COLORFUL
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!
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)!
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
Ingredients:
- Canned whole kernel corn, drained (I prefer sweet corn or fire roasted)
- 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.
How to Make Cornbread Casserole
- Preheat the oven to 350 degrees.
- Prepare a 9X13 inch baking dish by spraying with non-stick cooking 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 baking dish.
- Bake for 50 minutes or until it starts to turn golden brown.
- Remove from the oven, and sprinkle on the cheddar cheese.
- Return the dish to the oven for another 10 minutes or until it begins to brown
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
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.
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!
INGREDIENTS
- 30 ounces corn (I like Sweet or Fire Roasted), 2-15 ounce cans of corn kernels, drained
- 15 ounces creamed corn, 1-15 ounce can of creamed corn
- 1/4 cup salted butter, melted
- 1 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:
- 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? Just 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.
NUTRITION
Calories: 4510kcalCarbohydrates: 422gProtein: 145gFat: 270gSaturated Fat: 151gPolyunsaturated Fat: 18gMonounsaturated Fat: 81gTrans Fat: 4gCholesterol: 810mgSodium: 6049mgPotassium: 3275mgFiber: 41gSugar: 104gVitamin A: 9742IUVitamin C: 68mgCalcium: 2827mgIron: 15mg
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles
Very good receipe
Thank you we love it!
Could you make this in a muffin tin for individual portions?
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! 🙂
I’ve been looking for a corn casserole recipe. This looks delicious !