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.
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.
~giggles~ I get weird looks all the time Eliza 🙂 glad to pass it onto others and especially glad to hear that they actually liked the casserole!
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!
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!
I agree Dorothy!!! I have learned it doesn’t care much for what I think though.
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 ?
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…..
Forgot to add that I used my own cornbread recipe too 🙂 I have never cared for jiffy…….but I know a lot of people do…..I don’t like sweet cornbread I guess…..when I make cornbread, I only put a tsp or two of sugar in mine and only because I use buttermilk 🙂
I love the additions you added!! Let me know which way you like it better, can’t wait to hear!
Sorry just now getting to this 🙂 but I liked the one without the cheese on top ……the best……
We make corn casserole for Thanksgiving and Christmas. We normally put a stack of crushed crackers instead of the Jiffy mix. Can’t wait to try your Mama’s recipe! Sounds delicious!
Have printed your recipes for years on my iPad. Why will they not print anymore?
Love your post.
when I went to print out this recipe the printer said 18 pages, really a waste of paper. lots of comments and ads there.
I agree, there are a lot of comments (134 on this one alone) and the ads help keep it free for everyone. However, 18 pages is most definitely a LOT of paper and tremendous waste if you just want to print out a single recipe. That is why I have that big gray “print” button shown directly on the recipe card. It opens up a page with just that little recipe card, which has all you need, so that you can print it on a single sheet of paper.
I would just like to say that I love your comments, girl! Keep them on their toes!
Wonderful recipe, btw! DH asks for this by name!
Thank you Kativa!!!
What would be the cup measurements for the ingredients? You have it listed in oz.