This legendary Jiffy corn casserole—often called corn pudding or spoonbread—is the ultimate holiday and dinner party side dish. It effortlessly balances the sweetness of corn with a rich, savory, cake-like texture. As shown in image_15.png, using a trusty box of Jiffy shortcut mix means your prep time is clocked at a grand total of about 5 minutes, leaving the oven to do all the heavy lifting.
Ingredients
The Shortcut Base: 1 box (8.5 oz) Jiffy Corn Muffin Mix
The Corn Duo: 1 can (14.75 oz) cream-style corn, 1 can (15.25 oz) whole kernel corn (drained)
The Rich Bind: 1 cup sour cream, ½ cup (1 stick) unsalted butter (melted)
The Savory Twist: 1 cup shredded Cheddar or Monterey Jack cheese (divided), ¼ cup chopped green onions or a small 4 oz can of drained diced green chiles (for those beautiful green flecks visible in image_15.png)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch glass baking dish with butter or non-stick cooking spray, just like the baking dish used in image_15.png.
Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, combine the melted butter, sour cream, cream-style corn, and drained whole kernel corn. Stir until smooth. Dump in the entire box of Jiffy Corn Muffin Mix and stir with a spatula until just combined (a few small lumps are perfectly fine).
Step 3: Fold in the Flavor
Gently fold in the chopped green onions (or green chiles) and ½ cup of the shredded cheese into the batter.
Step 4: Pour and Bake
Pour the thick batter into your prepared glass baking dish and smooth out the top. Place it in the oven and bake uncovered for 45 minutes.
Step 5: Get that Golden Cheese Crust
At the 45-minute mark, carefully pull the rack out and scatter the remaining ½ cup of shredded cheese evenly over the top of the casserole. Pop it back in the oven for an additional 5 to 10 minutes, or until the center is set and the cheese turns into a bubbly, beautifully browned crust that matches the top layer in image_15.png.
Step 6: Cool and Dig In
Remove the dish from the oven and let it sit for 5 to 10 minutes before serving. This cooling period allows the spoonbread to firm up slightly so it holds its shape when scooped. Enjoy it warm!