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Every year around the holidays someone in my family brings Jiffy corn casserole as a side. I honestly will make this anytime of the year. This casserole pairs well with roasted or baked chicken. You can make this casserole savory or sweet.


Corn Casserole Print
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1 box Jiffy corn muffin mix (see below for substitution)

2 large eggs

15 oz can of corn (drained)

14.75 oz (418 g) can of creamed corn

1/2 cup (120 g) sour cream

1 stick of unsalted butter (113 g)

3/4 cup (177 ml) whole milk

1 cup (75 g) shredded cheddar cheese

*2 to 2.3 quart baking dish*

**See YouTube video for detailed recipe video**


  1. Preheat oven to 350 degrees F / 176 degrees C

  2. In a large bowl combine and mix all ingredients well

  3. In a buttered or greased 10 x 7 x 3 baking dish, pour in the batter

  4. Bake in a preheated oven at 350 degrees F / 176 degrees C for 50 to 55 minutes *cook time may vary*

  5. Once the corn casserole has cooked through, remove from oven and allow to set for 15 minutes before serving

**Makes at least 8 servings

N O T E S : You can substitute the box of Jiffy corn muffin mix with the ingredients below


1 cup (155 g) yellow corn meal

2/3 cup (85 g) all-purpose flour

1 Tbsp baking powder

1/4 cup (50 g) sugar

1/2 tsp salt

DISCLAIMER: This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the website and allows me to continue to make recipes like this. Thank you for the support!

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