Jiffy Corn Casserole Recipe (Easy + Creamy) - Casserole Crissy (2024)

48 comments on “Jiffy Corn Casserole”

1. Dusty — February 22, 2021 @ 10:33 pm Reply

   OMG this is such a midwest think, I think. Love it! My mom would sometimes add Taco seasoned beef which is so good. Or Ohio-weird, I’m not sure.

   • Crissy Page — February 23, 2021 @ 2:15 am Reply

     Haha, yes, it’s a favorite around here. I’m in Ohio, too!

2. SweetPea — February 22, 2021 @ 11:09 pm Reply

   My mom made this when I was growing up. Only she put the sour cream in dollops on top then put cheddar cheese on top of that. Delicious. I make it off and on all year around. I’m from the Northwest and Everyone loves this.

   • Crissy Page — February 23, 2021 @ 2:14 am Reply

     Your mom’s version sounds yummy!

3. Laura — February 23, 2021 @ 12:07 am Reply

   I’m with you, I can eat the whole pan. To me it’s a comfort food and one of my all time favorites.

   • Crissy Page — February 23, 2021 @ 2:14 am Reply

     Girl, yes, so good!

4. Terry — February 23, 2021 @ 2:37 am Reply

   I have a story regarding the recipe you’ve written about. My grandma made scalloped corn, my mom made scalloped corn, I make scalloped corn. Every Thanksgiving, every Christmas. My daughter and brother in law would shoot me if I didn’t make it. My daughter begs throughout the year. One year, my sister, because she knows everything and you’re always supposed to listen to her, tells me not to make the scalloped corn I’ve always made and take home an empty dish, but to make the recipe you’ve described here. I don’t use boxes, but my sister wants this. I make it and literally no one takes any of it. Not even a spoon taken out of the casserole dish. That was disappointing because we didn’t want it, and asking her, she wouldn’t take my dish home! I have continued to make scalloped corn….lol What my family has always called scalloped corn. So you all eat this, we’ll eat mine…?

   • Crissy Page — February 23, 2021 @ 6:35 pm Reply

     Terry, your story made me laugh! I think what needs to happen here, is that you need to share your scalloped corn recipe with me so I can try it! 🙂

     • Terry — February 24, 2021 @ 12:32 am Reply

       I’m glad I made you laugh! I didn’t want to come off rude! LOL Mine is easy….2 1/2 quart casserole dish, like a Pyrex, you want a bowl type dish. You need 1 can of cream of corn and 2 regular corn. Drain the corn. Butter the casserole dish. Empty 1 can of corn into the Pyrex, spreading it level with your fingers. Take 5-6 saltine crackers and crush them in your hands, spreading them over the corn. Slice away 3 little slivers of butter and put those (somewhat) equally spaced on top of crackers. Empty cream corn, spreading it evenly, crush 5-6 more saltine crackers, 3 more slivers of butter, the other can of corn and repeat. When you’re done you want to have used maybe a 1/4 tbsp of butter. Take another bowl and crack 2 eggs, and I’ve never measured the milk…probably 2 cups? You want this mixture to completely cover and then some the dish you’ve just put together. I always add pepper to the egg/milk, whisk it well and pour over. Bake at 375° for about 90 minutes. You can also use frozen corn, it’s what I use, just make sure you warm (warm, don’t cook it) it in the microwave first, then get rid of any juice. Homemade cream corn works well also…lol BUT…my grandma and my mom’s way, was with cans. I have changed it to frozen, and most times I make my own cream corn. Most of all, enjoy! I hope you love it as much as we do!

       • Crissy Page — February 24, 2021 @ 12:45 am Reply

         No, I totally understand. We all have our favorite recipes! Yours sounds delicious! Do I have your permission to share it here on the blog someday? I can’t say if I’ll ever get around to it or not, but, asking just in case! I will of course let people know that reader Terry shared the recipe originally! 🙂

         • Terry — February 24, 2021 @ 2:51 am

           Of course you do! That’s what recipes are for, right? ?❤

       • Linda — December 7, 2022 @ 4:58 pm Reply

         Thank you for sharing. You’ve just given me another dish to add in order to breakup the monotony of the same holiday side dishes. Sounds delicious.

