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.
This recipe includes an old tried and true corn casserole staple, 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 every supper had to include a meat and three, plus dessert, so we had a lot of jiffy cakes!
Jiffy mixes ran about 4 for a dollar back in the day and is still very affordable now. 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.
Is this a Corn Casserole or Corn Pudding?
You can call it whatever you like. It will taste great either way. But I can tell you that Corn Pudding is more pudding like and often has sugar added. This Corn Casserole is more moist and tender versus a custardy thickness of corn puddin’.
For Mama’s corn casserole recipe the ingredients you’ll need are:
- Cream style corn
- Whole kernel corn
- Eggs, sour cream
- Jiffy muffin mix
- Butter
- Cheddar cheese (optional)
How to Make Corn Casserole With Jiffy
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.
Stir the mixture.
Pour into 9×13 inch dish.
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.
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Mama’s Corn Casserole Ingredients - 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
Instructions - 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.
- 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
- 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.
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You may also enjoy these recipes:
Hot Water Cornbread Only 2 Ingredients
Mexican Cornbread Recipe by Mama
“Never let anyone’s opinion of you be your goal. They may not like you.” ~ TD Jakes.
~Submitted by Southern Plate Reader, Micha.
I love your comments to Nigeria! I actually responded to one once that had stayed Mr. So-and-so had died in a tragic accident, left his money, we can divide the money, etc. I responded with something like, “Good news! Mr. So-and-so indeed had a tragic accident and was in a coma, but was sent for new treatment in Norway and is alive!” Something like that. They didn’t appreciate it. 🙂
Good luck moving. Enjoy your new home with its huge kitchen!
The Jiffy corn casserole is one of my go to recipes for potlucks. I can throw it together in a hurry and everyone loves it. You can also drain the whole kernel corn and add a can of tomatoes with green chiles if you want to kick up the heat a little.
Loved the Nigeria comments – I get one of those almost every day too. You are just too funny.
You have written the thoughts in my head beautifully…keep your money Nigeria…you need it more than me!! I hate SPAM! (both kinds) ;0)
Love the Casserole! We add 1/2 a vidalia onion…cooked down to golden yummy goodness… a dash or two of hot sauce..and only the cream style corn. :0)
Have a great day!
PS…you show two cans of Cream style but the recipe calls for one?
Christy showed this to me a few years back and YUM YUM! It is a whole meal in itself! I love it and the smell…ahhhhh Im going to go out now and buy the goodies to make it. Want a real treat ? Make this and Christy’s squash casserole. OH LORD… yum yum
This looks sooo good! I’ll have to make it one day next week!
But after reading the post, I think we really need your momma to post some of her Jiffy cake recipes! I love those little boxes but I’m never creative enough with them!
Hahaha! I like your response. I think I’ll send the next one back a reply, like one of your other readers did. See how they like that!
Oh, and I’m a Pyrex/CorningWare kinda gal. I’ve dropped my Pyrex from above a countertop onto my floor, and didn’t even chip it! (Of course, I didn’t mean to drop it. I’m just blessed to be clumsy like that! ~smile~)