Jiffy Cornbread Casserole: creamy & sweet from 3 types of corn, a corn pudding, soufflé, or classic side that never disappoints!
Jiffy Cornbread Casserole is creamy and sweet from 3 types of corn. Whether you call this a corn pudding, corn soufflé, or cornbread casserole, this corn casserole never disappoints. It is the perfect side dish for special occasions, buffets, and Sunday suppers.
This corn-studded cornbread casserole has edges that bake up firm while the center is an airy pudding, so everyone gets their favorite scoop.
🔍 Quick Look: Jiffy Cornbread Casserole
- Ready in: 1 Hour, 15 minutes, Only 15 minutes of Prep
- Servings: 8
- Calories: ~359 kcal per serving (based on nutrition panel)
- Main Ingredients: Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, eggs, sour cream, and butter.
- Elements of Taste: Sweet and Creamy
- Batter Method: Blended Method
- Cook Method: Bake
- Difficulty: Easy, making it perfect for both casual dinners, Sunday suppers, and holidays.
- Why You'll Love It: It's a casserole of three types of corn, baked so the center is creamy, sweet, and pudding-like while the edges are tasty cornbread.
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Jump to:
- 🔍 Quick Look: Jiffy Cornbread Casserole
- Why You'll Love This Jiffy Cornbread Casserole
- When to Serve Cornbread Casserole
- Ingredient Notes
- Variations
- Jiffy Corn Muffin Mix Substitution
- How to Make This Jiffy Cornbread Casserole
- My Top Tips
- Make-Ahead & Storage
- More Delicious Side Dish Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Jiffy Cornbread Casserole
- Just six ingredients.
- Easy recipe with simple ingredients that are mostly pantry staples.
- Recipe uses a Jiffy Cornbread mix and makes up quickly... In a jiffy!
- Perfect addition to holiday meals.
- It's a great Holiday side dish along with my classic green bean casserole with mushroom soup and an old fashioned sweet potato casserole with marshmallows.
So, let's cook!
When to Serve Cornbread Casserole
- Thanksgiving
- Taco Tuesday or Cinco de Mayo
- Any Night of the Week!
- With my Crockpot Chili
- With Glazed Baked Ham
Ingredient Notes
Here's what you need:
- Large Eggs - You must not use smaller than large eggs in this recipe for the casserole to set properly while it bakes.
- Sour Cream - Sour cream is tangy and thick which improves the flavor and helps form the pudding-like texture.
- Salted Butter - The butter must be melted and cooled to keep the eggs from scrambling as you mix the batter.
- Jiffy Corn Muffin Mix - Sometimes referred to as "jiffy cornbread mix", this mighty little box is the base of the cornbread casserole.
- Whole Kernel Corn - I prefer to use frozen and thawed whole kernel corn for a fresher taste than canned.
- Creamed Corn - A single can of creamed corn makes the casserole soft and tender.
- Non-Stick Cooking Spray - You will need to grease the casserole dish. I like to use the butter-flavored cooking spray but you can alternatively use 1 tablespoon of soft butter. (not shown)
Please see the recipe card for the exact quantities.
Variations
- Add Green Chiles and Taco Seasoning. Add a can of roasted green chiles that have been drained plus a packet of taco seasoning mix to make a Mexican cornbread casserole.
- Add Green Onions. If you like savory but not spicy, add ½ cup of thinly sliced green onions to the batter.
- Add Cheddar Cheese. Add 1 cup of shredded cheddar cheese to make a cheesy corn casserole.
Jiffy Corn Muffin Mix Substitution
Sift together onto a large sheet of parchment paper or into a medium-sized bowl:
- ½ Cup Yellow Cornmeal
- ½ Cup All-Purpose Flour
- 2 Tablespoons White Granulated Sugar
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Baking Soda
- 1⁄2 Teaspoon Salt
Plus, add an extra tablespoon of butter when melting the butter.
How to Make This Jiffy Cornbread Casserole
- Preheat and Prepare. Preheat oven to 350°F/177°C and spray a baking dish or 1 ½ quart casserole dish with non-stick cooking spray or grease with 1 tablespoon of butter.
- Whisk. In a large mixing bowl, whisk the eggs, sour cream, and melted butter until well combined.
- Combine. Add the corn muffin mix, whole corn kernels, and creamed corn and mix until well combined.
- Bake. Pour the cornbread batter into the prepared pan and bake for 55 to 60 minutes or until the top and edges are golden brown. It's okay if the center is wobbly.
Serve and Enjoy. Remove the casserole from the oven and serve. This casserole is best enjoyed when served warm.
My Top Tips
♡ Melt the butter in the microwave using a 1-cup measuring cup. The larger cup helps keep the butter from splattering.
♡ For a pudding-like center, bake the casserole for the minimum time and check it for doneness. The edges should be set and a tester will come out clean, but the center will have a slight wobble.
Make-Ahead & Storage
- Make-Ahead: Cornbread casserole is essentially a quick bread and can't be made ahead. But you can assemble the ingredients ahead of time to make this casserole in a jiffy.
- Storage: Leftover casserole can be stored in the refrigerator covered in plastic wrap or in an airtight container for up to 4 days. Unfortunately, it does not freeze well.
More Delicious Side Dish Recipes You'll Love
♡ Did you love this Jiffy Cornbread Casserole? Please leave us a star rating and a comment below!
📖 Recipe
Jiffy Cornbread Casserole
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Ingredients
- Non-Stick Cooking Spray, or 1 Tablespoon Soft Butter
- 2 Large Eggs
- 1 Cup Sour Cream
- ½ Cup Salted Butter, Melted and Cooled
- 8 Ounces Jiffy Corn Muffin Mix, 1 Box
- 1 ½ Cups Frozen Whole Kernel Corn, Thawed
- 15 Ounces Creamed Corn, 1 Can
Instructions
- Preheat and Prepare. Preheat oven to 350°F/177°C and spray a baking dish or 1 ½ quart casserole dish with non-stick cooking spray or grease with 1 tablespoon of butter.Non-Stick Cooking Spray
- Whisk. In a large mixing bowl, whisk the eggs, sour cream, and melted butter until well combined.2 Large Eggs, 1 Cup Sour Cream, ½ Cup Salted Butter
- Combine. Add the corn muffin mix, whole corn kernels, and creamed corn and mix until well combined.1 ½ Cups Frozen Whole Kernel Corn, 15 Ounces Creamed Corn, 8 Ounces Jiffy Corn Muffin Mix
- Bake. Pour the cornbread batter into the prepared pan and bake for 55 to 60 minutes or until the top and edges are golden brown. It's okay if the center is wobbly.
- Serve and Enjoy. Remove the casserole from the oven and serve. This casserole is best enjoyed when served warm.
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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