This easy to make baked corn casserole recipe is one of those classic family recipes that starts with a box of jiffy corn muffin mix sour cream, and canned corn. This tasty side dish if the original jiffy corn casserole recipe and is great for any holiday meal or church potluck.
Corn casserole is one of my favorite side dishes to make. The combination of sweet cornbread and two types of corn is absolutely delicious and easy to make at the same time! Just mix all the ingredients together in one bowl, transfer to a casserole dish and bake.
❤️ Why I Love This Recipe
✔️ This jiffy corn casserole recipe is a crowd pleaser, has savory sweet flavors and is the perfect side dish .
✔️ It is a great way to use a box of jiffy mix and those cans of corn and creamed corn in the pantry!
✔️ This corn casserole super easy to make and is a definite winner recipe for picky eaters!
🥘 Ingredients
🔪 Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl mix together the corn, creamed corn, and sour cream.
- Add the melted butter, jiffy corn muffin mix, and cheese.
- Stir with a wooden spoon until well combined. Transfer to a baking dish that that been coated with cooking spray.
- Bake for 45 minutes, or until corn casserole has set in the middle and edges of the casserole are browned.
🙋 Recipe FAQ's
Yes, just mix the ingredients together as directed, sprinkle the cheese on top and cook on high for 2 hours or on low for 4 hours.
Yes, just thaw the corn out in the microwave and drain any liquid. Continue with the recipe as instructed.
💭 Tips
- Allow the casserole to cool for 15 minutes before serving.
- Make the casserole up to 3 days ahead of time and reheat in the oven covered with foil at 350 degrees for 15 minutes.
- Sprinkle the top of the finished casserole with green onions before serving for an added flavor boost.
📖 Recipe Variation
- Substitute the sour cream with plain greek yogurt.
- Stir in a can of well drained green chilies for a mexican cornbread casserole.
- Instead of a casserole dish, make individual serving sizes by baking in a muffin pan.
- Make this an extra cheesy corn casserole and sprinkle another ½ cup of shredded cheese over top of the casserole halfway through baking.
🍽 Equipment
🏫 What I've Learned
In my research to figure out who and when this this original jiffy corn casserole recipe was created, I learned several things!
- It is believed the original corn casserole dish originated from Native Americans.
- This easy jiffy corn casserole is exactly the same recipe that is labeled Paula Deen's Corn Casserole.
- Jiffy brand first shared this recipe back in the 1960's where their jiffy cornbread mix became the thickening agent for the corn, sour cream, and eggs.
- Jiffy actually calls this recipe a spoon bread casserole.
Serving Suggestions
Serve this baked corn casserole as a side to easy bbq cheddar meatloaves.
Storage
Corn casserole can be stored in the refrigerator up to 4 days and in the freezer up to 3 months.
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Corn Casserole
Ingredients
- 15 ounces canned corn kernels
- 15 ounces canned creamed corn
- 1 cup sour cream
- ¼ cup butter , melted
- 1 cup shredded cheddar cheese
- 8.5 ounces Jiffy Corn Muffin mix
Instructions
- Preheat the oven to 350° F.
- In a large bowl mix together the corn, creamed corn, and sour cream.Add the melted butter, jiffy corn muffin mix, and cheese.
- Stir with a wooden spoon until well combined. Transfer to a baking dish that that been coated with cooking spray.
- Bake for 45 minutes, or until corn casserole has set in the middle and edges of the casserole are browned.
Jo Russ
This Jiffy Corn Casserole Recipe is Old and New! I love Jiffy Baking Mixes! An inexpensive way to make a meal go all the way! They make just the right size. If you want more, add another box. Thank You "Jiffy"
Jo Russ
This Jiffy Corn Casserole Recipe is Old and New! I love Jiffy Baking Mixes! An inexpensive way to make a meal go all the way! Thank You "Jiffy"