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Jiffy Corn Casserole with cheese and sour cream is an easy corn pudding recipe made with Jiffy corn muffin mix. The perfect side dish for any holiday meal and a family favorite!

jiffy corn casserole (corn pudding) with cheese, sour cream and green chiles on serving spoon

This Jiffy corn casserole recipe is an easy way to make corn pudding with just a few minutes of prep. You basically combine a box of Jiffy mix with a few other ingredients and bake. Easy recipes are the best!

I like to add Southwest flavors, so I toss in green chili peppers and warm spices for more of a Mexican corn casserole. With the added flavors, my kids say it’s the best corn casserole!

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 holiday dinners — a great side dish for Thanksgiving dinner! We sometimes have this easy casserole as a side with Christmas dinner and on Easter, as well. If you have extra Jiffy mix, try my Jiffy corn muffins!

jiffy corn muffin mix, can corn, can creamed corn, sour cream, butter, eggs, cheese, chiles and seasonings

Cheesy Corn Casserole Ingredients

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. Full amounts are in the printable recipe card below.

  • Eggs — helps bind the ingredients
  • 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. Be sure to drain it. You can use frozen corn, thawed, in place of the regular can of corn.
  • Sour cream — adds richness
  • 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

How to Make Jiffy Corn Casserole

First, preheat your oven to 350 degrees f. Grease a 1 1/2 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 canned chiles and seasonings, add them now.

stir corn muffin mix and corn in mixing bowl

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 as it may break up the corn kernels.

mix sour cream into corn mixture

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.

spread corn mixture into casserole dish

Bake Time

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 the top is golden brown and a toothpick inserted into the center comes out fairly clean.

For a 1 1/2 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.

baked jiffy corn casserole topped with shredded cheese on holiday table

How to Store and Reheat Jiffy Corn Pudding

Refrigerate leftover corn casserole 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.

You can make the casserole a day ahead of time. Just cover the baking dish with plastic wrap and bake when you are ready!

The best way to reheat this easy corn casserole is in the microwave. This prevents it from drying out if baked a second time.

Recipe Tips and Variations

The casserole is done when the center is mostly set and a toothpick is mostly clean — may have a few crumbs. Keep in mind, larger pans will cook faster.

If you have a pressure cooker, you can make my Instant Pot corn casserole recipe. You can make the casserole in your crock pot or slow cooker. Just prepare as directed, and cook for 2-3 hours on high or 4-5 hours on low. 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 a more traditional Southern corn pudding casserole or the original cornbread casserole, omit the peppers, cheese and seasonings. Or, add salt and pepper only.

More Easy Holiday Side Dishes

This easy side dish goes well with my sweet potato casserole — a classic side topped with marshmallows. Sometimes we have candied yams in a buttery brown sugar sauce. Of course, it wouldn’t be a holiday without stuffing and mashed potatoes, cranberry sauce and green bean casserole.

5 from 5 votes

Jiffy Corn Casserole Recipe with Cheese

By: Dee
Jiffy Corn Casserole with cheese and sour cream is an easy corn pudding recipe made with Jiffy corn muffin mix. The perfect side dish for any holiday meal and a family favorite!
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 10


  • 2 large eggs
  • 1 box Jiffy corn muffin mix
  • 1 can 15 oz sweet corn drained
  • 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 cheese or cheddar blend cheese
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  • 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 5 minutes or until melted
  • Remove from oven, and allow to cool slightly before serving


Do not over bake. Casserole is done when center is set and a toothpick is mostly clean — may have a few crumbs but shouldn’t be wet. 
Recipe was made in a 2 quart oval casserole dish. Using different sizes will affect the baking time.
For a more traditional casserole, omit the chilies and spices.


Calories: 263kcal, Carbohydrates: 18g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 78mg, Sodium: 477mg, Potassium: 84mg, Fiber: 2g, Sugar: 6g, Vitamin A: 533IU, Vitamin C: 0.3mg, Calcium: 93mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Leave a comment below!

I hope you enjoy this creamy corn casserole as much as my family does. 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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Recipe published in 2022 and updated in 2023.

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Recipe Rating


  1. Louis says:

    Made this for Easter side dish! It was great and something different for a change! What great flavors!5 stars

  2. Patrick says:

    Another Yummy easy recipe! Love this and it is inexpensive too!5 stars