Mama’s Corn Casserole



While I’m packing and cleaning and tossing, Mama took some pics of her Corn Casserole the other day for me to use (She doesn’t want me dirtying up my kitchen while I’m getting ready to move!). If you’ve never had corn casserole and you have even the smallest inkling of a liking for corn or cornbread, you really should pick up the stuff to make this today! You can serve it as a side dish, a bread, or just close the blinds and eat it all by itself ~grins~.

This recipe includes an old tried and true favorite, a Jiffy mix. Jiffy mixes added a lot to my childhood. They were (and are) incredibly cheap and only required one egg and 1/2 cup of water to make a single layer cake. My mother was from the old school set who thought ever supper had to include a meat and three, plus dessert, so we had a lot of jiffy cakes!

They were never the same though, Mama always had a creative flair with her cooking. Often times she’d make pineapple upside down cake, substituting the pineapple juice for the water to really make the flavor explode. She also made peach upside down cake with canned peaches just like she did in the pineapple. Sometimes she’d make a single layer (from one box of jiffy mix), cut it in half and stack them and then ice it with chocolate frosting so we had what appeared to be half of a two layer round cake. (I hope I’m making sense here!).

My personal favorite was when she made poke cake with them. To this day I just loooooooooooooove poke cake! I need to bring y’all that one. I think I’ll make it up today and post it on my next post. My kids are going to be so glad I got a wild hair come supper time today!

Jiffy mixes ran about 4 for a dollar back in the day and they are still very cheap now (I think two or three for a dollar in my neck of the woods). They were and are awfully handy to have around for quick desserts and I love that they make a single layer of a cake, which is perfect for a family of four.


This is Mama’s recipe for corn casserole, mine is just slightly different and doesn’t include cheese. Both are very good!

For Mama’s recipe you’ll need: cream style corn, whole kernel corn, eggs, sour cream,  jiffy muffin mix, butter or margarine, and cheddar cheese.

Mama: The recipe calls for one can of cream style corn. It’s cool though, I know you were just doing that to see if my reader’s were awake. :)


And now for my favorite cooking instructions:

Dump everything in a bowl.

Leave the cheese out til later though.

Neither my recipe nor Mama’s says to drain the whole kernel corn. We pour a little of the water off of it if there is a lot and then just dump it right on in.


Stirry stirry.


Pour into 9×13 inch dish.

Do y’all have any idea how many 9×13 inch dishes I have? I can’t seem to resist them. I pick them up every time I see any at yard sales or unique ones on Ebay. I think I have seven right now but I’ve given some away over the years. Its always nice to have an extra on hand in case you need to take food to someone. If they return your dish, great. If they don’t, more room in your cabinets! Sometimes when I have an abundance of a certain size dish I just tell folks to keep them. This is especially helpful if they are newly weds and the type of people who would think a used pyrex dish is a great thing to be given – especially if it comes filled with a casserole or cake.

I’m still looking around for that perfect 9x13inch dish though! I have a great one that is Fire King 2000 but I really want a Polish pottery one. I just haven’t decided its worth parting with a kidney to be able to afford one of them. If you know of any cool websites or companies that sell nice looking casserole dishes holler at me in the comments! I love browsing online. I prefer to stay away from ceramic because I’m too rough with them. My bake ware has to really hold up.

What is your favorite brand/type of bake ware? Tell me in the comments so I have more goodies to shop for!


Bake this for about thirty minutes and then top with cheese.

Return to oven for about fifteen minutes, until cheese melts and center is firm.

I remember when Mama got this 9×13 inch dish with the matching metal cradle. I was in elementary school at the time.
Of course, since it belongs to my mother, it still looks like new. She takes such good care of her things.
Its not that I don’t take care of my things…its just that I’m not as meticulous as my mother and
objects tend to get put through the works a bit more around me. :)
Oh YUM!!

Note to Mama: Whenever I do a tutorial, I usually like to have leftovers of the dish
in the fridge so I can eat it after I post. ~hint. hint. nudge. nudge.~

Mama’s Corn Casserole
  • 15 oz. can cream style corn
  • 11oz. can whole kernel corn
  • 2 eggs
  • 1 cup sour cream
  • 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
  • ½ cup butter, melted
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350 degrees. Grease a 8x12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.


