Jiffy Cornbread Casserole

Recipe Rating:
 3 Ratings
Serves: 6
Prep Time:
Cook Time:


1 can(s) whole corn, drained (17 oz)
1 can(s) cream corn
1 c sour cream
1/2 c margarine, melted
1 c cheddar cheese, shredded
1 box jiffy mix, cornbread muffin mix
2 large eggs

The Cook

Linda Griffith Recipe
Well Seasoned
Augusta, GA (pop. 610,828)
Member Since Apr 2011
Linda's notes for this recipe:
I can't make cornbread that tastes better than Jiffy Mix to me. I keep it in my cupboard. I even use it for my dressing at Thanksgiving..This is one of my favorite recipes. It goes good with anything. I hope you will enjoy it as much as I do
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Preheat oven to 300 degrees F.

Be sure to drain the can of whole corn. Then combine all ingredients in a large bowl and mix thoroughly.

Pour into a 2-quart casserole dish, sprayed with cooking spray.

Bake at 300 degrees F for 1 hour 40 minutes.


For some added zing, add prepared green or hot chiles to the mixture

About this Recipe


1-5 of 17 comments

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user Vanessa "Nikita" Milare Kitkat777 - Jul 20, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jul 20, 2011
from above(Be sure to drain "cans" of corn).
You do mean just the whole corn...not the creamed corn, right?????
user Linda Griffith sothernladee - Jul 20, 2011
No, not the cream corn. That would be kind of hard to do, huh. lol. Cindy, I ran out of cream corn and I took a can of whole corn and put it in the blender, juice and all and it worked. It was just like cream corn....
This recipe is so yummy...
user Linda Griffith sothernladee - Jul 20, 2011
I am going to edit that out, because that's confusing. Thanks for catching that for me.
user moe timm justmoe - Jul 20, 2011
Hi Linda, This recipe made me sign up to this link, I'm wondering can you use frozen corn instead of canned whole corn? Thanks in advance, Moe

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