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Jiffy Corn Casserole Recipe (Simple to Make)

Jiffy Corn Casserole Recipe (Simple to Make)

Corn casserole is a staple item that I grew up in the south. We also may be slightly addicted to Jiffy cornbread here in Texas.

So when you combine the two to create a Jiffy corn casserole recipe, I am in heaven. 

This recipe is a big hit on holidays and potlucks. Consider serving this alongside a bbq or even at Thanksgiving. 

Keep in mind that this recipe to be eaten with a spoon. Typical cornbread can be picked up and eaten by hand.

This recipe is a soupy casserole that is the consistency of pudding.

Do you eat corn pudding hot or cold?

For the best corn pudding serve warm, but this is purely a matter of opinion.

We will eat it as leftovers the next day cold; however, if you are serving it at a potluck or holiday dinner, we recommend serving it warm from the oven.

How long does corn pudding last?

Corn pudding will last up to 4 days if stored covered in the refrigerator.

We recommend transferring the pudding to a container with a lid as quickly after serving as possible.

Then place that in the fridge. 

To extend the shelf life, only remove a serving at a time from the container, reheat that and add the remainder back to the fridge quickly. 

Check out these recipes:

What kind of corn goes in corn pudding?

You can use whole kernel canned corn or cream-style canned corn in corn pudding. We prefer a recipe that has equal amounts of both.

Be sure to drain the whole kernel corn before mixing it into the recipe for the best results. 

Can you freeze corn pudding?

We don’t recommend freezing corn pudding because defrosting it changes the consistency and texture.

However, you can technically freeze corn pudding if you would like. Be sure to allow the pudding to cool before freezing it thoroughly.

Recipe variation ideas

  • If you don’t have any sour cream, consider using greek yogurt. If you are feeling creative, you can even substitute ricotta cheese for the sour cream.
  • Add diced jalapeños to the mix if you would like a spicy flair. Do note to drain the peppers before adding them to the bowl.
  • To make this recipe sweet add four tablespoons of sugar.

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Jiffy Corn Casserole Recipe

Jiffy Corn Casserole Recipe

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Corn pudding is a creamy casserole that has the consistency of a thick pudding. It is an excellent side dish for a holiday or a BBQ. It is made with canned corn, sour cream, and butter. 


  • 8oz box Jiffy cornbread mix
  • 15oz can cream corn
  • 15oz can whole kernel corn, drained
  • 1 c sour cream
  • 1/2 c sharp cheddar cheese (shredded)
  • 1 egg
  • 1/2 stick butter
  • Optional: 4oz can green chilis, drained
  • Cooking spray


  1. Drain the can of whole kernel corn. (Note, don't drain the creamed corn.)
  2. Melt the butter.
  3. Preheat oven to 350F.
  4. Spray a 9" x 13" baking dish with cooking spray.
  5. Mix all of the ingredients in a large bowl.
  6. Add mixture to the prepared baking dish.
  7. Bake for 35 minutes or until it is thickened and lightly brown.
  8. Check center with a clean knife or toothpick. It should be wet but no batter should be clinging to the knife. (Note this dish should be the consistency of a thick pudding.)
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 16gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 371mgCarbohydrates: 31gFiber: 2gSugar: 8gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Friday 8th of July 2022

My husband loved it! Will make again for sure!

Andi Reis

Saturday 9th of July 2022

Hi, Lynne! I'm so glad you loved it! We make this a couple times a year! - Andi


Thursday 5th of May 2022

I did a variation of this and it turned out great! I took it to Sunday dinner and my family loved it! I had to use what I had on hand so I used ricotta cheese instead of the sour cream and cheddar cheese. I used a handful of chopped green onions and a chopped stalk of celery instead of the green chiles and I used another brand for the cornbread mix. I didn't have time to go to the store and I didn't think I would end up making the corn pudding until I ran across your recipe and ideas for the ricotta cheese substitution. They wouldn't have known unless I told them. Thank you so much!

Andi Reis

Monday 16th of May 2022

Thank you so much for the note, Stephanie! So glad it turned out great! - Andi


Sunday 19th of December 2021

Can you make this in a crock pot? If so, why size and for how long?

Debbie Welchert

Saturday 25th of April 2020

I love how simply this recipe is easy to make. It looks amazing.

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