Jiffy Corn Casserole Recipe

Jiffy Corn 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!

Rate me!

Print Pin

Course: Vegetarian

Cuisine: American

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: servings

Calories: 383kcal

Author: Jennifer Stewart

Equipment

Ingredients

½ cup melted butter
2 large eggs
1 box jiffy cornbread mix (8.5oz)
1 can corn (15.25 ounces) drained
1 can creamed corn (14.75 ounces) 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 9x9 or 9x13 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.
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.

Nutrition