Jiffy Corn Casserole

I only discovered this recipe for Jiffy Corn Casserole about 5 years ago.  A friend gave me the recipe, and I have been making it since then for Thanksgiving, Christmas, and Easter dinners.  It may be my favorite comfort food now.

There are several different versions of the recipe.  Some recipes do not have eggs or the cheese in them.  I think that this version that includes both eggs and cheese is perfect.

The recipe uses a box of Jiffy Corn Muffin Mix which can be used to make muffins as well as other recipes such as the corn casserole in this post.  The muffin mix is widely available in most USA grocery stores and also from Walmart.

I didn’t know this till researching this post but Jiffy Corn Muffin Mix is made by a Michigan Company.  The Jiffy Mix brand is a product of the Chelsea Milling Company located in Chelsea, Michigan.  The mill was established in 1901.  The Jiffy Mix product was first marketed in 1930.  Some of the other products made by Jiffy Mix include muffin, cake, fudge and pie crust mixes.

The Chelsea Milling Company is about a two hour drive from Grand Rapids by way of I96 East.  They do offer tours of the Jiffy Mix plant.  I need to remember that this summer for a day trip.  It should be an interesting tour.

This Jiffy Corn Casserole is delicious, easy, and makes a perfect side dish for your holiday dinner.

Jiffy Corn Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

1 – 14.75 ounce can cream style corn
1 – 15.25 ounce can whole kernel corn, drained
2 eggs
1 cup (8 ounces) sour cream
1 – 8.5 ounce package Jiffy Corn Muffin Mix
1/2 cup butter, melted
1 1/2 cups shredded cheddar cheese, divided

Preheat oven to 350ºF.  Grease or spray with non-stick spray a 2 1/2 quart casserole dish.  Set aside.

In a mixing bowl, combine the cream style corn, whole kernel corn, eggs, sour cream, muffin mix, melted butter, and 1 cup of the cheddar cheese.  Pour into the prepared casserole dish.  Bake in a preheated oven for 45-50  minutes or until golden brown.  Remove from the oven and sprinkle the remaining 1/2 cup of cheese over the top.  Return to the oven for 5-10 minutes longer or until the center is firm.

1.  The recipe is titled Spoon Bread Casserole on Jiffy’s website.  It doesn’t include cheese and uses smaller cans of corn.
2.  This is a very easy recipe as you simply combine the ingredients and bake.



    • geekycooker says:

      I have never used cream cheese in this recipe. However, I’ve seen similar recipes that use 8 ounces cream cheese instead of the sour cream. There is a similar recipe on allrecipes.com that you can check out. It is called Corn Soufflé from Philadelphia Cream Cheese. Hope this helps.

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