All across the country, every year on the "big" holidays, especially Thanksgiving, you'll see this Jiffy corn casserole recipe on the table. It's made with Jiffy corn muffin mix! This tasty casserole is always popular at potlucks and family gatherings because it's easy to make and absolutely delicious.
The ingredients in this dish are basic and readily available, and you can stir up a batch in five minutes without breaking a sweat. It has simple ingredients: a can of whole-kernel corn, a can of cream-style corn, a stick of butter, some sour cream, some sugar, a little salt, and a box of Jiffy corn muffin mix.
I like to use my Pampered Chef Batter Bowl to make this recipe because it is microwave-safe. Begin by melting a stick of butter in the microwave, then stir in the cream-style corn, sour cream, sugar, salt, and the corn muffin mix. Stir everything together until it's well blended, then add a drained can of whole-kernel corn. That's it!
Some recipes for this famous casserole call for adding an egg or two. I tried it both ways, with and without eggs, and I like the texture better without eggs, but it's certainly up to you!
If you want to add anything, stir it before baking it. You can add shredded cheese, some green chiles, garlic, or chopped green onions if you like. In my opinion, it's perfect, just as it is. In the 1960s, the Jiffy company promoted its corn muffin mix by providing this casserole recipe on little tear-off sheets in grocery stores.
Back then, the Jiffy company called it "Corn Bowl." It was later renamed "Spoonbread," a fitting name because you dish it up with a spoon, preferably a big one, onto your plate.
After mixing everything, pour it into a greased baking dish and bake it at 350 degrees for about thirty or thirty-five minutes. The top should be golden brown, and the middle should be set but still soft and spoonable.
This favorite corn casserole is a traditional side dish for holiday dinners and potlucks. It's especially good at picnics where the main entree might be barbecue, chicken, or ham. It is just as good at room temperature as it is hot.
If you take Jiffy Corn Casserole to a potluck, you will probably come home with an empty baking dish that's been scraped clean. This wonderful dish is as popular today as it was when it was first introduced and has endured through at least three generations.
Jiffy Foodservice is a family-owned company that produces baking mixes and other food products. It was founded in 1930 in Chelsea, Michigan, by Mabel Holmes and her husband, Howard. Their original product was a baking mix for muffins that could be made quickly and easily, hence the name "Jiffy."
If you love good old-fashioned American success stories built on doing the right things, you will love this article by their CEO "Howdy" Holmes. It makes me want to make Jiffy Cornbread casserole every week!
Jiffy sells more than fifty-five percent of the muffin mixes in America and doesn't spend a dime on advertising. They treat and pay their employees well and are less obsessed with profit than with doing right by consumers.
Today, Jiffy is known for its wide range of baking mixes, including corn muffin mix, cake mix, pie crust mix, and more. The company prides itself on using high-quality ingredients and keeping its products affordable and accessible to consumers.
The Jiffy company has a long history of providing convenient and delicious baking mixes to consumers, and it has earned its place as a well-loved household name product across the country.
This favorite corn casserole is a must on the Thanksgiving table! We love our comfort foods and traditional Thanksgiving dishes this time of year! Here are some of our favorites! Norma Jean's Chicken and Dressing Casserole, Fresh Cranberry Orange Sauce, Red Cabbage!
When you're lucky enough to have leftover turkey, you'll love this turkey tetrazzini recipe! We hope you will try some of them!
A classic corn casserole, also known as spoonbread, it was developed by the Jiffy Foodservice company in the 1960s and is still as popular today.
Add shredded cheese, green onions, or green chiles as desired.
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Love, GB (Betty Streff)
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I have always loved Corn Casserole but never thought about making it because I always made the Baked Beans and Coleslaw for family get together.I believe that I will be making this recipe very soon. 😉
We all fall into patterns, don't we? It seems I'm always in charge of the carbs at Thanksgiving. I'm asked to bring the stuffing, potatoes, and rolls!! I think you'll like that old recipe- it's been around a very long time which should tell us something, huh? Happy New Year!!