Jiffy Corn Casserole (5 Ingredients): Easy Recipe Ready in 45 Minutes!

Food & Recipes

Jiffy Corn Casserole (5 Ingredients): Easy Recipe Ready in 45 Minutes!

Corn casseroles can turn dense or dry out fast, especially when you’re short on time for family dinners. This Jiffy Corn Casserole (5 ingredients) delivers creamy, sweet corn pudding texture every time with boxed mix, canned corn, and a hot oven. No eggs, no fuss—just mix, pour, bake. After decades in the kitchen, I’ve tweaked it for foolproof results that beat takeout sides. Perfect for holidays or weeknights.

What Is Jiffy Corn Casserole (5 Ingredients)?

Jiffy Corn Casserole is a sweet-savory side that blends cornbread batter with creamy corn for scoopable bliss. It uses one box of Jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream, and melted butter—no extra measuring cups needed. Bakes into golden edges, a moist center, and a cornbread crunch. Holiday staple turned everyday easy. Starch from the mix binds it all without sogginess.

Why You’ll Love This Recipe

  • Creamy, sweet corn filling with cornbread top—comfort in every bite.
  • Just 5 ingredients, 5-minute prep for busy cooks.
  • Bake hands-off; ready in under an hour.
  • Reliable texture: pudding-soft inside, crisp golden edges.
  • Crowd-pleaser that pairs with anything from pork to chili.

Ingredients

Serves 8 as a side (in a 9×9-inch dish).

  • 1 (8.5-ounce) box Jiffy corn muffin mix
  • 1 (15-ounce) can creamed corn
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 cup sour cream (full-fat for best creaminess)
  • 1/2 cup (1 stick) unsalted butter, melted

Optional Substitutions

  • Greek yogurt for sour cream if watching fat.
  • Vegan? Use plant-based butter and coconut yogurt.
  • No Jiffy? Homemade mix: 2/3 cup cornmeal, 1/2 cup flour, 3 tbsp sugar, 1 tbsp baking powder.

Step-by-Step Cooking Instructions

  1. Preheat oven to 350°F. Grease a 9×9-inch baking dish, or 8×8 for thicker slices, with butter or spray. Place the rack in the center for even browning.
  2. Melt butter in the microwave for 30 seconds or on the stovetop. It should be liquid but not sizzling hot and should smell nutty.
  3. Dump Jiffy mix into a large bowl. Add creamed corn, drained whole kernel corn, sour cream, and melted butter.
  4. Stir gently with a spatula until just combined. Lumps are fine, like muffin batter. The thick, pourable texture should cling to the spoon. Overmixing toughens it.
  5. Pour batter into the dish. Spread evenly with a spatula. Edges may puff higher.
  6. Bake 45–55 minutes. Look for a deep golden top and slight pull-away from the sides. The center should jiggle lightly like custard. A toothpick in the middle should come out with moist crumbs clinging to it.
  7. Cool for 10 minutes on a wire rack. The edges will firm up and the filling will set creamy. Scoop or slice while warm.

Variations and Customizations

Dietary swaps: Use a gluten-free Jiffy alternative. For dairy-free, use vegan swaps. For low-sugar, cut 1 tbsp from the mix or use unsweetened corn.

Flavor variations: Stir in 1 cup shredded cheddar before baking for gooey pockets. Add chopped jalapeños for heat. Sweeten further with 2 tbsp honey.

Equipment alternatives: For a slow cooker, mix and pour into a greased 4-quart slow cooker, then cook on low for 3–4 hours. For an air fryer, cook at 325°F for 35 minutes, stirring halfway. For a microwave, use a 9×9 glass dish and cook 12–15 minutes on high, covered loosely.

Expert Cooking Tips

Room-temperature ingredients blend more smoothly. Set out the sour cream 20 minutes early. For an extra-crisp top, broil for 2 minutes at the end, watching closely.st doneness at 45 minutes; ovens vary. High altitude? Add 2 tbsp milk, bake at 375°F.

Make-ahead: Mix the batter and refrigerate, covered, up to 24 hours. Add 10 minutes to the bake time. Reheat leftovers at 325°F, covered in foil, for 15 minutes to revive moisture.

Common Mistakes to Avoid

  • Overmixing batter: Creates a tough, gummy texture instead of a tender crumb.
  • Undrained whole corn: Too watery, leads to a soupy bottom.
  • Low oven temp: Pale top, underdone center—stick to 350°F.
  • Skipping grease: Sticks to the dish, ruins crisp edges.
  • Serving too hot: Filling runs; wait 10 minutes for a perfect scoop.

Real Cooking Scenario

Thanksgiving rush last year, table set for 10, turkey resting. I grabbed pantry cans and a Jiffy box while chatting with kids. Mixed in one bowl amid chaos—5 minutes flat. Into the oven beside the pies. 50 minutes later, the golden aroma hit, pulling everyone to the kitchen. Scooped steaming portions next to ham; cousins raved, seconds gone. Cleanup? One bowl, one dish. Family tradition born.

FAQs

What are the 5 ingredients in Jiffy Corn Casserole?
Jiffy corn muffin mix, creamed corn, whole kernel corn (drained), sour cream, and melted butter. Simple and ready.​

How long to bake Jiffy Corn Casserole at 350°F?
45–55 minutes until the top is golden and the center jiggles lightly. The toothpick test confirms doneness.

Do you need eggs for corn casserole with Jiffy mix?
No eggs needed—sour cream and corn provide moisture and bind perfectly.

Can I make Jiffy Corn Casserole ahead of time?
Yes, mix the batter and refrigerate for 24 hours. Bake straight from cold, add 10 minutes.

Why is my Jiffy Corn Casserole soggy?
Drain the whole corn fully and avoid overmixing. Bake uncovered for a crisp top.