Cheesy Jiffy Corn Casserole

With only 6 ingredients, and 5 minutes to put it together, this cheesy Jiffy casserole is my family’s favorite at every big meal.

What Is Corn Casserole?

Corn casserole is the centerpiece of many holiday meals, especially in the South. It’s made with canned corn, creamed corn, and cornbread mix or Jiffy brand corn muffin mix. This dish has a rich, creamy texture but does not have the same custard base as Corn Pudding recipe, which includes eggs and heavy cream. 

Its delicious flavor with sweet corn and savory ingredients makes it the perfect side dish for roast meats like ham or prime rib. Because we’re using canned corn instead of fresh, it also means you can make it for any meal during the year, from summer BBQs to Thanksgiving dinner.

What Is Jiffy Mix?

Jiffy Mix is a boxed product used to make corn muffins and cornbread. Its base is corn flour and corn meal, with some flavoring (sugar and salt) and a rising ingredient, like baking powder.

Any cornbread or corn muffin mix can be used in the below recipe. If you’d rather make your own mix, it’s easy to do. Simply mix together the following ingredients, which makes the amount needed for this recipe (it’s the equivalent of an 8oz. box of Jiffy mix)

Homemade Jiffy Mix

Mix the following ingredients together to make the amount found in an 8oz. box of Jiffy mix, which is what is called for in the recipe below.

• 2/3 cup all-purpose flour
• 1/2 cup fine or medium grind cornmeal
• 3 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt

How To Make Easy Corn Casserole

My casserole recipe is truly decadent with sour cream and shredded Cheddar cheese mixed in, along with the cans of regular and cream-style corn, melted butter, and that Jiffy cornbread mix. 

You mix all the ingredients together in a bowl, then bake the mixture in a casserole dish until it’s browned and bubbling. Try your hardest to let it cool for 10 minutes before sneaking a bite. It’s definitely a test of patience, but it’s well worth it.

This basic corn casserole recipe really highlights the naturally sweet flavor of corn. To give it a more savory taste, you can mix in cooked and crumbled bacon, a can of green chiles, or some chopped green onions. Refrigerate any leftovers in an airtight container for up to 5 days.

Using Fresh and Frozen Corn in Corn Casserole

If you’d like to substitute out the canned corn and creamed corn in this recipe, you absolutely can. You can use homemade creamed corn like this in place of the canned creamed corn. You’ll need about 2 cups of creamed corn to substitute in for the 15 ounce can.

Use 2 cups of frozen corn in place of the 15 ounce can of plain canned corn. You’ll just need to thaw it before using it. To thaw it, either put it in a bowl with hot tap water for a few minutes, or microwave it for 30 seconds at a time until no longer frozen.

Use 2 cups of fresh corn in place of the 15 ounce can of plain canned corn. You’ll just need to cook it first. I find that the easiest to cook corn is in the microwave like this. Then transfer the cooked cobs to a bowl of cold water until they’re cool enough to handle and cut of the kernels. One cob of corn typically yields 3/4 cups of corn kernels, so you’ll need a little more than two cobs worth. If you go with just two cobs though, you’ll be fine. And, if you decide to do 3 cobs, that will work out as well, you’ll just have more corn kernels in the corn casserole.