Jiffy Cornbread Casserole

This Jiffy Cornbread Casserole is an easy and delicious side dish made with just seven simple ingredients! A Southern favorite, it's perfect for family dinners, potlucks, or serving alongside turkey and all your favorites at the Thanksgiving table.

This recipe for Jiffy Corn Casserole is a family favorite! Using the classic blue box of Jiffy mix, this side dish comes together quickly and is foolproof. In fact, my kids love making this when we are all in the kitchen making dinner together. With a soft, creamy texture similar to corn pudding or spoon bread, this Southern Cornbread Casserole is a classic recipe that definitely deserves a spot on your next meal plan! For a heartier dinner-style option, try my Cowboy Cornbread Casserole with ground beef.

Quick Look: Jiffy Cornbread Casserole

Jiffy Cornbread Casserole is an easy side dish made with Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, sour cream, eggs, butter, and cheddar cheese. It bakes up soft and creamy with a golden cheesy top, making it perfect for weeknight dinners or holiday meals.

• Prep Time: 10 minutes
• Bake Time: 50 minutes
• Total Time: 1 hour
• Servings: 8
• Difficulty: Easy
• Main Ingredients: Jiffy mix, corn, sour cream, and cheddar cheese
• Best For: Thanksgiving, holiday meals, potlucks, and family dinners

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Ingredient Notes

See printable recipe card at the bottom of this post for exact ingredient amounts and instructions.

• Jiffy Corn Muffin Mix: The classic 8.5 oz blue box is what I use for this recipe. The slightly sweet cornbread mix pairs perfectly with the corn and cheddar cheese.
• Whole Kernel Corn: Be sure to drain the corn well before adding it to the casserole so you don’t add too much extra moisture.
• Creamed Corn: Adds moisture and gives the casserole its soft, creamy corn pudding-like texture.
• Sour Cream: Adds creaminess and a slight tang while helping keep the cornbread casserole moist.
• Cheddar Cheese: I use shredded cheddar cheese, but pepper jack cheese works great if you want a little extra flavor. I recommend freshly shredding the cheese so it melts more evenly.

Substitutions & Variations

• Greek Yogurt: Plain Greek yogurt can be used in place of the sour cream.
• Add Some Heat: Stir in diced jalapeños or green chiles for a little extra flavor. If you love green chile flavor, try my Green Chile Cornbread Muffins next.
• Mexicorn: Swap the whole kernel corn for Mexicorn to add corn and bell pepper in one easy step.
• Change the Cheese: Use pepper jack cheese in place of the cheddar cheese for a slightly spicier version.
• Gluten-Free: Use your favorite gluten-free cornbread mix in place of the Jiffy mix.

How to Make Jiffy Cornbread Casserole with Sour Cream

Step 1. Preheat oven to 375°F and grease an 8×8-inch baking dish. Pour the melted butter into the prepared pan.

Step 2. Add the whole kernel corn and creamed corn to the pan.

Step 3. Add the eggs and sour cream, stirring until combined. Add 1 cup of cheddar cheese and the Jiffy Corn Muffin Mix, then stir until everything is evenly combined.

Step 4. Place the pan in the preheated oven and bake for 40-45 minutes. Just before the casserole is fully baked, remove from the oven and sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Return the pan to the oven and bake for an additional 5-10 minutes, or until the center is set and the cheese is melted. Remove from the oven, let sit for a few minutes, then serve.

Expert Tips

• Double the recipe: For a 9×13-inch baking dish, double all of the ingredients, including using 2 boxes of Jiffy Corn Muffin Mix. Start checking around the original bake time, adding a few extra minutes if needed. The center should be set with only a slight jiggle.
• For the best texture: This cornbread casserole is meant to be soft and scoopable, similar to corn pudding. Let it sit for a few minutes after baking so it can set up before serving.
• Add the cheese near the end: I like adding the remaining cheddar cheese during the last 5-10 minutes of baking so it melts without becoming a hard layer on top.
• Save on cleanup: I mix everything directly in the baking dish to save time on cleanup. You can also mix the ingredients in a large bowl and transfer them to the prepared pan before baking.

Make Ahead, Storage, & Reheating

• Make Ahead: Prepare the Jiffy Cornbread Casserole as directed, but do not bake. Cover and store in the refrigerator for up to 48 hours. When ready to serve, bake as directed, adding a few extra minutes if needed since the casserole will be cold.
• Storage: Allow leftovers to cool, then cover or transfer to an airtight container and store in the refrigerator for up to 4 days.
• Reheating: Reheat the casserole in a 375°F oven for about 15-20 minutes, or microwave individual portions in 30-second increments until heated through.
• Freezing: I don’t recommend freezing this casserole because the creamy corn and sour cream mixture can become watery and lose its soft texture once thawed.

What to Serve with Jiffy Cornbread Casserole

This Jiffy Corn Casserole is perfect for a holiday meal alongside turkey, Grandma's Old-Fashioned Stuffing, Loaded Mashed Potatoes, and Homemade Gravy. It also makes an easy side dish for weeknight dinners and potlucks.

Jiffy Cornbread Casserole Recipe FAQs

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