Jiffy Corn Casserole is a must make for every holiday dinner, but it’s simple enough to make for any night of the week. A mix of soft cornbread and crisp sweet corn makes for a perfect side dish!
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.
This is one of those easy recipes that you stir together in one bowl with minimal prep. The box of Jiffy mix does all the work and you just sit back and enjoy the creamy, delicious goodness.
Jiffy Cornbread Casserole Ingredients:
Jiffy Mix – This is just a cornbread mix that comes in a small box, and it is key to this corn casserole with Jiffy mix recipe.
Creamed Corn – This isn’t something we normally eat a lot of, but Jiffy cornbread with creamed corn just works! Have a little faith, you’ll love this creamed corn casserole!
Eggs – They’ll help make the corn casserole light and fluffy and will enhance the richness of the flavors!
Sour cream – It’ll help keep this corn casserole recipe from drying out.
Cayenne Pepper – We use just enough to help balance the sweetness. This dish is not spicy at all.
Salt & Pepper
Optional – A lot of cornbread casseroles with Jiffy include shredded cheddar cheese. We don’t usually add it, but you totally could! It’s an optional choice.
What Readers are Saying!
“I made this for a dish to pass dinner and it was a big hit! Simple and delicious!” – Debbie
How To Make Corn Casserole With Jiffy:
Combine: Add all of the ingredients to a large mixing bowl and stir well to combine. Everything goes into one bowl, all at once, which makes this dish super simple.
Bake: Spray a 9×9 baking dish with non stick spray and dump in the corn casserole mixture. Bake for 45 minutes.
How to tell if the casserole is done:
The center should be just set. If you overbake this, it will get a bit dryer and more stiff. We like our cornbread casserole nice and moist, so as soon as the center is set, we pull it out. If you use a tester in the middle, like a toothpick, it should come out mostly clean.
You can keep this Jiffy cornbread casserole stored in the refrigerator for about 4 to 5 days if you keep it well sealed. It can be reheated in the oven.
Yes, you can freeze leftovers. I’d keep them tightly wrapped in some plastic and aluminum foil.
You can! Just prepare this Jiffy cornbread casserole per the recipe instructions and then cover with some plastic wrap and refrigerate until you’re ready to bake. I wouldn’t prepare it more than a day or two ahead though.
You could call it either one! It’s a regional thing. We’ve always called it Jiffy corn casserole, but it is also often referred to as Jiffy corn pudding!
MORE CORN RECIPES!
Jiffy Corn Casserole
- 1 box Jiffy cornbread mix
- 30 ounces corn drained
- 15 ounces creamed corn
- 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 9×9 baking dish with non-stick cooking spray.
- Add all of the ingredients to a large mixing bowl and stir well to thoroughly combine.
- Pour mixture into prepared baking dish and bake for 45-50 minutes or until the center is set and a tester comes out mostly clean.
Tips & Notes:
This recipe was originally published in February 2016. It was updated in February 2021.