Jiffy Cornbread Casserole
Jiffy cornbread casserole is the perfect side dish for any The combination of tender corn and cornbread bake into a creamy pudding like texture all topped with gooey cheese! What’s not to love?!
Using just a handful of simple ingredients from your pantry, you can whip up this classic Southern dish. A holiday staple on the table at Thanksgiving and Christmas, it’s also perfect for any day of the week.
With its sweet and creamy texture, and tons of sweet corn flavor, it’s a cross between a moist cornbread and a corn pudding. Fancy but not too fancy!
And it’s not just for the holidays! It’s a delicious side dish for a BBQ, potluck, or next to a rotisserie chicken from the deli. I even love it for breakfast!
You can totally make this corn casserole WITHOUT the Jiffy mix, just substitute your favorite brand or make it homemade. I just used their recipe (called spoon bread) and added some spices and cheese so I felt like I needed to give them props with the name:)
If you like this one, check out my cowboy cornbread casserole and my loaded cornbread casserole.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cornbread Mix – I prefer Jiffy Corn Muffin Mix but you can use your favorite brand. Substitute homemade cornbread mix.
- Corn – This recipe uses a can of regular whole kernel corn and a can of cream corn.
- Sour cream – Substitute plain Greek yogurt if you don’t have sour cream.
- Cheese – I think a mild cheddar cheese is best so that you don’t overpower the flavor of the corn. You can also use a spicy Pepper Jack!
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How To Make Jiffy Cornbread Casserole
- Preheat oven to 350F. Grease an 9×9 or 9×13 baking dish with nonstick spray.
- Combine all the ingredients in a bowl, minus 1 cup of the cheese.
- Pour the into prepared dish and top with remaining cheese.
- Cover with foil and cook for 30 minutes. Uncover and cook for 15-20 more. Remove and let cool slightly. Serve warm.
For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.
Serving Suggestions
Corn casserole tastes great with a ton of dishes, because it has such a mild flavor. I like to serve it alongside some fried chicken, Popeyes blackened chicken tenders, pork chops, or even a homestyle meatloaf.
Top it will some BBQ pulled pork or chicken for a fun summer meal! This is a great recipe to serve with green beans or roasted carrots.
Storage & Reheating
Any leftover cornbread casserole can last for up to 4-5 days in the refrigerator. Be sure to store it in an airtight container.
The best way to reheat this is in the oven! Because it serves like cornbread, I recommend wrapping individual portions or squares in aluminum foil and then baking at 375F for 10 minutes or until warmed through. Reheating in the original baking dish can cause the leftover crumbs to burn and scorch.
Prep Ahead
Mix all the ingredients and put them in the greased baking dish, then cover and refrigerate it overnight.
When you’re ready to bake, let it sit at room temperature while the oven preheats and then bake as directed. Note that it may need a few extra minutes in the oven if it’s going in cold.
How to Freeze
Yes, you can freeze the corn casserole either before or after cooking it.
To freeze before cooking: Combine all the ingredients in a freezer-safe dish, cover tightly with plastic wrap and aluminum foil, and freeze.
When ready to bake, thaw in the refrigerator overnight, then bake as directed.
Note it might need a little longer to bake if it’s still somewhat cold.
To freeze after cooking: Bake and completely cool the cornbread casserole. Cover it tightly in a freezer-safe dish and freeze for up to 2 months.
When ready to eat, thaw overnight in the refrigerator. Then reheat in the oven at a low temperature (about 300°F) until it’s warmed through.
Homemade Corn Muffin Mix
If you don’t have a box of Jiffy Mix, you can make your own. Combine the following to make the same as a 8.5 oz box of mix.
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
Variations
- Add in some taco seasoning and green chilies to make a Mexican version.
- Try some red and orange bell pepper to add color and texture.
- Make this with gluten free corn muffin mix for a gluten free version.
- Add in some seasoned ground beef or black beans to add protein and make it a full meal.
- For more flavor, switch up the corn for Southwest, Roasted, or Mexicorn.
- Sweeten it up with a teaspoon or two of sugar.
- Make this in muffin or mini muffin pans. Just be sure to watch the cooking time.
- Mix in your favorite BBQ rub, cajun seasoning, or taco seasoning.
Both dishes are quite similar and the names are sometimes used for the same recipe. The primary difference is in the texture and consistency. A corn casserole is typically more firm and bread-like, as it often contains a higher proportion of cornmeal or cornbread mix. Corn pudding is generally softer and creamier, often due to a higher amount of liquids like milk, water, or cream.
Yes, you can double the recipe. Just be sure to use a larger casserole dish or separate it into multiple dishes. If using a larger dish, you might need to cook it for longer. The cornbread casserole should be golden brown on top and set in the middle. If it’s still jiggly, it needs more time.
Yes, you can! Just mix all the ingredients together as normal. Prepare a slow cooker bowl with a liner or nonstick cooking spray. Pour in the casserole mixture. Cook it on high for about 2-3 hours or low for 4-6 hours. Just like with oven baking, you’ll know it’s done when the middle is set and not jiggly. Note that the top won’t get as browned as it does in the oven.
Tips For The Best Casserole
- Butter the baking dish for crispy edges.
- Combine all the wet ingredients first before adding to the cornbread mix.
- You can leave out the eggs but it will have a more pudding like texture.
- Instead of the casserole dish, bake these as muffins!
- If using the gluten free Jiffy mix, add in 3/4 cup milk.
- The middle should be set and not jiggly. That’s how you know it’s done.
- Make it meal by stirring in a pound of cooked ground beef or ground turkey.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This Jiffy Corn Casserole recipe makes a hearty weeknight dinner that is perfect served as a side dish or combined with a few extras for a full meal. With just a few minutes of prep, a handful of pantry staples, this is perfect for any night of the week.
Jiffy Corn Casserole Recipe
Equipment
Ingredients
- ½ cup melted butter
- 2 large eggs
- 8.5 ounces jiffy cornbread mix 1 box
- 15.25 ounces corn drained
- 14.75 ounces creamed corn undrained
- 1 cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese divided
Instructions
- Preheat oven to 350F.
- Grease an 9×9 or 9×13 baking dish with nonstick spray.
- Combine all the ingredients in a bowl, minus 1 cup of the cheese.
- Pour into prepared dish and top with remaining cheese.
- Cover with foil and cook for 30 minutes.
- Uncover and cook for 15-20 more.
- Remove and serve.
Notes
- Butter the baking dish for crispy edges.
- Combine all the wet ingredients first before adding to the cornbread mix.
- You can leave out the eggs but it will have a more pudding like texture.
- Instead of the casserole dish, bake these as muffins!
- If using the gluten free Jiffy mix, add in 3/4 cup milk.
- The middle should be set and not jiggly. That’s how you know it’s done.
- Make it meal by stirring in a pound of cooked ground beef or ground turkey.
Nutrition
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Awesome. I made this for me & my husband. He loved it. I used southwest corn & drained it. I put some additional sour cream on top of mine when I served it. I will be making this again & again.
Oh I love the idea of using southwest corn! Delicious. I am so glad you liked it:)