Make the original Jiffy corn casserole recipe the easy way! With just a handful of ingredients, this corn souffle is made light and fluffy with the addition of eggs and Jiffy muffin mix (or your favorite cornbread mix).
You'll love this corn casserole with cornbread mix!
This corn souffle casserole has been on our Thanksgiving table for many many years. While we usually stick to healthy whole foods most of the year, holidays are for comfort food and family recipes.
The addition of creamed corn, sour cream, fluffy eggs, and a touch of sweetness take this recipe over the top. We're making the 1980's original recipe which you can find as spoon bread on the Jiffy website, this is not a modern remake! It's made with no cheese (like the original), we do give you other dairy swaps in the post.
- Our corn casserole is super easy by starting with store-bought corn mix.
- It's Light and fluffy. The addition of eggs gives this a corn souffle like texture instead of tasting like cornbread.
- Great for the holidays - perfect for serving to friends and family gatherings whether you're making this for Thanksgiving, Christmas, Easter, or a BBQ
Ingredients you'll need
- Jiffy corn muffin mix - other corn muffin or cornbread mix will work too! Jiffy is the originator of this recipe and what our family has always used. Trader Joes makes a great corn muffin mix too.
- Sour cream -adds creamy richness and body. You could use whole milk Greek yogurt instead.
- Eggs - beaten large eggs give the casserole dish a souffle-like texture
- Butter - Using butter adds a rich comforting flavor and helps to bind the dry and wet ingredients together
- Cream style corn - we don't recommend swapping canned cream style corn for canned whole kernel corn since creamed corn has extra moisture that's a must for creating the perfect texture. For an extra corn texture, feel free to add one can of drained whole kernel corn or defrosted frozen corn.
- Granulated sugar- adds a touch of extra sweetness, this is okay to leave out!
** Please see the recipe card at the bottom of the post for the exact quantities **
Kitchen tools
- 9"x 9" baking dish - an 8"x 8" size baking dish will also work, or you can use a casserole dish, cast iron skillet, or even a pie pan.
- Medium size mixing bowl
How to make corn souffle casserole
Step 1: Preheat the oven to 350 F.
Step 2: Add the butter in a 2 quart baking dish (or 8x8" baking pan) and put it in the oven until the butter just melts.
Step 3: While that's in the oven, combine the cornbread mix, sour cream, beaten eggs, corn, and sugar in a medium sized bowl.
Step 4: Sprinkle the corn souffle mix over the top of the butter, there is no need to mix it together.
Step 5: Bake the corn casserole for 45-50 minutes or until the top just starts to crack and the sides are starting to brown. Enjoy!
More holiday recipes
- Sage and onion stuffing
- Pumpkin pie (without evaporated milk)
- Steakhouse creamed spinach
- Easy apple crisp
- Canned sweet potato casserole
FAQs
To make this a healthier version, you can use an organic cornbread mix or a corn muffin mix made without artificial ingredients. Both Whole Foods and Trader Joes have good options. Full fat Greek yogurt can be swapped to make this a no sour cream recipe. And the butter can be replaced with a lighter oil or even applesauce.
Yes! You can prepare the casserole up to a day in advance. Just cover it tightly and refrigerate until you're ready to bake. Let it sit at room temperature for 30 minutes before baking. It's possible the casserole take slightly longer to cook since the ingredients won't totally be at room temp.
It's simple to make cornbread casserole for a crowd by doubling the ingredients and baking it in a 9x13 pan.
If your corn casserole is runny in the middle and you followed all instructions, it might need more baking time. Ovens can vary as does the baking time if you doubled this for a 9x13 pan. You can check for doneness by inserting a knife in the center-if it comes out wet, bake a bit longer. Cover the top with foil if needed.
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Recipe
Jiffy Corn Souffle Casserole
Ingredients
- 1 8 oz package Jiffy corn muffin mix
- 1 cup sour cream
- 2 large eggs beaten
- ½ cup butter 1 stick
- 1 15oz can creamed corn
- 2 tablespoon granulated sugar
Instructions
- Preheat your oven to 350 Fahrenheit.
- Put the butter in a 2 quart baking dish or 8x8" pan and place it in the oven until it's just melted.
- While the butter is melting, combine the Jiffy corn mix, sour cream, beaten eggs, creamed corn, and sugar in a medium sized bowl.
- Pour the corn souffle mix into the pan with the butter, there is no need to mix it together. The butter will surround the mixture on all sides.
- Bake for 45-50 minutes or until the top just starts to crack and the sides are starting to brown. Enjoy!
Earlene R Lucas says
Very good recipe love it.