Whether you like your Jiffy corn casserole sweet or savory, you are sure to love this recipe! Crispy, buttery brown cornbread edges with a soft corn casserole middle, this literally is the BEST corn casserole and it makes the perfect side dish for any occasion. This is another recipe using a box of Jiffy cornbread mix, just like my Jiffy cornbread recipe.
Jiffy Corn Casserole
It was time to use up another box from my secret stash of Jiffy Corn muffin mix that my parents bring me from the United States when they come home to Alberta from Phoenix ( and they need to head back I am almost out!). I have been wanting to make the famous Jiffy corn casserole forever now and I finally got around to it when I whipped up some stew. This is basically the Jiffy Spoonbread casserole recipe that is on their website with a different method of baking and putting it together. And some sugar!
Sweet Corn Casserole or Savory
This corn casserole can go either way, you can add a 1/4 cup of white sugar to make it sweet ( which I prefer) or you can add just a pinch of sugar to bring out the flavors of the corn and the corn muffin mix. Trust me, you still need a teaspoon or two of sugar and that’s what makes this the BEST corn casserole around! The Jiffy mix is not a sweet mix, so bear that in mind when adding some sugar. I find that a quarter cup was perfect for my sweet tooth.
How to Make Jiffy Corn Casserole
This is the easiest casserole you’ll ever make!
- Combine all of the ingredients except the mix until completely mixed together.
- Spoon into a greased 2-quart casserole dish.
- Bake until done.
Corn Casserole Tips and Tricks
- Even if you are making a savory version, you need to add 1-2 tsp of sugar. This is a secret that a lot of chefs use: sugar, just like salt, enhances the flavors of a recipe! Just a pinch makes all the difference! It won’t be a sweet casserole but it will bring out the best in the casserole.
- Make sure to bake this in a lidded 2-quart casserole dish, most recipes recommend an 8×8 pan but this won’t fit. It puffs up while baking and you need a 2-quart dish for sure.
- Keep the lid on the casserole dish for the first 20 minutes, then remove and continue to bake. This ensures that the top doesn’t get too brown while baking and really keeps this casserole moist instead of drying out.
Tips and Tricks for Corn Casserole
- This isn’t a sliceable cornbread, so it should be a little jiggly in the center when done, it has to reach 165°F so that the eggs are safely cooked, but you don’t want it to dry out by overcooking it! It should be tender crumbed and moist in the center, with wonderful browned crispy edges!
- The round casserole helps to cook browned, crispy edges yet leave the center soft. I wouldn’t do this in a pan ever after trying it in a deeper casserole dish, it’s worth the extra 15 minutes of cooking time!
If you love corn and you love cornbread, you are going to have to try this! Now I bought myself a big bag of cornmeal to play around with since I am running out of Jiffy mix, and we will see if I can make a homemade version so you don’t have to use a mix if you can’t buy one in stores. Stay tuned for that!
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Jiffy Corn Casserole
How to make the best Jiffy corn casserole around with Jiffy corn muffin mix. Crispy brown cornbread edges with a soft corn casserole middle makes this literally the BEST corn casserole ever!
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Karlynn Johnston
- one 8 ounce package JIFFY Corn Muffin Mix
- 1/2 cup salted butter , melted
- one 8-3/4 ounce can whole kernel corn , drained
- 1 can cream-style corn , do not drain any liquid
- 1 cup sour cream
- 2 large eggs
- 1/4 cup granulated sugar (see notes)
Preheat your oven to 350°F.
Grease a 2-quart lidded casserole dish with butter.
Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.
Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.
Remove and serve. This does not slice, this is spooned onto plates like a casserole.
- Even if you are making a savory version, you need to add 1-2 tsp of sugar.
- Cooking time will vary depending on the depth of your casserole, it's it is a thicker casserole like mine it will take around 60 minutes.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.