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.
We regularly make it for holiday dinners, alongside our crockpot spiral ham, but it’s just as fabulous on a busy weeknight next to some crock pot ribs or our Instant Pot Whole Chicken.
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.
Canned Corn
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.
Butter
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.
Helpful Tip!
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.
FAQs:
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!
Make It a Meal!
This dish is perfect for holiday dinners!
Serve with:
MORE CORN RECIPES!
Jiffy Corn Casserole
Ingredients
- 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
Instructions
- 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:
Nutrition Information:
This recipe was originally published in February 2016. It was updated in February 2021.
Gina says
This recipe is great! I tweak it a bit by adding cheese and jalepenos. The family loves it!
Karly says
Sounds like great additions!
Sophie says
The jump to recipe does not work. Can you list the ingredients please?
Karly says
Hi Sophie! Things seem to be working fine on my end. Can you try again from a different browser and device and see if that helps? Thanks!
Nancy says
How lunch do you bake this and on what temperature? The recipe doesn’t come up – only the video.
Karly says
Hi Nancy! The recipe seems to be working fine on my end. There’s a ‘jump to recipe’ button towards the top of the page, if you’re having trouble locating it. It bakes at 350 for 45 minutes, but you’ll want the recipe card for the amounts of the ingredients.
Steve Lillquist says
Great and easy and above all great tasting
Marlene K Neuhaus says
Our family asked for this every get together
Charlene Bryant says
So do you use three cans of corn? Two whole kernel (30 oz.) and one cream style?
Karly says
Yep!
Sheila says
Haven’t actually tried it yet but assume it’s good. I’m curious if it’s more like a casserole or a cornbread? Thnx!
Karly says
It’s a mixture between the two. You’ll eat it with a fork, not your hands. But it has a bready texture as well – just much softer and more moist.
Robin says
This was so good, even the kids loved it
Karly says
So glad to hear that! 🙂
Patricia Riippi says
I make this a little different (never tried it with cayenne pepper…hum) but when you say jiffy corn pudding…I say DELICIOUS!!
Karly says
Isn’t it the best?? I don’t think the cayenne adds much spice, but it helps balance it out a bit. 🙂
Dawn Cook says
I am so excited to make this for our Family Thanksgiving 🙂 I’m a little wary of the Cayenne Pepper (yes, I’m a wimp, lol); is it super noticeable, or just give it that subtle little “something extra”?
Karly says
Hi Dawn! It’s not super noticeable at all. I think it just helps balance all the sweetness, but you can definitely cut back or omit. 🙂
Debbie Welch says
I made this for a dish to pass dinner and it was a big hit! Simple and delicious!
Sherry says
I make scalloped corn using only cream style corn and 3\4 pkg Ritz crackers, and one egg. Plus add dollups of butter on top. I prefer baking in microwave. About 15 to 20 minutes. Longer if not thick enough. Delicious and easy. Multiply all ingredients according to number of guests. Add more baking time if more amounts.
Tracy Vicnaire says
Hi There!! I pinned your recipe and now, although the page comes up, the recipe is missing?? I watched the video and was able to see the ingredients and amounts, I couldn’t decipher the amount of butter. I’d like to make this tomorrow for Sunday dinner but would rather not guess at the amount – although I’d guess 1/2 cup?
Karly says
Sorry about that! The recipe is there now. 🙂
Theresa Stangel says
Fantastic! Everybody loved this! I forgot to buy sour cream so I found an internet substitute (1T Real Lemon mixed with 1C whole milk – set for 1 minute plus an additional 1/3C butter) and it was the best “spoon bread” I’ve had. Can’t wait to try it with real sour cream.