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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.
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. 🙂
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!
Kathy says
Hi,
If I double this recipe should I double everything?
HallieC says
You probably shouldn’t be cooking based on this question.
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.
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.
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.
Phillip says
Can I use shoe peg corn?
Karly says
Sure!
Om jai jagadish hare says
This corn casserole is always a favorite!
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
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!
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!
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!
Joanne says
Yummy, and a good side dish with a lot of meals!
Karly says
Yes, ma’am! This goes with just about everything!
Liz says
Thank you Karly.
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!