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.
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How to Make Jiffy 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.
Jiffy Corn Casserole Recipe Tips
Can Corn Casserole be made ahead of time?
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, you may need to add 15-20 minutes to the cooking time.
Or when doubling, use two separate 9×9 casserole dishes and bake as directed.
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Corn Casserole Recipe With Jiffy Mix
Ingredients
- 1 small onion, diced
- ½ cup green pepper, diced
- ½ cup butter
- ½ teaspoon salt
- 8.5 oz box Jiffy Corn Muffin Mix
- 15.25 oz canned whole kernel corn - drained
- 14.75 oz canned cream style corn
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 3 eggs
Instructions
- Preheat the oven to 350℉
- In a saute pan, over medium heat, melt the butter and saute the chopped onions and green peppers with the salt for about 10 minutes, until softened.1 small onion, diced, ½ cup green pepper, diced, ½ cup butter, ½ teaspoon salt
- 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.8.5 oz box Jiffy Corn Muffin Mix, 15.25 oz canned whole kernel corn, 14.75 oz canned cream style corn, 1 cup sour cream, 1 cup grated cheddar cheese, 3 eggs
- Pour the Corn Casserole mixture into a small baking dish, around a 9×9 size or a two quart casserole dish.
- Bake, uncovered, for 45-50 minutes until the top is golden brown.
Recipe Tips and Notes:
Originally Posted Nov 8, 2018 – Copy Updated November 16, 2020
Ephrita Barake says
First time trying a corn casserole and it was delicious! Made it for our family Christmas diner as a side dish and everyone loved it. Thanks so much for the recipe!!
Jess says
So dang yummy. I did only do 2 tablesspoons of butter to soften my red bell pepper and onion, but followed the recipe otherwise. Seems like it would readily lend itself to some varriations, too … poblanos or some jalapenos, a bit of cilantro, … bacon/ham.
John Glisson says
If u double the recipe you have to double the cooking time as well. She left that out. My family who is currently waiting for thanksgiving dinner wanted me to tell you.
Susie Weinrich says
I will add that note to the post. Thank you for reporting back, these are the comments that help other users. I hope you had/have a great Thanksgiving!
Edward says
Looks delicious.n good
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 😋
Lisa says
You can also buy Honey Cornbread.
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)