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.
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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.
65 Comments
When ever I make Jiffy corn bread I add sour cream and creamed corn. I comes out so moist. Sometimes I sprinkle a little sugar on top to make it sweet corn bread.
Mm good!
This is definitely a recipe from my childhood. I had lost my recipe while moving from one state to another. Thank you for publishing it so I could make a copy.
I love cornbread and adding the corn makes it so good! One of my family’s favorite side dishes!
I used to make a simular dish as a kid for Thanksgiving. This is a simple and quick side dish. I have also added fiesta corn and a little taco seasoning for a Mexican side dish.
This was the best side dish with my chili! Everyone was commenting on how comforting and just the right accompaniment !
I did add green chiles to mine and topped with sour cream and cilantro.
I make this every Thanksgiving and my family loves it! I don’t use the eggs though. It’s less pudding-like without the eggs. It’s more like a super moist corn bread.
This is almost a “required” casserole for my storytelling group and we always just hope there’s enough to bring home for the next day.
While others make a cornbread pudding casserole, they love this one the best.
I love this recipe! I think it is the perfect texture. I do however mix in some mild shredded cheddar and sprinkle over the top.
My coworker used to make this for every pot luck lunch. There were never any leftovers. I never got the recipe, but now that I have it,
I know I’ll be making this for my next potluck
I saw this recipe or a version in the church cookbook from Erick OK. It is so easy to make but looks like I took a lot of time and effort. I’m not a sour cream person but it make this recipe top notch. Without it, it’s OK but not delicious. My late husband liked it with a small can of green chilis mixed in – just a matter of preference.
Hi Ruth! I love the idea of adding in some green chilis for a bit of kick! Thanks so much 🙂
Add some sharp cheddar cheese or serve with hot honey. But this is so good!
Yes! I LOVE some hot honey on cornbread. Thanks Jodi!
When we plan any get together in our family, it’s always understood that I bring Corn casserole. I have to double the recipe and there is never any leftover. I use real butter and real sour cream. NO FAT FREE! My family and friends all love this dish. It just good!
From the first time making this and taking to a function, I am asked to bring it every time. loved by all. Simple recipe with everyday ingredients.
I take the jiffy corn bread when I have chili. I’ll use your recipe from now on because it sounds fantastic. I always added the creamed corn, but your recipe adds more richness and flavor. I’m all about the flavor. My husband will love it. Thanks for sharing.
Best corn bread/ pudding ever! Simple, moist and tasty to the last crumb 2 days in the fridge. Reminiscent of our favorite Mexican restaurant’s side dish. Added the cheddar and it was even morecomplex in flavor.
Thanks Hillary! I love making Jiffy cornbread casserole for Thanksgiving 🙂
My grandma made this for every holiday. Everyone cleans it up. Sometimes I add shredded Monterey jack cheese to batter. Thats always a hit too
I always buy boxes of Jiffy by the half dozen – when I found YOUR recipe with the “extras”, it was a winner. I and my whole family have a Rat-Tail, so we do add a bunch of cheese or cheeses to this – usually a cheddar mix, and it pairs well with this recipe ingredient list! And it’s not just for holidays – we make this ALL THE TIME! FYI – ALWAYS just go ahead and make a double batch – your tastebuds will be needing it!
My family absolutely loves this casserole – we have been making it for years. Not a holiday goes by that we don’t have this on the table. It’s. so easy to make. and seems everyone loves it.
I made this one for Thanksgiving and everyone loved it.
I love anything cornbread! I could just sit with a spoon and it the whole thing! Hello from Regina Saskatchewan Canada!!🍁
Hi Tracy! Me too. I actually didn’t try cornbread until my 20s, and I still can’t believe my mom never made it growing up 😊 It’s such a classic comfort food. And how fun is it that we get to connect over cornbread from different countries? I love that so much!