This Jiffy cornbread casserole recipe is a quick and easy side dish made with Jiffy mix, sour cream, cream-style corn, whole kernel corn, and eggs. Whether you are looking to elevate your holiday meal or it’s just another day of the week, this is the perfect side dish to bring joy to your table.
With the magic of Jiffy mix and only 5 other simple ingredients, you can effortlessly create a great side dish that’s both delicious and comforting. No fuss, no hassle—just mix the ingredients together and let the oven work its magic.
Also called spoon bread, corn pudding, or cream corn casserole, this sweet and savory side dish is a family favorite, like our creamed corn and fried apples.
If you haven’t ever had it before, you are in for a real treat. It is almost like a moist, creamy corn bread loaded with corn kernels.
Sweet corn is used in the recipe, which gives the casserole an incredible natural sweetness that will leave everyone begging for seconds.
Like sweet potato casserole, this is one of those recipes that are so sweet and satisfying that they could seriously double as dessert!
The best part? This classic corn side dish is made with just 6 simple ingredients and 5 minutes of prep!
It seriously doesn’t get any easier than this.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
Here is what you will need:
- Jiffy corn muffin mix
- Can of sweet corn (whole kernel corn)
- Can of cream style corn (creamed corn)
- Sour cream
- Eggs
- Melted butter
Note: I have found that some cans of corn are 14.75 ounces and others are 15 ounces. Either size can will work well for this easy corn casserole recipe.
Corn Casserole Recipe Variations
- Regular corn: Only have non-sweet corn on hand? No worries! Your casserole will still be amazing–just not as sweet. If you want to make it sweeter you can add ¼ cup sugar to the recipe.
- Cheese: Add ½ to 1 cup of shredded cheddar cheese to the recipe for a delicious cheesy corn casserole.
- Extra sweet: Add ¼ cup sugar for extra sweetness.
- With a kick: Add a little bit of canned green chiles (or a whole can if you are feeling spicy).
How to Make Jiffy Cornbread Casserole
Making the casserole is as easy as mixing the 6 ingredients together in a large mixing bowl and baking in an 8 x 8 casserole dish as directed in the recipe card below.
That is it!
How to Make Jiffy Cornbread Casserole in the Slow Cooker
Add the combined ingredients to a lightly greased crockpot and cook for about 2-3 hours on high or 4 hours on low. The center will be set when the casserole is done.
Storage
Refrigerator: Cover cooled leftovers with plastic wrap or place in an airtight container and refrigerate for 3-4 days. Reheat for about 10-15 minutes in a 300° F oven, or briefly in the microwave.
Freezer: For best taste, I recommend NOT freezing this recipe, as it can change the texture.
What to Serve with Corn Casserole
This jiffy corn casserole goes great with turkey (think classic Thanksgiving dinner), meatloaf, roast chicken, chicken tenders, crockpot chili, mashed potatoes, and buttermilk biscuits. But you can pair it with whatever your heart desires!
FAQ
Yes, this recipe is great for making ahead! This recipe can be made up to 24 hours before baking. Prep ahead then cover the baking dish tightly with plastic wrap and place it in the refrigerator. When you are ready to bake the next day, uncover the dish and allow it to sit on the countertop for about 30 minutes before baking. This will help it come back to room temperature. Then bake as directed.
You sure can! To double the recipe double all the ingredients and bake in a 9 x 13 baking dish for about 55-65 minutes.
Maybe it was on the box of Jiffy at one point? I am not sure where it originated… I just know that this is the absolute best corn casserole I have ever had.
More classic side dish recipes
Jiffy Cornbread Casserole
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Print Pin Save RateIngredients
- 1 can whole kernel sweet corn, 14.75 ounces, drained
- 1 can cream style sweet corn, 14.75 ounces
- 1 box Jiffy corn muffin mix, 8.5 ounces
- 2 large eggs
- 1 cup sour cream
- ½ cup butter, melted
Instructions
- Preheat oven to 350℉. Coat an 8 inch baking dish with non-stick cooking spray and set aside.
- Combine all ingredients in a large bowl; mix well. Pour into the baking dish.
- Bake for 40-50 minutes, until set and light golden brown.
Notes
- You can use 15 ounce cans of corn instead of 14.75 without any noticeable difference.
- Add ½ to 1 cup shredded cheese for a cheesy corn casserole.
- Cover and refrigerate leftovers for up to 4 days.
- In the slow cooker: Add the combined ingredients to a lightly greased crockpot and cook for about 2-3 hours on high or 4 hours on low. The center will be set when the casserole is done.
Nutrition
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
It’s one of my favorite side dishes too! So delicious!
Thank you so much for this amazing recipe! Tasted really delicious and it’s easy to make! Highly recommended!
This recipe has been in our family for over 50 years. Love it! A Thanksgiving tradition.
I need to make for a party of 50 how do I measure for that many people ?
I would bake 3 double batches in 9 x 13 baking pans. To do this simply double everything from the recipe above for each batch. Note that they will take longer to bake in a 9 x 13, about 55- 65 minutes. Enjoy!
Do I just double all for 9by 13 pan even the margarine and sour cream
Yes, I would double all the ingredients.
So you drain the cream style corn, but not the can of regular kernel can???
“a can of sweet corn (kernal corn)
a can of cream style corn, drained (creamed corn)”
Whoops! No, that is backwards. Drain the kernels, NOT the creamed corn. Thank you for pointing my mistake out, I will fix it now.
Ours is made a lil different. We used everything except the sour cream and we add an onion sauté…1 can of green chili peppers and cheese in tioy
what is tioy?
I think it should have said “in to it “
Is white corn ok to use?
Yes, as long as you use one can kernal corn and one can creamed corn. It just will not be as sweet as if you made it using sweet corn.
(Just to clarify) White corn is sweet also, i think it is probably sweeter than yellow corn. In FL there is a variety called Silver Queen I had years ago, and it was the best! I use frozen white corn in a Lawry’s baked creamed corn casserole recipe and it is great.
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I have made this many years and have started substituting can cream style corn for the freezer cream stlyle as it is more fresh
Great idea!
I thought Jiffy makes different kinds of muffin mixes?
Did you use the corn bread mix?
You are correct, Jiffy does make other mixes. For this recipe, you will need Jiffy Corn Muffin Mix. You can see a picture of the package under the ingredient section of the blog post.
Can this recipe be converted for muffins?
It wouldn’t hold it’s shape enough for muffins unfortunately.