A classic, potluck-style Jiffy corn casserole that is creamy in the middle, golden on top, and very hard to mess up as long as you do not overbake it.
By Matt Campbell
If you have ever needed a side dish that feels like a warm hug and asks almost nothing of you, this is it. Jiffy corn casserole is that classic church potluck and weeknight rescue bake that somehow works with everything from chili to roast chicken.
This version keeps it classic the way a lot of us grew up eating it: Jiffy mix, corn, sour cream, butter, and eggs. No weird ingredients, no fussy steps. Just a creamy, spoonable center with a top that bakes up golden and lightly crisp at the edges.
Refrigerate: Let the casserole cool, then cover the baking dish or transfer to an airtight container. Store for up to 4 days, as long as it is promptly cooled and refrigerated.
Reheat: For best texture, reheat in a 325°F oven until warmed through, about 15 to 20 minutes. Microwave works too, but the edges will stay softer.
Freeze: You can freeze it, but the texture will be a little looser after thawing because of the dairy. Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Matt’s tiny upgrade: If leftovers seem a bit soft, scoop into a buttered skillet and pan-crisp the bottom over medium heat for a few minutes. Crispy edges = new dish energy.
They are cousins. Corn pudding tends to be more custardy and often uses more eggs and milk. Jiffy corn casserole uses cornbread mix for structure, so it bakes up fluffy-tender with that cornbread flavor.
For the classic texture, yes, it really helps. Creamed corn adds moisture and a silky body that keeps the center creamy instead of dry.
You can swap in plain Greek yogurt (same amount). It will taste slightly tangier but still rich and cozy.
The top should be golden, the edges set, and the center should look mostly set but still a little soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Optional precision tip: If you like using a thermometer, the center is usually in a great spot around 190 to 200°F.
Yes, but pan size changes the thickness a lot.
8x8-inch: Thicker and creamier. It may need a few extra minutes.
9x9-inch: The sweet spot for the single batch as written.
9x13-inch: A single batch will be very thin (think scoopable corn layer, not that classic thick casserole). A 9x13 is best for a double batch. If you do bake a single batch in a 9x13 anyway, start checking early and pull it as soon as the center is set.
Traditional is the classic base. That said, a handful of cheddar or a diced jalapeño is a very normal, very accepted kitchen move. If you add cheese, you may want to go lighter on the optional salt.
I love recipes like this because they are not trying to impress anyone, but they always do. This casserole is what I make when I want dinner to feel complete without starting a second job in the kitchen. It is the dish you can stir together while your main cooks, cannot taste-test because of the raw egg, and still feel weirdly confident. Then it comes out golden and bubbling and suddenly everyone is hovering with a spoon like it is the main event.
Optional, still weeknight-friendly:
Quick texture tip: Want more crisp edges? Use a metal baking pan and bake closer to 50 minutes. Want it extra soft? Glass or ceramic is your friend.
Make-ahead note: You can mix the batter up to 8 hours ahead, cover, and refrigerate. Let it sit on the counter while the oven preheats, then bake. You may need to add 5 to 10 minutes to the bake time.
