This Jiffy cornbread casserole is the love child of corn pudding and corn souffle, and it is beautiful. If you love all things corny, this casserole is a must-try!
It’s sweet, creamy, and loaded with maximum corn flavor. It’s soft like custard and airy like souffle. This will be your new favorite side dish.
Out of all many things to love about this casserole, my favorite is how easy it is to make.
You just throw in all the ingredients in a baking dish and let the oven do the work! It’s a no-fail recipe that can feed a crowd.
Looking for an effortless way to show your family how much you care? Whip up this Jiffy cornbread casserole!
Jiffy Cornbread Casserole
Cornbread casserole is a popular Thanksgiving side dish. It’s wonderfully rich, buttery, and packed with corn flavor!
Turkey might be the main course, but cornbread casserole is the star!
The original recipe first appeared on the back of the Jiffy cornbread muffin box.
Over the years, it has been modified in various ways to create the ultimate casserole recipe.
Out of all the recipes out there, this one is my absolute favorite.
It has the perfect amount of sweetness, which is counterbalanced by the tang from the sour cream.
The consistency is also out-of-this-world fantastic. It’s light, fluffy, moist, and bursting with corn kernels.
It calls for only six pantry staples that together, yield a tasty side dish!
The recipe is super simple and the ingredients so basic, which means you can make it any time. Who says you should only have cornbread casserole at Thanksgiving?
Ingredients for Jiffy Cornbread Casserole
- Butter – For an insanely rich, moist, and buttery casserole. Plus, you really can’t go wrong with corn and butter. It’s a classic combo!
- Eggs – They bind all the ingredients together. There is a debate whether to use eggs when making cornbread casserole, which I will answer shortly.
- Jiffy Corn Muffin Mix – It’s called Jiffy cornbread casserole, after all. Cornbread mix is the key ingredient to making this cornbread casserole a success. You can use other brands, sure, but I find that Jiffy makes the best casserole, and that’s not a paid advertisement.
- Canned Corn – You’ll need both whole and creamed corn for this recipe. The whole kernels add that nice pop of texture, while the creamed corn adds sweetness, moisture, and, well, creaminess, to the casserole.
- Sour Cream – It also adds moisture and a bit of tang to the casserole.
Tips for the Best Casserole
- To add or not to add eggs – that’s a common question when making cornbread casserole. This recipe calls for them, but it’s okay to leave them out, too. There will be a huge difference in the consistency, though!
Eggs are the binding element of the casserole. If you add them to the mixture, the casserole will be firm enough to hold its shape.
That said, if you leave the eggs out, you’ll get more of a pudding than a casserole. Either way, it will taste fantastic.
- If using eggs, be sure they’re at room temperature. Cold eggs will prevent the casserole from being smooth and creamy.
- If you don’t want to use eggs but still want that casserole-like consistency, you can use a flax or chia mixture instead. To make, combine 2 tablespoons of flaxseed meal or chia seeds and 6 tablespoons of water. Chill it in the fridge for 10 to 15 minutes and use it as an egg substitute.
- Cornbread casserole is a great make-ahead dish! Just combine all the ingredients, pour the mixture into a greased baking dish, and cover with plastic wrap. Refrigerate until ready to use, and bake whenever!
- It’s also super versatile. You can put as many add-ins as you want without worrying about how they would affect the overall texture and flavor. It’s impossible to mess up.
- Load it with cheese and jalapenos for a savory casserole. For something sweeter, just add more sugar!
- Combine the wet ingredients first – sour cream, eggs, corn, and butter – before adding the corn muffin mix for a guaranteed moist and tender casserole.
- This casserole is best served fresh from the oven! But if you have leftovers, store them in an air-tight container and refrigerate for up to 7 days. Reheat for 30 minutes at 350 degrees Fahrenheit or toast in a warm skillet.
- In a rush? You can reheat leftover casserole in the microwave for 2 minutes, or until warmed through.
Is There a Difference Between Corn Casserole and Corn Pudding?
They’re very similar, and they’re both amazing, but yes, there is a difference.
Corn pudding is slightly looser, while corn casserole is fluffy and more compact.
When you dig your spoon into a corn pudding, it will fall apart right away like custard.
Corn casserole, on the other hand, is firm enough to hold its shape. It’s still super moist and creamy, though!
What to Serve with This Easy Cornbread Casserole
Cornbread casserole is the ultimate southern holiday side dish.
That said, it pairs wonderfully with other Thanksgiving dishes. I’m talking turkey, stuffing, potatoes, what have you.
Since it’s sweet, something salty or savory makes the perfect flavor contrast. Any meaty dish, such as chicken, pork, or beef is great with cornbread casserole.
And of course, you can’t go wrong with another classic southern favorite – chili. Together, they make the ultimate comfort food pairing!
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?