Recipes for Jiffy spoon bread casserole call for one 8 1/2-ounce package of Jiffy corn muffin mix, eggs, sour cream, margarine or butter, salt, canned niblet corn, and canned creamed corn. Variations may add cheddar cheese.
Pre-heat the oven to 375 F, and grease and flour a 2-quart casserole dish or 9-inch x 13-inch pan.
In a large mixing bowl, beat together thoroughly 2-3 eggs, 1/2 cup butter or margarine and 1/2 teaspoon salt. Blend in one cup of sour cream until the mixture is smooth. Add one 15-ounce can of niblet corn and one 15-ounce can of creamed corn, including liquid. If desired, add 4 ounces of shredded or grated cheddar cheese. Stir thoroughly.
Add the corn muffin mix a little at a time, and stir so that the liquid is absorbed evenly to prevent dry pockets in the mixture. When all of the corn muffin mix is incorporated, the casserole mix should be heavy and moist but not sticky.
Pour the mix into the greased casserole dish or pan. Bake at 375 F for 35 to 40 minutes. If using cheese, remove from oven and sprinkle the remainder of the cheese on top. Return the casserole to the oven, and bake until the cheese is brown and melted. Test for doneness, and let cool slightly before serving.