Sunny Jiffy Corn Casserole Classic Southern Corn Pudding

Recipe Introduction

Quick Hook

Ever smelled Jiffy Corn Casserole baking at home? It hits with sweet corn and rich butter notes.
The sour cream adds a creamy tang that sings.

Brief Overview

This dish grew up in Southern kitchens. Think of a classic Southern Corn Pudding. Difficulty is easy.
Prep Time: 10 15 minutes .

Cook Time: 45 55 minutes . Total Time: 55 70 minutes .
Yields eight generous side dish servings.

Main Benefits

Corn brings quick energy and some fiber. It also supplies vitamin C and folate.
Perfect for Thanksgiving or any potluck night.

This is the Thanksgiving Corn Casserole everyone asks for. What makes it special is the custardy texture.
The boxed mix keeps it fast and forgiving.

It’s basically an Easy Corn Casserole win. I once overbaked mine by ten minutes.
It got dry and sad.

Now I watch the center for a slight jiggle.

Flavor and Versatility

Use creamed corn for a Cream Corn Casserole feel.
Fold in cheese and jalapeños for a Cheesy Jalapeño Corn Casserole.

Add bacon for smoky depth. You can swap canned for home canning sweet corn.
Canning Sweet Corn gives a fresher vibe.

If you love vintage sides, call it Jiffy Corn Pudding.
If you love texture, call it Jiffy Corn Muffin Mix Casserole.

My grandma used to say, Every good meal needs corn. That line stuck with me, honestly.
I like how this Corn Casserole pairs with roast turkey.

It also plays well with brisket and greens.

Now, onto ingredients. Grab your Jiffy box, two cans of corn, and sour cream.
Let’s mix and bake a golden, tender dish.

Ingredients & Equipment

Main Ingredients for Sunny Jiffy Corn Casserole
This is the heart of the dish. Use these exact amounts.

• 1 box Jiffy Corn Muffin Mix 8.5 oz / 240 g
• 1 can creamed corn 15 oz / 425 g
• 1 can whole kernel corn, drained 15 oz / 425 g
• 1 cup sour cream 8 fl oz / 240 g (full fat is best)
• 2 large eggs , room temperature
• 1/2 cup (1 stick) unsalted butter, melted 8 tbsp / 113 g
• 1/4 cup milk 60 ml (optional only if batter is thick)
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground black pepper

Optional mix-ins and toppings: 1 cup shredded sharp cheddar 4 oz / 115 g , chopped chives, jalapeños, or 4 oz cooked crumbled bacon .

Quality notes (quick): buy a fresh box of Jiffy. Choose creamed corn with minimal additives. For whole kernel corn pick firm, plump kernels.

Use full fat sour cream. Use real butter. These make the custard tender.

Seasoning Notes

Essential spice combos: salt and pepper only. Keep it simple. Add 1/2 tsp smoked paprika for warmth. For a Southern twist, stir in 1/4 tsp cayenne .

Flavor enhancers and aromatics: a tablespoon of melted butter boosts richness. Fresh chives or green onions brightens the end.

A squeeze of lemon is surprising and nice.
Quick substitutions: no Jiffy? Mix 1 cup cornmeal + 1 cup flour + 2 tbsp sugar + 1 tbsp baking powder + 1/2 tsp salt .

Greek yogurt replaces sour cream. Use oil for butter in a pinch.

Equipment Needed

Essential tools only: 9x13-inch baking dish (about 2.2 2.5 L), large mixing bowl, whisk or sturdy spoon, rubber spatula, measuring cups and spoons, cooling rack.

Common household alternatives: use a 2-quart casserole if needed. A fork works instead of a whisk. A metal bowl replaces a stand mixer.

I grew up watching my grandma make this. She called it Jiffy Corn Pudding. Honestly, it’s an Easy Corn Casserole every time.

It doubles as a Cream Corn Casserole, a Thanksgiving Corn Casserole, or a Cheesy Jalapeño Corn Casserole with a tweak.

My tip: bake at 350° F ( 175° C) and rest ten minutes before serving. Simple. Reliable. Pure comfort.

Cooking Method

“My grandma used to say, good corn feeds the soul.” I still laugh. I make this Jiffy Corn Casserole every Thanksgiving.

It sits alongside roast turkey and green beans. It’s basically a Southern Corn Pudding dream.

Prep Steps

Get your mise en place. Drain the whole kernel corn. Measure the sour cream and melt the butter. Have eggs at room temperature.

Save time by prepping toppings now. Shred cheese. Chop jalapeños. Cook bacon ahead. This makes the mix-and-bake routine fly.

Safety note: butter the dish well. Use an oven mitt. Hot casserole burns fast.

Prep time is 10– 15 minutes . Total time about 55 70 minutes .

step-by-step Process

1. Preheat oven to 350° F ( 175° C) . Grease a 9x13 dish.
2. Whisk eggs and stir in melted butter and sour cream.
3. Add the box of Jiffy mix and stir until mostly combined.
4. Fold in creamed corn and drained whole kernel corn. Add cheese or chiles now.
5. Pour into pan and smooth the top.
6. Bake 45– 55 minutes at 350° F ( 175° C) . Remove when golden and a toothpick comes out mostly clean.
7. Let rest 10– 15 minutes before serving.

Look for a golden top and a slight jiggle in the center. The edges should pull away from the pan.

If you use a thermometer, aim for 165° F ( 74° C) inside.

Pro Tips

Use room temp eggs. They blend faster and give an even texture. Don’t overmix. A few tiny lumps are fine.

