This Jiffy cornbread casserole is the love child of corn pudding and corn souffle, and it’s beautiful.
If you love all things corny, this casserole is a must-try!
You just throw 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 – perfect for the holidays.
Jiffy Cornbread Casserole
Looking for an effortless way to show your family how much you care? Whip up this 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.
Ready to eat? Let’s dive in!
Ingredients for Jiffy Cornbread Casserole
The best thing about this recipe is how easily it comes together. You only need a few pantry staples, and it’s ready in a flash!
- 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’s a debate about 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
Never made cornbread casserole before? Don’t worry, it’s a breeze!
But if you’re nervous, here’s a few handy tips:
- Use room-temperature eggs. Cold eggs will keep the casserole from being smooth and creamy.
- Combine wet ingredients first for a moist casserole. Mix the sour cream, eggs, corn, and butter before adding the corn muffin mix. This guarantees a moist and tender casserole.
- Skip the eggs for a more pudding-like casserole. This recipe calls for them, but it’s okay to leave them out, too. It’ll be more of a pudding, though, instead of a firm casserole.
- Use flax or chia mixture instead of eggs. To make, combine 2 tablespoons of flax or chia seeds and 6 tablespoons of water, and chill for 10-15 minutes.
- Make cornbread casserole in advance. Combine all the ingredients in a baking dish, cover with plastic wrap, and refrigerate until ready to use.
- Get creative with add-ins! Load it with cheese and jalapenos for a savory casserole. For something sweeter, just add more sugar!
- Store leftovers for up to 7 days. Place them in an air-tight container and refrigerate. Reheat for 30 minutes at 350 degrees Fahrenheit or toast in a warm skillet.
- Reheat quickly in the microwave when in a rush. Warm up the 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.
So naturally, it pairs wonderfully with other Thanksgiving dishes. I’m talking turkey, stuffing, potatoes, and more.
But if you want it outside of the holidays, here are a few terrific serving suggestions:
- Honey Mustard Chicken – this sweet and creamy side pairs perfectly with juicy, tangy chicken.
- Carolina BBQ Chicken – speaking of chicken, corn pudding is ideal for anything at a BBQ.
- Pork Cutlets – you’ll love the contrast of creamy corn casserole with crunchy, breaded pork!
There are no wrong answers here. So serve it with chicken, steak, salmon, tofu, and more!
Jiffy Cornbread Casserole
8
servings5
minutes45
minutes376
kcalIngredients
1/2 cup butter, melted
2 eggs, beaten
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 (15-ounce) can whole kernel corn, drained
1 (14.75-ounce) can creamed corn
1 cup sour cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×9-inch baking dish with oil or butter.
- In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
- Pour the mixture into the greased dish.
- Bake for 45 minutes or until the top is golden brown. Enjoy!
Notes
- To double the recipe: double the ingredients and bake in a 9×13-inch dish. Bake for 45-55 minutes.
I am going to make this in a new dish that i got from Anyday bakeware thats made for the microwave.. I’ll let you know how it turns out.. I like to read books too. with my hot cocoa and cat..
Hi Glenda! Excited to hear how it turns out!
Are you reading anything good? I’m always looking for new books 🙂
Great recipe! What would baking time be if doubled?
Hi Holly, you can start by adding an additional 15-20 minutes to the baking time. Just be sure to check it periodically for doneness.
I will need to double this recipe. I just double the ingredients? Also, what is the baking time for double this recipe? I will definitely use the eggs.
Hi Terri!
To double the recipe, simply double the ingredients and bake in a 9×13-inch dish.
Bake for 45-55 minutes or until the top is golden!
What about the cold sour cream if eggs have to room temp?
Hi Amy, the cold sour cream should be fine, but you can always let it come to room temp with the eggs if you’d like!
After 45 minutes at 350 degrees it was still very “soupy.
Cooked another half hour and still not done. Raised temp to 400 degrees
for about 10 more minutes. Turned out well, just took a lot longer!
Hi Bonnie, I’m glad to hear it eventually came out right! Some ovens just take a little more time.
I love this recipe. It was very easy to make. It was a hit with my family . One batch was not enough. So now I make two each time.
Thank you for sharing this easy, but very delicious recipe.
Hi Shelly, I’m so happy to hear you and your family liked it! I make it all the time.
Hi Kim,
Thank you for the cornbread casserole, And also do you have a date bacon wrap without the stuffing recipe?
Hi Wendy, so glad you liked it! We don’t have a recipe for bacon wrapped dates but I make them all the time!
Here’s how I do it:
6 slices thin-cut bacon, cut into thirds
18 pitted dates
1. Preheat the oven to 425°F and place a wire rack onto a large baking sheet. Line it with parchment or foil for easy clean-up.
2. Arrange the 18 bacon pieces on the wire rack in a single layer. Try not to overlap.
3. Bake for 8-10 minutes until the fat starts to render but the meat is still soft.
4. Remove the tray from the oven and let the bacon cool.
5. When you can touch the bacon without burning your fingers, wrap 1 date inside each of the bacon pieces. Secure the ends with toothpicks and arrange them on the same wire rack.
6. Bake for another 10 minutes or until the bacon is crispy.
7. Let them cool for a few minutes, then serve and enjoy!