Whether you call this Jiffy corn casserole or scalloped corn, you’re going to love this corn casserole with Jiffy mix!
You know how everyone has that one dish they make that people just go crazy over?
Well, this corn casserole with Jiffy mix is one of those recipes for me. Everyone raves about it.
I mean, first of all, who doesn’t like corn? No one. Everybody loves corn. Fact.
Second of all, who doesn’t like casseroles? So, yeah, there are a few of you out there, but this particular casserole is universally loved by all.
And third, who doesn’t like recipes that are whipped together in just one bowl, no special equipment needed, but taste like magic? No one. For sure.
This recipe is like cornbread and creamed corn got together and had an irresistible little baby. It’s a little creamy, a little bready, and a lot amazing.
This Jiffy cornbread casserole is a favorite during the holidays!
My daughter always begs me to make this corn casserole for holiday dinners. It’s so easy that she’s been making it with just a little supervision from me since she was six years old.
The little bites of crunchy corn mixed with the super soft cornbread is just divine.
The sweetness is perfectly balanced by the little sprinkle of cayenne.
Basically, it just doesn’t get much better than this little recipe. I like to serve it in the winter, when corn on the cob is all sad and pitiful. It’s a great way to use up that pantry full of canned corn.
Jiffy Cornbread Casserole
- 1 box Jiffy cornbread mix
- 30 ounces corn, drained 2 cans
- 15 ounces creamed corn 1 can
- 2 large eggs
- 1 cup sour cream
- 1/4 cup melted butter
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Preheat oven to 350 degrees. Spray 9x9 baking dish with non-stick cooking spray.
- Add all of the ingredients to a large mixing bowl and stir well to thoroughly combine.
- Bake for 45-50 minutes or until the center is set and a tester comes out mostly clean.