Jiffy Corn Casserole – Sweet, savory, and spicy, this lightning-fast casserole becomes a weekly fixture at my house when the weather cools off. All the warm and cozy vibes make it classic comfort food. And it’s the perfect side for the holidays or an intimate weeknight dinner.
This crowd-pleasing casserole is a favorite of Southern cooks (as are most recipes involving a box of Jiffy mix 😜). Still, you don’t have to be a Southerner to love it. Sweet corn and savory veggies come together beautifully with a pudding-like texture that my kid says reminds him of turkey stuffing.
And not only is this little casserole insanely tasty, but it also comes together super quickly! You can literally prep this Jiffy corn casserole in under five minutes; just pop it in the oven and let it bake. Then you’ve got the perfect side in under an hour.
Is Corn Casserole the Same as Corn Pudding?
In short, yes. Some people call it corn pudding or spoon bread casserole! However, corn casserole (or whatever you call it) is an extra moist cornbread with whole corn, butter, and eggs. Or, in this case, all of that with a box of Jiffy Corn Muffin mix. 🌽
- Cornbread Mix – I love the classic Jiffy cornbread mix, but any brand will do for this recipe.
- Veggies – Diced jalapenos, onion, optional garlic, and red bell pepper give the casserole additional texture and an extra kick of spicy, savory flavors.
- Canned Corn – I’ve found the key to a perfect corn casserole is one can each of creamed corn and regular corn. Both of them together give it an incredible texture.
- Dairy – Butter and sour cream make this recipe rich, light, and moist. So good! 😋
- Eggs – This ingredient binds all the others together and gives the casserole its almost cakey texture.
- Creole Seasoning – An optional ingredient, but if you love spicy food, don’t skip it! ❤️🔥
How to Make Jiffy Corn Casserole
- Grease the casserole dish and set it aside.
- Saute Seasonings – Heat a saucepan with about 2 tablespoons of butter, then add the onion, jalapeños, and pepper. Sauté for about a minute. (Photos 1-2)
- Add Veggies – Next, add the bell pepper (and garlic if you want) and sauté for a few more minutes until the veggies are soft and the onion is translucent.
- Combine – Place the veggies in a large bowl and add the cornbread mix, both cans of corn, eggs, the remaining butter, and sour cream. Stir to combine everything but don’t overdo it. (Photo 3)
- Bake – Pour the batter into the prepared casserole dish and place it in the oven. Bake until the top is light brown, 40–50 minutes, depending on your oven and baking dish. (Photo 4)
- Make it cheesy! Add about ½ cup of grated cheddar cheese to the batter before baking for a cheesy corn casserole. Other cheeses that might work well in this casserole include Colby, Jack, or Gouda cheese. 🤤
- Make it Mexican Jiffy corn casserole. Spice things up even more by adding grated pepper jack cheese, a drained can of chopped green chiles, and chopped green onion. If your family loves spicy foods, this variation is sure to be a hit!
- Satisfy your sweet tooth by turning it into a dessert. Leave out the sauteed veggies and Creole seasoning and add ½ a cup of sugar to the batter (more or less is fine, adjust the amount to your taste). Bake as per the instructions, and get ready to enjoy a pudding-like, sweet corn casserole. Yum!
Tips and Tricks
- This recipe yields a richly gooey corn casserole with 1 box of cornbread mix. To make it a little firmer, add ⅓ cup of cornmeal to the batter before baking.
- Did you know you can sauté vegetables in the microwave? Simply put the diced veggies and butter in a microwave-safe dish and heat on high for 2-3 minutes.
- If you have time, bring the eggs and sour cream to room temperature before you add them to the batter. All ingredients at room temperature will help them combine easily and smoothly when you stir everything together.
There are a couple of options for making this casserole ahead of time.
- You can whip up the batter and keep it in a covered container in the fridge for 48 hours before taking it out to bake. But you’ll need to let it come to room temperature before you bake.
- You can bake the casserole two days in advance and reheat it when ready to serve.
Serving and Storage Instructions
Serve Jiffy corn casserole as a side dish fresh out of the oven. I love it when it’s still piping hot and gooey.
Jiffy corn casserole does need to be refrigerated if you have leftovers. But you can store it in the fridge in an airtight container for 3-5 days.
You can reheat corn casserole in the oven at 300-350℉/150-177℃ for about 15 minutes or until heated through. You can cover the baking dish with foil to help retain the moisture. Another option is to microwave small portions. One serving should heat up in about a minute.
Yes, it is. It’s a gooey casserole with a texture similar to pudding, so it is definitely not like dry cornbread.
This can be a challenge since it’s meant to be a little mushy, but don’t worry, it’s easier than you think. Look for a lightly browned top, and then make sure the center of your casserole is completely set but still soft.
Yes, you can, and it’s amazing. Butter your skillet generously and bake it in a preheated 300-350℉/150-177℃ oven for 40-50 minutes.
What Goes with Jiffy Corn Casserole?
A better question is, what doesn’t? 😆 Serve your corn casserole in a jiffy alongside other classic Southern dishes and sides, such as Cajun shrimp and grits, Southern black-eyed peas, and collard greens for sure.
More Mouthwatering Cornbread Recipes to Try
- Hot Water Cornbread
- Mexican Cornbread
- Cornbread Salad
- Cornbread Dressing
- Skillet Cornbread
- Vegan Cornbread Muffins
This quick and super easy corn casserole is sure to become your next fave recipe! 🤩 Do you have your own Jiffy corn casserole recipe with a twist? Please share your top-secret variations that knock it right out of the park in the comments. 😉
Watch How to Make It
Jiffy Corn Casserole
- 2 tablespoons (28g) butter, for sauteing
- 1-2 jalapenos, diced (or substitute with a green bell pepper)
- ⅓ cup onions, diced
- 1 red bell pepper, diced
- 1 clove garlic, minced (optional)
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole-kernel corn, drained
- 3 ounces unsalted butter, softened
- 6 ounces (170g) sour cream ( I used 6 ounces)
- 2 eggs, slightly beaten
- 1 8.5-ounce box cornbread mix see notes 1
- 1 teaspoon Creole seasoning (optional)
- Preheat the oven to 350℉/177℃. Grease the casserole bowl and set it aside.
- Heat a saucepan with two tablespoons of butter, then add the jalapeños and onions. Follow with the red bell pepper (and garlic if you want). Saute for about a minute.
- You can also do this in the microwave, nuking it for 2-3 minutes.
- Add cornbread mix, sweet corn, creamed corn, eggs, bell pepper mixture, rest of the butter, and sour cream in a large bowl.
- Stir in corn mixture into prepared casserole and bake until top is lightly brown, 40–50 minutes depending on your oven and pan.