Corn casserole is a comfort food side dish that never gets old. It goes great with chili, soup, grilled chicken or fajitas. It’s totally versatile, cheesy, packed with corn and SOOOOO easy!
When I was in jr high our church had a chili cook off and a woman brought two different kinds of cornbread. Both were the best I’d ever had but upon asking her to share the recipes (clearly I was born to be a food blogger), she declined. She said she didn’t give out her recipes! Rude! Ok, maybe not rude but it really was an awkward moment for me. I felt almost shame for having asked her.
Can we just pause for a moment and talk about not sharing recipes? Why is that a thing? Maybe I have blinders on because I share recipes for a living, but why wouldn’t you share a recipe? Boggles my mind.
Ok, I digress…back to cornbread casserole…
Many years ago, and you may be surprised to hear this, but I did summer sales for an alarm company. A woman fed me some of her cornbread and then OFFERED me the recipe! That’s the way it should be! Jiffy cornbread casserole is a treasured recipe in our house and chances are, your mom probably made it growing up too!
Whether you are sitting down to a bowl of our award winning instant pot chili or a serving of our classic BBQ grilled chicken, this cornbread casserole is the perfect side dish! I just know you’re going to love it!
How to Make Cornbread Casserole?
I have the best news ever! This cheesy corn casserole can be made in completely in one dish. Less dishes!!! Pull our your 9×13 baking dish and pour the melted butter into it. Add the corn, creamed corn, garlic powder, eggs and sour cream and mix until thoroughly combined. Then mix in the Jiffy cornbread mix and half of the 8 ounces of cheese. Stir it all together and then top with the remaining cheese. Bake at 375 degrees for 50-60 minutes. Easy peasy!
What Can I Use as a Substitute for Jiffy Corn Muffin Mix?
Jiffy corn muffin mix is basically just a blend of 5 household ingredients that you would use of you were making cornbread from scratch. I pulled this recipe from Fountain Avenue Kitchen for the mix only:
- 2/3 cup all-purpose flour (may use a cup-for-cup gluten-free flour blend)
- 1/2 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
So if you forget a box of Jiffy at the grocery store, you can go with this, but life will be easier if you just grab a box of Jiffy. They are like a dollar a box!
Can I Make Corn Casserole Ahead of Time?
Yes, you can totally make the casserole up to two days ahead of time. Just don’t bake it and store the batter in an airtight container in the fridge. When you are ready to bake it, add a few minutes to the bake time since you’ll be baking it from cold.
Does Corn Pudding Need to be Refrigerated?
Yes it does! With the eggs and sour cream in it, it should be stored in the refrigerator. Place it in an airtight container or use plastic wrap on the baking dish it was baked in.
Can I Cook Cornbread Casserole in a Slow Cooker?
Cornbread casserole cooks up wonderfully in the slow cooker! Mix all the ingredients as directed in your slow cooker. Cook it on high for about 2.5 hours or on low for 4 hours.
Is Corn Nutritious?
I feel like corn gets a bad rap sometimes because it is high in carbs, but it is loaded with fiber, vitamin C and B, magnesium, and has very little fat. It is actually quite good for you (as long as you aren’t doing a low carb diet)!
Is Corn High In Fiber?
Corn has a far amount of corn for a vegetable. On the fiber from vegetables spectrum, it falls right in the middle. Peas and broccoli are on the higher end, and carrots and cauliflower on the lower end. An ear of corn (about 1/2 cup of corn kernels) is about 2 grams of fiber.
Is Creamed Corn High In Sugar?
A can of creamed corn contains 11 grams of sugar while a can of regular corn has about 6 grams of sugar. To put that into perspective, a can of peaches contains about 13 grams of sugar. So creamed corn is quite high in sugar.
What Makes Cornbread Dry?
I have found that the biggest culprit for dry cornbread is over-mixing. Nine times out of ten, that will be the problem. When you mix your wet and dry ingredients together, you want to mix it just enough to combine them and then stop. A streak or two of dry ingredients is perfectly fine.
Having your proportion of dry ingredients to wet ingredients incorrect can also cause dryness. This cornbread casserole is meant to be rather moist and almost like a pudding. With the creamed corn and sour cream in it, it is nearly impossible for it to be dry.
I mentioned how versatile this cornbread casserole recipe is. I love that! You can add a little sugar to make it sweeter, add some jalapenos to dial up the heat, add some cumin and chili powder and green chiles to give it a Mexican flare, or change the cheese to give it exactly the taste you want. Try it our original style or put your own twist on it and let us know what you do!
More CORN RECIPES You Are Sure to Love:
- Secret the the Best Grilled Corn
- Elote Mexican Corn Pasta Salad
- Slow Cooker Potato Broccoli Corn Chowder with Bacon
- Cheesy Zucchini Corn Casserole
- Elote Grilled Mexican Corn Salad
- Grilled Corn Avocado Tomato Salad
- Bacon Ranch Corn Dip
- Ham and Potato Corn Chowder
- Grilled Greek Chicken and Corn Salad
- Mexican Street Corn – Elote
- Fiesta Corn
- Ham Sandwich and Corn Chowder
- Best Cream Corn
- How to Freeze Corn
- Cilantro Butter Corn
- Grilled Corn Salad with Black Beans and Rice
- All our SIDE DISHES here!
Cheesy Jiffy Cornbread Casserole
- 1/2 Cup Butter Melted
- 1 1/2 Cups Corn
- 1 Can Creamed Corn
- 1/2 Teaspoon Garlic Powder
- 2 Large Eggs
- 1/2 Cup Sour Cream
- 1 Box Jiffy Corn Muffin Mix
- 8 Ounces Extra Sharp Cheese Tillamook, shredded
- Preheat oven to 375. Lightly spray a 9x13 or 2 quart casserole dish with nonstick spray.
- Melt the butter and pour into the baking dish.
- Add the corn, creamed corn, garlic powder, eggs and sour cream, stirring until well combined.
- Add the corn muffin mix and half of the cheese, stirring again.
- Bake for 45 minutes or until set and not jiggly.
- Top with the remaining cheese and bake an additional 5-10 minutes or until cheese is melted.
- Remove from oven to cool for 5-10 minutes and serve.
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