This slightly sweet and totally tasty Jiffy corn casserole is a side dish made in heaven with creamy corn mixed into every bite of your cornbread! Whether you call it corn casserole, corn pudding, or spoon bread, it's a side that goes with practically anything!
Everyone’s favorite comfort food cornbread gets a glow-up!
Who doesn’t love cornbread?! It’s the perfect addition to a cozy home cooked meal during winter, but it can also make the perfect addition to a summer picnic.
In addition to being so versatile, it’s extremely easy to make and inexpensive. Honestly, the only downside to traditional cornbread is that it can sometimes come out just a little bit too dry.
That’s why I love this Jiffy corn casserole (which is also commonly called) spoon bread or corn pudding! It is the perfect upgrade to the classic, without any extra work. All you need are just a few additional ingredients!
Two types of canned corn blended with a traditional cornbread mix to give you flavor and texture, while sour cream and melted butter guarantee it won’t be too dry.
❤️ Why You'll Love This Recipe!
Super Easy! This truly is a one bowl wonder! Dump everything into one bowl, mix, bake, and eat. Keep an extra set of ingredients on hand, and you will always have this easy side dish as an option for any meal.
So Tasty! If you already love corn bread you will LOVE this Jiffy corn casserole! The addition of just a few simple ingredients truly add a bold new taste to a classic dish.
It's Versatile! Breakfast, lunch, dinner, dessert – you decide! While it holds that classic cornbread taste, this dish can really hold its own. Serve it when it suits you and don’t be afraid to play with the flavor too.
While this recipe has all the things one loves about cornbread, I call it a casserole because with the extra ingredients it is a dish that can stay a classic side or stand on its own.
- Jiffy Corn Muffin Mix - Jiffy Corn Muffin Mix is a pre-packaged dry muffin mix. It comes in a blue and white box and is found on the baking aisle in the grocery store.
- Canned Whole Kernel Corn - Canned corn will give you the best taste and texture for this recipe. Make sure you read the label for “whole kernel” as this will give you the desired texture.
- Canned Creamed Corn - Creamed corn is a common side dish in the Southern United States. It is sweet corn that is combined with a milk or cream base, giving it a similar consistency to a thick soup.
- Sour Cream - Try this recipe with full fat sour cream first so you know the original consistency. No need to buy the expensive brand, the generic store brand is just as good and usually less expensive.
- Butter - Salted or unsalted butter will work for this recipe. Feel free to use what you have on hand at your house.
Spice it up. Give this casserole a little bit of a kick by adding a jalapeño. Finely chop one fresh jalapeño and mix it into the batter before baking. Be mindful of how much “kick” you want. The hottest part of a jalapeño is in the seeds. The more seeds you add to the mixture, the spicier. If you don’t want a super spicy casserole, only use about half (or less) of the seeds, in addition to the actual chopped pepper.
Cheesy Corn Casserole. Is cheese ever a bad addition? Usually not! If you want to make this a bit of a savory and sweet dish, add some cheese. Add a ½ to 1 cup of shredded cheddar cheese to your batter before baking. You could even sprinkle a little extra on top of the batter, once it’s in the pan, for a bit of toasty cheese on top.
Light & Airy. Add 2 eggs to the batter for a lighter version of this Jiffy corn casserole. The texture is already divine, but some eggs makes a big difference. *You can combine the additional eggs with the cheese option, sweeter version, or spiced up jalapeno corn casserole too!
Make it sweet(er). This dish is already a bit sweet due to the creamed corn. If you want to bump up the sweetness though, add ¼ to ½ cup of sugar or honey to the mixture.
Greek Yogurt instead of Sour Cream. Greek yogurt has a similar texture and taste to sour cream, which makes it a great replacement for sour cream in many dishes. If you want to make this a more complete meal on its own, use Greek yogurt to add a little extra protein.
Low fat instead of Regular Sour Cream. Low fat sour cream can be used in place of regular full fat sour cream. It will change the texture slightly and may not be as moist, but if you prefer a lower calorie dish (or you already have low fat sour cream at home) give it a try.
Buttermilk instead of Sour Cream. If you want a more traditional cornbread, and less of a casserole, replace the sour cream with 1 cup of buttermilk. This will give you a more traditional bread texture.
*I always suggest making any recipe exactly as written for the first time. This way you know what the texture and taste should be before you experiment with substitutions and variations.
🔪 Step-by-Step Instructions
This recipe really is as simple as opening packages and mixing it all together. You will probably be done mixing everything together before the oven is even preheated!
- Prep. Preheat your oven to 350°F (175°C) and butter an 8x8 inch baking dish.
- Mix all the ingredients. In a medium mixing bowl, mix together the 8-ounce package of Jiffy Corn Muffin Mix, 15 ounces of drained whole kernel corn, 15 ounces of creamed corn, 1 cup sour cream, and ½ cup (or 1 stick) of melted butter.
- Bake until set and golden. Transfer the corn batter into your prepared baking dish and bake in the middle of your oven’s center rack at 350°F (175°C) for 45-50 minutes or until golden and the center of the corn pudding is set.
- Serve. Remove from the oven and serve immediately.
💭 Tips & Recipe Notes
Corn Muffin Mix Options.
- There are other brands of pre-made cornbread mix that you can use instead of Jiffy. Jiffy is a basic cornbread mix and one of the least expensive. With all of the additional ingredients that are added for this recipe, you don’t need a fancy cornbread mix. You can use a corn bread or corn muffin mix.
- If you choose a different brand, double-check the size of the package. If it is more than 8 ounces, you will need to adjust the measurements of the other ingredients. For example, if it is a 16-ounce mix, you will need to double all of the other ingredients (this means you will also need a larger 9x13 pan and about 15 additional minutes baking time).
Cornbread MIX, NOT Cornmeal.
- Make sure you get a cornbread or corn muffin MIX and not plain Cornmeal. Cornmeal is only part of a cornbread mix. Make sure you get a pre-packaged mix and not just plain cornmeal. The pre-packaged mixes will near the boxes of muffin and cake mixes.
🥡 Storing & Reheating
If there are any leftovers (there may not be! 😊) You can store leftover Jiffy corn casserole in an air tight container in the refrigerator for up to 3-4 days. If desired, you can also simply cover your baking dish with plastic cling film for storing.
This dish can be enjoyed cold, at room temperature, or reheated. If you want to heat it up, place a slice on a microwave safe dish and heat uncovered for 30-45 seconds. Heating times will vary depending on the microwave.
It is important to use canned corn for this recipe. Frozen corn will add too much moisture when it thaws and will result in a “soggy” corn casserole when mixed and baked. The canned corn maintains its texture and is an important part of this recipe.
The whole kernel corn will add texture and the creamed corn will add sweetness and overall flavor. It’s important to use both types of corn in the recipe. Make sure you drain the whole kernel corn. Leave the milky cream of the canned corn (that’s part of the flavor!).
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Jiffy Corn Casserole
- 8 oz Jiffy Corn Muffin mix (1 box)
- 15 oz whole kernel corn (drained)
- 15 oz creamed corn
- 1 cup sour cream
- ½ cup butter (1 stick, melted)
- Preheat your oven to 350°F (175°C) and butter an 8x8 baking dish.
- In a medium mixing bowl mix together the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter.8 oz Jiffy Corn Muffin mix, 15 oz whole kernel corn, 15 oz creamed corn, 1 cup sour cream, ½ cup butter
- Transfer into your prepared baking dish and bake in the middle of your oven's center rack at 350°F (175°C) for 45-50 minutes or until golden. Remove from the oven and serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!