Name: Jiffy Corn Casserole with Cheese
Prep time: 10 min
Total time: 50 min
Ingredients: ½ cup butter (melted); 1 box Jiffy Corn Muffin Mix; 1 can corn (not drained); 1 can creamed corn (not drained); 1 egg; 8 oz cheddar cheese (about 2 cups) (shredded); ½ cup sour cream

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If you grew up on Jiffy cornbread, you’re going to love this cheesy, creamy upgrade. Jiffy Corn Casserole with Cheese takes the box mix you already trust and turns it into a rich, custardy side dish loaded with sharp cheddar, sweet corn, and a tangy swirl of sour cream. It comes together in one dish with six ingredients and about ten minutes of prep — which makes it the side dish I reach for on busy weeknights and hectic holiday mornings alike.

Jiffy corn casserole with cheese on blue plate

Why You’ll Love This Recipe

Freezer friendly — make a double batch and stash one for later

Just 6 ingredients — no fancy shopping list, mostly pantry and fridge staples

10 minutes of prep — mix, swirl, bake, done

One dish, no mixing bowl — melt the butter right in the casserole dish and save the cleanup

Make-ahead friendly — assemble the night before and bake right before serving

Crowd-pleaser — sweet, cheesy, and always the first side dish gone at holiday dinners

Even though my kids are all grown family is still my number one priority. With my divorce, Christmas and Thanksgiving holidays and traditions look different and this new season has brought both healing and brokenness.

My love for Jiffy Cornbread mixes is no secret! For years the number one post on my blog was my Jiffy Cornbread with creamed corn! With 350+ comments on ways to add to my basic recipe, I knew my readers truly loved it!

Since I love Jiffy I created a similar recipe of Jiffy Corn Casserole as a side dish for favorite family meals. Easy and yummy. It’s the best!

jiffy corn casserole with cheese on blue plate and white dish in background

Ingredients

1/2 cup melted butter (unsalted if you prefer)
1 box of Jiffy Corn Muffin Mix
1 canned sweet corn (not drained)
1 canned cream corn (not drained)
1 egg
8 oz shredded sharp cheddar cheese (about 2 cups)
1/2 cup sour cream

Instructions for Making Corn Casserole

Preheat oven to 350 degrees.

Melt the butter and pour into large casserole dish. (I skip dirtying a large mixing bowl and pour it straight into the 9×13 dish.)

pour melted butter into white casserole dish to make Jiffy Corn Casserole with Cheese

Add the Jiffy cornbread mix to dish.

pour Jiffy Corn muffin mix into white casserole dish for corn pudding

Pour in the cream-style corn and the whole kernel corn.

pour canned corn into Jiffy corn casserole mixture in white casserole dish

Add one egg.

Pour egg into corn mixture in white dish for Jiffy Corn Casserole with Cheese recipe

Sprinkle half the cheddar cheese (1 cup).

Pour shredded cheese on top of Jiffy corn casserole mixture

Whisk or stir until everything is combined.

Stir corn and cheese mixture together to make corn pudding

Dollop the sour cream evenly over the top.

Dollop sour cream on top of Jiffy corn casserole mixture

Then gently drag a knife through the mixture to swirl together.

Stir sour cream into corn mixture for Jiffy Corn Casserole

Sprinkle remaining cheese over the top.

Sprinkle cheese on top of Jiffy corn casserole

Bake for 40-45 minutes or until the middle is set completely. Serve warm!

Tips, Variations and Substitutions

The one thing about a simple family recipe like this one is you can easily substitute or add on ingredients your specific family enjoys.

Sprinkle a little bit of chopped green onion on top for flavor and and prettiness.
If you don’t have canned corn just use frozen. I would thaw ahead of time and then dry with a paper towel so the corn doesn’t add too much liquid.
If you only have one type of corn just use two cans of it!
Have a sweet tooth like me? Just sprinkle a little sugar into the mixture and it’ll taste more like a dessert!
You can always mix it up with the cheese. If you like it spicy try a pepper jack cheese. If you want it a little more mild use a mild cheddar or even shredded provolone or Swiss. For a little more spice add green chiles or even jalapeños.
f you don’t have sour cream on hand you can substitute cream cheese for a thicker and tangier taste.

FAQs about Jiffy Corn Casserole

I realize that many people call this recipe corn pudding rather than cheesy corn casserole. Corn casserole is a holiday staple in the Southern and Midwestern United States, but it is less common dish in the rest of the world.

Usually these are two words for the same basic dish. I think of this easy corn casserole recipe with a firmer texture and corn pudding as softer. Honestly, it doesn’t matter what you call it, this recipe is delish!

You can assemble this recipe ahead of time (perfect for a holiday meal!) and just cook in the baking dish right before serving.

Refrigerate after making and store in an airtight container or cover with plastic wrap or aluminum foil! I kinda forgot this and we ate on it a couple days. Nobody got sick but I wouldn’t chance it since there’s dairy in it!

Yes — bake it, let it cool completely, then wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F until warmed through.

It pairs well with ham, roast chicken, pulled pork, or a holiday turkey — basically anything that loves a sweet-savory side.

Swap the Jiffy mix for a gluten-free cornbread mix; the rest of the ingredients are naturally gluten-free.

his usually means it needs more bake time — ovens vary, so check at the 40-minute mark and give it another 5-10 minutes until the center is fully set, not jiggly.

Yes, just use a 9×13 dish for a single batch or two dishes / a larger roasting pan for a double batch, and add 10-15 minutes to the bake time.

Slice of corn pudding on blue plate with white casserole dish

What’s the Difference Between Corn Pudding and Corn Casserole?

Corn casserole

Typically made with a cornbread or muffin mix (like Jiffy) as a base
Has more structure — it slices cleanly and holds its shape
Texture is denser and more bread-like, closer to a savory cornbread
Usually baked in a 9×13 dish and served as a scoopable side

Corn pudding

Traditionally egg- and dairy-heavy (more eggs, cream, or milk relative to starch)
No bread/muffin mix base — the custard itself is the binder
Softer, looser, almost spoonable texture, similar to a savory flan or soufflé
Older Southern dish, predates the Jiffy-mix casserole trend by a long time

My cheesy cornbread recipe actually sits right in the overlap — it uses a cornbread mix (casserole-leaning) but also has egg, sour cream, and creamed corn giving it a soft, custardy set (pudding-leaning), which is exactly why so many people call it either name interchangeably.

Serving Suggestions

Need ideas for what to serve this Jiffy Cornbread with Creamed Corn and Cheese? Try these!

I’ve also rounded up some more of the best corn bread recipes from across the web. Click on the link for more inspiration! 30+ Cornbread Recipes (Classic to Gourmet)

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