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Jiffy Corn Casserole

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Jiffy corn casserole is a southern side dish classic. It’s made with corn, sour cream, jiffy corn muffin mix, creamed corn, and baked until golden.

Creamed corn casserole is usually served next to sides like green beans almondine and cornbread stuffing during turkey dinner. We enjoy it all year –  Thanksgiving, Easter, and Christmas. It’s comfort food heaven!

A serving spoon serving jiffy corn casserole out of a baking dish.


How To Make Jiffy Corn Casserole

Jiffy cornbread casserole is a pretty easy side to make. We usually put it in the oven along with stuffing and honey glazed carrots once the turkey comes out to rest. 

To make jiffy corn casserole:

  1. Combine jiffy corn muffin mix, corn kernels, creamed corn, sour cream, and butter in a mixing bowl. Don’t overmix the batter, or the casserole will lose the light, fluffy texture and become dense.
  2. Pour the batter into an 8×8″ baking dish that has been sprayed with cooking spray.
  3. Bake for 45-50 minutes at 350°F or until a toothpick inserted into the center of the corn casserole comes out clean.


Can You Make Corn Casserole Ahead Of Time

Corn casserole is such a simple side for turkey dinner, because of how simple it is to make. We often make the batter and spread it in the baking dish, then store it in the fridge until it goes into the oven.

That way, it’s fresh, bright, and ready to go when we are resting the turkey. 

Jiffy corn casserole topped with fresh parsley.

Tips For Making Corn Casserole

  • Don’t overmix the batter. It will cause the casserole to feel dense, rather than light and fluffy.
  • The butter amount is just a suggestion, everything is better with a little extra butter during turkey dinner. A few extra tablespoons are always welcomed in corn casserole
  • Cheddar cheese is a delicious addition to corn casserole. 
  • Grease the baking dish before adding the batter. This casserole can stick. 
  • If the topping starts to brown too much, cover it with tin foil.
  • Corn casserole, like cornbread, will crack while it’s cooking. It’s still delicious and easy to present!
  • For presentation, try sprinkling a little fresh chopped parsley over the casserole.

What To Do With Leftover Corn Casserole

Leftover corn casserole keeps for up to 5 days in the fridge, and freezes well. 

Once cooled, store it in an air tight container. 

Corn casserole will last in the freezer for up to 6 months.

To reheat corn casserole, place it in the oven at 350°F until heated through. If desired, cover with foil to prevent the top from browning further. 

Jiffy corn casserole on a serving plate with fresh parsley.

Delicious Corn Casserole Additions

Corn casserole is so versatile. We love changing it up a bit! 

  • For cheesy corn casserole, add ⅓ cup of cheese to the batter, and sprinkle an additional ⅓ cup over it before baking.
  • For Mexican corn casserole, add ½ cup of cheddar cheese and a diced, seeded jalapeno to the batter.
  • For slow cooker corn casserole, prepare batter as usual and slow cook on high for 2-3 hours.

More Turkey Dinner Favorites

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Jiffy Corn Casserole

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 9 servings
Author: Bailey
Jiffy corn casserole is a southern side dish classic. It's made with corn, sour cream, jiffy corn muffin mix, creamed corn, and baked until golden.
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  • 1 box Jiffy corn muffin mix 1 ½ cups
  • 1 can whole kernel corn drained
  • 1 can creamed corn
  • 1 cup sour cream
  • ½ cup shredded cheddar cheese


  • Preheat oven to 350°F. Spray an 8x8" baking dish with cooking spray.
  • In a medium mixing bowl, combine all ingredients. Pour into prepared baking dish.
  • Bake for 45 mins to 1 hour or until golden and a toothpick inserted into the center comes out clean.
Calories: 247kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 479mg | Potassium: 178mg | Fiber: 2g | Sugar: 8g | Vitamin A: 293IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg

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A serving spoon full of jiffy corn casserole.

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