This 5-Ingredient Jiffy Corn Casserole is the easiest side dish you’ll ever make. It’s soft and creamy in the middle, golden on top, and sweet like cornbread. You just stir five things together in one bowl and bake. It’s perfect for holidays, potlucks, and any weeknight dinner.
Why I Love This Recipe
The first time I tasted corn casserole was at a friend’s Thanksgiving. It was the first dish to disappear. I asked for the recipe, expecting something long and fancy. She laughed and told me it was just five ingredients and one bowl.
I went home and made it that same week. It came out of the oven golden and buttery, with a soft middle that was somewhere between cornbread and creamy corn pudding. Now it shows up at every holiday dinner I host, and I never have leftovers.
- Only five ingredients: Corn, creamed corn, corn muffin mix, sour cream, and butter.
- One bowl: Stir, pour, and bake. Cleanup is easy.
- Sweet and savory: It goes with almost any main dish.
- Creamy and fluffy: Soft and spoonable inside, golden on top.
- Holiday favorite: Perfect for Thanksgiving, Christmas, and Easter.
- Budget friendly: Everything costs just a few dollars.
What You’ll Need
- Servings: 8
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour
- Oven Temperature: 350°F (175°C)
- Baking Dish: white 9×13-inch baking dish
Ingredients
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted, divided
Tools You Need
- White 9×13-inch baking dish
- Large glass mixing bowl
- Small microwave-safe glass bowl
- Pastry brush
- Spatula
- Measuring cups
- Can opener
- Colander
- Toothpick
How to Make 5-Ingredient Jiffy Corn Casserole
It’s just melt, mix, and bake.
Step 1: Preheat the Oven and Melt the Butter
Preheat your oven to 350°F (175°C).
Melt 1/2 cup (1 stick) butter in a small microwave-safe glass bowl for 30 to 45 seconds, until fully melted.
Step 2: Grease the Baking Dish
Brush 1 tablespoon of the melted butter over the bottom and sides of a white 9×13-inch baking dish.
Save the rest of the butter for the batter.
Step 3: Mix the Wet Ingredients
In a large glass mixing bowl, add 1 can (15.25 oz) whole kernel corn, drained, 1 can (14.75 oz) cream-style corn, 1 cup sour cream, and the remaining 7 tablespoons melted butter.
Stir until smooth and well mixed.
Step 4: Stir in the Jiffy Mix
Add 1 box (8.5 oz) Jiffy corn muffin mix to the bowl.
Stir just until no dry streaks remain.
Don’t overmix. A few small lumps are fine.
Step 5: Pour Into the Dish
Pour the batter into the buttered baking dish.
Spread it into an even layer with a spatula, all the way to the corners.
Step 6: Bake Until Golden
Bake for 45 to 50 minutes, until the top is golden brown and the edges are set.
The center should jiggle just a little and a toothpick should come out mostly clean.
Step 7: Rest and Serve
Let the casserole rest for 10 minutes.
This helps the center firm up so it scoops nicely.
Scoop or cut into squares and serve warm.
Pro Tips
- Drain the whole kernel corn well: Extra liquid can make the center too wet.
- Don’t drain the cream-style corn: It’s supposed to go in creamy.
- Use full-fat sour cream: It makes the casserole richer and creamier.
- Don’t overmix: Stir just until the dry mix is gone.
- Let it rest: It finishes setting as it cools a little.
Why This Recipe Works (Quick Science)
This simple casserole turns out creamy and fluffy at the same time. Here’s why.
- Cream-style corn adds moisture: It keeps the inside soft and pudding-like.
- Sour cream adds richness and tang: Its fat makes the texture tender, and its slight tang balances the sweet corn.
- The muffin mix has leavening: Baking powder in the mix makes the casserole rise and turn fluffy.
- Sugar in the mix browns: It caramelizes in the oven and gives the top that golden color.
- Butter carries flavor: It makes every bite rich and helps the edges get crisp.
Common Mistakes to Avoid
- Not draining the whole corn: The casserole can turn watery.
- Draining the creamed corn: You need that creamy liquid.
- Overbaking: It can dry out. Pull it when the center barely jiggles.
- Underbaking: A very wobbly center means it needs more time.
- Serving it right away: Let it rest so it holds together.
What to Serve With 5-Ingredient Jiffy Corn Casserole
- Roast turkey: A classic holiday pairing.
- Glazed ham: Sweet and salty go great together.
- BBQ ribs or pulled pork: Perfect for summer cookouts.
- Chili: Use it like a soft, spoonable cornbread.
- Fried or roasted chicken: Comfort food at its best.
- Green beans: A simple vegetable side to balance the meal.
Make-Ahead Tips
- Mix ahead: Stir the wet ingredients together up to 1 day ahead and keep them in the fridge. Add the muffin mix right before baking.
- Bake ahead: Bake it up to 1 day early, cover, and refrigerate. Reheat covered at 350°F (175°C) for about 15 to 20 minutes.
Leftovers and Storage
- Fridge: Store covered for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge.
- Reheat in the oven: Cover with foil and warm at 350°F (175°C) until heated through.
- Reheat in the microwave: Heat single portions in short bursts.
- Food safety: Refrigerate leftovers within 2 hours.
Macros Information
Estimated nutrition per serving, based on 8 servings:
- Calories: 330 kcal
- Protein: 5 g
- Carbohydrates: 37 g
- Fat: 19 g
- Saturated Fat: 10 g
- Fiber: 2 g
- Sugar: 11 g
- Sodium: 520 mg
These are rough estimates. The real numbers depend on the brands you use.
Frequently Asked Questions (FAQ)
Q: Can I make it in an 8×8 pan?
A: Yes, but it will be thicker. Bake for 55 to 60 minutes and check the center.
Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain full-fat Greek yogurt works and gives a little extra tang.
Q: Can I add cheese?
A: Sure! Stir in 1 cup of shredded cheddar, or sprinkle it on top for the last 5 minutes. It just won’t be 5 ingredients anymore.
Q: Can I make it spicy?
A: Yes. Add a can of diced green chiles or a diced jalapeño to the batter.
Q: Is it supposed to be soft in the middle?
A: Yes! It should be soft and spoonable, a bit like corn pudding, not dry like cornbread.
Q: Can I double it?
A: Yes. Use two 9×13-inch baking dishes and bake them side by side.
Q: Can I use frozen corn instead of canned?
A: Yes. Use about 1 1/2 cups of thawed, well-drained frozen corn.
Q: Can I make it in a slow cooker?
A: Yes. Cook on high for about 2 to 3 hours, until the center is set.
Q: Why did my casserole turn out runny?
A: It needed more bake time, or the whole kernel corn wasn’t drained well.
Final Thoughts
5-Ingredient Jiffy Corn Casserole proves that the simplest recipes can be the best. With one bowl and five ingredients, you get a golden, buttery, creamy side dish that everyone loves.
Make it for your next holiday dinner, potluck, or a cozy weeknight. I bet the dish comes back empty.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below and tell me how you served it. And if you have any questions, just ask.
Happy cooking!