Make this easy Jiffy Cornbread Mix Corn Casserole Recipe for family gatherings and holidays. It’s a quick and easy side dish for Thanksgiving!
Most families have some sort of Thanksgiving tradition. Over the past few years, our traditions have had to adapt to changes in our family. Sometimes we’re all together, and sometimes we’re not. One tradition that has held fast is our menu. Call us boring, but we haven’t changed it for years! We serve turkey, bread stuffing, mashed potatoes with gravy, green bean casserole and Jiffy corn casserole. (Definitely carb overload!) Today I’m sharing our Jiffy Cornbread Mix Corn Casserole Recipe just in case you have never had it.
Jiffy Cornbread Mix Corn Casserole Recipe Video
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Jiffy Cornbread Mix Corn Casserole Recipe
When 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 this Jiffy Cornbread Mix Corn Casserole Recipe. Talk about making the day easier…this is really the perfect side dish to any Thanksgiving dinner and it tastes amazing.
Corn Casserole Recipe Tips:
- When I make a single recipe, I use my favorite pie plate. Using a flatter vessel helps the casserole bake a bit more evenly. When I need a double recipe, like on Thanksgiving, it actually works best to use a 9 x 13 oblong pan.
- If, by some chance, you have any corn casserole left over, 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 corn 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!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 5 minutes |
| Servings | 6 people |
- 1 box Jiffy Cornbread Mix
- 1/4 - 1/2 cup butter melted
- 8 oz. container sour cream
- 1 can regular kernel corn drained
- 1 can creamed corn
- 2 eggs slightly beaten
Ingredients
| |
- 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.)
Recipe can easily be doubled and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe will take 1 to 1 1/2 hours to bake, depending on the type of casserole dish used.
Making a change to your Thanksgiving menu can be a little nerve wracking…but if you decide to try out this Jiffy Cornbread Mix Corn Casserole Recipe you won’t be sorry!
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Ann, I made this for our 2017 Thanksgiving dinner and loved it. I will be making it for every year’s Thanksgiving feast — such a treat! Thanks for the recipe and your good work!
Ann,
Can the corn casserole be made the day before and then baked on Thanksgiving Day? Can’t wait to try it!
This is one of my favorite recipes I’ve been making for years. We use a can of Mexicorn (corn with peppers in it) instead of the whole kernel corn and add a small can of chopped green chilies and a cup of shredded cheese and it’s amazing. I keep meaning to add some chopped onion to it too, but always forget or don’t have onion at the time.
Unfortunately we don’t have Jiffy Cornbread Mix here in Johannesburg. Any ideas for a substitute ? The pie looks so yummy !
I can attest that this recipe is amazing. I have made it for many years and everyone loves it. How can you go wrong with sour cream?
I love all of your recipes but my husband’s favorite will be the Jiffy Cornbread casserole. I’m anxious to make it but I will not wait until Thanksgiving. As soon as our weather cools down enough to heat the oven, it will be on our menu. Thank you for wonderful inspiration!
That sounds wonderful ! Thwtnks for the tip for putting it in a pie pan. I just rearranged my kitchen cabinets and fount 11 glass pie pans. I have 3 deep dish and will be trying this recipe soon !
I look forward to every posting. We have the same blue and white kitchen ! My favorite item in my kitchen is a chandelier that my best friend mad for me out of a teapot with matching cups and saucers !
I have been making this corn casserole for several years
when the recipe was given to me I was told it
was called Republican corn whatever it’s called, it’s good
Ann,
I really enjoy this website! It is so classy! You have my taste down to a science. You are no nonsense. It’s like reading a good book that you can’t put down.
Thankyou.
Oh boy, now I am in trouble! Last Thanksgiving while cleaning up, I realized that my sweet potato dish had exactly two fans, me and my cousin’s wife. Out of 10 of us. Right then and there I decided I need a replacement dish. Sailor and I have been roasting butternut squash, but it just doesn’t have the wow factor. I settled on a broccoli casserole, and will be taste testing in today. But now I am looking at this corn dish…I can’t wait to try this one too! Thank you for all the inspiration you ‘dish out’ on such a wonderful, consistent basis! Congratulations on the new little one!!
I saw your recipe for the Jiffy Corn Bread Corn Casserole and decided to give it a test run. OMG, Asolutely delicious!
This could be made as a side to so many things. Family loved it!
Thank you for a great recipe!
Ann, I continue to just love your site. Thank you for your simple and perfect ideas and recipes.
Julie
Love this recipe ! Your Thanksgiving Table is charming ! Thank you for brightening our days with your cheerful posts, Ann.
xo,
cindy n.
We love this! I make it all the time. It is great in the summer for a barbecue with ribs and chicken. We call it spoonbread!
You are so right, this is a delicious recipe and one I made just this past weekend to celebrate my father’s 80th birthday. Everyone loved it and there were no leftovers. I like that you prepared yours in a pie plate…very pretty. I sometimes double it as well and it turns out beautifully.
we call it corn bake and we love it~~
Yes! My own mother used to call it scalloped corn.
The presentation in the scalloped pie dish is a great idea.
This sounds delicious! One quick question…what size cans of corn?
Canned vegetables are no longer all the same size. Plus they are smaller than they used to be. The kernel corn is actually a different size than the creamed corn. They are both around 15 oz. One is slightly over and one is slightly under. I don’t have the cans anymore to look!
Thanks, Ann! Can’t wait to make it! Love your blog.
Question: Can this be put together a day ahead and baked day of? Thanks!
Hi Nilda! I have never tried that. I don’t know if the mixture would hold up overnight or not. It really only takes a minute to put together on the day of. If you decide to give it a go, let us know how it comes out!
Thanks for your reply. I did go online and it says you can prepare a day ahead. My problem is that my husband will have to heat up and take to a pot luck that I can’t attend. I’ll let you know how it comes out.
Great minds think alike! I have been making this for years. It is easy and always a hit.
I stumbled across your blog at least a year ago…..have used many of your printable downloads for church decorating plus so many of your tasteful ideas……you are truly a blessed and talented person…..thank you so much for sharing your talent …..hoping you many more years of success……