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.
- 15.25 ounce can whole kernel corn drained
- 14.75 ounce 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!
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Ashley says
Can I sub Greek yogurt for sour cream?
Christi Johnstone says
I haven’t tried this but you likely can. That said I would make sure it’s a very mild Greek yogurt. Some of them have such a strong tangy taste that my instinct is that it would impact the dish in a negative way.
Rosemary Sandoval-Castillo says
Can this recipe be made in advance? If so, how far in advance? I like to make for Thanksgiving.
Thank you
Christi Johnstone says
I’ve not purposefully made it in advance, but have had some of it as leftovers. It was still good reheated. As far as how long in advance? I’d make it as close to Thanksgiving as possible – though I would say that about all recipes.
Donna says
Added some chopped green onion and green pepper sautéed in a little of the butter. Delicious.
June says
I added chopped green chilies. Yum!
Marie says
I made this corn bread dish it is the best.l
Judy says
This looks easy a mhm d delicious!
Sheryle Brown says
What is cornbread mix we don’t get that in New Zealand so what could we use instead
Christi Johnstone says
Sheryle, since this recipe is specifically based on doctoring a cornbread mix, I’m afraid I don’t have a substitute to suggest.
Lia Carruthers says
We made this last night for our belated Easter celebration. I don’t know why, but I need corn casserole with my ham. Loved the simplicity of the ingredients, especially during this time of quarantine. Yet, it was so delicious. Full of flavor, a luscious bread/pudding like texture. I used a leftover bag of frozen corn instead of canned (b/c it is what I had on hand) and salted butter. I will DEFINITELY make it again. Every year we have a similar casserole with 3x the ingredients and this was both easier and better with fewer ingredients. Yay!
Lisa says
Add crumbled bacon! Puts it over the top!!
Christi Johnstone says
Oh that sounds amazing!
Rick says
Simply delicious!