Jiffy Corn Casserole Recipe

Jiffy corn casserole recipe is a classic Thanksgiving side dish! This simple side dish is made with just a few pantry staple ingredients.

This Jiffy corn casserole recipe has been around for a long time, and there are numerous versions of the recipe. The corn casserole is lightly sweet and makes a delicious alternative to cornbread.

This casserole is also incredibly easy to make! It comes together in about 5 minutes, and it’s made with simple pantry-staple ingredients.

It makes a tasty holiday side dish, but it’s also quick enough to make for weeknight dinners.

How to make this Jiffy corn casserole recipe

Step 1: Preheat your oven to 350 degrees F. Grease an 8×11-inch baking pan. Set aside. 

Step 2: Add butter, corn, creamed corn, sour cream, sugar, and salt to a large bowl. Stir until well-combined.

Step 3: Stir in the cornbread mix until just combined. 

Step 4: Pour the corn mixture into the prepared pan.

Step 5: Bake for about 35-40 minutes. The edges should be light golden brown and should pull away from the sides of the pan. 

Step 6: Let the pan cool on a wire rack. Serve warm.

Tips

• The recipe is really flexible, so you can feel free to add mix-ins, like green chiles, cheese, or onion to taste.
• Using a different size of casserole dish will change the baking time.
• I don’t recommend using fat-free sour cream in this recipe.
• Feel free to omit the salt if using salted butter or if you want a lower-salt casserole.
• You can use less sugar if you prefer.

Storage

Store any leftover corn casserole in an airtight container in the refrigerator. The corn casserole will keep for up to 4 days when properly stored in the fridge.

More holiday side dish recipes!

If you’ve tried this Jiffy corn casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.