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.
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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 the version featured below. 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 more evenly. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan.
- 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.
- 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 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!
Jiffy Cornbread Mix Corn Casserole Recipe
Ingredients
- 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
Instructions
- 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.)
Notes
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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