This super easy Jiffy corn casserole recipe starts with a box of Jiffy corn muffin mix. Add five pantry ingredients for a delicious side dish that’s sure to be a staple for both weeknights and holiday gatherings!
Super Easy Jiffy Corn Casserole
It’s no secret that my grandma’s corn casserole recipe is my all-time favorite. It’s sweet, creamy, and custardy. Some might even call it a savory corn pudding. And the top gets deliciously caramelized while baking.
Guests NEVER refuse a serving. In fact, most ask for seconds and even thirds. But I’ll be the first to admit it’s also a recipe that’s a bit finicky if not followed EXACTLY…
So I thought I’d give the classic Jiffy corn casserole a try. I’m always open to trying new versions of old favorites! And I was hoping that it would be simpler to make than my grandma’s recipe.
Most of the ingredients are the same, so I honestly didn’t think it would be THAT different from my old standby. But as it turns out, a little sour cream and a box of Jiffy corn muffin mix make a BIG impact!
Corn casserole with Jiffy mix is more like a very soft, creamy, and rich cornbread. I guess that’s why some people refer to it as spoon bread! I might even say more closely related to my Mexican corn cake recipe, though definitely not as sweet.
It’s also less sweet than my grandma’s recipe, since there’s no added sugar other than what’s in the Jiffy mix. But it’s still VERY delicious.
Added bonus? This Jiffy cornbread casserole recipe calls for less liquid than my staple recipe. So it only needs to bake for about half the time!
And? Unlike my grandma’s recipe, my Jiffy corn casserole is virtually foolproof!!
Cornbread Casserole Recipe Ingredients
This easy casserole recipe uses just 6 simple ingredients. If you keep a box of Jiffy corn muffin mix in your pantry, you probably have the remaining ingredients on hand! As usual, I do have a few recommendations for best results…
Jiffy corn muffin mix — Jiffy is known as America’s favorite for a reason! This is one instance where I do not recommend using an off brand. For the most delicious casserole, I highly recommend using Jiffy mix.
melted butter or margarine — okay, you guys know which camp I’m in here. I always, ALWAYS use real butter! BUT you’ll want to use margarine if you want to stay true to the 1960’s original Jiffy spoon bread recipe.
whole kernel sweet corn — the original recipe calls for an 8-oz. can, but I can’t remember the last time I’ve seen that size. A regular 15.25-oz. can works just fine, just make sure to drain it well. You can also substitute 1 1/2 cups of thawed frozen corn.
creamed-style sweet corn — again, the original recipe calls for an 8-oz. can, but I’ve honestly never even seen this size. To keep things simple, a 14.75-oz. can works well. The cream corn does NOT need to be drained.
sour cream — I’m not very picky when it comes to sour cream, especially when it’s an ingredient. So choose whatever brand you prefer or is on sale!
egg — eggs can vary in size, but in a recipe like this it doesn’t matter much. Just use one of whatever you have on hand.
How To Make Corn Casserole With Jiffy Mix
A selling point for the original recipe for Jiffy corn pudding is that you can mix it in the baking dish. And of course, mixing it in the casserole dish means one less dirty bowl…
Now, I’m not saying it can’t be done, but it can definitely get a little messy to say the least. Feel free to try it for yourself, but this is one time I don’t mind an extra dirty dish to wash.
Here’s how I mix my corn pudding with Jiffy mix:
1| Pour the melted butter (or margarine) into a large mixing bowl. Then add both cans of corn (don’t forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.
2| Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined.
3| Transfer the batter to a greased 2-quart baking dish.
4| Bake the casserole uncovered at 350 degrees for roughly 45 minutes. You’ll know it’s done when the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes, serve warm.
So simple, yet SO tasty!! This recipe is a keeper for sure.
Variations On This Jiffy Casserole
My family loves this casserole as is, but changing things up is fun. Here are a few tasty changes you can make depending on your family’s palates! Simply start with the recipe as written, and make the changes I’ve noted.
cheesy cornbread casserole — stir 3/4 cup of cheddar cheese into the jiffy casserole batter. Then top it with an additional 1/4 cup before baking. I like a good sharp cheddar for an extra boost of flavor!
sweet cornbread casserole — for a sweeter version of this casserole, add 1/4 cup of granulated sugar to the batter.
green chili cornbread casserole with jalapeños — fold a 4.5-oz. can of chopped green chiles into the batter for a spicy pop of flavor!
ground beef cornbread casserole — stir in a pound of cooked and crumbled ground beef and top with cheddar cheese!
vegan corn casserole — if you need to provide a vegan option for a guest, it’s very easy to convert this recipe! Substitute the Jiffy vegetarian corn muffin mix, which is vegan as packaged. Then omit the egg, and use a plant-based butter, instead of the butter or margarine.
Combine these suggestions to come up with a casserole that’s all your own! It’s sure to be absolutely delicious any way you spin it. I’d love to hear how you change it up. Please come back and share your variation in the comments!
P.S. You can also make this corn casserole in a 6-qt. slow cooker. This is very helpful when you have a full oven for Thanksgiving dinner! Find the directions in the recipe notes section.
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Jiffy Cornbread Casserole Recipe FAQs
I know this Jiffy corn pudding recipe is quite popular for Thanksgiving dinner, potlucks, and cookouts. So I thought it would be helpful to answer a few frequently asked questions. If you have any additional questions, please ask in the comments and I will respond ASAP!
Can you double Jiffy mix corn casserole?
You can easily make a double batch of this Jiffy corn casserole recipe! To double the recipe, use two boxes of the Jiffy corn muffin mix, and double the remaining ingredients. Bake it in a larger 9×13″ casserole dish, adding roughly 10-15 minutes to the cook time. When the center is firm and it’s browning around the edges, you’ll know it’s done.
Can you make jiffy cornbread casserole ahead?
Thanks to its cakey consistency, Jiffy corn bread casserole can be made up to two days ahead. This makes it ideal for holiday meals when oven space it often at a premium! Simply prepare the casserole from start to finish, let it cool, then cover it tightly with aluminum foil and refrigerate.
Can you freeze Jiffy corn casserole?
Jiffy mix corn casserole can also be frozen for a future meal. Simply prepare it from start to finish, and then allow it to cool. Wrap it tightly in plastic wrap or aluminum foil, and place it in the freezer. Allow it to thaw in the refrigerator overnight before reheating.
How do you reheat Jiffy corn casserole?
Warm the Jiffy spoon bread casserole in a 350-degree oven covered with aluminum foil for about 20 minutes before serving. For best results, I do not recommend microwaving it.
More Easy Casserole Recipes
If you like this Jiffy cornbread casserole, you might also enjoy these other delicious & easy casserole recipes:
- Corn Casserole WITHOUT Jiffy — for when you don’t have a box of Jiffy mix on hand!
- Mexican Corn Cake — scoopable buttery corn cake casserole just like the original Chi-Chi’s side!
- Cheesy Hashbrown Casserole — filled with 3 different cheeses, it’s a Midwest classic at its best!
- Macaroni and Cheese Casserole — gooey and cheesy with a layer of crushed potato chips on top for texture!
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