Jiffy Corn Casserole Recipe - On Sutton Place (2024)

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ByAnn Drake

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This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas.

This recipe for Jiffy corn casserole is perfect for the holiday season, however, my family loves this recipe any time of year! While I firmly believe this is a dish that can be enjoyed year-round, my love for this easy corn casserole recipe began at Thanksgiving. Many years ago, when I first started going to Thanksgiving dinners hosted by my husband’s family, they served a dish called corn pudding. It was always a challenge getting the mixture done in the middle, without burning it along the edges. There were many years that we never got the middle all the way cooked!

Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the Jiffy mix version featured below. This change in recipes made Thanksgiving day so much easier. This is really the perfect side dish to any dinner, and it tastes amazing.

Why This Recipe Works

  • With just 6 pantry staples, and 6 steps, it’s so quick and easy to make.
  • It bakes evenly every time, even when the recipe is doubled.
  • Everyone likes it!
  • Anyone can make it…and it’s a great way to get kids involved in the kitchen.
  • It’s a little bit sweet, and a little bit savory. The perfect combination!

Is corn casserole the same as corn pudding?

Yes! The recipes will vary, but they are basically the same thing. Corn pudding casserole has more ingredients, and is often referred to as “made from scratch.” My mom used to call this recipe scalloped corn, and I’ve also heard it referred to as spoon bread.


  • Jiffy Corn Muffin Mix: comes in a little box that costs less than $1.00!
  • Canned creamed corn: adds moisture so your corn casserole isn’t dry.
  • Canned whole kernel corn: make sure to drain the corn before adding to the mixture.
  • Sour cream: adds a creamy texture.
  • Butter: adds richness and structure.
  • Eggs: binds the mixture together to form the casserole.


  • The sour cream can be replaced with Greek yogurt. It will have a stronger taste, but it will give you the same texture along with some extra protein.
  • Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.
  • You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.

Gluten-Free Corn Casserole

You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur.

How to Make

  • Preheat oven to 350 degrees F.
  • Put the eggs in a large mixing bowl and whip slightly with a fork.
  • Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
  • Add Jiffy Corn Muffin mix. Stir until it’s everything is completely mixed together.
  • Pour into buttered 8×8 inch casserole dish.
  • Bake for 45 minutes, uncovered.
  • When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)

Tips for Perfect Corn Casserole

  • Bake in a flat pie plate or square pan: when I make a single recipe, I use an 8×8 baking dish, or my favorite pie plate. Using a flatter vessel helps the casserole bake more evenly. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan. It’s imperative to use the correct-sized pan so that it doesn’t burn on the outside, and stay mushy in the middle.
  • Serve like cornbread: if baked in a square (8 x 8) or oblong (9 x 13) pan, the casserole can be cut into squares, and served like cornbread. It’s delicious with chili or any kind of hearty soup. Just as with regular cornbread, it’s delicious with a little honey drizzled on top. This recipe can also be baked in a 10 inch cast iron skillet.
  • How to reheat: if you have leftovers, store them in the refrigerator in an airtight container. To reheat: use the oven. Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for 15 to 20 minutes.Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish will burn and stick to the pan. It’s a bear to clean!



  • Add cheese: stir in 1/2 to 1 cup of grated sharp cheddar cheese or pepper jack cheese when all the other ingredients are mixed together. It’s a great way to add a little more flavor.
  • Add 1/2 cup finely diced red or green bell pepper.
  • Add 1/2 cup finely chopped green onion.
  • Add chopped green chiles to taste.
Jiffy Corn Casserole Recipe - On Sutton Place (9)

Frequently Asked Questions

This casserole makes a wonderful make-ahead side dish! Mix it up and place the batter in the baking dish. Cover with plastic wrap, and refrigerate up to 48 hours. Let it sit out and come to room temperature before baking.

Yes! Most of the time, we make a double recipe. Prepare it exactly the same way, but bake the casserole in a 9 x 13 baking pan. Depending on your oven, the cook time may need to be adjusted. Watch it at the end. The corn casserole is done when it’s golden around the edges, and the top begins to crack.

No…it actually doesn’t. After being in the freezer, the texture changes, and the taste is diminished.

Yes! Cook the mixture on low for 4 hours, or on high for 2 hours. Please watch it closely because all slow cookers cook at different speeds. If you double the recipe, you will need to add extra time. I have used a Crock Pot just twice, and really prefer how it tastes when baked in the oven.

This recipe goes well with pot roast, or baked chicken.

