Jiffy Cornbread Casserole

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 holidays, 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.

Jump to Recipe

With just six ingredients and minimal measuring, this is one side dish that is so easy to make, that you always have time to throw it together even on the busiest days.

Jump to:

• Why This Recipe Works
• When to Serve Cornbread Casserole
• Ingredients
• Step-by-Step Instructions
• My Top Tips
• Jiffy Corn Muffin Mix Substitution
• Variations
• Make-Ahead & Storage
• More Delicious Side Dish Recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

• Easy recipe with simple ingredients that are mostly pantry staples.
• Perfect addition to holiday meals.
• Great side dish along with green bean casserole and sweet potato casserole.

So, let's cook!

Ingredients

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.

Step-by-Step 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.

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.

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.

Make-Ahead & Storage

Leftover casserole can be stored in the refrigerator covered in plastic wrap or in an airtight container for up to 4 days.

More Delicious Side Dish Recipes

📖 Recipe