. It’s creamy, soft in the middle, golden on top, and perfectly sweet. All you do is mix five things in a bowl, pour it into a dish, bake it, and boom — side dish heaven. No stress, no extra steps. It’s always a win.
Why I Love This Recipe
This is one of those recipes I make when I don’t have time but still want something that feels homemade. I remember the first time I tried it at a Thanksgiving potluck — I asked for the recipe before I even finished my plate.
- Only 5 simple ingredients
- One bowl — no mess
- Perfect side dish for holidays or weeknight dinners
- Great warm, room temp, or even cold
- Can double easily for a crowd
What You’ll Need
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
Servings & Time
Servings: 8
Prep Time: 5 minutes
Bake Time: 45–50 minutes
Total Time: 50–55 minutes
Macros (Per Serving)
- Calories: 250
- Protein: 3g
- Fat: 15g
- Carbs: 26g
- Sugar: 6g
- Fiber: 2g
Pro Tips
- Let the butter cool a bit before mixing so it doesn’t cook the sour cream
- Don’t overmix — just stir until combined
- Use a toothpick to check the center — it should come out mostly clean
- Let it sit 5–10 minutes after baking so it sets a little before serving
- Use a ceramic dish for even baking and a nice golden edge
Tools You’ll Need
- Large mixing bowl
- Spoon or spatula
- 8×8 or round baking dish
- Oven mitts
- Measuring cup
Substitutions and Variations
- Use plain Greek yogurt instead of sour cream
- Add shredded cheddar cheese for extra richness
- Stir in a pinch of cayenne for a mild kick
- Use canned green chiles or jalapeños for a Tex-Mex twist
- Sprinkle paprika on top before baking for color
Make Ahead Tips
Mix everything and pour it into the greased baking dish. Cover and refrigerate up to 24 hours in advance. Let sit at room temp for 15–20 minutes before baking, or add 5 extra minutes to the bake time.
How to Make 5-Ingredient Jiffy Corn Casserole
Step 1: Preheat oven and grease dish
Preheat your oven to 350°F (175°C). Lightly grease your 8×8 or round ceramic baking dish with butter or cooking spray.
Step 2: Add corn
In a large mixing bowl, add 1 can (15 oz) whole kernel corn, drained, and 1 can (15 oz) creamed corn.
Step 3: Add wet ingredients
Add 1 cup sour cream and 1/2 cup melted unsalted butter to the bowl. Stir until smooth.
Step 4: Add Jiffy mix
Pour in 1 (8.5 oz) box of Jiffy corn muffin mix and stir until fully combined. Do not overmix.
Step 5: Pour into dish
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Step 6: Bake
Bake at 350°F for 45–50 minutes, until the top is golden and the center is set.
Step 7: Serve
Let the casserole cool for about 5–10 minutes, then scoop and serve warm.
Leftovers & Storage
Let it cool completely. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze it for up to 2 months — just wrap tightly and thaw before reheating.
Why This Recipe Works (Quick Science)
The Jiffy mix has just enough leavening to make the casserole puff slightly as it bakes, while the creamed corn and sour cream keep the center moist and creamy. The butter adds richness and helps create that golden top crust. Whole corn adds pops of texture to balance the soft middle.
Common Mistakes
- Overbaking: It can dry out. Check it around the 45-minute mark.
- Not draining the whole corn: Too much liquid will make it soggy.
- Using cold sour cream or butter: Room temp blends better and helps it bake evenly.
What to Serve With
- BBQ ribs or pulled pork
- Roasted chicken or turkey
- Chili or stew
- Grilled sausages
- A crisp green salad
FAQ
Can I make this ahead of time?
Yes! Mix everything, pour into the dish, cover, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Yep — freeze after baking. Let it cool first. Reheat in the oven or microwave.
Can I make it without sour cream?
You can use plain Greek yogurt, but it will be a little tangier.
Does it taste like cornbread?
Kind of — it’s like a softer, creamier version with sweet corn flavor.
Can I add cheese?
Totally! About 1/2 to 1 cup shredded cheddar goes great in it.
Hope You’ll Try It!
This Jiffy Corn Casserole is one of those recipes that’s just too easy not to try. Whether it’s for a big dinner or just a cozy night in, it always hits the spot. Let me know if you make it — I’d love to hear how it turns out or if you added your own spin!