Cornbread Casserole

Creamed Corn, Jiffy mix, sour cream and cheese are just a few of the ingredients that make up this absolutely delicious cornbread casserole will be the hit of any holiday or sit down meal!

Cornbread Casserole in 9X13 pan with a piece cut out

I have heard this cornbread casserole recipe called corn pudding but I never really understood it, some people also call it Jiffy Cornbread Casserole, which I 100% understand because I always use Jiffy Corn Muffin Mix in my recipe. There is a perfect flavor when you use Jiffy brand muffin mix. This is a thick, creamy, cheesy, and irresistible (dare I say addictive) corn side dish, and I could easily make a whole meal out of it myself. I don’t know how some people only have corn casserole at a holiday meal, this stuff needs to be on the table every day (my whole family agrees)!

This classic side dish will become a weeknight dinner favorite, or just a weeknight meal if I keep eating it! There is a lot of variety with cornbread casserole recipes, it’s one of those casserole dishes you can make your own easily without worrying about messing it up, I give you a lot of options below, but even if you made it with no cheese or anything extra, it is still a great side dish.

I mentioned above that I love a delicious corn casserole with chili, but I also like to level that up a little and have it with Frito Chili Pie, a little bit of chili, some cheese, and some Frito corn chips with a savory side dish like this corn casserole recipe, oh baby, it’s good! But this is also a perfect pairing for all your holiday dinners like my, Oven Baked Ham with Brown Sugar Glaze or even my Roast Beef Recipe!

Why You’ll Love This Cornbread Casserole Recipe

  • Super easy, just mix, pour, bake, and enjoy
  • Delicious flavors and textures of a little tiny bit sweet, a touch of salty, and a whole lot of creamy that the entire family will love
  • Even the leftovers are delicious, you can’t go wrong with something like jiffy corn casserole
  • This cornbread casserole recipe will become one of your favorite side dishes
  • All of the dry ingredients are in the cornbread mix so it is easy to throw together with just a few minutes of prep and some pantry staples
Close up shot of a spoon scooping out a piece of served cornbread

Ingredients:

  • Canned whole kernel corn ( I prefer sweet corn)
  • Canned cream-style corn
  • Salted butter
  • Sour cream
  • Egg
  • Onion powder
  • Garlic powder
  • Pepper
  • Boxed corn muffin mix
  • Pepper jack cheese
  • Cheddar cheese

See the recipe card for quantities.

Photo of Cornbread Casserole Ingredients labeled

How to Make Cornbread Casserole

  1. Preheat the oven to 350 degrees.  
  2. Prepare a 9X13 inch baking dish by spraying with non-stick cooking spray.  
  3. In a large bowl, stir together corn, butter, sour cream, egg, onion powder, garlic powder, pepper, corn muffin mix, and pepper jack cheese. Pour this mixture into the prepared baking dish.
  4. Bake for 50 minutes or until it starts to turn golden brown.
  5. Remove from the oven, and sprinkle on the cheddar cheese.
  6. Return the dish to the oven for another 10 minutes or until it begins to brown
Easy step-by-step photos of how to make cornbread casserole

Substitutions

  • You can use frozen whole kernel corn if you don’t have canned
  • You can use different flavors of cheese, but it should be freshly shredded not come in a bag shredded
  • Some people like to use melted butter in the prepared baking dish instead of cooking spray
  • Sometimes I will make this recipe in a dutch oven or a very large cast-iron skillet instead of a baking dish

Variations

You can easily add more flavor and texture into your cornbread mixture to make it your own, some ideas would be:

  • Diced bell pepper
  • Rotel
  • Diced Jalapeno
  • Chopped onion
  • Pimientos
  • Hot sauce
  • Honey
  • Bacon Pieces
  • Shredded Chicken
  • Green Chilies

Equipment

  • Can opener
  • 9X13 inch baking dish
Slice of cornbread with ham in the background

Storage

Place leftovers in an airtight container and keep them in the fridge for up to 5 days. Or they may be frozen for up to 3 months.

Frequently Asked Questions About The Recipe:

I don’t like spicy dishes – what could I use instead of the pepper jack cheese?

