Jiffy Corn Casserole is a side dish that is made with a mixture of corn, corn bread, sour cream, cheese, onions, and peppers… and a lot of butter. It is a slightly sweet, yet savory, side dish. It has the perfect consistency, somewhere between soft bread and pudding.
Corn Casserole can also be called Corn Pudding, Spoon Bread, Cornbread Casserole or even Pudding Corn
Any holiday we are celebrating, whether it is Thanksgiving, Friendsgiving, Christmas, Easter, 4th of July… Corn Casserole is the one dish that I want to see on the table.
It goes great with mashed potatoes, broccoli salad, and jello salad.
How to Make Corn Casserole
This is actually a super easy side dish recipe. Which is great for the holidays when you have a lot of labor intensive dishes to make.
Preheat the oven to 350 degrees.
In a saute pan, over medium heat, melt 1 stick of butter… always a good sign when you start with a stick of butter!!
Add the chopped onions, green peppers and salt & saute for about 5 -10 minutes.
While the veggies soften, mix all the other ingredients together in a large mixing bowl:
- canned corn, drained
- cream corn
- cheese
- sour cream
- eggs
- Jiffy Corn Muffin Mix
Let the onions and green peppers cool for a few minutes then stir it into the corn mixture.
Pour that mixture into a small baking dish, like a 9×9 pan.
At this point you can refrigerate the Corn Casserole and bake the next day.
When you are ready to serve the Corn Casserole, bake at 350 degrees for 45 minutes.
Make Ahead
To make this dish a day ahead, simply prepare the batter completely and pour into your baking dish. Cover and pop in the fridge. Pull out of the fridge and bake when you are ready!
Doubling
This recipe is also easily doubled for a crowd! Simply double all the ingredients and use a 9×13 baking dish.
Jiffy Corn Casserole Recipe
Easy Jiffy Corn Casserole
Ingredients
- 1 small onion, diced
- ½ cup green pepper, diced
- ½ cup butter
- ½ tsp salt
- 1 8.5 oz box Jiffy Corn Muffin Mix
- 1 15.25 oz canned whole kernel corn, drained
- 1 14.75 oz canned cream style corn
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 3 eggs
Instructions
- Preheat the oven to 350 degrees.
- In a saute pan, over medium heat, melt the butter and saute the chopped onions and green peppers with the salt for about 5 minutes, until softened.
- Meanwhile, mix all the remaining ingredients in a large mixing bowl. Let the onion-pepper mixture cool for a few minutes and then stir into the corn mixture.
- Pour the Corn Casserole mixture into a small baking dish, around a 9×9 size or a 2 quart casserole dish.Bake, uncovered, for 45-50 minutes until the top is golden brown.
Notes:
Originally Posted Nov 8, 2018 – Copy Updated November 16, 2020
Lee Winterol says
i have lost my recipe, my sister and I always made this for the holidays, but was different from your recile, as I remember, we used 2 cans of whole kernels drained, and i cream corn, as is, butter , egg and box of jiffy mix, but my memory has failed me on how many eggs time and etc, can you help me?
Susie says
You should be able to see all the ingredients right in the recipe card.
Peggy Miller says
I’ve made this recipe for years and we love it! I do add a squeeze of honey to it. Yummy 😋
Seeley deBorn says
Looks good, but if you let it rest in the fridge all the leavening action in the cornbread will occur in the fridge, rather than in the oven and it won’t rise. If you need to prep something ahead of time, mix all ingredients *except* the Jiffy mix and fridge. Then, remove the pre-mix from the fridge when you preheat the oven, and stir in the mix just before you bake it.
Anna Kate Goshko says
It’s not a holiday without Jiffy! Love this casserole as a side dish!
Emily Bruno says
I have been searching for a corn casserole recipe- this looks perfect!!
JOHN says
This is my favorite holiday side dish 🌟🌟🌟🌟🌟 all the way!!
Susie says
Me too!!!! 100% agree
Tawnie Kroll says
I love that it’s a make a day ahead recipe!
Susie says
It makes dinner prep super easy, especially if you are making a lot of dishes (ie. Thanksgiving)