This Jiffy corn casserole is part cornbread and part corn side dish. It’s a classic family recipe that is perfect any time of year.
Yes, I’ll admit it. This recipe is usually served at Thanksgiving, along with some kind of stuffing, and green bean casserole. However, I am making the case for enjoying this wonderful recipe any time of the year. This corn casserole feeds a crowd easily – so make it whenever you are trying to plan a large dinner, or you need something to take to a cookout or potluck.
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Jiffy Cornbread Casserole Recipe
While I firmly believe this is a dish that can be enjoyed anytime, my love for this casserole did start at Thanksgiving. I first started going to Thanksgiving dinners at the Drakes, they served a dish called Corn Pudding. It was always a challenge getting it done in the middle without burning it along the edges. Some years we never did get the middle done!
Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the version featured below. Talk about making the day easier…this is really the perfect side dish to any dinner, and it tastes amazing.
Jiffy Corn Pudding Tips
After finally perfecting this recipe over many years, here are some tips and tricks that made the process a lot easier.
Use A Flat Pie Plate
When I make a single recipe, I use 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 or 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, some people like to drizzle a little honey on top. Since that is such a personal taste, I usually leave the honey on the table and let people do that individually.
Reheat It In The Oven
If, by some chance, you have any corn casserole leftover, it’s best to reheat it in the oven. Using the microwave just doesn’t work as well. To reheat: Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for about 15 to 20 minutes.
Don’t reheat the casserole in the baking dish. The bits of casserole left on the dish burn and stick to the pan. It’s a bear to clean!
Sour Cream Replacement
If you don’t have any sour cream, you can use plain Greek yogurt as a replacement. It will have a stronger taste to it, but it will give you the same texture along with some extra protein.
Frequently Asked Questions About Jiffy Corn Casserole
Here are some questions people often ask about this recipe. If you have more questions, please leave them in the comments.
Why is my corn casserole runny?
Runny corn pudding comes from leaving too much moisture on the corn kernels. The creamed corn usually bakes into the batter, but if you are having a difficult time reaching the correct consistency, use just drained whole corn kernels.
Another solution is to sauté the corn on the stove for a few minutes before you add it to the pudding. Only sauté whole kernels, not canned cream corn.
Can you freeze Jiffy corn casserole?
This casserole makes a wonderful make-ahead side dish! Bake it as directed above, then let it cool on the counter. Once it’s cooled completely, cover it and place it in the freezer until you are ready to enjoy.
Remember from above that the best way to reheat this casserole is in the oven. If you try to heat it up in the microwave, it will become a mushy mess.
Can I add in fresh corn?
Yes, this recipe will taste delicious with fresh corn. I suggest you cook the corn first so that the kernels are soft enough. Then, cut them off the corn cob. Since I used creamed corn, I suggest adding in fresh corn in place of the canned corn and keep the creamed corn in the recipe. This way it won’t be too dry.
Why is my cornbread casserole so dry?
A dry casserole is why I began to add creamed corn to the cornbread mix. You also need to make sure you are using enough sour cream. Not using enough sour cream will cause the corn bread mix to be really crumby.
Jiffy Cornbread Mix Corn Casserole Recipe
- 1 box Jiffy Cornbread Mix
- 1/4 – 1/2 cup melted butter
- 8 oz. container sour cream
- 1 can regular kernel corn (15.25 oz.) DRAINED
- 1 can creamed corn (15.25 oz.)
- 2 eggs slightly beaten
- Preheat oven to 350 degrees F.
- Put the eggs in a large bowl and whip slightly with a fork.
- Add melted butter, sour cream, and both cans of corn. Whisk together until well combined.
- Add Jiffy Cornbread mix. Stir until it’s completely mixed in to the corn mixture.
- Pour into large buttered 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.)
If you make this recipe, and love it, I would appreciate it if you would come back and leave a 5-star review. It would help me so much. Thank you!
Making a change to your Thanksgiving menu can be a little nerve wracking…but if you decide to try out this Jiffy Corn Casserole Recipe you won’t be sorry!