Jiffy “Corn Casserole” Recipe on Food52 (2024)


by: Kelly Vaughan



31 Ratings

  • Prep time 10 minutes
  • Cook time 35 minutes
  • makes 2-quart casserole dish

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Author Notes

This is the original Jiffy Corn Casserole recipe, which first appeared in the 1960s as a recipe tear-off sheet in retail grocery stores. There are hundreds of versions of this recipe on the internet, but this is the real deal. It was later published on the first-ever Jiffy recipe box in 1976. Originally, the beloved side dish was called “Corn Bowl” and today, the brand calls it “Spoon Bread Casserole.” However, it’s best known by its nickname: Corn Casserole.

For as long as I can remember, my grandmother made this Corn Casserole recipe for Thanksgiving. For some families, Thanksgiving isn’t complete without cranberry sauce, sweet potatoes covered in marshmallows, and of course the turkey. But for me, I’d pass up everything else for this recipe. I’ve made her version over the years and while it’s nearly identical to the original, there are a couple of notable differences.

I was surprised to see that the original recipe by Jiffy called for margarine, rather than butter. But it makes sense! Margarine was popular during the Great Depression because it was less expensive to produce, and it was used even more widely during the second half of the 20th century, which was when this recipe was developed. Grandma and I have always made corn casserole with unsalted butter, but this Thanksgiving may be margarine’s turn. After all, it’s how Jiffy intended their recipe to be made.

Additionally, Jiffy’s version is a one-bowl recipe, which results in fewer dirty dishes on Thanksgiving (certainly something no home cook will complain about). The recipe calls for mixing all of the ingredients together in a casserole dish and then baking it in the same pan. I find that the combination of muffin mix, two cans of corn, sour cream, butter, and eggs require a *lot* of mixing to become one creamy, hom*ogeneous mixture so I prefer to do this in a separate bowl, just to avoid any overflow or spatters of batter on the counter. Fortunately, there are so many rich, fatty ingredients in the casserole that it’s nearly impossible to overmix the batter and create a dry, chewy casserole. That’s just not the Jiffy way.

Helpful tools for this recipe:
- OXO Can Opener
- Food52 x Dansk Casserole Dish
- Stainless Steel Whisks

Kelly Vaughan

What You'll Need

  • 8 tablespoonsmelted margarine
  • 1 (8 oz.) can cream-style corn
  • 1 (8 oz.) can kernel corn, drained
  • 1 cupsour cream
  • 2 eggs
  • 1 package “JIFFY” Corn Muffin Mix
  1. Heat oven to 375℉. Grease a 1½- or 2-quart casserole dish.
  2. In a greased casserole dish, add margarine and corn. Blend in sour cream. Beat eggs together and stir into the casserole dish along with corn muffin mix. Blend thoroughly.
  3. Bake for about 35 minutes.
  4. Serve hot with butter.


  • American
  • Corn
  • Egg
  • Sour Cream
  • Bake
  • Side

See what other Food52ers are saying.

  • Steven Williamson

  • BarbaraTheCook

  • Gregg Crosby

  • Daisy

  • Margaret Reed

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63 Reviews

3lvi November 19, 2023

Since Jiffy isn't on the shelves of the grocery store here in Montreal, I used a copycat recipe to sub for the mix, and it turned out great! Since I haven't had the dish before I can't say whether it's exactly the same, but it certainly resembles the description. 2/3 cup flour, 1/3 cup yellow corneal, 3 tablespoons sugar, 1 tablespoon baking powder, 1/4 tsp salt, and 2 tablespoons oil. Sift it all together, add the oil, and use as you would the mix.

Steven W. August 10, 2023

This is good, but I've only had it with the cream style corn and chopped bell or jalapeño peppers, and a good sprinkle of paprika over it. One of those recipe's that anyone can make their own!

bbobnyc February 20, 2023

Love it! On weekly rotation here. Only mods I made were to mix the ingredients in order in a large bowl, beat eggs in a separate bowl them add to main. Also halved the butter and used earth butter. Still super delish!

Shannon January 22, 2023

Made this for Thanksgiving and was a hit, even among the traditional cornbread folks. Easy and quick to make, fancies up soup dinner and makes for great leftovers the morning after.

Shannon January 22, 2023

Was reading through the other review comments and I confess - I didn't notice the call for 8 ounce cans of corn and creamed corn! used 14 ounces for both and came out great.

Whitney C. February 25, 2023

I did the same thing! And loved it so I would do that again next time…so good!

Patricia S. December 30, 2022

This is a really nice recipe. More moist than corn bread. Maybe not the healthiest but a little goes a long way. I think I'll try freezing small portions and pulling out of the freezer for smoked ribs or chili. It goes with so much, too. I meant to try it for Thanksgiving, but I ran out of steam. I will be making next Thanksgiving for sure. Thanks!

BarbaraTheCook December 17, 2022

Excellent. Made it for our neighborhood party tonight and it was gobbled up... very good.

Gregg C. November 30, 2022

Great recipe and such a throwback! Added 1 tsp Smoked Paprika and 1 tsp summer savory as I was serving with Pork Tenderloin using similar spices. Using a smaller pan like called for is the key to getting the consistency right and the 35 minute cook time was perfect. Even better as part of my breakfast the next morning.

Daisy November 25, 2022

I had some leftover sour cream with garlic that I’d used in another dish. I snuck it into this casserole to add some savory depth.

