If thereโs one dish that I love and will always get excited to make (and eat!), itโs Jiffy Corn Casserole. This is one of those nostalgic, Midwest-style comfort foods that I grew up with. It shows up at nearly every holiday, potluck, and Sunday dinner and it never disappoints. Itโs soft, buttery, slightly sweet and super decadent.
What makes it even better? Itโs wildly easy. Just sautรฉ some onions and green peppers in butter, stir everything together, and bake. Thatโs it. No fancy ingredients, no complicated stepsโjust simple pantry staples, a box of Jiffy mix, and a whole lot of flavor. This casserole is always the first to disappear, and I always wish I had made a second pan. ALWAYS.
Jump to:
Jiffy Corn Casserole Recipe Ingredients
- Yellow Onion and Green Pepper – the whole recipes starts by sauteeing these two ingredients in a TON of butterโฆ as Ina says โhow bad could that be?โ
- Butter – Salted butter is the only one we recognize as butter here at Momโs Dinner. You need a full stick to sautee the onion and green pepper. You know itโs going to be good when it starts with a stick of butter.
- 8.5 oz box Jiffy Corn Muffin Mix – just the standard box of Jiffy Corn Mix is what you need here, nothing fancy. It helps bake this up into a sort of corn pudding.
- Whole Kernel Corn and Creamed Corn – a mix of these two with the corn muffin mix add just the right amount of texture and corn flavor.
- Sour Cream – adds flavor and moisture to the corn casserole.
- Cheese – although I usually say fresh shred your cheese for the best meltโฆ this one is the exception to the rule. You can absolutely use pre-shredded cheese here and it works perfectly. Can I get an A-men, because if youโve been around here a while you know I hate shredding cheese.
- Eggs – mixes with the Jiffy Corn Mix to give this corn casserole a little structure.
How to Make Jiffy Corn Casserole
This is actually a super easy side dish recipe. Which is great for the holidays when you have a lot of labor intensive dishes to make.
Preheat the oven to 350 degrees.
In a saute pan, over medium heat, melt 1 stick of butter… always a good sign when you start with a stick of butter!!
Add the chopped onions, green peppers and salt & saute for about 5 -10 minutes.
While the veggies soften, mix all the other ingredients together in a large mixing bowl:
- canned corn, drained
- cream corn
- cheese
- sour cream
- eggs
- Jiffy Corn Muffin Mix
Let the onions and green peppers cool for a few minutes then stir it into the corn mixture.
Pour that mixture into a small baking dish, like a 9×9 pan.
At this point you can refrigerate the Corn Casserole and bake the next day.
When you are ready to serve the Corn Casserole, bake at 350 degrees for 45 minutes.
Jiffy Corn Casserole Recipe Tips
Can Corn Casserole be made ahead of time?
To make this dish a day ahead, simply prepare the batter completely and pour into your baking dish. Cover and pop in the fridge. Pull out of the fridge and bake when you are ready!
Doubling
This recipe is also easily doubled for a crowd! Simply double all the ingredients and use a 9×13 baking dish, you may need to add 15-20 minutes to the cooking time.
Or when doubling, use two separate 9×9 casserole dishes and bake as directed.
What to Serve With Corn Casserole With Jiffy
Jiffy Corn Casserole is a common dish on our Holiday Table (Thanksgiving and Christmas). But it also goes with just about anything BBQ, like this BBQ Pork Tenderloin or these Boneless BBQ Ribs.
How to Store Jiffy Corn Casserole
If you are lucky enough to have leftover Jiffy Corn Casserole (we always seem to eat the whole pan)โฆ. it is SO GOOD as leftovers!!!! Keep it in a covered container in the fridge for up to 5 days. Reheat in the microwave or in the oven at 350ยฐF until heated through.
๐๐๐๐๐
Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Corn Casserole Recipe With Jiffy Mix
Ingredients
- 1 small onion, diced
- ยฝ cup green pepper, diced
- ยฝ cup butter
- ยฝ teaspoon salt
- 8.5 oz box Jiffy Corn Muffin Mix
- 15.25 oz canned whole kernel corn - drained
- 14.75 oz canned cream style corn
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 3 eggs
Instructions
- Preheat the oven to 350โ
- In a saute pan, over medium heat, melt the butter and saute the chopped onions and green peppers with the salt for about 10 minutes, until softened.ย1 small onion, diced, ยฝ cup green pepper, diced, ยฝ cup butter, ยฝ teaspoon salt
- Meanwhile, mix all the remaining ingredients in a large mixing bowl. Let the onion-pepper mixture cool for a few minutes and then stir into the corn mixture.8.5 oz box Jiffy Corn Muffin Mix, 15.25 oz canned whole kernel corn, 14.75 oz canned cream style corn, 1 cup sour cream, 1 cup grated cheddar cheese, 3 eggs
- Pour the Corn Casserole mixture into a small baking dish, around a 9×9 size or a two quart casserole dish.
- Bake, uncovered, for 45-50 minutes until the top is golden brown.
Recipe Tips and Notes:
Originally Posted Nov 8, 2018 – Copy Updated November 16, 2020
Ephrita Barake says
First time trying a corn casserole and it was delicious! Made it for our family Christmas diner as a side dish and everyone loved it. Thanks so much for the recipe!!
Jess says
So dang yummy. I did only do 2 tablesspoons of butter to soften my red bell pepper and onion, but followed the recipe otherwise. Seems like it would readily lend itself to some varriations, too … poblanos or some jalapenos, a bit of cilantro, … bacon/ham.
John Glisson says
If u double the recipe you have to double the cooking time as well. She left that out. My family who is currently waiting for thanksgiving dinner wanted me to tell you.
Susie Weinrich says
I will add that note to the post. Thank you for reporting back, these are the comments that help other users. I hope you had/have a great Thanksgiving!
Edward says
Looks delicious.n good
Lee Winterol says
i have lost my recipe, my sister and I always made this for the holidays, but was different from your recile, as I remember, we used 2 cans of whole kernels drained, and i cream corn, as is, butter , egg and box of jiffy mix, but my memory has failed me on how many eggs time and etc, can you help me?
Susie says
You should be able to see all the ingredients right in the recipe card.
Peggy Miller says
I’ve made this recipe for years and we love it! I do add a squeeze of honey to it. Yummy ๐
Lisa says
You can also buy Honey Cornbread.
Seeley deBorn says
Looks good, but if you let it rest in the fridge all the leavening action in the cornbread will occur in the fridge, rather than in the oven and it won’t rise. If you need to prep something ahead of time, mix all ingredients *except* the Jiffy mix and fridge. Then, remove the pre-mix from the fridge when you preheat the oven, and stir in the mix just before you bake it.
Anna Kate Goshko says
It’s not a holiday without Jiffy! Love this casserole as a side dish!
Emily Bruno says
I have been searching for a corn casserole recipe- this looks perfect!!
JOHN says
This is my favorite holiday side dish ๐๐๐๐๐ all the way!!
Susie says
Me too!!!! 100% agree
Tawnie Kroll says
I love that it’s a make a day ahead recipe!
Susie says
It makes dinner prep super easy, especially if you are making a lot of dishes (ie. Thanksgiving)