Reader FavoriteJiffy Mix Corn Casserole
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A rich, moist corn casserole made with Jiffy corn muffin mix, whole and cream-style corn, sour cream, and eggs. This classic comfort-food side bakes up golden and soft, somewhere between cornbread and corn pudding.
By Mia HartwellUpdated August 28, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A classic comfort-food side that feeds eight
- Just one bowl and about 10 minutes of prep
- Moist and soft, between cornbread and corn pudding
- Easy to dress up with cheese or jalapenos
Jiffy Mix Corn Casserole
58 min totalServes 8
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 390kcal
- Protein
- 7g
- Carbs
- 43g
- Fat
- 23g
- Fiber
- 2g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 2-quart (about 8x8-inch) baking dish.
- 2
In a large bowl, whisk together the melted butter, drained whole kernel corn, cream-style corn, sour cream, and beaten eggs.
- 3
Add the dry Jiffy mix and stir until just combined. Do not overmix. Fold in cheese or jalapenos now if using.
- 4
Pour the batter into the prepared dish and spread it evenly.
- 5
Bake 45 to 50 minutes, until the top is lightly golden and the center is set and firm. A toothpick inserted in the center should come out clean.
- 6
Let it cool 5 to 10 minutes so it firms up, then spoon out portions and serve.
Pro Tips for the Best Results
- Drain the whole kernel corn well. Too much liquid keeps the casserole from setting.
- Stir just until combined. Overmixing can make the texture tough.
- Test the center with a toothpick. An underbaked center will be raw and gelatinous.
- Grease the dish generously, or the casserole can stick at the edges.
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How to Cook Jiffy Mix Corn Casserole
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Mix the wet ingredients first
Whisk the melted butter, both kinds of corn, sour cream, and eggs together before adding the dry mix. Draining the whole kernel corn well here is important, since excess liquid keeps the casserole from setting.
Fold in the Jiffy mix gently
Stir the dry muffin mix in just until combined. Overmixing develops the gluten and can make the casserole tough rather than soft and tender.
Bake until set
Bake at 375°F until the top is golden and the center is firm, about 45 to 50 minutes. Check the center with a toothpick, then let it rest a few minutes so it firms up before serving.
Storage & Make-Ahead
Refrigerate cooled leftovers in an airtight container for 3 to 4 days. Reheat covered in a 350°F oven or in the microwave. Freezes well, wrapped tightly, for up to 1 month.
Serving Suggestions
This jiffy mix corn casserole pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I add cheese?+
Yes. Stir 1 cup of shredded cheddar or pepper jack into the batter, and top with a little extra before baking for a richer casserole.
Can I make it lighter?+
Use light sour cream or Greek yogurt, and swap half the butter for 1/4 cup unsweetened applesauce. It will be a bit denser but still moist.
Can I make it ahead or freeze it?+
Refrigerate cooled leftovers for 3 to 4 days, or wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and reheat covered.
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