There are some vintage recipes that should never be changed because they’re delicious and dependable. My Grandmother always made this Original Jiffy Corn Casserole recipe and I’ll cherish it forever. It’s so simple that anyone can throw it together and it’s a delicious side dish for any occasion. Even my kids ask me to make it for special occasions because they’re the next generation to enjoy it!
This is the original recipe that dates back to the late 1940’s. It was a time when casseroles were starting to become popular. They can feed a family and don’t require much effort. This is my favorite type of casserole to make because you basically throw everything into a bowl, mix it and bake it.
I’ve seen many variations on the original recipe since it’s debut, but I don’t think they’re as good as the original one. It’s like a moist sweet cake. There’s several whole kernels in it, but it’s absolutely fork tender. I make it as a side dish for Thanksgiving and I’ve made it as a side dish for just weeknight family dinners.
Looking for even more great side dish recipes? Here are some of my favorites that the whole family enjoys:
How To Make The Original Jiffy Corn Casserole Recipe
All you need to make the casserole is a 1.5-quart oval casserole dish and a medium mixing bowl. The recipe also works in a 9×9-inch baking dish if that’s what you have available. I like to use Del Monte canned corn products in this casserole, but you can use a grocery store brand to save money, if preferred. Just opt for the same size, in ounces, listed in the recipe below.
What To Serve With Jiffy Corn Casserole
Depending on when you make the casserole, I’ve got some versatile main course ideas. I’ll make the Corn Casserole with Thanksgiving turkey and I’ve also made it with Pollo Asado – since it’s similar to Mexican corn cake. It pairs well with any lighter meat. I like to make it during the colder months since you’re heating up the oven.
How To Store Leftovers For Freshness
Either keep the casserole in the baking dish and add a top, or transfer the corn casserole to airtight food storage containers. The casserole will keep in the refrigerator for 5-6 days to enjoy. You can reheat it in the microwave, on high, for a few minutes. Check to make sure that the center of the casserole is warmed through.
Want to freeze the leftover Jiffy Corn Casserole? You can freeze the casserole for up to 3 months if wrapped correctly to prevent freezer burn. Let it thaw on the countertop for a few hours to room temperature before heating again.
What You’ll Need To Make It:
- Box of Jiffy Corn Muffin Mix (8.5 oz)
- Can Creamed Corn
- Can Whole-Kernel Corn
- 1 Stick Butter (or Margarine)
- Cheddar Cheese
Directions To Make Jiffy Corn Casserole Recipe
Preheat the oven to 350 degrees. Mix all of the ingredients together, except for the cheese (first 5 ingredients). Place in buttered 1.5 quart oval casserole dish.
Bake for 35 minutes. Sprinkle the cheddar cheese on top and bake for another 10-15 minutes until melted. Serve hot.
- 1 Box Jiffy Corn Muffin Mix
- 1 Can Creamed Corn (14.75 oz)
- 1 Can Whole-Kernel Corn (drained) (15.25oz)
- 1/2 Cup Unsalted Butter (or margarine), melted
- 2 Eggs
- 1 Cup Cheddar Cheese, Shredded
- Preheat the oven to 350 degrees. Mix all of the ingredients together, in a medium bowl, except for the cheese.
- Place in a buttered 9x9-inch (or 2 quart) baking dish.
- Bake at 350 degrees for 35 minutes. Sprinkle shredded cheese on top. Bake for another 10-15 minutes longer until cheese is melted.
Store leftovers in an airtight food storage container. Enjoy for 3-4 days or freeze for up to 3 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 184Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 223mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 5g
**nutrition is calculated by a third party. Actual values may vary.