Jiffy Corn Casserole

This crowd-pleasing casserole is a favorite of Southern cooks (as are most recipes involving a box of Jiffy mix 😜). Still, you don’t have to be a Southerner to love it. Sweet corn and savory veggies come together beautifully with a pudding-like texture that my kid says reminds him of turkey stuffing. And not only is this little casserole insanely tasty, but it also comes together super quickly! You can literally prep this Jiffy corn casserole in under five minutes; just pop it in the oven and let it bake. Then you’ve got the perfect side in under an hour.

Recipe Ingredients

How to Make Jiffy Corn Casserole

Grease the casserole dish and set it aside.Saute Seasonings – Heat a saucepan with about 2 tablespoons of butter, then add the onion, jalapeños, and pepper. Sauté for about a minute. (Photos 1-2)Add Veggies – Next, add the bell pepper (and garlic if you want) and sauté for a few more minutes until the veggies are soft and the onion is translucent.Combine – Place the veggies in a large bowl and add the cornbread mix, both cans of corn, eggs, the remaining butter, and sour cream. Stir to combine everything but don’t overdo it. (Photo 3)Bake – Pour the batter into the prepared casserole dish and place it in the oven. Bake until the top is light brown, 40–50 minutes, depending on your oven and baking dish. (Photo 4)

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

There are a couple of options for making this casserole ahead of time.

You can whip up the batter and keep it in a covered container in the fridge for 48 hours before taking it out to bake. But you’ll need to let it come to room temperature before you bake.You can bake the casserole two days in advance and reheat it when ready to serve.

Serving and Storage Instructions

Serve Jiffy corn casserole as a side dish fresh out of the oven. I love it when it’s still piping hot and gooey. Jiffy corn casserole does need to be refrigerated if you have leftovers. But you can store it in the fridge in an airtight container for 3-5 days. You can reheat corn casserole in the oven at 300-350℉/150-177℃ for about 15 minutes or until heated through. You can cover the baking dish with foil to help retain the moisture. Another option is to microwave small portions. One serving should heat up in about a minute.

What Goes with Jiffy Corn Casserole?

A better question is, what doesn’t? 😆 Serve your corn casserole in a jiffy alongside other classic Southern dishes and sides, such as Cajun shrimp and grits, Southern black-eyed peas, and collard greens for sure. Honestly, this recipe goes amazingly with just about any main course dish. Try it with roasted turkey thighs, fried chicken, or beef brisket. You won’t be disappointed.

More Mouthwatering Cornbread Recipes to Try

Conclusion

This quick and super easy corn casserole is sure to become your next fave recipe! 🤩 Do you have your own Jiffy corn casserole recipe with a twist? Please share your top-secret variations that knock it right out of the park in the comments. 😉

Watch How to Make It

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