If you’re looking for the perfect side dish that’s quick, easy, and absolutely delicious, this Jiffy Corn Casserole Recipe is a must-try. Whether it’s for a holiday feast, a family dinner, or a last-minute potluck, this cheesy and creamy corn casserole is guaranteed to be a crowd-pleaser.
Made with simple pantry ingredients, this dish brings together the sweet and savoury flavours of creamed corn, whole kernel corn, and Jiffy Corn Muffin Mix, all topped with melted cheddar cheese. The result is a golden, fluffy, and rich casserole that pairs beautifully with roasted chicken, turkey, barbecue, or even on its own as a comforting side.
This recipe is not only easy but also highly customisable. You can add jalapeños for a spicy kick, bacon for extra flavour, or swap in different cheeses to suit your taste. If you’re new to making corn casseroles, this step-by-step guide will ensure your dish turns out perfect every time.
Now, let’s dive into everything you need to know about making this Jiffy Corn Casserole Recipe.
Why You’ll Love This Jiffy Corn Casserole
- Easy to Make – With just a few ingredients and minimal prep, this casserole comes together in no time.
- Crowd-Pleaser – A favourite at family gatherings, potlucks, and holiday meals.
- Cheesy and Creamy – The perfect blend of sweet corn, savoury cheese, and a soft, buttery texture.
- Versatile – Can be made with additional ingredients like bacon, jalapeños, or different cheeses.
- Great for Leftovers – Reheats well, making it a great make-ahead dish.
Ingredients You’ll Need for Jiffy Corn Casserole Recipe
To make this Jiffy Corn Casserole Recipe, you’ll need the following ingredients:
- ¼ cup butter
- 1 large onion, diced
- ½ green bell pepper, diced
- 1 (4 oz) jar chopped pimento peppers
- 2 large eggs
- 1 (8 oz) package Jiffy corn muffin mix
- 1 (4 oz) can diced green chiles
- 1 (15.25 oz) can whole kernel corn (with liquid)
- 1 (15.25 oz) can creamed corn
- 1 pint sour cream
- 1 cup shredded cheddar cheese
These ingredients work together to create the perfect balance of sweetness, creaminess, and savoury goodness.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 175°C (350°F) and grease a 9×13-inch baking dish with butter or cooking spray.
2. Cook the Vegetables
In a skillet over medium heat, melt the butter and sauté the diced onion, green bell pepper, and pimento peppers. Cook for about five minutes until the vegetables are tender and fragrant.
3. Mix the Ingredients
In a large mixing bowl, whisk the eggs, then add the sautéed vegetables, Jiffy corn muffin mix, diced green chiles, whole kernel corn (including liquid), and creamed corn. Stir everything together until well combined.
4. Add Sour Cream & Cheese
Pour the mixture into your greased baking dish. Drop spoonfuls of sour cream on top and gently swirl it into the batter. Sprinkle shredded cheddar cheese over the top for that golden, cheesy crust.
5. Bake to Perfection
Bake for 45 minutes or until the casserole is firm and the cheese is golden and bubbly. A toothpick inserted into the centre should come out mostly clean.
6. Let It Rest & Serve
Allow the casserole to rest for about five minutes before serving. This helps it set, making it easier to slice and serve.
Jiffy Corn Casserole Recipe
Equipment
- 9x13-inch baking dish
- Skillet
- Mixing bowl
- Wooden spoon or spatula
- Oven
Ingredients
- ¼ cup butter
- 1 large onion diced
- ½ green bell pepper diced
- 1 4 oz jar chopped pimento peppers
- 2 large eggs
- 1 8 oz package Jiffy corn muffin mix
- 1 4 oz can diced green chiles
- 1 15.25 oz can whole kernel corn, with liquid
- 1 15.25 oz can creamed corn
- 1 pint sour cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat & Prep: Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking dish.
- Cook the Veggies: Melt butter in a skillet over medium heat. Sauté the diced onion, green bell pepper, and pimento peppers for about 5 minutes until tender.
- Mix It All Together: In a large mixing bowl, combine the sautéed veggies, eggs, Jiffy corn muffin mix, green chiles, whole kernel corn (with liquid), and creamed corn. Stir until fully combined.
- Pour & Top: Pour the mixture into your prepared baking pan. Drop spoonfuls of sour cream on top, then sprinkle with shredded cheddar cheese.
- Bake to Perfection: Bake for 45 minutes or until the casserole is firm and the cheese is golden and bubbly.
- Serve & Enjoy: Let the casserole cool slightly before serving.
Video
Notes
- Add a pinch of garlic powder or paprika for extra flavour.
- Let the casserole cool for a few minutes before slicing for better consistency.
- Great as a side dish for roasted chicken, turkey, or BBQ meals.
Nutrition (Per Serving)
- Calories: 527
- Total Fat: 33g (42% DV)
- Sodium: 993mg (43% DV)
- Protein: 16g (32% DV)
Pro Tips for the Perfect Jiffy Corn Casserole
- Use Room Temperature Ingredients – This helps everything blend evenly and bake properly.
- Don’t Overmix – Stir until just combined to keep the texture light and fluffy.
- Want a Spicy Kick? – Add chopped jalapeños or a pinch of cayenne pepper for some heat.
- Make It Meaty – Cooked bacon or crumbled sausage can add extra depth of flavour.
- Experiment with Cheese – While cheddar is classic, try Monterey Jack, pepper jack, or a mix of cheeses for variety.
- Check for Doneness – If the centre looks too wet after 45 minutes, bake for an additional five minutes.
Serving Suggestions
This Jiffy Corn Casserole Recipe pairs well with a variety of main dishes, including:
- Roast turkey or chicken
- Barbecue ribs or pulled pork
- Baked ham
- Grilled steak or burgers
- Vegetarian chilli or bean stew
It’s also a fantastic addition to a holiday spread, alongside mashed potatoes, green beans, and cranberry sauce.
Storing & Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to four days.
Reheating: Warm in the oven at 175°C (350°F) for 10-15 minutes or microwave individual servings for 1-2 minutes.
Freezing: To freeze, let the casserole cool completely, wrap tightly with foil, and store for up to three months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare the mixture in advance, cover it, and refrigerate for up to 24 hours before baking. Just let it sit at room temperature for 15 minutes before placing it in the oven.
Can I make this without Jiffy mix?
If you don’t have Jiffy Corn Muffin Mix, you can make a homemade version by mixing ¾ cup flour, ½ cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
Can I use fresh corn instead of canned?
Absolutely! Use about 1.5 cups of fresh or frozen corn in place of the whole kernel corn. You may need to add a tablespoon or two of milk to make up for the missing liquid.
How do I make this casserole healthier?
Swap sour cream for Greek yoghurt and use a reduced-fat cheese to lighten it up. You can also add finely chopped spinach or grated zucchini for extra nutrients.
Can I double the recipe?
Yes, but you’ll need to use two baking dishes. The casserole should be spread in a thin, even layer for even cooking.
Final Thoughts
This Jiffy Corn Casserole Recipe is one of those classic dishes that never fails to impress. With its creamy texture, cheesy topping, and hint of sweetness from the corn, it’s a perfect side dish for any occasion. Whether you’re making it for a cosy family dinner, a big holiday gathering, or just to satisfy a comfort food craving, this recipe is a winner.
If you try this recipe, let me know how it turns out! Leave a comment below, share it on social media, or tag me in your creations. I’d love to hear your thoughts and see how you make this dish your own.
Happy cooking!
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