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Jiffy

Old-Fashioned Southern Spoon Bread

Adapted from the original Jiffy Jiffy Corn Muffin Mix packaging. Back of the Bag is not affiliated with Jiffy.

"The ultimate comfort side dish from the iconic blue box."

Prep 5 min Cook 45 min 10 servings
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Old-Fashioned Southern Spoon Bread

The Story

Commonly known as 'Jiffy Corn Casserole' or 'Spoon Bread,' this moist, soufflé-like side dish became a staple on Jiffy boxes in the mid-1960s. It revolutionized the brand's image from a simple muffin mix to a versatile base for family dinners and holiday gatherings. Its popularity stems from its foolproof 'dump and bake' nature using just five main ingredients.

From the back of Jiffy Corn Muffin Mix — since 1965

Ingredients

  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1 (14.75 oz) can cream-style corn
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted

Directions

  1. 1

    Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.

  2. 2

    In a large bowl, combine the corn muffin mix, cream-style corn, drained whole kernel corn, sour cream, and melted butter.

  3. 3

    Stir until all ingredients are well incorporated.

  4. 4

    Pour the mixture into the prepared baking dish.

  5. 5

    Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  6. 6

    Let stand for 5 minutes before serving.