Jiffy Corn Casserole (5-Ingredient Side Dish Everyone Begs For!)
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Every family has that one side dish that disappears before anything else on the table. In my family, it is Jiffy corn casserole. I have been making this recipe for fifteen years — at Thanksgiving, potlucks, Sunday dinners, holiday parties — and every single time, it is the first thing gone and the recipe people ask for before they even leave. The ingredient list looks almost embarrassingly simple, and then somehow produces something that tastes like it took all day. Custardy in the middle, golden and slightly crispy on top, sweet from the corn, rich from the butter — it is somewhere between cornbread and corn pudding and nothing else is quite like it.
Why You’ll Love This Recipe
- Only 5 main ingredients — Jiffy mix, two cans of corn, sour cream, butter, and eggs
- Hands-on prep time is 5 minutes
- Feeds a crowd from one 9×13 pan
- Works for Thanksgiving, potlucks, weeknight dinners — everything
- Leftovers are even better the next day
- Naturally vegetarian
- Make ahead friendly
Ingredients You’ll Need
- 1 box (8.5 oz) Jiffy corn muffin mix — the specific brand matters for the right texture and sweetness
- 1 can (15 oz) whole kernel corn, DRAINED
- 1 can (14.75 oz) cream-style corn — do NOT drain, the liquid is part of the recipe
- 1 cup sour cream — FULL FAT ONLY, makes it moist and custardy
- ½ cup unsalted butter (1 stick), melted
- 2 large eggs
- Optional but highly recommended: 1 to 1½ cups shredded sharp cheddar
How to Make Jiffy Corn Casserole
Step 1: Mix the batter
Preheat oven to 350°F and grease a 9×13 dish. In a large bowl, combine Jiffy mix, drained whole corn, undrained cream-style corn, sour cream, melted butter, and eggs. Stir until just combined — do not overmix. Fold in half the cheddar if using. The batter will be thick and golden-yellow.
Step 2: Pour and top
Pour batter into the prepared dish and spread evenly. Sprinkle remaining cheddar on top if using. Bake at 350°F for 45 to 55 minutes until top is deeply golden-brown and center is just set with only a slight jiggle. Tent with foil if top browns too quickly.
Step 3: Rest and serve
Let rest at least 10 minutes before serving — the casserole firms up significantly as it cools. Garnish with sliced green onions.
Tips for the Best Result
- Do NOT drain cream-style corn — that liquid is essential for the custardy texture
- Full-fat sour cream only — light sour cream makes it dry
- Let melted butter cool slightly before adding eggs
- Do not overmix — stir just until combined
- Center should have a slight jiggle when pulled — it sets as it cools
- Rest 10+ minutes before serving
Variations
- With cheese — stir half a cup into batter, sprinkle another half on top before baking. Arguably mandatory.
- Jalapeño popper style — add diced jalapeños, cream cheese, and cheddar
- Bacon — fold in ½ cup crumbled crispy bacon
- Green chile — add one 4 oz can diced green chiles for a Southwestern twist
- Sweeter — add 2 tablespoons honey for a dessert-leaning corn pudding
How to Serve and Store
Serve alongside turkey, pulled pork, glazed ham, meatloaf, pot roast, or any comfort food main. Refrigerate up to 5 days — it genuinely tastes better the next day. Reheat covered in 325°F oven or microwave with a splash of butter.
Frequently Asked Questions
My casserole is still jiggly in the center?
Bake another 5 to 10 minutes. If the top is getting too brown, tent loosely with foil. The center should set like a custard — not liquid but slightly soft.
My casserole came out dry. What went wrong?
Almost always overbaked, or light sour cream was used. Use full-fat sour cream and start checking at 45 minutes.
Can I make this ahead?
Yes — assemble completely, cover and refrigerate up to 24 hours. Bake as directed adding 10 extra minutes since it starts cold. Or bake completely, refrigerate, and reheat covered at 325°F.
More Easy Side Dish and Casserole Recipes
- Tater Tot Casserole — the classic all-in-one comfort casserole
- Crack Chicken Casserole — the most addictive ranch chicken
- Loaded Potato Soup — thick and creamy
- KFC Famous Bowl Casserole — all the KFC flavors baked
Jiffy Corn Casserole
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn drained
- 1 can (14.75 oz) cream-style corn do NOT drain
- 1 cup sour cream full fat only
- ½ cup (1 stick) unsalted butter melted
- 2 large eggs
- 1 to 1½ cups shredded cheddar cheese optional but highly recommended
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish generously.
- In a large bowl, combine Jiffy mix, drained whole kernel corn, undrained cream-style corn, sour cream, melted butter, and eggs. Stir until just combined — do not overmix. Fold in half the shredded cheese if using.
- Pour batter into prepared dish and spread evenly. Sprinkle remaining cheese on top if using.
- Bake at 350°F for 45 to 55 minutes until top is deeply golden-brown and center is just set with only a slight jiggle. Tent with foil if top browns too quickly.
- Rest at least 10 minutes before serving. The casserole firms up as it cools. Garnish with sliced green onions.
Notes
Full-fat sour cream only.
Do not overmix.
Center should jiggle slightly when pulled — it sets as it cools.
Rest 10+ minutes before serving.
Make ahead: refrigerate assembled up to 24 hours, bake adding 10 min.
Storage: refrigerate 5 days — tastes better next day!
Did you make this recipe? Leave a star rating below and tell me how it turned out — I love hearing from you!
Sarah Mitchell is the home cook and recipe developer behind Kitchen Love Story, a food blog dedicated to easy, comforting recipes that real families actually love. After years of searching for simple weeknight dinner ideas that didn’t require a culinary degree or a grocery list a mile long, Sarah decided to start creating and sharing her own. Her recipes focus on accessible ingredients, straightforward techniques, and big, satisfying flavors — the kind of food that brings people together. When she’s not testing recipes in her kitchen, Sarah enjoys meal prepping on Sundays, exploring farmers markets, and convincing her family to try at least one new dish a week. She lives with her family and a very enthusiastic golden retriever who considers himself the official taste tester.
