This super easy Jiffy corn casserole recipe starts with a box of Jiffy corn muffin mix. Add in five simple pantry ingredients and you’ve got 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 I’m pretty partial to my grandma’s corn casserole recipe. It’s sweet and custardy (some might even call it a savory corn pudding of sorts), and the top gets stunningly caramelized while baking.
I’ve honestly NEVER had a guest refuse a serving. In fact, most ask for seconds and even thirds. That said, I’ll be the first to admit it’s also a recipe that’s bit finicky if not followed EXACTLY…
Since I’m always open to trying new versions of old favorites, it seemed natural to give the classic Jiffy corn casserole a whirl. The majority of the ingredients list is 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 akin to 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, although 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? Jiffy corn casserole recipe requires less liquid than my staple recipe, so it only needs to bake for about half the time!
And? Unlike my grandma’s recipe, this Jiffy cornbread corn casserole is virtually foolproof!!
Jiffy Cream Corn Casserole Ingredients
This Jiffy cream corn casserole recipe requires just 6 simple ingredients. If you keep a box of Jiffy corn muffin mix in your pantry, and I’m willing to bet you 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, and this is one instance where I do not recommend using an off brand. For the most delicious cornbread corn 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 if you want to stay absolutely true to the 1960’s original Jiffy spoon bread recipe, you’ll want to use margarine.
canned whole kernel sweet corn — the original recipe calls for an 8-oz. can, but I can’t even recall the last time I’ve seen that size. A typical 15.25-oz. can works just fine, just make sure to drain it well.
canned 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 picky when it comes to sour cream, especially when it’s an ingredient and not just a topping, so choose whatever brand you prefer.
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
One of the highlights of the original Jiffy corn casserole recipe was that it could be mixed up right in the baking dish, thus eliminating an extra 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 give it a try for yourself, but I’m happy to take on an additional dirty dish in this instance.
Here’s how I mix up my corn casserole with Jiffy cornbread mix:
1| Pour the melted butter (or margarine) into a large mixing bowl, along with 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 uncovered at 350 degrees for 45-50 minutes or until 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 corn casserole using Jiffy mix is a keeper for sure.
Variations On This Jiffy Cornbread Corn Casserole
My family loves this corn casserole with Jiffy mix as is, but here are a few tasty variations you can make depending on your family’s palates! Simply start with the recipe as written, and make the customizations I’ve noted.
cheesy corn casserole — stir 3/4 cup of cheddar cheese into the jiffy corn casserole batter and then top it with an additional 1/4 cup before baking. I like a good sharp cheddar for an extra boost of flavor!
sweet corn casserole — for a sweeter version of this cornbread casserole, add 1/4 cup of granulated sugar to the batter.
jalapeño corn casserole — fold a 4.5-oz. can of chopped green chiles into the batter for a spicy pop of flavor!
vegan corn casserole — if you need to provide a vegan option for a guest, it’s very easy to convert this recipe! Simply substitute the Jiffy vegetarian corn muffin mix (it’s vegan as packaged), omit the egg, and use a plant-based butter, instead of the butter or margarine.
You can actually combine elements from any and all of these suggestions to come up with a totally unique Jiffy corn casserole!! 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!
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Jiffy Corn Casserole Recipe FAQs
Since I know this Jiffy corn pudding recipe is popular for holiday gatherings, potlucks, and cookouts, I thought it would be helpful to answer a few frequently asked questions surrounding making it ahead of time, doubling the recipe, etc. If you have any additional questions, please ask away in the comments and I will add to this list as needed!
Can You Double Jiffy Corn Casserole?
You can very easily double this Jiffy corn casserole recipe! Simply 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 I Make Jiffy Corn Casserole Ahead Of Time?
Thanks to its cakey consistency, Jiffy corn 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 corn casserole can also be frozen for a future meal. Simply prepare it from start to finish, allow it to cool, and then wrap it tightly in plastic wrap or aluminum foil. Allow it to thaw in the refrigerator overnight before reheating.
How Do You Reheat Jiffy Corn Casserole?
Warm the Jiffy corn 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.
If you like this Jiffy corn casserole recipe, you might also enjoy these other delicious 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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