Jiffy Corn Casserole Recipe (6 Ingredients)

Jiffy Corn Casserole is the ultimate side dish recipe and so easy to make. With only 6 ingredients and using one bowl, it's perfect for any dinner or holiday get-together!

Jiffy Corn Casserole, Country Scalloped Corn, Corn Pudding, Corn Casserole, Bread Pudding, Cornbread Pudding, Spoon Bread Casserole, Corn Soufflé, whatever you call this side dish, it's delicious!

This old fashioned scalloped corn side dish is one of our favorite family recipes, and once you give it a try, I know it will be for yours, too. It takes less than 10 minutes to prep and goes with nearly any meal.

It has the perfect balance of savory and sweet flavors and keeps you coming back for more. It's one of our favorite recipes and a holiday staple always on our Thanksgiving dinner and Christmas dinner spreads every year!

For an elevated twist on this Jiffy corn casserole recipe, you can add shredded cheese, chopped cooked ham or bacon, chopped canned jalapeños, or chopped green chiles to the mix. It'll make the perfect accompaniment to your next dinner with family and friends!

If you need more side dish inspiration for a holiday meal, be sure to try our Southern Cornbread Dressing, Loaded Mashed Potatoes, or Cranberry Fluff Salad.

Types of Corn Casseroles

There are several types of corn pudding recipes out there with all different names. I've made every kind and can tell you all of the differences.

A corn pudding recipe or also commonly known as corn souffle, doesn’t traditionally have cornmeal as part of the mixture.

Scalloped corn simply means it's a dish that's baked with milk or sauce, similar to a scalloped potato and tends to also have crackers on top. This side dish is interchangeable with so many names, but country scalloped corn has a few slight differences.

Corn casserole could be any of these recipes. Nonetheless, all of the above are super delicious! This Jiffy Cornbread Casserole recipe is a combination of cornbread and pudding.

If you're looking for another easy side dish recipe with a different vegetable, this Bisquick Zucchini Pie is great for get-togethers or holiday events.

Where is Jiffy Corn Casserole From?

The original recipe for Jiffy Corn Casserole is not well-documented and variations of corn casserole recipes have been prepared by home cooks for many years. However, the association of the dish with the use of Jiffy Corn Muffin Mix increased with the availability and promotion of the baking mix.

Corn-based dishes, in general, have a long history in America, where corn (maize) is native. Native American cuisines often incorporated corn in various ways, and early European settlers adopted and adapted these culinary traditions.

My mom found a version of this easy Jiffy Country Scalloped Corn casserole recipe in a "Letter to the Editor" comment in a Good Housekeeping Magazine about 30 years ago. The person's letter said she had eaten it at a bed and breakfast and simply couldn't get enough of it. The chef shared the recipe and it was a savory side dish staple from then on out.

Ingredients

Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds flavor and richness to the casserole.
• Eggs: Act as a binder, helping to hold the casserole together.
• Sour Cream: Adds moisture and richness to the casserole. It contributes to the creamy texture and helps balance the sweetness of the cornbread mix.
• Creamed Corn (Cream-Style Corn): Contributes to the creaminess and sweetness of the casserole and adds texture.
• Sweet Corn: Adds both sweetness and texture to the casserole.
• Jiffy Cornbread Mix: The primary ingredient that provides the cornbread base for the casserole. It contains a combination of cornmeal, flour, baking powder, and other dry ingredients. It contributes to the sweet and slightly crumbly texture of the casserole.
• Optional: Chopped Jalapeños, Chopped Green Chiles, Cooked Ham, Cooked Bacon, Shredded Cheese

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Jiffy Corn Casserole

1. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.

2. Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.

2. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Tips and Substitutions

• Optional delicious mix-ins to this dish are:
  • ¼ cup drained chopped green chiles
  • ¼ cup drained chopped canned jalapeños
  • ½-3/4 cup chopped cooked bacon
  • ½-3/4 cup chopped leftover ham
  • 1-1 ½ cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and ¼ cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• You know it's done cooking with a thermometer. The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
• Make the corn muffin mix from scratch. Here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter an 8 quart slow cooker. Pour in the same prepared batter, cover and cook on low 2 hours. Turn off the crockpot and don’t uncover. Allow it to set uncovered for 30-45 minutes. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed. This version is not as “set” as the baked version, but will be done.

Storage and Freezing

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.

Serving Suggestions

The beauty of this dish is that is can be served alongside pretty much anything! I love to serve it with baked ham or turkey and dressing at the holidays.

On a regular weeknight, it pairs well with my Kentucky Fried Chicken, Sheetpan Rosemary Chicken, Balsamic Flank Steak, or Smothered Pork Chops.

Frequently Asked Questions

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