This Dish Is Beloved On Tables All Over America
Across the country, especially at Thanksgiving and other major holidays, Jiffy corn casserole is a staple on many tables. Made with Jiffy corn muffin mix, this comforting casserole is a potluck favorite because it’s simple to make and reliably delicious.
The ingredient list is short and items are easy to find: a can of whole-kernel corn, a can of cream-style corn, a stick of butter, sour cream, sugar, salt, and a box of Jiffy corn muffin mix. The whole recipe comes together quickly—often in just a few minutes of prep.
This casserole pairs well with ham, roasted meats, or barbecue. It’s a natural companion to classic comfort dishes and fits right into family-style gatherings.
How To Make This Favorite Corn Casserole
Using a microwave-safe mixing bowl makes this recipe especially quick. Start by melting a stick of butter, then stir in the cream-style corn, sour cream, sugar, salt, and the Jiffy corn muffin mix until well combined. Fold in a drained can of whole-kernel corn. That’s the basic mixture.
Some cooks add one or two eggs for a firmer texture, but this version works well without eggs and yields a spoonable, creamy result. If you prefer additional flavors, mix them in before baking—shredded cheese, chopped green chiles, minced garlic, or sliced green onions all work nicely.
Originally promoted by Jiffy in the 1960s as “Corn Bowl,” the recipe later became known as spoonbread because it’s typically served with a spoon. After mixing, pour the batter into a greased 1½- to 2-quart baking dish (an 8″ or 9″ square pan works well). Bake at 350°F for about 30–35 minutes, until the top is golden and the center is set but still soft and spoonable.
This casserole travels well and is equally good hot or at room temperature, which makes it perfect for potlucks and picnics. Bring it to a gathering and you’ll likely return home with an empty dish—people tend to love this one.
Why I Love The Story Of Jiffy Foods
Jiffy Foodservice began in 1930 in Chelsea, Michigan, and grew from a simple idea: create quick, reliable baking mixes that anyone could make at home. The brand became a household name by offering affordable, easy-to-use mixes and maintaining a commitment to quality.
Jiffy remains widely used in American kitchens and is especially valued for its corn muffin mix, which serves as the base for this classic spoonbread-style casserole. The company’s reputation for consistency and accessibility helped make this recipe a long-lived tradition.
Today Jiffy produces a variety of baking mixes—from corn muffin mix to cake and pie crust mixes—and continues to be a familiar presence in pantries across the country.
This corn casserole is emblematic of the comfort-food recipes many families rely on for holidays and everyday meals. If you enjoy hearty, easy side dishes, it’s worth keeping this one in your rotation.
If you liked this Jiffy corn casserole recipe, you’re not alone. It’s a favorite for a reason: easy prep, minimal ingredients, and a warm, spoonable texture that satisfies a crowd.
Favorite Corn Casserole
A classic corn casserole, also known as spoonbread, it was developed by the Jiffy Foodservice company in the 1960s and remains a beloved side dish.
5 minutes
35 minutes
40 minutes
Ingredients
- 8 Tbsp melted butter (one stick)
- One 14.7-ounce can of cream-style corn
- One 14.7-ounce can of whole-kernel corn, drained
- 1 cup sour cream
- One package Jiffy Corn Muffin Mix
- 3 Tbsp sugar
- 1/2 tsp salt
Instructions
- Melt butter and stir in the Jiffy corn muffin mix, sour cream, sugar, salt, and cream-style corn until well combined.
- Fold in the drained whole-kernel corn.
- Pour the mixture into a greased 1½- to 2-quart baking dish (an 8″ or 9″ square pan works well).
- Bake at 350°F for about 35 minutes, until the top is golden brown and the center is set but still spoonable.
Notes
Add shredded cheese, chopped green onions, or green chiles before baking if desired.
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Real food. Real kitchen. Real easy.