Jiffy Corn Casserole Recipe

Introduction

Jiffy Corn Casserole is a comforting, quick, and foolproof dish perfect for family dinners or holiday gatherings. With a texture that’s half cornbread and half pudding, this casserole is made from pantry staples and comes together in one bowl for easy preparation.

Ingredients

• 1 (8.5 oz) box Jiffy Corn Muffin Mix
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted
• 2 large eggs

Instructions

1. Step 1: Melt ½ cup unsalted butter until smooth and liquid, then let it cool slightly to prevent cooking the eggs later.
2. Step 2: In a large mixing bowl, whisk together 1 cup sour cream, 2 large eggs, and the cooled melted butter until smooth and creamy.
3. Step 3: Stir in 1 can (15 oz) of drained whole kernel corn and 1 can (15 oz) of creamed corn until evenly mixed.
4. Step 4: Sprinkle in 1 box (8.5 oz) of Jiffy Corn Muffin Mix and gently stir until just combined—avoid overmixing for the best texture.
5. Step 5: Pour the batter into a greased 8×8-inch baking dish and spread evenly. Bake at 350°F for 40–45 minutes, until golden brown and set in the center.
6. Step 6: Let the casserole rest for 5 minutes before serving to allow it to thicken. Scoop out warm, creamy servings and enjoy.

Tips & Variations

• Don’t overmix the batter to ensure a tender texture.
• Let the casserole rest for 5 minutes after baking to thicken.
• Add shredded cheese or diced jalapeños for extra flavor.
• Bake uncovered for the last 5 minutes to achieve a golden top.
• Double the recipe for larger gatherings—it scales well.
• Use Greek yogurt instead of sour cream for added protein.
• Stir in diced green chiles for a mild spicy kick.
• Use salted butter if needed but reduce added salt in other dishes accordingly.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave until warm, or bake covered at 350°F for 15–20 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can mix all the ingredients the day before and refrigerate the batter covered. Bake it fresh before serving, adding about 5 extra minutes to the baking time.

Can I make this recipe dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative and use dairy-free sour cream or yogurt. The texture may vary slightly but it will still be delicious.

Jiffy Corn Casserole Recipe

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★★★★★

4.8 from 109 reviews

Jiffy Corn Casserole is a nostalgic, comforting dish that combines the texture of cornbread and pudding for a creamy, cozy side perfect for family dinners and holiday gatherings. Made with simple pantry staples and featuring a foolproof mix-and-bake method, this recipe delivers a moist, tender casserole with sweet corn flavor and a lightly crisp golden top.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 (8.5 oz) box Jiffy Corn Muffin Mix

Wet Ingredients

• ½ cup (1 stick) unsalted butter, melted
• 1 cup sour cream
• 2 large eggs

Corn

• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can creamed corn

Instructions

1. Melt the Butter: Melt ½ cup of unsalted butter until smooth and liquid, then allow it to cool slightly so it won’t cook the eggs when mixed.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together 1 cup sour cream, 2 large eggs, and the cooled melted butter until the mixture is smooth and creamy.
3. Add the Corn: Stir in the drained whole kernel corn and creamed corn cans until the mixture is evenly blended.
4. Add the Jiffy Mix: Sprinkle in the Jiffy Corn Muffin Mix and gently stir until just combined—being careful not to overmix to maintain the best texture.
5. Pour and Bake: Pour the batter into a greased 8×8-inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until the top is golden brown and the center is set.
6. Serve: Let the casserole rest for 5 minutes after baking to thicken, then scoop warm, creamy servings that balance tender corn chunks with a lightly crisped golden top.

Notes

• Do not overmix the batter to ensure the best texture.
• Let the casserole rest for 5 minutes after baking to let it thicken.
• For a golden top, bake uncovered for the last 5 minutes.
• Add shredded cheese or diced jalapeños for added flavor.
• This recipe can be doubled easily to serve a larger crowd.
• You can substitute Greek yogurt for sour cream for added protein.
• Mix all ingredients the day before, refrigerate covered, and bake with an additional 5 minutes added to the baking time.

Keywords: corn casserole, Jiffy corn muffin mix, easy side dish, holiday side, comfort food, baked corn pudding