Jiffy Corn Casserole or corn pudding is an easy recipe made with Jiffy corn muffin mix. The perfect side dish for any holiday meal and a family favorite! This corn pudding casserole has green chiles, warm spices and cheese for even more flavor!
This Jiffy corn pudding recipe is an easy way to make Southern corn pudding with just a few minutes of prep. You basically combine a box of Jiffy corn muffin mix with a few other ingredients and bake.
Some people call this easy side dish recipe spoon bread casserole or cream corn casserole. It's not as firm as cornbread or corn muffins -- you can scoop it with a spoon.
Whatever you call this tasty side dish, this corn pudding casserole is just plain good! My family requests it for different holidays -- we usually serve it for Thanksgiving dinner along with sweet potato casserole, candied yams, stuffing and mashed potatoes, cranberry sauce and green bean casserole. We sometimes have it as a side with Christmas dinner and on Easter, as well.
I like to add Southwest flavors, so I toss in chile peppers and warm spices for more of a Mexican corn casserole. But, I'll give you the original Jiffy corn casserole recipe in the recipe card, and you can choose.
You only need a few simple ingredients for this easy corn casserole recipe. If you don't have these pantry staples, you can find them in your grocery store.
- Jiffy corn muffin mix -- cornbread mix, either vegetarian or regular
- Butter -- salted butter or unsalted butter, melted and cooled slightly
- Can creamed corn -- cream style corn
- Can corn -- yellow or white whole kernel corn
- Sour cream
- Can diced green chiles -- (optional) Leave out for the original recipe
- Spices -- salt, black pepper, garlic powder, onion powder, ground cumin (optional) You can leave them out
- Shredded cheese -- shredded cheddar cheese or cheddar blend (optional) Omit if you don't like cheese
How to Make Jiffy Corn Pudding Casserole
First, preheat your oven to 350 degrees f. Grease a 1 ½ to 2 quart casserole dish with nonstick cooking spray.
Then, add eggs to a large bowl or large mixing bowl, and beat slightly with fork.
I do this with almost all recipes that contain eggs. It helps them blend easier this way.
Next, add the Jiffy mix, melted butter and both cans of corn, and stir until well blended. If you are using the chiles and seasonings, add them now.
Stir in the sour cream, and mix well. I use a fork or large spoon for the mixing.
No need to use a hand mixer here.
Pour the batter into a greased casserole dish. You can use a spatula to smooth the batter so that it's nice and even.
The casserole batter will be thick, which is perfectly normal.
Place the corn casserole on the middle rack in the preheated oven. For a 2 quart casserole, bake for 40 to 45 minutes or until a toothpick inserted into the center comes out fairly clean.
For a 1 ½ quart casserole, bake for 45 to 50 minutes. All ovens are different, so the cooking time may need to be increased until the casserole is done.
If you are using a 9 x13 inch baking dish, check for doneness at 30 to 35 minutes.
For cheesy corn casserole, sprinkle the cheese over the top of the casserole, and allow to bake for a couple of minutes longer until the cheese melts.
Insert a toothpick into the center of the casserole. You may have some crumbs on the toothpick, but it shouldn't be wet with batter. The center should also be fairly firm. It may jiggle a little bit, but it shouldn't look wet or move a lot. The top should be light golden brown.
Yes. Creamed corn is just corn kernels in a creamy, milky liquid. Some brands call it cream style corn, while others call is creamed corn.
How to Store and Reheat
Refrigerate leftover corn pudding in an airtight container or cover the cooled baking dish with plastic wrap. It keeps well for up to 4 days. You can freeze the casserole for longer storage -- up to 3 months for best taste.
The best way to reheat this easy corn casserole is in the microwave. This prevents it from drying out if baked a second time.
If you have a pressure cooker, you can make my Instant Pot corn casserole recipe. Saves oven space!
For Taco corn casserole, follow my recipe as written. You can use chopped jalapeño peppers or poblano peppers in place of the green chiles.
For Southern corn pudding casserole or the original cornbread casserole, omit the peppers and seasonings. Or, add salt and pepper only.
You can use frozen corn, thawed, in place of the regular can of corn.
Jiffy Corn Casserole Recipe
- 2 large eggs
- 1 box Jiffy corn muffin mix
- 1 can 15 oz sweet corn
- 1 can 15 oz cream style corn
- ½ cup butter melted and cooled
- 1 can 4 oz diced green chiles
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried cumin
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheddar or cheddar blend cheese
- Preheat oven to 350 degrees f
- Grease a 2 quart oval or rectangle casserole dish with non stick cooking spray or butter
- Add eggs to a large mixing bowl, and beat slightly with fork
- Add both cans of corn, melted butter, Jiffy mix, chiles and seasonings, and stir to combine
- Add the sour cream, and gently mix until well blended
- Pour the batter into the prepared baking dish
- Bake uncovered for 40 to 45 minutes or until toothpick inserted into center comes out mostly clean, but not wet
- Sprinkle cheese over casserole, and bake for another 2 to 5 minutes or until melted
- Remove from oven, and allow to cool slightly before serving
Nutrition information is estimated. Please do your own calculation to fit special diets.
I hope you enjoy this creamy corn casserole as much as my family does. With the added flavors, my kids say it's the best corn casserole! It's a true family favorite that goes so well with Thanksgiving turkey, Christmas ham, Easter ham and just about any main dish for any special occasion!
If you do make this delicious side dish, please leave a rating and/or comment.
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