   • Misty metcalf — November 23, 2022 @ 11:02 pm Reply

     how did you know how it tasted if no one took a bite? iam really liking how easy this was to prepare and it’s basically the same ingredients that is in scalloped corn. swap crackers for jiffy mix.

   • Darlene — February 7, 2023 @ 4:06 pm Reply

     Terry – please share your scalloped corn recipe with me-love scalloped corn but haven’t had it since
     My mom passed away – would love a tried and true recipe!

5. Patricia — February 23, 2021 @ 6:20 pm Reply

   I grew up with this recipe and continued the tradition with my children. It HAS to be on the table for Thanksgiving and Christmas…no ifs ands or buts!! I could eat it every meal, though!

   See Also

   15 Easy Leftover Brisket Recipes - The Kitchen Chalkboard

6. Nancy S — July 14, 2021 @ 11:26 am Reply

   My whole family LOVES this casserole, this is one of the most requested dishes for family gatherings and pot luck dinners because it disappears quick and that’s even when I double the recipe which is what I do each time. At home I make this and when there’s any left it reheats in the microwave very nicely. Easy peasy and delicious!!

7. Mary Crull — July 19, 2021 @ 1:05 am Reply

   I use your recipe but add a small chopped onion, a can of mild chopped green chilis (drained) and use mexicorn (drained) instead of regular canned corn. I also stir in about a cup of shredded cojack cheese and bake in a 13X9 pan. We enjoy this as a side dish with enchiladas.

8. MaryAnn Price — September 4, 2021 @ 5:44 pm Reply

   Years ago when we’d go to my in-laws for holidays, I took scalloped corn like Terry earlier put his recipe. Everyone loved it. My sons love it too!! Mary

9. Jean Paulson — October 30, 2021 @ 3:40 pm Reply

   Do I shorten cooking time with a disposable aluminum pan

10. Emmanuelle — November 17, 2021 @ 1:29 pm Reply

    I was wondering if you could make these in a cupcake pan

    • Pam — January 21, 2022 @ 11:11 pm Reply

      Me too!

11. Laurie — November 24, 2021 @ 3:56 pm Reply

    Can you put it together the day before and cook it on Thanksgiving?

    • Carrie — November 24, 2021 @ 5:53 pm Reply

      I was wondering the same thing…following.

      • Khrystyn Hatfield — November 25, 2021 @ 1:52 am Reply

        Yes, I do this every year. I just prepped, covered it, and placed it in the fridge. Take it out at least 30 minutes before cooking so it comes to room temp.

12. Evelyn — November 25, 2021 @ 1:31 am Reply

    I think this is too sweet so I use 1/2 Jiffy cornbread mix and 1/2 jiffy biscuit mix. Well actually I always just make a double batch so I don’t have to divid. I also add some chopped red bell pepper for a bit of color.

13. Peggy — December 10, 2021 @ 10:00 pm Reply

    My daughter in law shared this at a family gathering..I made it in a sheet cake pan. I sauté the next day in butter,,lightly brown,,don’t burn the butter.

14. Samantha Howington — January 12, 2022 @ 2:34 am Reply

    Can I use two cans of cream corn?

15. Melissa Lochamy — March 17, 2022 @ 7:34 pm Reply

    If you like corn and don’t like this easy, delicious dish?
    There’s something way wrong with you. My family loves it. Year ‘round

16. Tara — October 19, 2022 @ 11:01 pm Reply

    Can you make this dish ahead, freeze, and then put in the oven when ready to serve?

17. Carol Bridges — October 31, 2022 @ 5:13 pm Reply

    We will have 10 people for Thanksgiving-will this recipe serve 10? If not, if I double it, what size pan should I use and how long should I bake it?

