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.
Be sure to check out my Southern Style Creamed Corn or my Cheesy Corn and Zucchini for more great side dish ideas that are easy enough to make on busy weeknights.
This dish pairs well with my oven fried chicken legs and mad dog salad.
Jiffy Cornbread Casserole
Ingredients
- 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
Instructions
- 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.
Carlee says
Great video! My son loooooves this casserole. I don’t usually put cayenne in mine, I am going to do that next time!
Liz says
Thank you Karly.
Joanne says
Yummy, and a good side dish with a lot of meals!
Karly says
Yes, ma’am! This goes with just about everything!
Paula says
This looks great – a question. I assume you don’t drain the creamed corn, but do you drain the canned corn? (I’d like to use thawed, frozen corn instead, and am unsure about liquids). Thank you!
Karly says
Hi Paula!
You should drain the corn. Frozen will work great here. 🙂
I’ll update the recipe to reflect that. Thanks for asking the question!
Lynne Marton says
In the video it looks like you put in a lot more than 1 cup of sour cream- was it? I got all the ingredients finally – we don’t get Jiffy brand Cornbread mix here in Quebec, Canada, so I got one of the cheat recipes to copy it. It uses Yellow Corn meal, a bit of flour, salt, sugar and baking powder.
Can you please confirm the amount of sour cream for me? I would hate to mess it up!!
Thanks so much!!!!
Karly says
I just put in one cup. I used an 8 ounce container of sour cream, so the whole thing went in.
Lynne Marton says
Thank you – going to make it today – can’t wait to eat it!
Harry Mills says
How well would this recipe work for making fried johnny cakes with? I don’t have an oven accessible but so want to try this…
Karly says
I’ve never tried it, so I can’t say. If you give it a shot, let me know how it goes!
Cathy Simmons says
Do I have to use the sour cream ?
Karly says
I haven’t tried it without, so I can’t say if this would still turn out alright or not.
Alice says
I’ve seen some recipes where they substitute Greek yogurt
Om jai jagadish hare says
This corn casserole is always a favorite!
Phillip says
Can I use shoe peg corn?
Karly says
Sure!
Regina Miller says
Can you make this ahead of time and set in the fridge for a few hours or does it have to go in the oven right away?
Karly says
I think this would be best going in the oven straight away and then reheating later.
Jane says
Regina, I’ve often mixed this up ahead of time and then baked later and comes out great.
Tammie says
This is also good with a 4 oz can of mild chilies (maybe without cayenne pepper unless you like things spicy), crumbled bacon &/or shredded cheddar.
Linda says
Karly – do you think I could put this in a crock pot on high for 3 hours? My problem is the ham is roasting at 275 and this recipe cooks at 350 unless I bake it in the oven and just reheat it in the oven at 275 or the microwave. What are your suggestions. I have made this many times and it’s a fabulous recipe.
Karly says
Hi Linda, I was away from my computer for the holiday weekend. Sorry I didn’t get this answered in time for you. In the future, I would bake this in advance and then reheat in the oven with the ham or just pop it in the microwave.
Kathy says
Hi,
If I double this recipe should I double everything?
HallieC says
You probably shouldn’t be cooking based on this question.
Raven Lancaster says
I never got a chance to get this recipe from my Granny. Growing up we called this corn pudding and sometimes had it for breakfast. Maybe that was just a Cherokee thing, but it sure was good! I’m so glad I found this recipe. Thanks for sharing it!
Karly says
Hope it tastes as good as your Granny’s!
Marsha says
This was fabulous. My husband said he never had a better corn dish, including corn on the cob. The only changes I made was to add a can of drained green chilis and I used Mexicorn for the color. There’s only two of us so it reheated well for dinner the next night. Served it with baby back ribs and it was our side vegetable and bread in one. Thanks for such a great recipe.
Karly says
What a great compliment! So glad you and your husband enjoyed the recipe. 🙂
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.
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. 🙂
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.
Debbie Welch says
I made this for a dish to pass dinner and it was a big hit! Simple and delicious!