Creamy 5-Ingredient Jiffy Corn Casserole

This creamy 5-ingredient Jiffy corn casserole is the no-fuss side dish that tastes like you put in way more effort. A custardy center and a golden, buttery top make it the kind of homey comfort that disappears first at holidays and busy weeknights.

You only need a box of Jiffy mix, two cans of corn, sour cream, and butter. Stir everything in one bowl, bake it, and you have a rich, spoonable side that even the pickiest eaters reach for seconds of.

What Makes This Casserole So Good

The creamed corn and full-fat sour cream give the center a soft, almost pudding-like texture, while the Jiffy mix bakes into a delicate golden crust around the edges. It hits sweet, savory, and salty notes all at once.

Since it keeps well on a buffet table and reheats easily, I lean on this recipe for potlucks, holiday spreads, or any night I want a side that feels a bit special with almost no work.

Ingredients

• 1 box (8.5 oz) Jiffy Corn Muffin Mix: the base that sets up the casserole
• 1 can (15 oz) whole kernel corn, drained: adds pops of texture
• 1 can (15 oz) cream-style corn: the secret to the custardy interior
• 1 cup full-fat sour cream: makes everything rich and tender
• 1/2 cup unsalted butter, melted: brings the buttery top and crisp edges

Variations and Substitutions

• Add 2 beaten eggs: for a lighter, more soufflé-like texture, whisk them into the wet ingredients before folding in the mix
• Fold in shredded cheddar: 1 cup of sharp cheddar mixed into the batter gives you a cheesy corn bake
• Spice it up: a drained 4 oz can of diced green chiles or a small chopped jalapeño stirred in before baking adds gentle heat
• Use Greek yogurt: swap sour cream with an equal amount of plain full-fat Greek yogurt for a tangier result
• Go gluten-free: replace the Jiffy mix with a substitute that is designed to mimic a corn muffin mix, as simple flour blends won’t give the same rise

Cheesy Dump-and-Bake Meatball Casserole is the main dish we love pairing with this corn casserole.

How to Make 5-Ingredient Jiffy Corn Casserole

Step 1: Whisk the Wet Ingredients

Preheat the oven to 400°F (200°C) and grease an 8×8 inch baking dish with butter or nonstick spray. In a large bowl, whisk together the 1/2 cup melted butter, 1 cup sour cream, the full can of cream-style corn, and the drained whole kernel corn until everything looks smooth and no streaks of sour cream remain.

Step 2: Fold in the Corn Muffin Mix

Add the entire box of Jiffy Corn Muffin Mix to the bowl. Use a spatula to fold it in gently until there are no dry pockets left. Stop as soon as the mix disappears into the batter; overmixing can make the casserole dense.

Step 3: Bake the Casserole

Pour the batter into the greased dish and spread it into an even layer. Bake for 45 to 55 minutes, until the edges turn deep golden and start to pull away from the pan slightly. The center should feel set but still have a gentle jiggle; a toothpick inserted near the edge will come out clean.

Step 4: Scoop and Serve

Let the casserole rest in the pan for about 5 minutes before digging in. Scoop generous portions while it is still warm, and if you want an extra touch, drop a small pat of butter on top so it melts into each serving.

Tips for the Best Corn Casserole

• Use full-fat sour cream: low-fat versions release more water and can turn the texture a little grainy
• Don’t overmix the batter: fold just until the dry mix disappears, or the finished casserole may feel heavy instead of tender
• Grease the dish well: this casserole likes to stick, especially around the edges, so butter or spray the pan thoroughly
• For a crispier top: switch the oven to broil during the last 1 to 2 minutes of baking and watch closely so it doesn’t burn

Bake times change a bit depending on the pan size you choose.

Storing Leftover Corn Casserole

• Refrigerate: cover the cooled casserole tightly and store in the fridge for up to 4 days
• Reheating: warm individual portions in the microwave in 30-second bursts, or cover the whole dish with foil and reheat at 350°F for about 15 minutes

What Goes Well With Corn Casserole

The casserole’s natural sweetness makes it a perfect partner for smoky, savory mains. Serve it next to barbecue ribs, or a big pot of chili because the creamy corn cuts through the richness. It also rounds out roast chicken or a holiday ham beautifully when you want something comforting on the plate.

Frequently Asked Questions

Can I make this corn casserole ahead of time?

Yes. Assemble the batter in the greased dish, cover it, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding 5 to 10 minutes to the bake time.

Why did my casserole turn out dry?

Dry casserole usually means it baked a little too long. Start checking for doneness at the lower end of the time range, and pull it from the oven while the center still has a slight jiggle.

Can I freeze baked corn casserole?

Yes. Let it cool completely, then wrap the whole dish or individual portions tightly. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this without canned cream-style corn?

You can blend a regular can of whole kernel corn with a splash of milk until slightly chunky, but homemade versions rarely replicate the exact thick, starchy liquid that makes the center so soft. I recommend sticking with the canned cream-style corn for the best result.

5-Ingredient Jiffy Corn Casserole Recipe

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 box (8.5 oz) Jiffy Corn Muffin Mix
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 1 cup full-fat sour cream
• 1/2 cup unsalted butter, melted

Method

 

1. Preheat oven to 400°F and grease an 8×8 inch baking dish. In a large bowl, whisk together melted butter, sour cream, cream-style corn, and drained whole kernel corn until smooth.
2. Fold in the Jiffy Corn Muffin Mix until no dry pockets remain. Do not overmix.
3. Pour batter into the prepared dish and bake for 45 to 55 minutes, until edges are golden and the center is set with a slight jiggle.
4. Let the casserole rest for 5 minutes before scooping and serving warm.

Notes

If you prefer a fluffier, more soufflé-like texture, whisk 2 beaten eggs into the wet ingredients before adding the Jiffy mix. For a darker, crispier top, broil during the last minute and keep a close eye on it.