We usually serve buffet style, so I add a big spoon, and everyone takes what they want. It’s also easy to serve in squares if you want to control the size of the helpings. Let it cool at least 10 minutes before slicing.

More Side Dish Recipes

  • Fresh Vegetable Gratin
  • Classic Delmonico Potatoes
  • Oven Roasted Vegetable Medley
  • Basic Baked Beans Recipe
  • Homemade Crockpot Applesauce

Making a change to your Thanksgiving menu can be nerve wracking…but if you decide to try out this Jiffy corn casserole recipe, I promise you won’t be sorry!

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It's a classic family recipe that's delicious any time of year, but it's especially wonderful at Thanksgiving and Christmas.

Rate this Recipe Print Recipe Pin Recipe

4.70 from 136 votes

Servings: 6 people

Author: Ann Drake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes


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  • 1 box Jiffy Corn Muffin Mix (8.5 oz.)
  • 1/2 cup melted butter
  • 8 oz. sour cream
  • 1 15.25 oz. can of regular kernel corn (drained)
  • 1 15.25 oz. can of creamed corn
  • 2 large eggs


  • Preheat oven to 350 degrees F.

  • Put the eggs in a large mixing bowl and whip slightly with a fork.

  • Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.

  • Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.

  • Pour into buttered 8×8 inch casserole dish.

  • Bake for 45 minutes, uncovered.

  • When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)


This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.


Calories: 232kcal | Carbohydrates: 2g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 155mg | Potassium: 72mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.3mg

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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!

Jiffy Corn Casserole Recipe - On Sutton Place (12)
Jiffy Corn Casserole Recipe - On Sutton Place (2024)


What is the recipe for Paula Deen's corn casserole? ›

How To Make Paula Deen Corn Casserole
  1. Preheat oven to 350°F. ...
  2. In a mixing bowl, combine the can of whole kernel corn (1), creamed corn (1), corn mix (1 box) (just the dry ingredients from the box), sour cream (1), and butter (1/2 cup) and stir together until well combined.
  3. Pour into prepared baking dish.
Nov 8, 2023

How do you know when corn casserole is done? ›

Pour the corn mixture into the prepared baking dish and spread evenly. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Is there a substitute for sour cream in corn casserole? ›

Greek yogurt - has a similar tangy flavor and creamy texture to sour cream. Mayonnaise - can be used as a substitute in dishes that require a creamy texture, but it has a more neutral flavor.

Why is my corn casserole runny? ›

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

What is the recipe for Paula Deen's seasoning? ›

  1. 1 cup salt.
  2. 1/4 cup black pepper.
  3. 1/4 cup garlic powder.
  4. 1/4 cup onion powder, optional.

How much sour cream in Paula Deen's corn casserole? ›

  1. 1 (15 1/4 ounce) can whole kernel corn, drained.
  2. 1 (14 3/4 ounce) can cream-style corn.
  3. 1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
  4. 1 cup sour cream.
  5. 12 cup butter, melted.
  6. 1 - 1 12 cup shredded cheddar cheese.

Does Paula Deen's corn casserole have eggs in it? ›

In a large mixing bowl, combine the whole kernel corn, cream style corn, unsalted melted butter, eggs, sour cream, Jiffy corn muffin mix and 1-½ cups of the shredded cheese. Mix these Paula Deen Corn Casserole ingredients together well and then pour the mixture into your prepared pan.

How long can corn casserole sit out at room temperature? ›

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

Can I substitute mayo for sour cream in a casserole? ›

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

Can I use sour cream instead of cream cheese in a casserole? ›

Sour cream replicates cream cheese's taste but isn't quite as caloric, making it a good choice for a lower-calorie substitute. It gives baked goods a texture that's airy and moist, and even adds an extra bit of creaminess to cheesecake. You can substitute an equal amount of sour cream for cream cheese in recipes.

What can I use in place of sour cream in a casserole? ›

Cream Cheese, Mascarpone, and Cottage Cheese

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking.

Why is the middle of my cornbread not cooked? ›

Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. Always use a tester inserted in the center of your cornbread to make sure it's done.

What is the difference between cornbread and corn casserole? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

What does cornstarch do in a casserole? ›

Use as a Thickening Agent

Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.

Can I substitute frozen corn for canned corn in corn casserole? ›

You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan.

What's the difference between corn pudding and corn casserole? ›

The main difference is the texture. Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.

What's the difference between cream style corn and regular corn? ›

It is a soupy version of sweetcorn, and unlike other preparations of sweetcorn, creamed corn is partially puréed, releasing the liquid contents of the kernels.

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