A Post Script to Nigeria.

In light of the onslaught of recent emails from Nigeria I would like to offer my humble thanks to this obviously generous country. However, at this time, I am perfectly happy with my current income and lifestyle. Even though I work to make ends meet (as do average Americans), I am truly not interested in your $2.5 Million, $800,000, $250,000, or even your $100,000 offers. Thank you for making these on a daily basis though, you’re too sweet.

Also, despite your thoughts on the matter, please rest assured that I have no relatives, living or deceased, in your wonderfully generous country. I do understand that there are those there who have chosen me to receive their net worth after their untimely passing but am afraid that although flattered, I must politely decline. Please feel free to share such bounteous wealth with the citizens of your country. If it makes you feel better, I hereby authorize you to use whatever sum needed to purchase a hot air balloon in my honor with which to fly up in and release bills into the air. From my aproximate calcuations given recent emails (this week alone), there should be several million dollars available to you in my name with which to perform this act.

Really, you’re just too kind!



P.S. Note, I am still not including my full name, date of birth, bank account number, social security number, or blood sample. Since you seem to think I have so many relatives over there, just look one of them up for more information on me. :)

“Never let anyone’s opinion of you be your goal. They may not like you.” ~ TD Jakes.

~Submitted by Southern Plate Reader, Micha.


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  1. Debbie In Naples, FL says

    I have seen several recipes online. 1/2 use eggs and 1/2 don’t. What is the difference in consistency if you don’t use the eggs. My sister in law makes this and uses 2 boxes of jiffy mix and no eggs. Please let me know, I have to make this for Thanksgiving Dinner for 30 people! Dont want to mess this up!

  2. Bonny says

    To “Chellney” the larger can will be just fine and yes you do drain some or all of the water off of the whole kernel corn. You decided the best consistency for you. To “Gayle” in 2012, if you can’t print any thing from the web site you can always highlight the whole recipe hit ctrl and C to copy, then go to your word program and pull up a new document and press ctrl and V at the same time and it will copy the recipe over for you then you can print it. Now for “Chrissy” You ask people to comment and ask questions but you NEVER respond. What is the point? I was given two of your cook books for Christmas last year and love them so much. The recipes are just simple southern comfort food that my family loves. I really like that you can add your own little touches to each recipe to make it your own. Love the sound of this recipe will see if it is in either one of my books first before I print it. Thanks Christy for the great recipes and sharing some of yourself with us as well.

    • says

      to “Bonny” I try to get to as many comments as I possibly can. Sometimes when there are a lot it takes me a little longer than others. But I do read and try to respond to as many as one person possibly can. If you haven’t seen that I do respond I suggest you look a little deeper.

  3. Kris says

    My family has made this same recipe for years. The only diffence is our recipe calls for Swiss cheese, we have used both and either one is equally delicious. It is definetly a family favorite and always requested for holiday meals!!

  4. Eliza More says

    Made this tonight, it was a hit! everyone at first was like what is that…and when I said corn casserole I got even weirder looks but after they ate it they were like this is great! Definitely will be making it again.

  5. Sibyl says

    Been making this casserole for over 20 years (well, mine is VERY similar) and my family just loves it! I really enjoy getting the emails and I follow you on Facebook. You are a breath of fresh air!

  6. Dorothy Dunton says

    Hi Christy! I make this exact same corn casserole minus the cheese! It is so good! I swear by Jiffy and I do remember when they were four for a dollar. I can sometimes get them now two for a dollar – inflation sucks!

  7. kentuckylady717 says

    Hi Christy, your mom’s corn casserole does look delicious, but I just don’t care for Jiffy……I am looking for a similar recipe that I can make my own cornbread recipe….think this would work for her recipe ?

  8. kentuckylady717 says

    Looks like you bake yours’ in a 8×12 and your mom bakes hers’ in 9×13….. so you can use either size I assume and bake accordingly eh ?
    Well I have one in oven now baking it in a 9×13, but I added some hot jalapeños to mine, and some garlic powder, onion powder & parsley flakes…..I just felt like making mine a little spicy :)just baked 30 mins, took out and put cheddar cheese on half of it and left the other plain….so I will see which one I like best…..
    I make this all the time very similar to yours, a friend gave me her recipe….but hers’ is more gooey…I don’t think this one will be…..

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