The Jiffy Cornbread Casserole, also known as Corn Casserole or Corn Pudding, is a beloved side dish that’s both easy to make and incredibly delicious. It combines the sweet, moist texture of cornbread with the rich flavors of corn, making it a perfect complement to holiday meals, potlucks, or weeknight dinners.
1. Original Jiffy Cornbread Casserole Recipe
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
Step 1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or a 2-quart casserole dish with butter or non-stick spray.
Step 2. Mix the Ingredients
In a large bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
Stir until all the ingredients are well combined, but don’t overmix.
Step 3. Pour into the Baking Dish
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Step 4. Bake the Casserole
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
The center should be set, but the casserole will still be slightly soft and creamy.
Step 5. Cool and Serve
Let the casserole cool for about 5-10 minutes before serving. This will allow it to set a bit more while remaining soft and moist.
2. Tips for Perfect Jiffy Cornbread Casserole
Drain the Whole Corn: Be sure to drain the can of whole kernel corn to avoid excess liquid that could make the casserole too wet.
Use Full-Fat Sour Cream: For the best flavor and texture, use full-fat sour cream. It adds richness and keeps the casserole moist.
Let it Cool: Letting the casserole cool for a few minutes before serving will help it firm up slightly, making it easier to slice.
3. Variations
Cheesy Cornbread Casserole: Add 1 cup of shredded cheddar cheese to the batter for a cheesy twist, or sprinkle it on top before baking.
Spicy Cornbread Casserole: Add 1-2 diced jalapeños or a pinch of cayenne pepper for a little heat.
Bacon Cornbread Casserole: Mix in 1/2 cup of cooked, crumbled bacon for a smoky, savory version of this dish.
4. How to Store and Reheat
Refrigerator: Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 300°F (150°C) for about 15-20 minutes or until warmed through.
5. Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! You can prepare the mixture and pour it into the baking dish, then cover and refrigerate for up to 24 hours before baking. When ready, just bake as directed.
Can I make this without eggs?
You can substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan or egg-free option, though the texture may be slightly different.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute sour cream with plain Greek yogurt for a slightly tangier flavor and similar texture.
The Original Jiffy Cornbread Casserole is a classic, comforting dish that’s perfect for any occasion. Whether you’re serving it for a holiday feast or a simple weeknight meal, this easy-to-make casserole is sure to be a hit. With its soft, moist texture and delicious corn flavor, it’s no wonder this has been a favorite for generations!
