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ByAnn Drake
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This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas.
This recipe for Jiffy corn casserole is perfect for the holiday season, however, my family loves this recipe any time of year! While I firmly believe this is a dish that can be enjoyed year-round, my love for this easy corn casserole recipe began at Thanksgiving. Many years ago, when I first started going to Thanksgiving dinners hosted by my husband’s family, they served a dish called corn pudding. It was always a challenge getting the mixture done in the middle, without burning it along the edges. There were many years that we never got the middle all the way cooked!
Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the Jiffy mix version featured below. This change in recipes made Thanksgiving day so much easier. This is really the perfect side dish to any dinner, and it tastes amazing.
Why This Recipe Works
- With just 6 pantry staples, and 6 steps, it’s so quick and easy to make.
- It bakes evenly every time, even when the recipe is doubled.
- Everyone likes it!
- Anyone can make it…and it’s a great way to get kids involved in the kitchen.
- It’s a little bit sweet, and a little bit savory. The perfect combination!
Is corn casserole the same as corn pudding?
Yes! The recipes will vary, but they are basically the same thing. Corn pudding casserole has more ingredients, and is often referred to as “made from scratch.” My mom used to call this recipe scalloped corn, and I’ve also heard it referred to as spoon bread.
Ingredients
- Jiffy Corn Muffin Mix: comes in a little box that costs less than $1.00!
- Canned creamed corn: adds moisture so your corn casserole isn’t dry.
- Canned whole kernel corn: make sure to drain the corn before adding to the mixture.
- Sour cream: adds a creamy texture.
- Butter: adds richness and structure.
- Eggs: binds the mixture together to form the casserole.
Substitutes
- The sour cream can be replaced with Greek yogurt. It will have a stronger taste, but it will give you the same texture along with some extra protein.
- Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.
- You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.
Gluten-Free Corn Casserole
You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur.
How to Make
- Preheat oven to 350 degrees F.
- Put the eggs in a large mixing bowl and whip slightly with a fork.
- Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
- Add Jiffy Corn Muffin mix. Stir until it’s everything is completely mixed together.
- Pour into buttered 8×8 inch casserole dish.
- Bake for 45 minutes, uncovered.
- When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)
Tips for Perfect Corn Casserole
- Bake in a flat pie plate or square pan: when I make a single recipe, I use an 8×8 baking dish, or my favorite pie plate. Using a flatter vessel helps the casserole bake more evenly. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan. It’s imperative to use the correct-sized pan so that it doesn’t burn on the outside, and stay mushy in the middle.
- Serve like cornbread: if baked in a square (8 x 8) or oblong (9 x 13) pan, the casserole can be cut into squares, and served like cornbread. It’s delicious with chili or any kind of hearty soup. Just as with regular cornbread, it’s delicious with a little honey drizzled on top. This recipe can also be baked in a 10 inch cast iron skillet.
- How to reheat: if you have leftovers, store them in the refrigerator in an airtight container. To reheat: use the oven. Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for 15 to 20 minutes.Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish will burn and stick to the pan. It’s a bear to clean!
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Variations
- Add cheese: stir in 1/2 to 1 cup of grated sharp cheddar cheese or pepper jack cheese when all the other ingredients are mixed together. It’s a great way to add a little more flavor.
- Add 1/2 cup finely diced red or green bell pepper.
- Add 1/2 cup finely chopped green onion.
- Add chopped green chiles to taste.
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Frequently Asked Questions
This casserole makes a wonderful make-ahead side dish! Mix it up and place the batter in the baking dish. Cover with plastic wrap, and refrigerate up to 48 hours. Let it sit out and come to room temperature before baking.
Yes! Most of the time, we make a double recipe. Prepare it exactly the same way, but bake the casserole in a 9 x 13 baking pan. Depending on your oven, the cook time may need to be adjusted. Watch it at the end. The corn casserole is done when it’s golden around the edges, and the top begins to crack.
No…it actually doesn’t. After being in the freezer, the texture changes, and the taste is diminished.
Yes! Cook the mixture on low for 4 hours, or on high for 2 hours. Please watch it closely because all slow cookers cook at different speeds. If you double the recipe, you will need to add extra time. I have used a Crock Pot just twice, and really prefer how it tastes when baked in the oven.
This recipe goes well with pot roast, or baked chicken.
We usually serve buffet style, so I add a big spoon, and everyone takes what they want. It’s also easy to serve in squares if you want to control the size of the helpings. Let it cool at least 10 minutes before slicing.
More Side Dish Recipes
- Fresh Vegetable Gratin
- Classic Delmonico Potatoes
- Oven Roasted Vegetable Medley
- Basic Baked Beans Recipe
- Homemade Crockpot Applesauce
Making a change to your Thanksgiving menu can be nerve wracking…but if you decide to try out this Jiffy corn casserole recipe, I promise you won’t be sorry!
Jiffy Corn Casserole Recipe
This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It's a classic family recipe that's delicious any time of year, but it's especially wonderful at Thanksgiving and Christmas.
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4.71 from 130 votes
Servings: 6 people
Author: Ann Drake
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- 1/2 cup melted butter
- 8 oz. sour cream
- 1 15.25 oz. can of regular kernel corn (drained)
- 1 15.25 oz. can of creamed corn
- 2 large eggs
Instructions
Preheat oven to 350 degrees F.
Put the eggs in a large mixing bowl and whip slightly with a fork.
Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.
Pour into buttered 8×8 inch casserole dish.
Bake for 45 minutes, uncovered.
When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)
Notes
This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.
Nutrition
Calories: 232kcal | Carbohydrates: 2g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 155mg | Potassium: 72mg | Fiber: 0.002g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 0.3mg
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