Shortcut: stir together the night before. Bake straight from fridge and add 10 15 minutes to bake time.

Common mistake: overbaking. It dries out the custard. Also, don’t skip draining the whole kernel corn.

If you love spice, try the Cheesy Jalapeño Corn Casserole twist. For a classic vibe, keep it simple as a true Corn Casserole Recipe or Cream Corn Casserole .

I once doubled the bacon. My guests demanded the recipe. That’s the point, right?

Recipe Notes

Fun fact: Jiffy has been a pantry hero for decades. I always bring my Sunny Jiffy Corn Casserole to Thanksgiving. People ask for seconds. Honestly, it’s comfort food magic.

Serving Suggestions

Serve warm from the oven. Spoon into shallow bowls or straight from the pan. For neat plates, scoop with an ice cream scoop.

Pair this with roast turkey or glazed ham. It also shines beside smoked brisket. For sides, try collard greens or a crisp salad.

A tall glass of sweet iced tea rounds it out. Feeling fancy? A medium bodied Chardonnay works, too. My cousin swore by a cold amber ale once.

Storage Tips

Cool completely before covering. Refrigerate in an airtight container for up to 4 days. Leftovers taste even better day two.

You can freeze this casserole. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat covered at 350° F ( 175° C) until warm. For single servings, microwave on medium until hot. Always check center temperature reaches 165° F ( 74° C) .

Variations

For a dairy-free twist, use full fat coconut yogurt and vegan butter. Swap sour cream for Greek yogurt for tang.
Want gluten-free? Use a gluten-free corn muffin mix instead of the box.

For a spicy kick, try my Cheesy Jalapeño Corn Casserole version. For a sweet twist, add honey for a Southern Corn Pudding vibe.

Seasonal swap: In summer, use fresh corn off the cob. In fall, try canned creamed corn for consistency. Canning sweet corn at home makes great emergency pantry corn.

Nutrition Basics

Per serving, expect about 350 calories. Roughly 7 8g protein and 18g fat. Carbs sit around 34 36g. These numbers vary with cheese or bacon added.

This dish supplies vitamin C and some fiber from corn. It also offers calcium from sour cream. It’s not a diet food.

It’s a tasty, comforting side.

I struggled with overbaking once. Don’t do that. Let it rest ten minutes. You’ll get custardy, golden goodness every time. Go on make it for your next potluck.

Frequently Asked Questions

What is Jiffy Corn Casserole and why does mine sometimes turn out too wet or gummy?

Jiffy Corn Casserole (a.k.a. corn pudding made with Jiffy Corn Muffin Mix) is a custardy, slightly sweet side that combines creamed corn, whole kernel corn, sour cream, eggs and butter.

A wet or gummy result usually comes from overmixing or underbaking stir just until combined and bake until the center is mostly set; a few moist crumbs are fine. If your batter seems very thick, add only a tablespoon or two of milk at a time; extra creamed corn can also add moisture without making it gummy.

How do I tell when my Jiffy Corn Casserole is perfectly cooked?

Look for a golden brown top, slightly puffed edges pulling away from the pan, and a center that’s set with only a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs, and if you use a thermometer aim for about 165°F (74°C).

Let it rest 10 15 minutes to finish setting before serving this makes slicing and serving much easier, especially at Thanksgiving or a potluck.

Can I make Jiffy Corn Casserole ahead of time or freeze leftovers?

Yes you can mix the casserole the night before, keep it covered in the fridge, then bake it straight from cold (add about 10 15 minutes to the bake time). For freezing, bake first, cool completely, then wrap tightly and freeze up to 2 3 months; reheat covered at 325°F (160°C) until warmed through.

You can also freeze the unbaked mixture in an oven safe dish, but thaw overnight in the fridge before baking for best, even results.

How can I adapt the recipe to be gluten-free or dairy-free?

For gluten-free, replace the Jiffy box with a homemade mix (use gluten-free cornmeal and a gluten-free flour blend with baking powder and a touch of sugar) or use a certified gluten-free corn muffin mix.

For dairy-free, swap full-fat sour cream for full-fat dairy-free yogurt or coconut yogurt, and use vegan butter or neutral oil instead of butter expect a slightly different mouthfeel but similar flavor. Always check canned corn and other add-ins for hidden gluten or dairy in processed ingredients.

What mix-ins work best in Jiffy Corn Casserole and will they change the baking time?

Popular mix-ins include shredded cheddar, chopped chives or green onions, diced jalapeños or green chiles, and cooked crumbled bacon they add flavor and texture and make great variations like Cheesy Jalapeño or Bacon & Scallion.

Most mix-ins (especially cooked ingredients) won’t significantly change the baking time, though extra cheese on top may brown faster so you can add it for the last 10 minutes and tent with foil if needed.

If you add a large volume of wet ingredients, keep an eye on set and extend bake time by a few minutes as required.

Is Jiffy Corn Casserole healthy and how can I lighten it without losing flavor?

Per the recipe estimate, a generous serving is around 350 calories with roughly 18 g fat and 500 700 mg sodium, though this changes with add-ins like cheese or bacon. To lighten it, use low-fat or Greek yogurt instead of full-fat sour cream, reduce butter (or use a bit of oil), choose low-sodium canned corn, and skip bacon or heavy cheese; adding more creamed corn or extra vegetables can boost volume and fiber.

If you need exact nutrition for dietary tracking, run the final ingredient brands through a nutrition calculator for an accurate breakdown.