Let me tell you, this Jiffy Cornbread Casserole is not playing around. It’s creamy, buttery, and has that just-right sweetness. My Louisiana roots taught me how to make cornbread from scratch, but this quick version gives you all that flavor with half the work. And trust me, it’s the kind of recipe you’ll end up making all year long.
You'll also love my quick and easy Jiffy Cornbread Recipe.
Jiffy Corn Casserole Ingredients
- Jiffy Corn Muffin Mix: The shortcut that makes this casserole quick and foolproof while still giving you that classic Southern cornbread flavor.
- Whole Kernel Corn: This is a classic for corn pudding AKA spoon bread! It adds little bursts of sweetness and texture so every bite feels hearty.
- Eggs: Eggs are binders. They will hold everything together.
- Sour Cream: Brings richness, tang, and keeps the cornbread soft instead of dry.
- Unsalted Butter, melted: Adds buttery flavor and helps the edges bake up golden and crisp.
- Milk: A classic ingredient that adds moisture.
- Granulated Sugar or Sweetener: Skip it or add as much as you like! Balances the savory flavors with just the right amount of sweetness.
How to Make Jiffy Corn Casserole
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat the oven to 350°F. Grease a 12 inch cast iron skillet or 9x13-inch baking dish or similar casserole dish with butter or nonstick spray.
- Combine the dry ingredients: In a large mixing bowl, combine the Jiffy Corn Muffin Mix and sugar or sweetener.
- Add the wet ingredients: Stir in the eggs, sour cream, milk, and melted butter. Don’t overmix, the batter should be thick and a little lumpy.
- Add the corn: Fold in the corn.
- Bake: Pour the batter into the prepared dish and smooth the top. Bake uncovered for 45-60 minutes, or until the edges are golden and the center is set. Use a toothpick to test, insert it into the casserole and ensure it returns clean.
- Serve: Let it cool completely before scooping or slicing. If you slice into it too soon, the slices may fall apart. If you are looking for a corn pudding/spoon bread texture, this may be completely fine for you!
Variations and Substitutions
- Buttermilk instead of milk
- Greek yogurt instead of sour cream
- Honey instead of sugar
- Maple syrup instead of sugar
- Almond milk instead of regular milk
- Gluten-free cornbread mix instead of Jiffy
- Vegan butter instead of regular butter
- Shredded cheddar cheese
- Jalapeños
- Green onions
- Cooked crumbled bacon
- Chopped herbs
- Diced bell peppers
- Cinnamon and nutmeg for sweet cornbread
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How to Serve the Casserole or Corn Pudding
First, you will need to decide how you want to serve this up and eat it. I like to cut it into squares when I use a baking dish and triangles when I use a cast iron. I like for everyone to have a nice chunk! But sometimes, I like to just spoon it onto a plate, my granny would it call it spoonbread when served like that.
If you want cute little slices, you will have to bake it longer and close to 60 minutes. If you don't care if it falls apart and you want it super creamy enough to spoon a glob right onto your plate, your bake time is closer to 45-50 minutes.
Both methods will result in a moist casserole, you just have options.
Frequently Asked Questions (FAQs)
Yes! You can mix everything together, cover, and refrigerate for up to 24 hours before baking. You will need to remove it from the fridge and allow it to come to room temperature prior to baking.
Absolutely, just thaw and drain it well first so your casserole doesn’t get watery.
Yes. The recipe will still be delicious and slightly sweet from the Jiffy mix itself.
Use full-fat sour cream and don’t skimp on the butter. That’s where the magic happens.
You can, just bake and extend the baking time until the center is set.
Yes, you can swap in dairy-free sour cream, plant-based butter, and your favorite non-dairy milk.
Cover tightly and refrigerate for up to 4 days.
Warm in a 300°F oven, covered with foil, until heated through. You can also microwave individual slices with a damp paper towel on top.
Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Pair With These Recipes
You can't go wrong with classic Southern fried chicken, Southern fried catfish, Cajun roasted turkey, or sides like collard greens with smoked turkey, and Southern candied sweet potatoes.
More Cornbread Recipes
Southern Soul Food Cornbread Muffins
Soul Food Sweet Potato Cornbread
Southern Cornbread Recipe
Jalapeno Cheddar Cornbread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Southern Cornbread Casserole
Jiffy Corn Casserole Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 2 8.5 oz box Jiffy Corn Muffin Mix
- ¼ cup sugar or sweetener Adjust to suit taste.
- 2 eggs
- 1 cup sour cream or plain Greek yogurt
- ½ cup 1 stick unsalted butter Melted; measured solid
- ¼-1/2 cup milk Any milk will work. I used whole milk.
- 2 15 oz cans of whole kernel corn Drained.
Instructions
- Preheat the oven to 350°F. Grease a 12 inch cast iron skillet or 9x13-inch baking dish or similar casserole dish with butter or nonstick spray.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix and sugar or sweetener.2 8.5 oz box Jiffy Corn Muffin Mix, ¼ cup sugar or sweetener
- Stir in the eggs, sour cream, milk, and melted butter. Don’t overmix, the batter should be thick and a little lumpy.1 cup sour cream or plain Greek yogurt, ½ cup 1 stick unsalted butter, ¼-1/2 cup milk, 2 eggs
- Fold in the corn.2 15 oz cans of whole kernel corn
- Pour the batter into the prepared dish and smooth the top. Bake uncovered for 45-60 minutes (see notes), or until the edges are golden and the center is set. Use a toothpick to test, insert it into the casserole and ensure it returns clean.
- Let it cool completely before scooping or slicing. If you slice into it too soon, the slices may fall apart. If you are looking for a corn pudding/spoon bread texture, this may be completely fine for you!
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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