18. Erin — November 19, 2022 @ 9:28 pm Reply

    Can you make this in a crockpot?

19. Pat — November 20, 2022 @ 8:13 pm Reply

    Love this and it’s always a hit! Being in Texas, I add onion, lots of sharp cheddar or pepper Jack cheese, chopped jalapeño’s and minced red & green peppers. Delish with pinto beans in cold weather.

20. Suz — November 21, 2022 @ 4:26 pm Reply

    CAn I make this & freeze part of it? I’m a widow & live alone so I can’t eat a whole pan.

21. Therese — December 9, 2022 @ 2:47 pm Reply

    If you double it do you use a 9×13 pan and how long do you bake a doubled recipe?

22. Catherine hochburger — December 30, 2022 @ 3:02 am Reply

    Did anyone make this dish ahead of time? I had the Sam question. Can o make this dish a few days ahead of time and reheat and it’s still good?

23. Nora — June 10, 2023 @ 1:16 pm Reply

    This is so much better and more flavorful than scalloped corn.

24. SueB — July 25, 2023 @ 2:31 pm Reply

    Made a double batch this recipe for friends at the beach. Everyone went back for seconds, some for thirds-seriously. There are so many recipies out there and they all add cheddar cheese. I like tasting the corn! This is an awesome recipe and it is very forgiving. I had to improvise a bit since I didn’t have all the ingredients. -Oh, and I used eggbeaters and it was still tasty!

25. Rosemarie — August 21, 2023 @ 8:59 pm Reply

    Great recipe! Delicious! Can I freeze leftovers?

26. Leah — September 30, 2023 @ 7:14 pm Reply

    Corn casserole and scalloped corn aren’t anywhere near each other.
    Both are miles away from a souffle.
    I read w/interest the scalloped corn recipe from Terry and it’s miles away from my scalloped corn.
    We all need some new names!!!

27. Diana Misner — October 2, 2023 @ 3:00 pm Reply

    I am from the Bahamas and had this at so many Thanksgiving dinners while living in the US for school. I just made this with Chicken Spaghetti for my MI born hubby. It was a hit!!!

28. Dianna — November 15, 2023 @ 4:07 am Reply

    Has anyone tried this with the new honey jiffy mix?? 🤔🤔

29. Linda Ping Wise — November 18, 2023 @ 10:05 pm Reply

    Can you make this one day and bake it the next morning?

30. Jeannine Meador — November 20, 2023 @ 3:49 pm Reply

    A family favorite for years. I make it exactly as you and occasionally put cheddar cheese on top for an additional five minutes and family loves it as a dip before the big meal. Love our website and your great recipes.

31. Lorraine Pollachek — November 22, 2023 @ 12:04 am Reply

    Terry: I’m very much looking forward to trying your scalloped corn, just not within the next 2 days. It sounds very good. I’ve made the Jiffy corn casserole/pudding once a couple years ago. My grown son and I enjoyed it very much, but we’re the only ones left within 1,200 miles I’ll try m to remember to serve it with ham or seafood for Easter next year.

    I’m not making fun, but I can’t help feeling your scalloped corn and the Jiffy corn casserole/pudding are very similar. Except for the milk, even the no boxes/only saltines are somewhat similar.

    Happy Thanksgiving, All!

32. Brenda — January 3, 2024 @ 8:38 am Reply

    Is the corn mix added dry or do you make Jiffy into batter first?

    • Crissy Page — January 5, 2024 @ 3:51 pm Reply

      Hi Brenda, dry!

33. Judy — February 7, 2024 @ 5:35 pm Reply

    This recipe is so good. It tastes just like like the spoon bread my mother made.
    Really creamy. Since there are just two of us I split the recipe and added a little grated cheese and jalapeño pepper.

    • Crissy Page — February 8, 2024 @ 4:55 pm Reply

      Glad you loved it, and your additions sound great!

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