Pear November 13, 2022

Addition to my comment below. When I got the recipe it was two **14** ounce cans of corn, one creamed and one whole kernel. That's the size of cans I used and it was excellent. Two 14 ounce cans of whole kernel corn.

rob November 13, 2022

This is the first time I have ever seen the formula made with the smaller cans. I've been making it for quite a few years, always with the larger cans, and it seems to come out just right.

Pear November 13, 2022

I make this with two cans of whole kernel corn, so it's more cornbread like and it's delicious. I was always afraid to make it too "mushy" until now. Next time it will be whole kernel and creamed corn.

Kerry S. November 13, 2022

This is a favorite in our home for meals other than Thanksgiving. It's great to serve with soups and stews

4maries November 13, 2022

We have been making variations of this recipe over the years. My partner doesn't chew whole corn well so I use 2 cans of creamed corn instead. I melt the butter in the pan mix the corn then sour cream and eggs before adding the Jiffy. My daughter uses 1 egg.
I love sharing it with people that aren't necessarily cooks and can impress by bringing it to a dinner. I would like to try a different cornbread mix but why mess with a good thing.

piper6 December 27, 2021

We love this! It is my favorite food for the holidays. I use the larger size of corn. Instead of sour cream, I use a block of cream cheese and 3/4 cup of mild cheddar, 1 cup of softened onions, and one tablespoon of sugar. And one extra egg.

Margaret R. November 1, 2021

I made this recipe as written, but personally found it too sweet and couldn’t get past that aspect of this recipe, but this is my personal preference and others may not find the sweetness objectionable. The Jiffy corn muffin mix is the culprit because of the added sugar. I will probably try a different variation of corn casserole because I really wanted to like it!!

cocoabrioche October 13, 2021

I made this last night, and loved it. I think I'll serve it with chile rather than the drier cornbread. I know this is the original recipe but - it calls for 8 oz cans of corn and creamed corn. I'm not sure I've ever seen 8 oz cans of this, and the difference in liquid would make a big difference in the casserole. What size cans do others use?
I drained the whole corn, and found there were nearly 10 oz of kernels to add, so I did. More crunch is more better! I then poured in 8 oz of creamed corn, leaving a little dab to put in the refrigerator. I think the texture was dryer? not as creamy? but good to pick up and butter. Still very tasty!

LornaA October 11, 2021

I live in Berea, KY, home of Berea College and the Boone Tavern Hotel and Dining Room, which has served spoonbread for nearly a century. They serve it (with plenty of REAL butter!) with evening dinner and twice on Sunday. Berea is so well known for spoonbread there is now a “Spoonbread Festival” held over a weekend each September (at least when there is no pandemic!)
The Berea recipe is not anything like the one discussed in this article though. Don’t get me wrong, I like Jiffy when I’m in a hurry and don’t make my cornbread from (among other ingredients!) cornmeal and sometimes buttermilk. I’m sure this is very good, and I’ll try it, but the spoonbread I’ve enjoyed for MANY years is straight out of a cookbook made famous by a former Boone Tavern Restaurant manager, Richard Hougen. My mom used to make it and I remember the full sized mixer on the counter running for at least 15 minutes to make it light and airy.
I highly recommend.

Melinda December 26, 2021

Love Boone Tavern! But, but what is the cookbook made famous by a former manager?

Lpauley November 6, 2022

Here’s his famous recipe.

Dee M. November 19, 2023

I love this recipe so much that I want to double the recipe this year for Thanksgiving. Any tips for doubling the recipe? Should I double in one big batch or should I do two separate batches?

Connie R. October 11, 2021

I also grew up with a version of this—scalloped corn, as it was called in Indiana. I renamed it Corn Pudding so my guests would not automatically reject it. Here are the differences in my recipe—no eggs, do not drain the corn, and bake it for a bit longer. I use a healthier version of corn bread mix and that does not affect the goodness. I have given that recipe to at least 100 people through the years who did not grow up with it, and always wait for a flurry of texts the day before Thanksgiving

Kelly V. October 11, 2021

Sounds like a delicious version!

Connie R. October 11, 2021

A friend of mine from New Orleans also adds the Louisiana holy trinity of cuisine, onions, green peppers and celery.

Dee J. October 11, 2021

I have had this recipe and I've had it made by others. I LOVE it. You do need a few people to eat it. You cannot let it stand around for a few days. I was wondering if I could divide this in half and make it for me alone. I may try that. I did it for a pot luck at church and it was gone so quickly, folks were asking for more.

Kelly V. October 11, 2021

It never lasts even two days at my grandma's house! :)

Margaret October 10, 2021

This does not yet qualify for a review but I have the ingredients and plan on making it for our family Columbus Day cook out. I have used the Jiffy Cornbread mix for years and now look forward to trying this recipe which sounds wonderful.

Kelly V. October 11, 2021

Hope you love it! Let me know what you think.

Phifofum October 10, 2021

After reading the essay and reviews, I decided to make this for our Canadian Thanksgiving meal today. It is so delicious and I would absolutely recommend it. I used a deep 2qt casserole dish and had to increase the cooking time to 55 mins, until the center was just set and top was lightly browned. I wondered about seasoning and found with salted butter and salt-added corn products, that none was needed.

Mona L. October 10, 2021

I'm making it right now. The 35 minutes have passed, and it needs much more time. I'm using a similar deep casserole. Thanks for posting.

Gisele October 11, 2021

Where have you found Jiffy Corn Muffin mix in Canada? I can't find it in any of our grocery stores here.

Kelly V. October 11, 2021

Happy Thanksgiving!

Cie October 8, 2022

I buy it on Amazon.

Jiffy “Corn Casserole” Recipe on Food52 (2024)


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