Jiffy Cornbread Casserole

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Jiffy Cornbread Casserole is the perfect side dish for your favorite everyday meal. The combination of creamy corn, gooey cheese, and the irresistible taste of Jiffy cornbread mix, this easy-to-make casserole is a guaranteed crowd-pleaser! 

Jiffy Cornbread Casserole Recipe

Using just a handful of simple ingredients from your pantry, you can whip up this beloved Southern favorite. A holiday staple on the table at Thanksgiving dinner, it also shines any day of the week.

With its sweet and creamy texture, and tons of sweet corn flavor, it’s like a delightful blend of custard and souffle. Fancy but without being too fancy!

​And it’s not just for the holidays. This easy corn casserole recipe is a delicious side dish for a BBQ, potluck, or next to a rotisserie chicken from the deli.

If you like this one, check out my cowboy cornbread casserole and my loaded cornbread casserole.

What’s the difference between corn casserole and corn pudding?

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.

What do I serve with it?

Corn casserole pairs well with a variety of main dishes, because it has such a mild flavor. I like to serve it alongside some fried chicken, 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.

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Ingredients Needed

• Cornbread Mix – A box of Jiffy Cornbread Mix. Substitute homemade cornbread mix.
• Corn – A can of regular whole kernel corn and a can of cream-style corn.
• Sour cream – Use full fat, low fat, or fat free. Substitute plain Greek yogurt.
• Spices – Garlic powder, onion powder
• Cheese – Mild Cheddar cheese is best. Or substitute your favorite.
• Kitchen staples – Salt, black pepper, large eggs.

How to Make Jiffy Cornbread Casserole

1. Preheat oven to 350F. Grease an 9×9 or 9×13 baking dish with nonstick spray.
2. Combine all the ingredients in a bowl, minus 1 cup of the cheese.
3. Pour the into prepared dish and top with remaining cheese.

4. Cover with foil and cook for 30 minutes.
5. Uncover and cook for 15-20 more.
6. Remove and let cool slightly. Serve warm.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Once cooked, any leftover Jiffy cornbread casserole can last for up to 4-5 days in the refrigerator.

Be sure to store it in an airtight container.

Can I make it ahead of time?

Yes, you can prepare the casserole in advance.

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.

Can I freeze it?

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.

What can I use instead of Jiffy corn 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

Can I double the recipe?

Yes, you can double the recipe. Just be sure to use a larger casserole dish or break 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.

Can I make it in a slow cooker?

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 mixed casserole batter. 

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.
• Use room temperature eggs for better mixing.
• 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.
• Spice it up with chopped green chilies or finely diced fresh jalapeno peppers.
• Try Pepper Jack cheese for a kick.
• For more flavor, switch up the corn for Southwest, Roasted, or Mexicorn.
• Sweeten it up with a teaspoon or two of sugar.
• Mix in your favorite BBQ rub, cajun seasoning, or taco seasoning.
• 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 Cornbread Casserole is a hearty weeknight dinner recipe that can be served as a great 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. Versatile and oh so yummy!

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