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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 are the BEST corn casseroles and make the perfect side dish for any occasion.
This is another recipe using a box of Jiffy cornbread mix, just like my Jiffy cornbread recipe.
Why I Think You’ll Love This Recipe
- This can be made either sweet or savoury, depending on your tastes, making it customizable for any occasion.
- It is a delicious and unique side dish for dinner that is easy to make.
Quick and Simple Jiffy Corn Casserole
It was time to use up another box from my secret stash of Jiffy Corn muffin mix that my parents brought me from the United States when they came home to Alberta from Phoenix ( and they need to head back; I am almost out!).
I have wanted to make the famous Jiffy corn casserole forever and finally got around to it when I whipped up some stew.
This is basically the Jiffy Spoonbread casserole recipe on their website, which has a different method of baking and putting it together. And some sugar!
Sweet or Savoury
This corn casserole can be made in two different ways, making it super versatile:
- Sweet: For a sweet version of this casserole, use 1/4 cup of white sugar.
- Savoury: For a savoury version, just add a 1-2 tsp of sugar and a pinch of salt.
Whichever method you choose, you still need a teaspoon or two of sugar, as 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 found 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 make a savory version, 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.
- 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!
If you love corn and 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.
This casserole is the perfect side dish for my herb and garlic-stuffed eye of round roast, my Dutch oven pot roast, or even a buttery roast chicken.
Happy cooking!
Love,
Karlynn
Jiffy Corn Casserole
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cat says
Confused why you say an 8×8 pan won’t work, that is has to be 2 qts. An 8×8 pan is 2 quarts!!! I use an 8×8 for this and there’s plenty of room!
Tina Lassahn says
Chose this recipe over some others, as it only required one box of Jiffy (vs two). Prepared as directed. It was THE favorite of our Thanksgiving meal…so much that I’m making it today for Christmas!