This Jiffy Cornbread Casserole is an easy side dish for your Thanksgiving or every day meals. I like to describe it as a gooey cheese cornbread. I think some might call it cornbread pudding. Whatever you call it, it is a perfect holiday side dish.
Jiffy Cornbread Casserole
The holidays are just around the corner. I have been excited to share some of my family holiday recipes with all of you here on my blog. Some of the dishes we make for Thanksgiving and Christmas stem from our childhood. Growing up, we always had Waldorf Salad and Sweet Potato Casserole along with Jiffy Cornbread Casserole.
Over the years, I modified our casserole by adding cheese. My kiddos love cheese and it actually makes this dish even better than the original. If you are a fan of cornbread and never made Jiffy Cornbread Casserole, you really need to give it a try.
Not a fan of cornbread? Neither am I. It’s ok but nothing to go crazy about. I usually do not go out of my way to eat it. But… I will go out of my way to eat Jiffy Cornbread Casserole. It makes for a perfect holiday dish. It’s one of those casseroles that I usually only make for the holidays. I still am not sure why. Maybe I need to make it more often.
Jiffy Cornbread Casserole is so easy to make. You can make it with or without the cheese. This recipe is great for feeding a medium sized crowd. If you have really big eaters, you may want to make a second casserole. It may disappear quite quickly because it is oh so good.
Cornbread is traditionally a southern food but this dish is so comforting. I live in the north and I LOVE it. My entire family loves it. I find it to be such a simple casserole that is always a hit.
Please note, I did only include 1 egg in my ingredient picture. I actually used 2 eggs. I have cheese in my casserole because it makes it extra good if you ask me. I shred my own cheese. If you use store bought pre-shredded, be prepared for your casserole to be greasy. Skip the bag stuff and shred fresh cheese. It makes most dishes that are cooked or baked so much better.
INGREDIENTS NEEDED TO MAKE JIFFY CORNBREAD CASSEROLE
1 box Jiffy Corn Muffin Mix
1/2 cup Butter, melted
1 can Whole Kernel Corn, drained
1 can Cream style Corn
1 cup Sour Cream
2 Eggs
8 oz Cheddar Cheese, shredded
TO MAKE JIFFY CORNBREAD CASSEROLE
Preheat oven to 375.
Grease casserole dish.
Beat eggs and set aside.
Pour butter into prepared dish.
Add corn (whole kernel and cream style) into dish.
Add eggs and sour cream.
Stir until mixed.
Add 1/2 cheese and stir until mixed.
Add muffin mix and stir until blended.
Top with remaining cheese.
Bake 50-60 minutes or until center is no longer jiggly.
Do you have traditional favorites that you make each year for the holidays?
Jiffy Cornbread Casserole
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup Butter melted
- 1 can Whole Kernel Corn drained
- 1 can Cream style Corn
- 1 cup Sour Cream
- 2 Eggs
- 8 oz Cheddar Cheese shredded
Instructions
- Preheat oven to 375.
- Grease casserole dish.
- Beat eggs and set aside.
- Pour butter into prepared dish.
- Add corn (whole kernel and cream style) into dish.
- Add eggs and sour cream.
- Stir until mixed.
- Add 1/2 cheese and stir until mixed.
- Add muffin mix and stir until blended.
- Top with remaining cheese.
- Bake 50-60 minutes or until center is no longer jiggly.
Please post the size of the cans of corn. Is it the small 8.5 oz or the large 14.5 oz
The picture looks like large but cans but I need the right size.
Thank you
Always looking for a casserole for lunch during the week, so I added bacon bits, chopped rotisserie chicken & chopped green onions….this made it a full meal. Next time, I plan to add chopped jalapenos.
I added dried onions, and I think I’ll add what you added jalapeños maybe even jalapeño cheese oh man that sounds good. Loll
Could someone please post the sizes of the cans or corn and sour cream? Thx.
If you don’t have all of thes i ingredients, I mix 2cans of corn and 1 can of cream corn with jiffy cornbread mix and turns out good, I have family members that can’t eat dairy so I have found how to make without the dairy and bake the same way
This looks wonderful! What size casserole dish do you use? Thanks!
I add one can Green chillies and sausage crumbles with the above ingredients. Love it
That’s the way it should be made thank you
At times my ex-wife would make a meal of it, by cooking a pound of ground beef and a package of taco mix to it
This looks delicious & full of cheese. Thanks for sharing at Merry Monday!
Yum! We’re going to my BIL’s house for Thanksgiving and I want to bring something for the potluck table and this might be it! Thanks for the recipe.
Can’t wait 2 try haven’t had n yrs it was without the cheese I’m sure cheese make everything better
I’m definitely going to try this with a gluten free cornbread mix.
Gluten is something that is exclusive to wheat, rye & barley. All corn is gluten free so don’t waste your money buying ‘gluten free corn bread’ because it is all ‘gluten free’.
