Jiffy Corn Casserole makes for the perfect holiday side dish. With just a few staple pantry and refrigerated ingredients this casserole is put together in 5 minutes time and baked for 40 minutes in the oven.
Jiffy Corn Casserole is a recipe I’ve been making for well over a decade. Depending on what part of the United States you live will depend on what you call this casserole. Some will call it creamed corn casserole, cornbread casserole, even corn souffle. Whatever you call it, this easy-to-make side dish is delicious and will complete your meal.
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Why This Recipe Works
This recipe requires a few ingredients.
Even the most inexperienced cook can put together this corn casserole recipe.
This casserole can be made ahead of time and then baked once needed.
Ingredients
- Jiffy – The jiffy cornbread mix is key to making this recipe.
- Sour Cream – The sour cream
- Sugar – A little sugar sweetens up the casserole.
- Chives – I use dried chives for ease of use, but if you have fresh on hand you can use them.
- Corn – I use a mix of canned corn kernels and a can of creamed corn.
How to Make Corn Casserole
In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, granulated sugar, dried chives and corn muffin mix. Mix until combined and fluffy.
Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes until set.
Let rest for 10 minutes, and then serve and enjoy.
Recipe FAQs
Here are some of the most frequently asked questions when making Jiffy cornbread casserole.
No, I do not put egg in corn casserole; however, some recipes do suggest adding an egg into the batter.
Corn souffle typically does not have any sugar in it making a more savory casserole, where corn casserole has a little bit of sugar that will sweeten it up.
If you don’t have a can of creamed corn and find that you only have two cans of corn kernels. You can blend one of the cans of corn kernels until almost smooth and use that in place of the creamed corn.
Expert Tips & Tricks
Here are a few of my tips and tricks when making Jiffy corncasserole.
- Lighten It Up – You can substitute plain yogurt for the sour cream.
- Cheese – Love cheese? You can add in a half cup of shredded cheddar cheese into the mixture and then add an additional half cup during the last 5 minutes of cooking to melt on top.
- Make Ahead – You can make this casserole up to a day ahead of time and then remove from the refrigerator about an hour prior to baking, then bake according to instructions below.
Easy Casserole Recipes
Looking for more delicious casserole recipes? Here are a few of my favorites that compliment the corn casserole.
If you make this Jiffy cornbread casserole recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Jiffy Corn Casserole
Equipment
- 1 Mixing Bowl
- 1 Silicone Spatula
- 1 Baking Dish
- 1 Oven
Ingredients
- 1 15.25 oz can whole kernel corn, drained
- 1 14.75 oz can cream-style corn
- 1-½ cups Sour Cream
- 1 tablespoon granulated sugar
- 1 tablespoon dried chives
- 8 ounce Jiffy Corn Muffin Mix
- Non-Stick Cooking Spray
Instructions
- In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, granulated sugar, dried chives and corn muffin mix. Mix until combined and fluffy.1 15.25 oz can whole kernel corn, drained, 1 14.75 oz can cream-style corn, 1-½ cups Sour Cream, 1 tablespoon granulated sugar, 1 tablespoon dried chives, 8 ounce Jiffy Corn Muffin Mix
- Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes until set.Non-Stick Cooking Spray
- Let rest for 10 minutes, and then serve and enjoy.
Notes
- Lighten It Up – You can substitute plain yogurt for the sour cream.
- Cheese – Love cheese? You can add in a half cup of shredded cheddar cheese into the mixture and then add an additional half cup during the last 5 minutes of cooking to melt on top.
- Make Ahead – You can make this casserole up to a day ahead of time and then remove from the refrigerator about an hour prior to baking, then bake according to instructions below.
Mary
Made it for my sisters Thanksgiving Dinner and it was a hit.
There was only 3 little pieces to it and everyone was talking about it.
Reckon it will be a Holiday favorite now..
Katie
Mary, this makes my heart so happy! Thank you for taking the time to leave a 5-star comment!