This Jiffy cornbread casserole is the love child of corn pudding and corn souffle, and it is beautiful. If you love all things corny, this casserole is a must-try!
It’s sweet, creamy, and loaded with maximum corn flavor. It’s soft like custard and airy like souffle. This will be your new favorite side dish.
Out of all many things to love about this casserole, my favorite is how easy it is to make.
You just throw in all the ingredients in a baking dish and let the oven do the work! It’s a no-fail recipe that can feed a crowd.
Looking for an effortless way to show your family how much you care? Whip up this Jiffy cornbread casserole!
Jiffy Cornbread Casserole
Cornbread casserole is a popular Thanksgiving side dish. It’s wonderfully rich, buttery, and packed with corn flavor!
Turkey might be the main course, but cornbread casserole is the star!
The original recipe first appeared on the back of the Jiffy cornbread muffin box.
Over the years, it has been modified in various ways to create the ultimate casserole recipe.
Out of all the recipes out there, this one is my absolute favorite.
It has the perfect amount of sweetness, which is counterbalanced by the tang from the sour cream.
The consistency is also out-of-this-world fantastic. It’s light, fluffy, moist, and bursting with corn kernels.
It calls for only six pantry staples that together, yield a tasty side dish!
The recipe is super simple and the ingredients so basic, which means you can make it any time. Who says you should only have cornbread casserole at Thanksgiving?
Ingredients for Jiffy Cornbread Casserole
- Butter – For an insanely rich, moist, and buttery casserole. Plus, you really can’t go wrong with corn and butter. It’s a classic combo!
- Eggs – They bind all the ingredients together. There’s a debate about whether to use eggs when making cornbread casserole, which I will answer shortly.
- Jiffy Corn Muffin Mix – It’s called Jiffy cornbread casserole, after all. Cornbread mix is the key ingredient to making this cornbread casserole a success. You can use other brands, sure, but I find that Jiffy makes the best casserole, and that’s not a paid advertisement.
- Canned Corn – You’ll need both whole and creamed corn for this recipe. The whole kernels add that nice pop of texture, while the creamed corn adds sweetness, moisture, and, well, creaminess, to the casserole.
- Sour Cream – It also adds moisture and a bit of tang to the casserole.
Tips for the Best Casserole
- Use room-temperature eggs. Cold eggs will keep the casserole from being smooth and creamy.
- Combine wet ingredients first for a moist casserole. Mix the sour cream, eggs, corn, and butter before adding the corn muffin mix. This guarantees a moist and tender casserole.
- Skip the eggs for a more pudding-like casserole. This recipe calls for them, but it’s okay to leave them out, too. It’ll be more of a pudding, though, instead of a firm casserole.
- Use flax or chia mixture instead of eggs. To make, combine 2 tablespoons of flax or chia seeds and 6 tablespoons of water, and chill for 10-15 minutes.
- Make cornbread casserole in advance. Combine all the ingredients in a baking dish, cover with plastic wrap, and refrigerate until ready to use.
- Get creative with add-ins! Load it with cheese and jalapenos for a savory casserole. For something sweeter, just add more sugar!
- Store leftovers for up to 7 days. Place them in an air-tight container and refrigerate. Reheat for 30 minutes at 350 degrees Fahrenheit or toast in a warm skillet.
- Reheat quickly in the microwave when in a rush. Warm up the casserole in the microwave for 2 minutes, or until warmed through.
Is There a Difference Between Corn Casserole and Corn Pudding?
They’re very similar, and they’re both amazing, but yes, there is a difference.
Corn pudding is slightly looser, while corn casserole is fluffy and more compact.
When you dig your spoon into a corn pudding, it will fall apart right away like custard.
Corn casserole, on the other hand, is firm enough to hold its shape. It’s still super moist and creamy, though!
What to Serve with This Easy Cornbread Casserole
Cornbread casserole is the ultimate southern holiday side dish.
That said, it pairs wonderfully with other Thanksgiving dishes. I’m talking turkey, stuffing, potatoes, what have you.
Since it’s sweet, something salty or savory makes the perfect flavor contrast. Any meaty dish, such as chicken, pork, or beef is great with cornbread casserole.
And of course, you can’t go wrong with another classic southern favorite – chili. Together, they make the ultimate comfort food pairing!
Jiffy Cornbread Casserole
8
servings5
minutes45
minutes376
kcalIngredients
½ cup butter, melted
2 eggs, beaten
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 (15-ounce) can whole kernel corn, drained
1 (14.75-ounce) can creamed corn
1 cup 1 sour cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×9-inch baking dish with oil or butter.
- In a medium bowl, stir together the butter, eggs, kernel and creamed corn, and sour cream. Mix in the corn muffin mix until well-combined.
- Pour the mixture into the greased dish.
- Bake for 45 minutes or until the top is golden brown. Enjoy!
