Even Better Jiffy Corn Casserole
An even better version of the traditional Jiffy Corn Casserole! We’re swapping out one ingredient and making the best corn casserole your family has ever had! It’s got sweetness from the corn, cheesiness, and so much more!
Not another corn casserole recipe!
Oh, but it is. And it’s an even better version of the traditional Jiffy corn casserole because we’re introducing a new player to the game. And this one makes everything 10x better.
I know what you’re thinking… she’s going to add cheddar cheese to the mix and think she reinvented the wheel. But no, that’s not it! Meet the Jiffy Corn Casserole with a puck of Boursin cheese.
Don’t worry! It’s still loaded with all the corn kernels and creamed corn you love, but we’ll swap out some of the sour cream with a puck of room-temperature Boursin…
And I’m willing to bet your family is going to love it as much as mine.
I’m not kidding. A couple of Thanksgivings ago, I ran short of sour cream. I don’t know how it happened, but it did. And when I looked in the fridge to find something to substitute for this holiday staple, it came down to mayonnaise, Boursin, or Greek yogurt. I opted for Boursin because, well, it’s Boursin.
And guess what? Best thing that’s ever happened to a box of Jiffy corn muffin mix.
Bake it all up in a casserole dish and just watch how quickly this becomes the new favorite Thanksgiving side dish. I wouldn’t be surprised if you get requests to make this corn souffle for Christmas dinners too!
Ingredients for a Jiffy Corn Casserole Recipe
- Jiffy Mix: This one is pretty self-explanatory! The cornbread mix typically contains ingredients like cornmeal, flour, and baking powder, amongst other ingredients and preservatives. A heads up for my vegetarian friends, be sure to get the box that’s marked vegetarian. Regular jiffy corn mix has some ingredients in it that makes it not vegetarian-friendly!
- Eggs: You’ll need a couple of eggs for this recipe. We’ll add them with all the wet ingredients. They add texture and stability to this savory, yet sweet casserole.
- Melted Butter: I like to use salted butter to help better balance the sweet and saltiness of this casserole. For a sweeter casserole, I do suggest you opt for salt-free or unsalted butter.
- Sour Cream: We’ll still add some to our casserole, but we’ll opt for ⅓ cup instead of the traditional recipe.
- Garlic and Herb cheese: You’ll need one 5.3 ounce puck of garlic and herb cheese. I prefer to use Boursin for this recipe as that’s what I’ve done for the last couple of Thanksgivings. You can swap this for other types of garlic and fine herb cheeses, but be sure that the texture is similar to that of gournay cheese.
- Whole Kernel Corn: I stick to the theme of canned ingredients here because canned corn and creamed corn and both pantry staples for me. You could also defrost sweet corn kernels and use those here instead if you prefer.
- Canned Creamed Corn: Creamed corn is made by combining pieces of whole corn kernels with milky mixture from immature pulped corn kernels scraped off the cob. You can typically find this ingredient next to canned corn in most grocery stores.
- Cooking Spray: You’ll want to use either butter or cooking spray to grease the baking dish with before we pour in the shuffle batter.
You can always stir in 1 cup of your favorite cheese to the casserole for more cheesiness!
Feel free to stir in a can of drained green chiles with the other ingredients if you’d like.
Chop them up really finely and stir them in if you like more onion-y flavor!
Homemade Cornbread Casserole Recipe
- Prep the dish and the oven. Start by preheating the oven to 350ºF. Spray a square baking dish with cooking spray and set it aside for now.
- Melt the butter. Grab a large microwave-safe mixing bowl and melt the butter. You want to let the butter cool to room temperature before proceeding. Otherwise, you run the risk of scrambling the eggs. Once the butter is cooled, stir in the Boursin cheese until it melts into the butter.
- Add all the remaining wet ingredients. Then add the drained corn kernels, creamed corn, sour cream, and eggs and mix until everything is combined.
- Add the dry cornmeal. Fold in the corn muffin mix and stir until it’s just combined. Don’t overmix this.
- Bake until golden. Pour the batter into the prepared baking dish. Bake the casserole until the center springs back, and you have no wet batter when you test the center with a toothpick. Let the casserole cool for several minutes before serving. It’s such an easy. side dish recipe!
- Storing. Store the leftovers in the refrigerator or freeze them according to the directions below.
FAQs about this recipe
You can! Just be sure to double all of the ingredients and pour the batter into a 9×13 baking dish. You’ll need to adjust the baking time to ensure it cooks all the way through. I estimate that it would take between 1- 1½ hours to cook through.
Leftover corn casserole can be frozen in an airtight container and kept for up to 3 months. I do suggest freezing in smaller batches if you won’t be able to eat all of it at once. This makes thawing it much easier too.
I don’t suggest leaving out the sour cream entirely, but you should reduce it down to ⅓ cup and use a puck of Boursin cheese instead for the best flavor!
You can, but I do find that I have better luck when I make this classic casserole recipe in baking dish instead. Keep in mind the baking time will be reduced if you make this in a baking pan or cast iron dish.
If you like this recipe, you might also like:
- Green Bean Casserole
- Homemade Herb Butter Turkey
- Spoon Bread Casserole (aka Corn Pudding)
- Sweet Potato Casserole
- Ground Beef Skillet Chili with Cornbread Crust
- 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
- 2 large eggs, room temp
- ½ cup salted butter, melted
- 1 (5.2 ounce) garlic and herb cheese puck (such as Boursin)
- ⅓ cup sour cream, room temp
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can creamed corn
- Cooking spray, for the dish
- PREP: Preheat the oven to 350ºF. Spray an 8x8 baking dish with cooking spray; set aside now.
- MELT: In a microwave-safe bowl, melt the butter. Allow the butter to cool to room temperature. Stir in the Boursin until it melts into the butter.
- WET INGREDIENTS: Add the drained corn kernels, creamed corn, sour cream, and eggs and mix until combined.
- MIX: Then add the corn muffin mix and stir until just mixed. Don’t over-mix it!
- BAKE: Pour the batter into the prepared baking dish and bake for 50-60 minutes or until the center springs back with no wet batter when tested with a toothpick.. Let cool for several minutes before serving.