Jiffy cornbread with whole kernel corn and sour cream

Break out the classic blue box of Jiffy Cornbread Mix and make the famous Jiffy corn casserole loaded with whole corn kernels, creamed corn, sour cream and flavor. This sweet and savory casserole recipe is made with only 5 ingredients.

It’s an easy “hands off” Thanksgiving recipe along with our Crack Green Beans Casserole.

Serve a slice on the side of Sous Vide Turkey Breast,  Smoked Chili, Shake and Bake Chicken, Clam Chowder, Black Eyed Peas recipe, Smoked Turkey, Smoked Meatloaf and Sancocho Dominicano.

5 Ingredient Corn Casserole

As mentioned, this recipe for for corn casserole with Jiffy requires only a few ingredients, making it an inexpensive side dish: Jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream and melted butter.

Jiffy Corn Muffin Mix

Jiffy corn mix is readily available at most grocery stores. It’s a pantry staple for most during the winter months and is ridiculously inexpensive. If you can’t find it, or it’s sold out, make your own copycat Jiffy corn muffin mix.

Corn Casserole Paula Dean

To make Paula Deen corn casserole, just add a cup of shredded cheddar cheese on top. Jiffy corn casserole with cheese is just as easy to make as it requires just one extra short step.

Baking Dish

Take your pick of baking dish when making! There are a few different sizes you can use, depending on your preference.

• 8″ x 8″ – Use this casserole dish to make a thick corn casserole recipe. It will take extra time to bake, but not much.
• 9″ x 13″ – Use this to make a thinner corn casserole. It’s the best route to take if you need to stretch the serving count.
• Cast Iron Skillet – Take it to the south by baking in a cast iron skillet. Just make sure it’s 10″ or larger.

Jiffy Corn Casserole Variations

Slow Cooker Corn Casserole

To make slow cooker corn casserole with Jiffy mix, mix all the ingredients together and cook on low for 4 hours or high for 2.5 hours. Slow cooker temps do vary, so just keep an eye on it to make sure it doesn’t overcook or undercook.

Corn Pudding Recipe

To make cornbread pudding, add two eggs to the Jiffy mix. You’ll get a light “custard” texture that’s synonymous with corn pudding.

Sweet Corn Casserole

Like sweet cornbread? Add 1/4 – 1/2 cup of sugar when you’re mixing the corn, sour cream and other ingredients.

Mexican Cornbread Casserole

To make Mexican corn casserole, throw in a cup of pepper jack cheese and a can of green chilis or diced jalapeños.

Cheesy Corn Casserole

To make Jiffy cornbread casserole with cheese, just add a cup of shredded cheddar cheese to the mix before baking or add it to the top and broil for the last 5 minutes of baking.

Expert Tips

• Make sure to use cooking spray on the baking dish or slow cooker as the batter will stick to the pan.
• Make cornbread casserole with Jiffy up to two days in advance of serving. Just store it in the refrigerator in an airtight container and follow the re-heating instructions.
• To re-heat, remove from the refrigerator an hour before re-heating. Cover with foil and bake at 300°F for 15-20 minutes, until warm throughout.
• If the edges start to brown, but it’s not finished cooking, cover it with foil and continue to bake as directed.
• This Jiffy corn casserole recipe calls for canned corn, but you can make this recipe with fresh corn kernels or frozen corn, if desired.
• Don’t eat dairy or looking for a healthier option? Swap out the sour cream with equal parts greek yogurt.
• Serve this classic for Christmas dinner or Thanksgiving dinner. It’s an easy one to knock out of the park.

Break out the classic box of jiffy cornbread mix and make the famous jiffy corn casserole loaded with whole corn kernels and creamed corn. This sweet and savory casserole recipe is made with only 5 ingredients. It's an easy "hands off" Thanksgiving dinner recipe.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Side Dish

Cuisine: American

Keyword: Holiday Side Dish, Southern Recipes

Servings: 12 servings

Calories: 253kcal

Cost: $5.00

• 8 oz Jiffy Corn Muffin Mix
• 15 oz Whole Kernel Corn, Drained
• 15 oz Creamed Corn, Not Drained
• 1 cup Sour Cream
• ½ cup Melted Butter

OPTIONAL

• 1 cup Shredded Cheddar Cheese (*Note 1)

• Pre-heat the oven to 350°F. Spray the baking pan with cooking spray. Set aside.

• Add all the ingredients (not the cheese) to a large mixing bowl and mix to combine. Pour into the greased baking pan.

• Cook for 45-50 minutes or until lightly browned. 5 minutes before finishing, sprinkle the shredded cheese over the top and remove when it starts to bubble.

Note 1 - You can also mix in the cheese before baking instead of sprinkling over the top.

Nutritional values are estimations.

Calories: 253kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 429mg | Potassium: 142mg | Fiber: 2g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg

Can you add a can of corn to cornbread mix?

What can I substitute for milk in Jiffy corn muffin mix?

How do you keep Jiffy cornbread from crumbling?

What is the difference between southern and northern cornbread?