Introduction

This easy Jiffy corn casserole is a comforting side dish perfect for any meal. With a creamy texture and a slightly sweet corn flavor, it’s simple to prepare and always a crowd-pleaser.

A golden-brown baked corn casserole with a slightly crunchy top layer sits in a white round baking dish with a red rim. A piece is cut out and placed on a glossy red plate, showing three layers: a crispy top layer, a creamy middle layer mixed with soft corn kernels, and a slightly thicker bottom layer. The plate and dish rest on a white marbled surface with a red and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box corn muffin mix (8.5 oz. Jiffy)
1/2 cup butter, melted
1 cup sour cream (8 oz.)
1 can regular corn kernels, drained (15.25 oz.)
1 can creamed corn (15.25 oz.)
2 large eggs

Instructions

Step 1: Preheat your oven to 350 degrees F. While it heats, gather all ingredients and drain the whole kernel corn thoroughly.
Step 2: In a large bowl, lightly beat the eggs with a fork. Add the melted butter and sour cream, then stir in both cans of corn. Whisk together until well combined.
Step 3: Pour the corn muffin mix into the wet ingredients. Stir until the mixture is smooth and free of lumps.
Step 4: Butter an 8×8 inch casserole dish to prevent sticking. Pour the batter into the dish and spread evenly.
Step 5: Bake uncovered in the preheated oven for 45 minutes. The top should be golden and edges slightly cracked. The center should be firm but not jiggly.
Step 6: Remove from the oven and let cool slightly before serving warm.

Tips & Variations

For added flavor, stir in 1 cup shredded cheddar cheese before baking.
Mix in diced jalapeños or green chilies for a spicy twist.
Use Greek yogurt instead of sour cream for a tangier, healthier option.
To make it gluten-free, use a gluten-free corn muffin mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325 degrees F until warmed through, about 10-15 minutes. Avoid microwaving to keep the texture firm.

How to Serve

The image shows a golden baked dish in a white round ceramic dish with fluted sides. The top layer is a crispy, browned crust with a slightly grainy texture, indicating it might be a cornbread or similar casserole. There are green parsley leaves scattered on top for garnish, adding a pop of color to the warm yellow and golden tones. The ceramic dish is placed on a red and white checkered cloth, and the background is a white marbled surface with blurred green leaves in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before baking. Give it a gentle stir before pouring it into the casserole dish and baking.

What can I serve with this corn casserole?

This casserole pairs well with roasted meats, grilled chicken, or as part of a holiday meal alongside vegetables and mashed potatoes.

Easy Jiffy Corn Casserole Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

A simple and comforting corn casserole made with Jiffy corn muffin mix, sour cream, butter, and two types of corn. This easy-to-make dish is perfect as a side for family meals and holiday gatherings, boasting a creamy texture with a golden baked crust.

Author: Elias
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 box corn muffin mix (8.5 oz. Jiffy)

Wet Ingredients

1/2 cup butter, melted
1 cup sour cream (8 oz.)
2 large eggs

Corn Ingredients

1 can regular corn kernels, drained (15.25 oz.)
1 can creamed corn (15.25 oz.)

Instructions

Preheat the Oven and Prepare Ingredients: Preheat your oven to 350 degrees F. While the oven is warming, gather all ingredients and ensure the can of whole kernel corn is properly drained.
Mix Wet Ingredients: In a large mixing bowl, lightly beat the eggs with a fork. Add melted butter and sour cream, then stir in both cans of corn (drained whole kernel corn and creamed corn). Whisk until the mixture is well combined.
Incorporate the Corn Muffin Mix: Pour the Jiffy corn muffin mix into the bowl with wet ingredients. Stir thoroughly until the batter is smooth and free of lumps.
Prepare the Casserole Dish: Grease an 8×8 inch casserole dish with butter to prevent sticking. Pour the prepared batter evenly into the dish.
Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 45 minutes. The casserole is done when the top is golden brown, the edges are slightly cracked, and the center is firm without jiggle.
Cool and Serve: Remove the casserole from the oven and allow it to cool slightly before serving warm. Enjoy your delicious corn casserole!

Notes

Make sure to drain the whole kernel corn well to prevent excess moisture in the casserole.
You can substitute sour cream with Greek yogurt for a tangier flavor or lower fat content.
This casserole pairs well with grilled meats and holiday dishes.
Leftovers can be refrigerated and gently reheated in the oven or microwave.

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