With just five ingredients, you can make the best ever Jiffy Corn Casserole! This delicious cornbread pudding is made using the classic Jiffy Mix, and creates a tasty kid-approved side dish.
It’s no secret that I’m a fan of all things cornbread. A freshly baked loaf of cornbread turns any meal into comfort food, whether it’s a special occasion or just a regular weeknight dinner.
This Jiffy Corn Pudding recipe combines the best of Jiffy Cornbread and Creamed Corn into one delicious corn casserole. It’s easy to make, pairs well with just about any main dish and–best of all–everyone likes it!
Corn Casserole with Jiffy Mix
This corn casserole recipe uses boxed Jiffy Mix and couldn’t be any easier. You just mix everything together in a bowl, bake and serve!
You only need one bowl and a casserole pan to make this cornbread pudding, which means it’s an automatic winner for me. The fewer dishes I have to wash after dinner, the happier I am (and, by extension, the happier everyone is!).
But the REAL reason I love this recipe is the taste. Perfect buttery cornbread flavor with the “pop” of sweet corn kernels in each bite with a creamy bread pudding texture. If you love cornbread, you’ll love this recipe!
I’ve brought this dish to several gatherings and it’s received rave reviews every time. No one will ever guess how little effort goes into making this corn mix pudding!
If you are looking for another great side dish to bring to a BBQ, picnic or potluck, make sure to try my KFC Coleslaw Recipe.
Jiffy Corn Pudding
Corn Pudding is a favorite side dish in the south. It’s especially common at holiday tables paired with turkey or ham. I make it all year round because of how easy it is, and how much my family enjoys it.
I’ve tried a few cornbread pudding recipes over the years and this one came out as the winner. Some of the corn pudding recipes are a little sweet for my taste, truth be told. While this cornbread casserole is more sweet than savory due to the creamed corn, I think it’s just the right balance! There’s no added sugar here so it’s far from cloying; and I like my cornbread to have a touch of sweetness.
There are also no eggs needed for this casserole! Since there are several people close to me with egg allergies, I’m glad to have found a recipe for making delicious corn casserole with Jiffy mix that’s also egg free.
For those who grew up eating cornbread puddings or corn casserole with Jiffy mix, this recipe will bring you back! A serving of corn casserole adds a homey touch to your dinner plate that can’t be matched.
What to Serve with Corn Casserole
Like I mentioned before, you’ll see Cornbread Pudding casseroles on the table regularly at Thanksgiving and Christmas in the south. I also like a side of this with meals that have a Mexican or Southwestern flare!
Truly, this creamy cornbread side is appropriate for all occasions. We’ve been known to enjoy it with our dinner than heat up the leftovers for breakfast the next day!
If you like corn side dishes but you’ve never tried Corn Casserole with Jiffy Mix, you’re missing out! Grab a box of cornbread mix and get going. With just a minute of effort, you’ll have a perfect casserole ready to share.
Make sure to also check out my Jiffy Cornbread recipe! It’s seriously the BEST cornbread I have ever had!
Jiffy Corn Casserole Recipe
Jiffy Corn Casserole
Ingredients
- 1 box Jiffy Cornbread Mix 8 oz.
- 1 can whole kernel corn drained
- 1 can creamed corn
- 1 cup sour cream
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350 F. Spray an 8 x 8 casserole dish with cooking spray or a thin coating of oil.
- Add all ingredients to a large mixing bowl. Mix until fully combined. Pour into the prepared casserole dish and bake for 55 - 60 minutes. Serve hot and enjoy!
Debby Bialas says
Can this recipe be mixed up 3 days ahead of time and freeze it. Then thaw out 24 hrs before baking?
Christi Johnstone says
Honestly that sounds like more trouble than it’s worth. You can whip this up and toss it in the oven in like five minutes – it is extremely easy and fast. When you factor in freezing and then thawing, it’s creating more work. If you absolutely cannot make it the day you want to serve it, just make it in advance, bake it, then freeze and thaw the baked cornbread prior to serving.
Terri says
Add a small can of green chilies and 2 cups of shredded cheese. I used Monterey Jack. Yummy 😋
Vickie says
I made this to bring to Family Christmas, Dec. 25, 2021. Everyone loved it!!!! They said please bring it every year. So it’s a keeper.
Sue H says
This is delicious. Next time I’m going to add onions and green pepper just for a variation.
Anonymous says
What temp and how long do you cook it when you double it?
Meggs says
I double it every year! I cook it in a foil pan and it is perfect!
Valerie S Vincent says
About how much cheese do you add?
Valerie S Vincent says
Yes, I double this every year!
Julie M says
Can this recipe be doubled?
Christi Johnstone says
I’m sure it can, but I haven’t done so myself so I can’t speak to what the increased baking time will be.
Lori says
Usually in the last 5 minutes of baking you add cheddar cheese to the top, so that is missing from this recipe. Now that I had some from someone else making, they put chopped onions and peppers in theirs and I must say it made it even better! Don’t skip on the cheese!