You could easily substitute cheddar cheese for the pepper jack. Other cheeses that would work well would be Monterey Jack, Havarti, or provolone.

How will the recipe change if I use unsalted butter?

add ¼ teaspoon of salt and it will be just the same.  

Can I use frozen corn to replace the canned corn kernels?

Yes, just use 4 cups of frozen corn. You can stir it in frozen or thawed and it will work just fine.

Can this be made ahead of time?

Yes, you can stir all of the casserole ingredients together and leave them in a covered bowl or put it into the baking dish and cover that well. It may be kept in the fridge for up to 2 days.

Can I use pre-shredded cheese?

Freshly shredded really has a much nicer texture for melting. It is worth it to shred it yourself. 

Top Tip!

You can make this in a smaller dish but you will need to increase the bake time by 20-30 minutes more because it is a dense mixture. Just cook until set in the middle.

Super close up shot of a slice of cornbread

Cornbread Casserole

Creamed Corn, Jiffy Mix, sour cream and cheese are just a few of the ingredients that make up this absolutely delicious cornbread casserole will be the hit of any holiday or sit down meal!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 4510kcal

Ingredients

  • 30 ounces corn 2-15 ounce cans of corn kernels
  • 15 ounces creamed corn 1-15 ounce can of creamed corn
  • ½ cup salted butter melted
  • ½ cup sour cream
  • 1 egg large, whisked slightly
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp pepper
  • 8 ounce corn muffin mix Jiffy Mix Box
  • 1 cup pepper jack cheese shredded
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare a 9X13 inch baking dish by spraying with non-stick spray.
  • In a large bowl, stir together corn, butter, sour cream, egg, onion powder, garlic powder, pepper, corn muffin mix, and pepper jack cheese. Pour this mixture into the prepared pan.
  • Bake for 50 minutes or until it starts to turn golden.
  • Remove from the oven, sprinkle on the cheddar cheese.
  • Return the dish to the oven for another 10 minutes or until it begins to brown.

Notes

You can make this in a smaller dish but you will need to increase the bake time by 20-30 minutes more because it is a dense mixture. Just cook until set in the middle.
 
Other FAQ suggestions: 
  1. I don’t like spicy dishes – what could I use instead of the pepper jack cheese?  You could easily substitute cheddar cheese for the pepper jack.  Other cheeses that would work well would be monterey jack, havarti, or provolone.
  2. How will the recipe change if I use unsalted butter? Just add ¼ teaspoon of salt and it will be just the same.  
  3. Can I use frozen corn to replace the canned corn kernels?  Yes, just use 4 cups of frozen corn.  You can stir it in frozen or thawed and it will work just fine.
  4. Can this be made ahead of time?  Yes, you can stir all of the casserole ingredients together and leave them in a covered bowl or put it into the baking dish and cover that well.  It may be kept in the fridge for up to 2 days. 
  5. Can I use pre-shredded cheese?  Freshly shredded really has a much nicer texture for melting.  It is worth it to shred it yourself. 

Nutrition

Calories: 4510kcal | Carbohydrates: 422g | Protein: 145g | Fat: 270g | Saturated Fat: 151g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 81g | Trans Fat: 4g | Cholesterol: 810mg | Sodium: 6049mg | Potassium: 3275mg | Fiber: 41g | Sugar: 104g | Vitamin A: 9742IU | Vitamin C: 68mg | Calcium: 2827mg | Iron: 15mg
Tried this recipe?Mention @allthingsrachelk or tag #sweetteaandsprinkles
Nutritional Disclaimer

See more guidelines at USDA.gov.

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      Yes! You could make it in a muffin tin and that’s actually a great idea! I would adjust the cook time by half and check it with a toothpick and cook until set! 🙂

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I'm Rachel.

Photographer, Food Stylist and Recipe Developer behind all the colorful, yummy recipes you see here!

I’m a people-person who loves brownies, lives off dry shampoo, adores my little family of three and constantly tells myself I will go to bed early, start working out tomorrow and promises to one day drink more water than sweet tea! 

I don’t create culinary masterpieces but I can make a casserole and doctored up box cake recipe with the best of them! If you love easy, semi-homemade recipes that remind you of your favorite comfort foods and look like a million bucks, this is the place for you friend!

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