I have celiac disease. Corn bread is not all naturally gluten free. Jiffy (suggested in this recipe) is not gluten free. Jiffy uses “wheat flour” in their box and that is why it is not gluten free.
And gluten is also not exclusive to just those food items. It is in many other things like vitamins and hair products and skin care. People like me have to use gluten free shampoo, lotion, sunblock, make up, and so much more because it can send us to the ER.
What is the best size baking dish to put this in?
Hi what size casserole dish do you use?
I make this casserole a lot. Only put a small can of mild chills in it. Adds a little bit taste to it.
Hi going to make this for Thanksgiving for my family can’t wait. Happy Thanksgiving 2018
Can this be made the day before and cooked with the other side dishes on thanksgiving day?
Looks amazing ! Cant wait to try this. What did you add to the top, is it parsley or an Italian seasoning?
This looks delicious! But, I was wondering, can it be frozen? I would like to make this but I live alone.
Everything can be frozen!!! I make a point of making big batches and freezing the leftovers in portion size containers and it still looks and tastes like the day it was made. The trick is to let the portion defrost and cook it in the OVEN/TOSTER OVEN loosely covered with tin foil. Never microwave the casserole because it will dry it out and it will be horrible, including taste and texture. If your one that enjoys food for its taste than a little time is needed to reserve the texture and taste that comes from this recipe. I hope that helps to answer your question. Just an addition note, be sure to cover/seal the portions air tight or the casserole will not taste like it should. Don’t let the dish get freezer burnt cause that doesn’t taste good at all. Thanks much, Steve
Just reading the instructions and seeing the photos, I can see that I’ll be mixing this up in a large bowl first, then pouring it into my casserole dish. I can’t stand the mess of “stuff” around the upper edges of my presentation vessel (just my own hangup of more than 57 years of cooking). Otherwise, this is going to my minister’s house Saturday for our Sabbath dinner after services. There’ll be 15 people eating it, so I’ll have a very good idea of whether it’s a “keeper” among my brethren.
Because I had to use a GF cornbread mix, and they tend to be very dry, I did add the one cup of milk called for by the mix’s instructions. Made all the difference in the world! For myself alone, I can use the Jiffy cornbread mix, and it’s my favorite one to use, so I can follow the directions you gave.
Will find out in about 24 hours whether we like this, or not–it made a huge 9×13 pan of casserole (you never mentioned a dish size, btw), and it’s going to feed 15 people as an accompaniment to beef stew–so here’s hoping.
This is beyond delicious! I highly recommend it. I made the recipe as written and it served 6 generous portions. Everyone asked for more. Next time I will double the recipe.
Hi Sharon! So happy that your family enjoyed this recipe. I actually made it a couple of times over the holiday and everyone wanted seconds too.
I make this often, too! I mix the batter in a bowl before pouring into the baking dish. The cream cheese is easier to get smooth if you warm it a bit, so I melt the butter in a mixing bowl, add the cream cheese and microwave 20 seconds at a time until I can mix it smoothly. Then add the corn and any other wet ingredients or veggies, mix well, then add the cornbread mix. I put half the cheese in the batter and half on top, and I add a lot of other stuff depending on my mood.
I always add a bunch of green onions, chopped. I sometimes add 1/2 a red pepper (diced), and a whole fresh jalapeno (remove the seeds and membranes and diced). A can of rinsed black beans is a nice addition, too. I’ve also added bacon in the past, but this is one of the few dishes I’ve made that I don’t think is improved with bacon!
If this is made for dinner my daughter and I can skip the rest of the food. We love it.
In oven as we speak thank you for the great recipe jw
Could you please tell me what size casserole dish to use? Thank you!
Made this today and it was Delicious!! Baked it in a 9″ x 9″ pan. Will probably try it next with bacon!
I doubled the recipe and instead of sour cream, I replaced it with 2 cups of coconut milk.
I also added 1/2 cup of well done bacon bits AND 1/3 cup of diced jalapeños.
I made it in a large mixing bowl, poured into the well buttered casserole dish and baked.
It was delicious.
Wednesday we have to bring a dish to a funeral luncheon……..I will make this for that luncheon…I may have to make 2.
Hi! Has anyone tried making this without creamed corn? I thought I had some but turns out that I only have canned corn. What would you replace with it, if anything? Thanks!
I would add cream or whole milk to regular canned corn, blend it for a few seconds and use as a substitute for the creamed corn. Might need a little dash more of salt and pepper and a pinch of sugar.
Guess what? I made this, and guess what? Everyone loved it! Huge success, made tons of leftovers. Thinking about making it for Thanksgiving this year. Thank you!
This is an awesome recipe! The only problem is I have no sour cream… what can I use as a substitute? I was thinking of melting some 1/2 package of cream cheese and 1/2 cup of milk. I hope that will be an adequate substitute for the sour cream. Any suggestions?