Jiffy Corn Casserole

Why You’ll Love This Recipe

This casserole hits the perfect balance of sweet and savory, with a moist, tender interior and a lightly crisp top. It’s incredibly forgiving—nearly impossible to overmix or overbake—and pairs well with everything from roast turkey to barbecue ribs. Best of all, it’s made with pantry staples, so you can whip it up anytime without a special trip to the store.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 tbsp melted margarine

• 1 (8 oz) can cream-style corn

• 1 (8 oz) can kernel corn, drained

• 1 cup sour cream

• 2 eggs

• 1 package Jiffy Corn Muffin Mix

Directions

1. Preheat oven to 375°F (190°C). Grease a 1½- or 2-quart casserole dish.

2. In the greased casserole dish (or a separate mixing bowl if preferred), combine melted margarine, cream-style corn, and kernel corn. Stir in sour cream.

3. Beat the eggs lightly, then add to the dish along with the corn muffin mix. Mix until well combined.

4. Spread the mixture evenly in the dish and bake for about 35 minutes, until golden and set in the center.

5. Serve hot, optionally with a pat of butter.

Servings and Timing

• Serves: 6–8

• Prep time: 10 minutes

• Cook time: 35 minutes

Variations

• Butter instead of margarine: For a richer flavor, substitute unsalted butter.

• Cheesy corn casserole: Stir in 1 cup shredded cheddar cheese before baking.

• Spicy version: Add chopped jalapeños or a pinch of cayenne pepper.

• Bacon lovers: Fold in cooked, crumbled bacon for a smoky twist.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat in a 350°F oven until warmed through, or microwave in short intervals.

• You can also freeze baked casserole slices for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, assemble the casserole (without baking) up to a day ahead, cover, and refrigerate. Bake when ready to serve.

Can I use fresh corn instead of canned?

Absolutely—substitute about 1 cup fresh cooked corn for the canned kernel corn.

What can I use instead of sour cream?

Plain Greek yogurt works well, though it adds a slightly tangier flavor.

Is this casserole sweet or savory?

It’s slightly sweet from the muffin mix, but the corn and sour cream keep it balanced.

Can I double the recipe?

Yes, use a larger baking dish and increase baking time as needed.

How will I know it’s done?

The center should be set and the top lightly golden; a toothpick inserted should come out clean.

Can I add vegetables?

Yes—diced bell peppers or green onions make great additions.

What’s the difference between this and cornbread?

This casserole is moister, creamier, and more spoonable than traditional cornbread.

Can I bake this in muffin tins?

Yes—reduce bake time to about 20 minutes and check for doneness.

Does margarine really make a difference?

Margarine gives a nostalgic flavor true to the original recipe, but butter is a delicious substitute.

Conclusion

Jiffy Corn Casserole is the definition of easy comfort food—warm, creamy, and full of flavor. Whether it’s part of a holiday spread or a side for a casual dinner, this dish is guaranteed to disappear quickly. With just a handful of ingredients and minimal prep, it’s a recipe you’ll return to again and again.

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