Easy Jiffy Corn Casserole + Video

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Jiffy Corn Casserole goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish. This easy cornbread casserole recipe is SO easy to make with Jiffy corn bread mix!

titled: Easy Corn Casserole Recipe


Jiffy Corn Casserole

All you need are a handful of ingredients to make this easy cornbread casserole! Combine a couple of cans of kernels with butter, sour cream, eggs, and a box of Jiffy.

Recipe Video

To see us make Jiffy cornbread casserole from start to finish, watch the video in this post!

Serve Jiffy corn casserole alongside all of your favorite holiday side dishes, or prepare it for a weeknight meal.

It’s delicious with a beef pot roast, pork tenderloin, or smoked chicken.

While you’re here, take a look at my other tasty corn recipes including how to prepare whole cobs using a variety of methods!

ingredients to make cornbread casserole with Jiffy

Tips for Making Cornbread Casserole with Jiffy

  • Use salted butter. If unsalted is all you have on hand, add 1 teaspoon of salt to the mixture.
  • Adjust the sweetness. Feel free to reduce the amount of sugar or omit it completely, especially if you use fresh kernels. These are typically sweeter than canned, so be sure to sweeten to taste.
  • Don’t overbake! It’s not a cornbread cake, so it will still be a little wet when it’s done. The texture should be thicker than pudding and creamier than a cake.
  • Sour cream substitute: Plain yogurt is a great replacement. You can use any variety of thickness for this dish.
  • Feeding a crowd? Easily double this cornbread casserole recipe and prepare it in a larger pan.
cornbread casserole ingredients in a bowl

Add-In Ideas

The flavor options for cornbread casserole are limitless! You can add shredded cheese, a can of green chiles, or jalapeños to taste.

Savory bacon can help balance the sweetness, or try including your favorite aromatics like herbs, onion, and garlic.

Or, toss in some seasoning! Cayenne or chili powder will add straight heat, while cumin and a little smoked paprika can create a Mexican twist for your Jiffy corn casserole.

ingredients for corn casserole mixed together in a bowl

Cornbread Casserole Recipe FAQ

Can I use frozen corn instead of canned?

There isn’t a good substitute for the can of creamed style, but you can easily substitute 1 ½ cups of defrosted kernels for the can of sweet kernels.

How many cups are in a box of Jiffy cornbread mix?

One 8-ounce package yields about 1 ½ cups of dry mix.

There’s no need to measure for this Jiffy corn casserole recipe, but be sure to follow that amount if you end up using a different brand.

Can I make this Jiffy corn casserole recipe ahead of time?

Absolutely! Simply prepare as directed, bake, and refrigerate until it’s time to reheat.

If you’ll be serving guests, I recommend making Jiffy corn casserole no more than a day or two in advance for the best flavor.

easy corn casserole ready to be baked

Storing and Reheating Jiffy Cornbread Casserole

Once cooled, cover leftovers tightly or transfer to an airtight container. Refrigerate for up to a week or freeze for up to 3 months.

Reheat Jiffy cornbread casserole in the oven or warm individual portions in the microwave. If frozen, thaw in the refrigerator overnight before reheating.

9x13 pan of baked corn casserole

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scooping a spoonful of corn casserole from pan

spoonful of Jiffy cornbread casserole

Easy Jiffy Corn Casserole + Video

Donna Elick
Jiffy Corn Casserole is beyond simple to make — from prep to oven in 5 minutes! This recipe makes a scrumptious cornbread side dish!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Method Oven
Servings 16


  • 15 ounces creamed corn
  • 15 ounces canned sweet corn, drained
  • 2 tablespoons granulated sugar, to taste
  • 1/2 cup salted butter, 1 stick, melted
  • 1 cup sour cream
  • 2 large eggs, room temperature
  • 8.5 ounces Jiffy cornbread mix, unprepared


  • Preheat the oven to 350°F. Butter an 8×8 baking dish and set aside.
  • In a large mixing bowl combine the cream corn and sweet corn, sugar, butter, sour cream and eggs. Mix until combined. Add cornbread mix and stir.
  • Pour mixture into the baking dish, smooth the top with your spatula or back of your spoon and bake for 45-60 minutes, or until golden brown and the mixture has set.
  • Serve and enjoy!


Donna’s Notes

It is not a cake so it will still be a little wet when it is done. It will be thicker than pudding and more moist than cake.
If you prefer your corn less sweet you can cut the sugar in the recipe or eliminate it completely.
If you are using fresh sweet corn, you can sweeten to taste. Canned corn is generally less sweet than really good sweet corn.
If you are using unsalted butter add 1 teaspoon of salt.
You can substitute plain yogurt for the sour cream.
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.
Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.
Think of bacon, your favorite aromatics like herbs, onions and garlic. There are so many options!
You can make this ahead and reheat it.


Serving: 1 | Calories: 202cal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 252mg | Sugar: 7g | Fiber: 2g | Calcium: 30mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): Jiffy cornbread casserole

Originally published October 2021, updated and republished October 2023

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  1. The picture of the casserole dish above does not look like a square 8 by 8 pan that the recipe calls for. Maybe it is just the picture but what size does it take for this casserole?

  2. 5 stars
    I like to make this once a week because it’s so easy to do after a long work day! Way less dishes to clean up too.

    1. Hi Lyn,
      Yes, you drain the can of whole corn as written in the recipe. Also, step one of the instructions states to butter your baking dish. Hope this clears things up for you 🙂 Have a wonderful day!
      TSRI Team Member,

    1. Hi dee,
      The video is located at the bottom of the post with the recipe card, hope that helps. Have a great day!
      TSRI Team Member,

  3. 5 stars
    Wonderful and so easy to make! I did double the sugar. Tasty and not sweet. Good corn flavor and a substitute when fresh corn on the cob isn’t in season. Perfect side dish and filling. I will make this again!

    1. Hi Mary!
      We have not tried it, but you can try covering and cooking on high for 3 hours or low for 6 hours. Hope this helps!
      TSRI Team Member,

  4. made and took this to a Thanksgiving gathering with people i had never met! well, after they tasting this casserole ..I became Family! They had not ever had it, so this was a great treat for them and the best thing about it…they all wanted the recipe..
    So, I went to your site and printed about 10 copies! and on top of that introduced them to “theslowroasteditalian,com” and while the Men watched Football, we printed recipes!…..Best Thanksgiving ever! Thank You so very much!

  5. 5 stars
    I’ve made this many times and as you said, it’s versatile. I leave out the sugar since Jiffy mix is sweet. I’ve made it with one egg when that’s all I had on hand and it’s still fluffy and delicious. I’ve added a cup of shredded cheddar cheese sometimes. I use my 9×9 casserole dish and it’s nice and thick. Very good recipe!

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