Corn Casserole {Jiffy Mix or from Scratch} - Cooking Classy (2024)

Published November 3, 2020

Corn Casserole – A delicious, popular Southern side dish that’s made with whole corn, creamed corn and Jiffy corn muffin mix. Here I’ve also included copycat directions to make it from scratch.

Easy Corn Casserole Recipe

Also known as creamed corn casserole or spoon bread casserole. It’s a comforting, corn side dish that is very moist, perfectly sweet, slightly creamy, deliciously buttery and oh so tasty when served warm from the oven.

It’s incredibly easy to make whether you opt to go with the corn muffin mix or make it from scratch. Both variations are perfectly delicious – it must be all the butter!

The nice thing about making it from scratch though is that is the option to control amount of sweetener used, you can adjust according to personal preference. Whereas the box mix version may be a little sweet to some.

This is the perfect thing to serve at your Thanksgiving meal, or pair it with a pot roast dinner this weekend!

Jiffy Corn Casserole Ingredients

For this recipe you’ll only need 6 ingredients:

• 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian)
• 1/2 cup unsalted butter
• 1 cup sour cream
• 2 large eggs
• 1 (15 oz) can whole kernel corn, well drained
• 1 (15 oz) can cream style corn

Scroll down for printable recipe.

Corn Casserole from Scratch Ingredients

• 1/2 cup unbleached all-purpose flour (scoop and level to measure)
• 1/2 cup fine cornmeal
• 1/4 cup granulated sugar (or reduce for a less sweet option)
• 3/4 tsp salt
• 1/2 tsp baking soda
• 10 Tbsp unsalted butter
• 2 large eggs
• 1 cup sour cream
• 1 (15 oz can) creamed corn
• 1 (15 oz can) whole corn, well drained

How to Make Corn Casserole with Jiffy Mix

1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray.
2. Melt butter in a large microwave safe mixing bowl in microwave until melted, let cool slightly.
3. Mix in sour cream and eggs.
4. Add corn kernels and cream corned and mix.
5. Pour in Jiffy muffin mix (break up any large clumps) and fold mixture until combined.
6. Pour into prepared baking dish and bake until set, about 40 – 50 minutes. It should come out free of batter when toothpick is inserted into center and it should no longer jiggle.

Variation to Make It From Scratch

1. Instead of using Jiffy mix, mix together flour, cornmeal, baking soda, salt and baking soda in a bowl.
2. Use 10 Tbsp butter instead of 8 Tbsp (because Jiffy corn muffin mix has added fat in it and we are trying to mimic something very similar).
3. Fold flour mixture in at the end where it listed to add Jiffy mix.

Possible Mix-In Additions

There are some delicious ways to switch things up here. Here are some great options you can add:

• Cheddar cheese, Monterey jack cheese or pepper jack cheese
• Roasted green chilies
• Roasted jalapeños
• Green onions
• Cooked bacon

How to Store

• Because of all the moisture in this recipe it should be stored in the refrigerator.
• Cover once cool or store in an airtight container.

How to Reheat

• Reheat casserole in a preheated 300 degree oven 10 – 20 minutes until heated through.
• Or reheat individual servings in the microwave.

Can it be frozen?

• Yes corn casserole can be frozen.
• Cool completely.
• Wrap and keep in an airtight container.
• Freeze up to 2 months.

More Classic Side Dish Recipes You’ll Love

• Baked Mac and Cheese
• Green Bean Casserole
• Stuffing
• Sweet Potato Casserole
• Yellow Squash Casserole