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Jiffy Cornbread Casserole

(39 Votes)


Jiffy Cornbread Casserole

This is my favorite Jiffy cornbread corn casserole recipe. As far as I'm concerned, you can never have too much corn, and this recipe uses it in three forms: regular, creamed, and Jiffy mix. It is so moist and delicious, it will make your mouth water as soon as you smell it beginning to bake! Cornbread casseroles are appropriate for many different occasions, so you'll likely make this recipe a lot. Bring it to your next family gathering and watch how quickly it disappears.

Cooking Time: 1 hr 40 min

  • 1 (17-ounce) can whole corn
  • 1 (17-ounce) can creamed corn
  • 1 cup sour cream
  • 1/2 cup margarine, melted
  • 1 (8.5-ounce) package Jiffy Corn Muffin mix
  • 2 eggs

For a lot more tantalizing cornbread recipes, check out our collection here.


  1. Preheat oven to 300 degrees F.
  2. Drain cans of corn. Then, combine all ingredients in a large bowl and mix thoroughly.
  3. Pour into a 2-quart casserole dish.
  4. Bake for 1 hour 40 minutes.
  • For some added zing, add prepared green or hot chiles to the mixture.
  • FYI — Jiffy Corn Muffin Mix is a commercial preparation available in the USA. You might get by using the dry ingredients for regular corn bread and perhaps the oil.

9 Jiffy Cornbread Recipes You'll Love For more Jiffy Cornbread Casserole recipes, try our collection, 9 Jiffy Cornbread Recipes You'll Love. There's something for everyone!


Want more easy side dish recipes like this one? Our free eCookbook 25 Stupidly Easy Recipes for Fall has seven delicious recipes for sides.



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This certainly looks easy enough, and the ingredients commonly kept around the house. It's been added as a "save"!

Was pretty good, only I used regular canned corn and added some heavy whipping cream (1/4 cup).

Very good recipe!

How the heck to you drain creamed corn?? I've made this recipe numerous times and I have never drained the creamed corn nor would I know how to do it.

pcody1 1542508 You'll need to drain the excess liquid in the canned corn (kernels), not the creamed corn. Sorry for the confusion! -Editor,

Do you drain the cream corn?

Member 0257106 You will need to drain the excess liquid in the canned corn. Leave the creamed corn as is. Hope this helps! -Editor,

Here in TN we call this "cornbread pudding"...all the same ingredients, except baked @ 400 degrees for 50-60 min. Just wonderful!!!

I tried this last night and my husband went wild for it! Very tasty.

I have seen several recipes for this and 1/2 use eggs and 1/2 dont. What is the different consistency using the eggs. Also my sister in law uses 2 boxes of mix and no eggs.

What can I use if I don't have cream corn

Thank you for your comment. You can make creamed corn out of canned corn. There are quite a few how to's on the internet.

Have made this for years..just call it "corn stuff" is soooo easy and great tasting..almost always appears at gatherings...what's not to love!!!

I made this as the recipe stated except I could not find the Jiffy mix so I used half a bag of Marie Callender corn bread mix. and did not use as much cheese. I love it. Next morning I had some for breakfast with maple syrup all over it and it was to die for. Kind of reminded me of the corn fritters my mom used to make without all of the grease. Next time I will add the mild green chili's. YUMMMMMMMM

What cheese???

I make mine without the eggs. I bake it for 1 hour at 375. It is delicious. Always a Thanksgiving favorite. I will have to try it with all the add-ons.

How many people does this recipe serve?

Thank you for all of your comments and suggestions. We love hearing how you've changed up this recipe to make your own version. Keep the comments coming! -The Editors of RecipeLion

To my casserole I melt my stick of butter in a pan and add a cup of chopped onion and 2 jalapenos (take seeds out) and saut then I add it to my casserole receipttaste wonderfulsometimes I even fry a pound of bacon very crispy and chop it up and add to my recipe also

I tried your recipe was awesome!! Thank you.!!

I add 1/2 to 1 (4oz) can diced green chilis. I do not drain my cream corn. I use only Jiffy because it is sweet. I cook mine on 350 degrees for 1-1.25 hours until golden brown. Never Ever cover it while cooking. Let it cool for about 10 minutes to firm up. I've been making this for over 25 years. Just super with about anything but delish with pinto beans and a salad. Freezes well.

I have made this recipe many times. I top it with swiss cheese. 1 cup... it really makes it even more delicious. I also bake mine for 35 min. or so at 350. i also add.. onion powder, parsley, and a dash of cayenne pepper.

speaking of adding things, my son adds 1/2 pound cooked ground meat to his recipe and it is very good.

Oops! I just noticed this says to bake @ 300. I bake mine @ 350 for about an hour.

I've made this recipe for years. It's fantastic! You DON'T drain the creamed corn. And No, you don't cover it when you bake it. I don't bake it for anywhere near an hour and forty minutes....I don't have my recipe here but I think it's closer to 50 - 60 mins. Just make sure the center isn't too soft and it's done. Hope this helps answer a few questions.

I tried this recipe for Christmas. My opinion, was too dry. If I try again, will add some water or broth or not cook as long.

grandmom cook it for only 1 hour at 350 and I promise it will not be dry. My mother in law gave me this recipe in 1986 and she is the one that came up with the idea of mild green chilies.

@ msrccl 2910442. The creamed corn should still retain some its creaminess when drained; you just want to get rid of the extra liquid. @ kattorfin 6883048, You should combine the corn muffin box mix with the rest of the ingredients and mix them all together. I hope this helps! - Editors of RecipeLion

do u mix c box as on box?

Question: If you drain the cans of corn, what is the point of the creamed corn? Unless the creamed corn doesn't really drain, I don't see the difference in the corns... Thanks!

Thank you plpell49 for your feedback. This recipe was originally reader submitted and was an interpretation of that recipe you mentioned. I agree this really could use eggs in the recipe and I went ahead and added that to the list. Thanks for commenting!

The corn should be drained ........... I went to the jiffy site and it has exact recipe except it says drained 8 oz of corn and 8oz of creamed corn, so i used half of a can of each.......jiffy also calls for 2 eggs...which i used...... I have it in the oven now so i will let you know when it comes out....

I sprayed the casserole dish with Pam. Is the can off kernal corn drained? Do you put the lid on when you bake this? Can someone answer these questions, please Otherwise, it looks yummy.

There is no way Paula makes this EXACT recipe. Surely she would use butter not margarine. Also, do you use 1 can of whole corn, or 1 12 cans????

I read that as 1 can.

Paula Deen makes this EXACT recipe so you know it must be good!! It aired just last night. Love it!

I make this adding one egg and only the creme corn along with the other ingredients and it is so creamy and delicious. (I do not use the can of whole corn.)

My sister made this for us for Thanksgiving, its wonderful!

You can't get any easier than this. I love corn too and am saving this recipe. Since my family doesn't like things spicy, I'm omitting the hot chilies. They would be a great addition for those whoseaste run to spicy, though.

Chef, I only add mild green diced chilis and even my smallest grandchild loves it.


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