Jiffy “Corn Casserole”

October  1, 2021
5 Ratings
Photo by Julia Gartland Prop Stylist: Suzie Myers Food Stylist: Ericka Martins
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, homogeneous 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.
Kelly Vaughan

  • Prep time 10 minutes
  • Cook time 35 minutes
  • makes 2-quart casserole dish
  • 8 tablespoons melted margarine
  • 1 (8 oz.) can cream-style corn
  • 1 (8 oz.) can kernel corn, drained
  • 1 cup sour cream
  • 2 eggs
  • 1 package “JIFFY” Corn Muffin Mix
In This Recipe
  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.

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  • Connie Robertson
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37 Reviews

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.
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
Author Comment
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.
Author Comment
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.
Author Comment
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.
Author Comment
Kelly V. October 11, 2021
Happy Thanksgiving!
Karen October 10, 2021
We have made this for years and is always a favorite for all the family. The only thing different in ours is that we add cheddar cheese to it. I actually like it cold the next day, so good!!
Patricia October 10, 2021
How much cheddar cheese?
Karen October 11, 2021
I usually use 8 oz, enough to cover the dish and then sort of swirl it into the rest of the ingredients.
Author Comment
Kelly V. October 11, 2021
Yum! I don't know that I could change Grandma's recipe...but hard for me to turn down extra cheese!
Karen October 12, 2021
Lol.....cheese does make it yummy! I also need to add that I do not drain the corn. I love reading all the different versions of this recipe and how each one has been passed down. Isn't that what cooking is all about? To honor past recipes but it's also wonderful to tweak them and start another tradition.
dc October 10, 2021
Love this recipe and has been at our thanksgivings since the advent of the internet. My sister-in-law loves it so much she requests it for her birthday dinners in June.
Author Comment
Kelly V. October 11, 2021
I've had Grandma make it for my birthday in July too!! So yummy that I can't just eat it once a year!
MarcellaV October 9, 2021
I am definitely going to add this to the Thanksgiving table, which happens to be at my house this year. It sounds like a nice change from the traditional southern cornbread which I always make with creamed corn. I'm hoping my baking skills are on par with your grandmother's!
Gammy October 7, 2021
Have to smile! Yes, there are hundreds of "Mom's Corn Pudding" recipes out there in cherished binders and on stained 3x5 recipe cards. My mom's calls for the larger 15 oz cans of creamed corn and whole corn, one additional egg and a couple optional tablespoons of sugar, and bakes at 350 for about an hour. All good and Thanksgiving wouldn't be Thanksgiving without Corn Pudding on the table. Thanks for sharing your memories!
Author Comment
Kelly V. October 11, 2021
I love that so many families enjoy this recipe...and everyone has their own delicious version of it!
Pamela October 4, 2021
This was delicious, looking forward to adding it to my Thanksgiving menu for a different dish. Thanks for sharing!
Author Comment
Kelly V. October 4, 2021
It's so easy to make too, which is always a win for Thanksgiving! Hope you enjoy it as much as I do!
cklink October 2, 2021
Thank you for sharing your family tradition. My family has also made corn casserole for many years. We will definitely try this version. The only difference with our family recipe is ours uses one block of diced cream cheese chunks where yours calls for sour cream. We can’t wait to try your version!
Author Comment
Kelly V. October 4, 2021
Thank you for reading! Hope you love this version as much as your family's recipe!
Dixie B. October 2, 2021
While this is a corn casserole and a family favorite of yours, it is not to be mistaken for spoonbread. Your recipe appears dense.
Spoonbread does not contain corn kernels but does have separated eggs (beaten separately). The beaten egg whites folded into the mixture makes it light as a soufflé. Berea College Inn in Berea, KY is famous for their spoonbread. Served in the Inn by students.
Another corn dish that is an old favorite of mine is a corn custard pudding. It is not a sweet custard but a custard like casserole. It contains more eggs and milk resulting in a custard with corn kernels. I have seen recipes for it that use canned creamed corn and whole kernel corn, fresh corn with the cob scrapped, or thawed frozen corn.
I have eaten it in the Northern part of Argentina and throughout the US (I believe originating in the Midwest). It is a favorite of farm families during corn harvesting time.
BoboShand October 2, 2021
This is not a review of this recipe. It is a dissertation from a frustrated food critic. Try the recipe next time before commenting.
Linny October 10, 2021
Nice to know all the differences. Thanks for sharing.
Awonderer October 10, 2021
Academic Puritanism isn’t helpful… Spoon bread is “a soft bread made of cornmeal mixed with milk, eggs, and shortening and served with a spoon.” Nothing says it can’t have added ingredients. Just like cornbread, which has hundreds of variations, they’re all still cornbread. And whatever you call it, this recipe is excellent. I cook the same thing with some Italian herbs and cheddar cheese every time I fire up the smoker for a BBQ, and it is the one dish that always gets licked clean.
Patricia October 10, 2021
Which herbs and how much of each?
Linny October 10, 2021
Oh for Pete’s sake — get off your high horse.
Patricia October 10, 2021
High horse? As a less-experienced cook I'm asking the question honestly. I don't trust myself to know how much to add. A teaspoon? A tablespoon? I asked above about the cheese as well. A half cup? A cup? It is NOT intended to be a haughty or presuming question!
Lisa H. October 10, 2021
Patricia, I don't think Linny was directing that comment to you. Maybe to Awonderer? Regardless, no one is on their high horse here.
Awonderer October 11, 2021
I typically just use “Italian herb blend”. I have also used just oregano.typically 1.5 tsp. And about a cup of cheddar cheese. But it is just as good without the herbs and cheese… just a matter of preference
Patricia October 11, 2021
Thanks so much for replying, Awonderer.