Easy Cornbread Casserole goes from prep to oven in just 5 minutes! Enjoy a delicious combination of flavors and textures in one savory dish. This corn casserole recipe is SO easy to make with Jiffy corn bread mix!
All you need are a handful of ingredients to make this easy corn casserole! Combine a couple of cans of kernels with butter, sour cream, eggs, and a box of Jiffy.
While you’re here, take a look at my other tasty corn recipes including how to prepare whole cobs using a variety of methods!
- Use salted butter. If unsalted is all you have on hand, add 1 teaspoon of salt to the mixture.
- Adjust the sweetness. Feel free to reduce the amount of sugar or omit it completely, especially if you use fresh kernels. These are typically sweeter than canned, so be sure to sweeten to taste.
- Don’t overbake! It’s not a cornbread cake, so it will still be a little wet when it’s done. The texture should be thicker than pudding and creamier than a cake.
- Sour cream substitute: Plain yogurt is a great replacement. You can use any variety of thickness for this dish.
- Feeding a crowd? Easily double the recipe and prepare it in a larger pan.
The flavor options for this Jiffy corn casserole recipe are limitless! You can add shredded cheese, a can of green chiles, or jalapeños to taste.
Savory bacon can help balance the sweetness, or try including your favorite aromatics like herbs, onion, and garlic.
Or, toss in some seasoning! Cayenne or chili powder will add straight heat, while cumin and a little smoked paprika can create a Mexican twist.
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Jiffy Cornbread Casserole FAQ
Can I use frozen corn instead of canned?
There isn’t a good substitute for the can of cream style, but you can easily substitute 1 ½ cups of defrosted kernels for the can of sweet kernels.
What’s the best way to store leftovers?
Once cooled, cover tightly or transfer to an airtight container. Refrigerate for up to a week or freeze for up to 3 months.
Reheat in the oven or warm individual portions in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
Can I make this Jiffy corn casserole recipe ahead of time?
Absolutely! Simply prepare as directed and refrigerate until it’s time to reheat.
If you’ll be serving guests, I recommend making this no more than a day or two in advance for the best flavor.
How many cups are in a box of Jiffy cornbread mix?
One 8-ounce package yields about 1 ½ cups of dry mix. There’s no need to measure for this recipe, but be sure to follow that amount if you end up using a different brand.
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OTHER CASSEROLE RECIPES
Easy Corn Casserole Recipe + Video
- 15 ounces creamed corn
- 15 ounces canned sweet corn, drained
- 2 tablespoons granulated sugar, to taste
- 1/2 cup salted butter, 1 stick, melted
- 1 cup sour cream
- 2 large eggs, room temperature
- 8.5 ounces Jiffy cornbread mix, unprepared
- Preheat the oven to 350°F. Butter an 8×8 baking dish and set aside.
- In a large mixing bowl combine the cream corn and sweet corn, sugar, butter, sour cream and eggs. Mix until combined. Add cornbread mix and stir.
- Pour mixture into the baking dish, smooth the top with your spatula or back of your spoon and bake for 45-60 minutes, or until golden brown and the mixture has set.
- Serve and enjoy!
If you prefer your corn less sweet you can cut the sugar in the recipe or eliminate it completely. If you are using fresh sweet corn, you can sweeten to taste. Canned corn is generally less sweet than really good sweet corn. If you are using unsalted butter add 1 teaspoon of salt. You can substitute plain yogurt for the sour cream. You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste. Think of bacon, your favorite aromatics like herbs, onions and garlic. There are so many options! You can make this ahead and reheat it.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
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