Last Updated on September 4, 2026 by Kimberly Stroh

There are some vintage recipes that should never be changed because they’re delicious and dependable. My Grandmother always made this Original Jiffy Corn Casserole recipe and I’ll cherish it forever. It’s so simple that anyone can throw it together and it’s a delicious side dish for any occasion. Even my kids ask me to make it for special occasions because they’re the next generation to enjoy it!

This is the original recipe, dating back to the late 1940s. Casseroles were starting to become popular then. They can feed a family and don’t require much effort. This is my favorite type of casserole to make because you basically throw everything into a bowl, mix it, and bake it.

I’ve seen many variations on the original recipe since its debut, but I don’t think they’re as good as the original Jiffy Corn Casserole. It’s like a moist, sweet cake. It has several whole kernels, but it’s absolutely fork-tender. I make it as a side dish for Thanksgiving, and I’ve made it as a side dish for just weeknight family dinners.

Looking for even more great side dish recipes? Here are some of my favorites that the whole family enjoys:

• Cheesy Broccoli Potato Casserole
• Confetti Hash Brown Casserole
• Southern Squash Casserole

How To Make The Original Jiffy Corn Casserole Recipe

All you need to make the casserole is a 1.5-quart oval casserole dish and a medium mixing bowl. The recipe also works in a 9×9-inch baking dish if that’s what you have available. I like to use Del Monte canned corn products in this casserole, but you can use a grocery store brand to save money, if preferred. Just opt for the same size, in ounces, listed in the recipe below.

What To Serve With Jiffy Corn Casserole

Depending on when you make the casserole, I have some versatile main-course ideas. I’ll make the Corn Casserole with Thanksgiving turkey, and I’ve also made it with Pollo Asado, since it’s similar to a Mexican corn cake. It pairs well with any lighter meat. I like to make it during the colder months since you’re heating up the oven.

How To Store Leftovers For Freshness

Either keep the casserole in the baking dish and add a top, or transfer the corn casserole to airtight food storage containers. The casserole will keep in the refrigerator for 5-6 days to enjoy. You can reheat it in the microwave, on high, for a few minutes. Check to make sure that the center of the casserole is warmed through.

Want to freeze the leftover Jiffy Corn Casserole? You can freeze the casserole for up to 3 months if wrapped correctly to prevent freezer burn. Let it thaw on the countertop for a few hours to room temperature before heating again.

Jiffy Corn Casserole Ingredients:

• Box of Jiffy Corn Muffin Mix (8.5 oz) – it’s the original version of Jiffy
• Can Creamed Corn – find this in the canned vegetable section
• Can Whole-Kernel Corn – another canned vegetable section item
• 1 Stick Butter (or Margarine) – I use unsalted
• Eggs – I use size large
• Cheddar Cheese – I always grate my own cheese

Directions To Make Jiffy Corn Casserole Recipe

Preheat the oven to 350 degrees. Mix all of the ingredients together, except for the cheese (first 5 ingredients). Place in a buttered 1.5 quart oval casserole dish.

Bake for 35 minutes. Sprinkle the cheddar cheese on top and bake for another 10-15 minutes until melted. Serve hot.