Jiffy Cornbread Casserole is a type of Southern comfort food. Commonly, it’s a side dish that is prepared with a mixture of corn and cream-style corn, Jiffy corn muffin mix, sour cream, cheese, and butter.
It has a slightly sweet taste due to the natural sweetness of the corn and creamed corn, of course.
If you like your Jiffy cornbread casserole to be sweeter, feel free to add some sugar or any other sweetener to the mix. Jiffy cornbread casserole has a tender souffle-like texture inside but tastes more like cornbread.
Also known as cream corn casserole became extremely favored after its recipe was printed on the back of the Jiffy box.
Since then, it has become very popular among Americans, especially during holidays. So, preparation of jiffy cornbread casserole won’t take you more than 10 minutes.
How to make jiffy cornbread casserole?
- Step 1. Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or melted butter. In a bowl beat the eggs. Then add a cup of sour cream to the same bowl and whisk until smooth and homogeneous. Set aside.
- Step 2. Melt the butter. You may use a microwave or double boiler to do this. Pour ½ cup of melted butter into a large bowl and add corn and cream style corn. Mix everything together until blended.
- Step 3. Into the same bowl add the prepared whisked egg-sour cream mixture. Divide shredded cheddar in half and add one half to the bowl with butter and corn. Stir well to combine.
- Step 4. Now that’s the time to add corn muffin mix. I recommend you not to add all packages at a time. It’s better to add a few tablespoons of muffin mix and stir corn mixture well, then add few more tablespoons of muffin mix and stir again. This will help the muffin mix to incorporate well without any lumps. Continue until you use all of your corn muffin mixes. Transfer the batter into a baking dish and sprinkled with the remaining shredded cheddar.
- Step 5. Transfer the casserole to the preheated oven and bake for 50-60 minutes or until set in the center and no long jiggly. Take out of the oven and let sit for 5 minutes before serving. Sprinkle with some thyme leaves (optional), share between plates, and enjoy!
This recipe can be easily adapted for a crowd, simply double all the ingredients and use a 9×13 baking dish. Your family and friends will absolutely love this recipe. Jiffy cornbread casserole has all chances to become one of those dishes that you always want to see on the table.
Can you make jiffy cornbread casserole ahead?
Jiffy cornbread casserole can be made ahead. But you need to know some tricks, which will make your “made ahead casserole” super delicious.
We recommend not to add grated cheese until you are ready to serve the casserole. Combine all other ingredients (except grated cheddar) and place them in a casserole dish.
Bake, let cool and refrigerate. When ready to serve, sprinkle casserole with grated cheddar, cover with foil and bake for 10 minutes at 300 F to warm it up.
Take the casserole out of the oven, increase the heat to 350 F, remove the foil and return the jiffy cornbread casserole back to the oven for 10-15 minutes or until the cheese melts.
If you want to make the jiffy cornbread casserole ahead but don’t have time for baking it right away, just mix all ingredients except the Jiffy mix and transfer them to the fridge. When ready to bake, remove the corn mix from the fridge and stir in the Jiffy mix, just before you bake the casserole.
If you mix all ingredients including Jiffy corn muffin mix and leave it in the fridge all the leavening action will occur in the fridge, and the casserole won’t rise while baking.
What to serve with jiffy cornbread casserole?
As you already know, jiffy cornbread casserole makes a great side dish for barbecues, holidays, or family dinner. You have a huge variety of main dishes to choose from.
Jiffy cornbread casserole can easily accomplish most of your favorite mains. It may be served with some chili or pulled meat, Mississippi roast or creamy chicken stew, some soup like Potato kielbasa soup or Broccoli Cheese Soup or pork chops, or even tuna.
If you prefer to have jiffy cornbread casserole as a main dish, you may serve it with few tablespoons of sour cream or any other your favorite sauce.
Baking Tips For jiffy cornbread casserole
We recommend you to shred your own cheese. If you use the store-bought pre-shredded cheese, your casserole may be greasy. Freshly shredded cheese makes most dishes that are cooked or baked much better.
If you don’t have cream-style corn, you can easily make homemade creamed corn from scratch.
You’ll need 1 ½ cups corn (fresh or frozen), ¼ cup heavy cream, 2 tbsp of butter, 1 tsp sugar, 1/4 cup milk, and 1/2 tsp salt. In a pan melt the butter, add a cup of corn, and saute for 3-4 minutes.
Meanwhile, roughly chop 1/2 cup corn and add it to the pan, season with salt and sugar. Pour in heavy cream and let it cook covered on low heat for 5 minutes. Mix 1 tbsp of all-purpose flour to 1/4 cup milk. Lower the heat, stir slowly into the corn cream mixture, and cook for additional 2-3 minutes. When the mixture looks creamy and has thickened a bit, switch off the gas and use it as canned cream-style corn.
Our jiffy cornbread casserole can also be made in a Crock-Pot. In this case, combine all ingredients except cheddar cheese in a large bowl. Add the mixture to a lightly greased Crock-Pot, and top with shredded cheddar. Cook on high for 2-3 hours or for 4 on low.
Can you freeze jiffy cornbread casserole?
Yes, to freeze jiffy cornbread casserole, wrap it tightly with aluminum foil or plastic wrap, or place in a freezer bag.
This would prevent the cornbread from drying out. It will maintain the best quality for about 2 to 3 months. When you are ready to eat the cornbread casserole, let it thaw in the fridge overnight. Cover with foil and bake to warm the casserole up.
OTHER CASSEROLE RECIPES YOU MIGHT ENJOY
- Copycat Cracker Barrel Hashbrown Casserole
- Funeral Potatoes
- Pineapple Casserole
- Scalloped Corn Casserole
- Johnny Marzetti Casserole
- Easy Hamburger Casserole Recipe (4 Ingredients)
Jiffy Cornbread Casserole
- 1 box Jiffy Corn Muffin Mix
- ½ cup melted butter
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup sour cream
- 2 eggs
- 2 cups cheddar, shredded
- 1 tsp oil or butter for greasing
- thyme leaves (optional)
- Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
- Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
- To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
- Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.
- Bake for 50-60 minutes or until set in the center. Sprinkle with some thyme leaves (optional), serve and enjoy!
- Jiffy and other “instant” corn muffin or cornbread mixes are common in most grocery stores in the USA but are not so popular in Asia or Europe. If you didn’t manage to find a box of corn muffin mix, you can make your own. You can easily substitute Jiffy corn muffin mix with a mixture of flour, cornmeal, sugar, baking powder, salt, and vegetable oil. To get the exact amount as Jiffy corn muffin mix whisk together ½ cup flour, ½ cup cornmeal, 2 tbsp sugar, 1 tbsp baking powder, ½ tsp salt. Slowly whisk in 2 tbsp of vegetable oil and mix until dry mixture is smooth with no lumps. The corn muffin mix is ready to use!
- You can add shredded cooked chicken or turkey, sautéed onions, chopped bell peppers, celery, and a little cajun seasoning to make cornbread casserole more spicy and nutritional.
- If you prefer a sweeter corn casserole, you can add granulated sugar to the mix.