Jiffy Corn Casserole

Make the original Jiffy corn casserole recipe the easy way! With just a handful of ingredients, this corn souffle is made light and fluffy with the addition of eggs and Jiffy muffin mix. It's a Whole Lotta Yum!

 

You'll Love This Easy Corn Casserole with Jiffy!

• Comforting side dish made easy! - by starting with store-bought corn mix
• Light and fluffy! The addition of eggs gives this a corn souffle like texture instead of tasting like cornbread.
• Fun twists - We're sharing easy variations you can make with our classic recipe!
• Great for the holidays - perfect for serving to friends and family gatherings whether you're making this for Thanksgiving, Christmas, Easter, or a BBQ

When you're looking for the perfect holiday side dish that's super easy and delicious, you really can't find one that's easier than the original Jiffy corn casserole recipe made with a Jiffy muffin mix.

No one will know you started with a box mix from the pantry yet everyone will want you to make your "homemade" corn pudding year after year!

This is a foolproof "corn souffle" recipe that will always be a favorite on a holiday table or family get-together. By starting with a quick Jiffy mix and additions like creamed corn, sour cream, eggs, and sugar, half the work is done for you by starting with a packaged mix.

We're sharing the original easy corn casserole recipe from decades ago published by the Jiffy company, it's the one my own family makes for Thanksgiving and has for many years. We know you'll love it too!

Ingredients you'll need

• Jiffy corn muffin mix - other corn muffin or cornbread mix will work too! Jiffy is the originator of this recipe and what our family has always used.
• Sour cream -adds creamy richness and body. You could use whole milk Greek yogurt instead.
• Eggs - beaten large eggs give the casserole dish a souffle-like texture
• Butter - Using butter adds a rich comforting flavor and helps to bind the dry and wet ingredients together
• Cream style corn - we don't recommend swapping canned cream style corn for canned whole kernel corn since creamed corn has extra moisture that's a must for creating the perfect texture. For an extra corn texture, feel free to add one can of drained whole kernel corn or defrosted frozen corn.
• Granulated sugar- adds a touch of extra sweetness, this is okay to leave out!

** Please see the recipe card at the bottom of the post for the exact quantities **

Kitchen tools

• 9"x 9" baking dish - an 8"x 8" size baking dish will also work, or you can use a casserole dish, cast iron skillet, or even a pie pan.
• Medium size mixing bowl

How to make corn casserole

Step 1: Preheat your oven to 350 Fahrenheit.

Step 2: Put the butter in a 2 quart baking dish or 8x8" pan and place it in the oven until it's just melted.

Step 3: While the butter is melting, combine the Jiffy mix, sour cream, beaten eggs, creamed corn, and sugar in a medium sized bowl.

Step 4: Pour the corn souffle mix into the pan with the butter, there is no need to mix it together. The butter will surround the mixture on all sides.

Step 5: Bake for 45-50 minutes or until the top just starts to crack and the sides are starting to brown. Enjoy!

Recipe variations

• Cheesy corn casserole: Add 1 to 1 ½ cups of shredded sharp cheddar cheese to the batter for a cheesy twist or sprinkle it over the top before baking.
• Spicy Kick: Mix in 1-2 diced jalapeños or a can of chopped green chilies for a touch of heat.
• Bacon, sausage, or ham: Incorporate ½ cup of cooked and crumbled bacon or other smoked meats to the mix to make this a main dish casserole.
• Herb Infused: Stir in a handful of fresh chopped herbs like cilantro, parsley, or chives for an aromatic lift.
• Add veggies: Add a cup of sautéed bell peppers and onions. Adding a ½ cup of salsa would give it a Tex-Mex twist!

Serving ideas

Corn casserole is a great side dish for the holidays, whether you're cooking it for Thanksgiving, Christmas, Easter, or a potluck.

• At a BBQ - serve it at a BBQ with grilled chicken or pulled pork in place of cornbread. It's fantastic served with baked beans and coleslaw too.
• Holiday Sides: We especially love to serve it at Thanksgiving.
• A Potluck: Great at potlucks since it stores well and it goes well with a variety of different dishes. Add a sprinkle of fresh herbs or extra cheese for a fancy touch.
• Breakfast: Leftovers? No problem. Serve a big spoonful with a side of eggs and bacon.

Storing & reheating

• Fridge: Once cooled, transfer the corn pudding to an airtight container or cover the casserole dish with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 4 days.
• Freezing: Completely cool the casserole before freezing. Wrap the dish tightly with both plastic wrap and aluminum foil and freeze it for up to 3 months.

Reheat

If refrigerated, you can easily reheat the casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

If frozen, it's best to thaw the casserole overnight in the refrigerator before reheating. Or, you can microwave individual servings, but reheating in the oven will give you the best texture and flavor.

More holiday recipes

• Sage and onion stuffing
• Pumpkin pie (without evaporated milk)
• Steakhouse creamed spinach
• Easy apple crisp
• Canned sweet potato casserole

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