Jiffy Corn Casserole Recipe
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.
Servings 10 slices
Calories 232kcal
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
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.
Nutrition
Serving: 1slice | Calories: 232kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g