This Casserole Is Somewhere Between Cornbread and Corn Pudding, and We’re Here for It

Jiffy corn casserole is a beloved shortcut side dish that instantly makes any fall meal feel cozier. Oh, and did I mention it’s also the easiest thing you’ll make this week? You take a box of Jiffy corn muffin mix, combine it with a few pantry staples (canned corn, sour cream, eggs, and butter), and it bakes up somewhere between tender cornbread and a moist corn pudding.

Here’s how to make Jiffy corn casserole — the perfect side you didn’t know you needed, but is sure to be welcome at any table.

One-Bowl Jiffy Corn Casserole

The recipe for Jiffy corn casserole first appeared on the back of the Jiffy box, but curious home cooks have since riffed on the idea in a variety of ways. Some versions call for heavy cream, while others call for more eggs for a soufflé-like effect. There are even some packed with cheese! In my opinion, the six-ingredient recipe below is the most essential one, because you only need one bowl and a few pantry staples to pull it off.

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To ensure your casserole bakes up moist and tender, you’ll want to combine the wet ingredients first (sour cream, eggs, two types of canned corn, and butter) before gently adding the corn muffin mix (be careful not to overmix).

Leftovers, if you have any, are amazing toasted in a warm oven or skillet and topped with a fried egg — proving you can eat this corn casserole any time of day.

Jiffy Corn Casserole


  • Cooking spray or butter, for the baking dish

  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 (15-ounce) can

    corn kernels

  • 8 ounces

    sour cream (1 cup)

  • 2

    large eggs

  • 1 (15-ounce) can

    creamed corn

  • 1 (8.5-ounce) box

    Jiffy corn muffin mix


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8×8-inch or other 2-quart baking dish with cooking spray.

  2. Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.

  3. Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn and the can of creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.

  4. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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