Jiffy Baked Corn Casserole Recipe

This baked corn casserole recipe might be my new favorite side dish. If you love corn as much as I do, you will love this super good, super simple recipe!

It seems this year I’ve been seeing loads of baked corn casserole recipes wherever I look.

As a lover of corn, I had to wonder where I’ve been, since this old recipe was new to me.

This great casserole dish is perfect next to your green bean casserole at Thanksgiving dinner.

And time to prepare? Easy peasy.

This great recipe not only tastes delicious, it is thrown together in less than 15 minutes.

Yep. Your holiday table will look mighty fine with this easy corn casserole recipe sitting on it!

Maybe I overlooked this recipe in the past because I’m prone to cooking most everything from scratch, but hey!

I’m not one to overlook a good thing and in this case, it’s a simple box of Jiffy corn muffin mix that makes things come together fast.

How To Make A Baked Corn Casserole:

Any cornbread mix will do as long as it’s about 8 oz or so.

Just throw the mix into a large bowl, along with a can of cream-style corn, a can of drained whole kernel corn and 1/2 cup melted butter.

Add in one cup sour cream and you are just about there!

Grate some sharp Cheddar cheese and throw one half cup in and stir this up, or fold it together and pour into a greased 2 quart baking dish.

You are now on your way to a great sweet corn casserole.

Watch as it rises and puffs and develops a slightly crunchy crust, while its inner goodness is soft and full of the rich taste of corn.

Similar to a spoonbread, don’t mistake this for cornbread, just accept this mouthwatering casserole as is!

Bake this easy side dish until golden brown, throw on a bit more cheese or not and I promise this may soon become your new favorite recipe.

I let this new family favorite cool, then wrapped it in plastic wrap, put it in an airtight container and placed it in the freezer until Thanksgiving Day.

Then I’ll thaw it at room temperature, place it back in the baking dish and reheat at 300 degrees covered, until warm.

 

This corn pudding casserole requires no large eggs, though I have seen recipes that do. If you choose to makes this more cornbread-like, feel free to add some eggs.

Though this is the first time I’ve made this cream corn casserole recipe I can guarantee it won’t be the last.

Variations on this Corn Casserole:

My mind is already wandering to the different versions I could create with this simple box of Jiffy mix.

Adding in a can of green chiles would be awesome and substituting jalapeno jack cheese would make this a more savory side dish and one you could use with lots of your Mexican recipes.

Stirring in some green onions or well drained pimentos would add some color and flavor.

Bacon bits would taste great, too.

If you want to go crazy, you could saute some onions and peppers and mix them into the corn, too.

Whatever you do, be sure to add this crowd pleaser to your family gatherings.

I had no idea this is really the best corn casserole out there.

Not only is this a not too rich, comforting side dish, I’ve never known corn to not please the entire family.

Nope, this isn’t a Brussels sprouts dish…Though I do love Brussels sprouts!

Yep, this might be the easiest side dish out there and that’s a good thing.

With so many dishes on my table, it’s nice to know that one of them can be made in less than 15 minutes!

Enjoy this sweet corn pudding. It might just become your new perfect side!

Need a Few More?

Mexican Corn in a Cup

Easy Pineapple Bake

Cauliflower Gratin Casserole

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