Easy Jiffy Corn Casserole Recipe
Introduction
This easy Jiffy Corn Casserole is a comforting side dish perfect for any meal. Combining creamy corn with a moist corn muffin base, it’s simple to prepare and always a crowd-pleaser.
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 (175 degrees C). 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 until evenly combined.
- Step 3: Pour the corn muffin mix into the wet ingredients and stir gently 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 it evenly.
- Step 5: Bake uncovered for 45 minutes, until the top is golden, the edges are slightly cracked, and the center is firm to the touch.
- Step 6: Remove from oven and let cool slightly before serving warm.
Tips & Variations
- For extra flavor, add 1 cup shredded cheddar cheese to the batter before baking.
- Swap sour cream for Greek yogurt for a tangier taste and added protein.
- Add chopped jalapeños or a pinch of cayenne pepper for a spicy kick.
- Use a larger casserole dish if you want thinner layers and a shorter baking time.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1-2 minutes or until warmed through. You can also reheat the whole dish covered with foil in a 350 degrees F oven for 15-20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole batter and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Can I use fresh or frozen corn instead of canned?
Yes, fresh or frozen corn can be used. Use about 1 1/2 cups of corn kernels, and if using frozen, thaw and drain any excess water before mixing.
PrintEasy Jiffy Corn Casserole Recipe
This Easy Jiffy Corn Casserole is a simple, comforting dish perfect for any occasion. Combining creamy sour cream, sweet corn kernels, creamed corn, and Jiffy corn muffin mix, this casserole bakes into a golden, moist, and slightly sweet side that pairs wonderfully with a variety of meals. With minimal ingredients and easy steps, it’s a quick casserole recipe that delivers big flavor and a perfect texture every time.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- 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°F (175°C). While the oven heats up, gather all ingredients and ensure the whole kernel corn is drained properly to avoid excess moisture in the casserole.
- Mix Wet Ingredients: In a large mixing bowl, lightly beat the two eggs with a fork. Add the melted butter and sour cream to the eggs. Then, add both cans of corn—the drained whole kernel corn and the creamed corn. Whisk everything together until well combined.
- Incorporate the Corn Muffin Mix: Pour the full box of Jiffy Corn Muffin mix into the wet ingredients. Stir gently but thoroughly to combine, making sure the mixture is smooth without lumps.
- Prepare the Casserole Dish: Butter an 8×8 inch casserole dish generously to prevent sticking. Pour the batter into the dish and spread it out evenly for uniform baking.
- Bake the Casserole: Place the casserole dish in the preheated oven. Bake uncovered for 45 minutes, or until the top is golden brown, edges are slightly cracked, and the center feels firm to the touch without being jiggly.
- Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for a few minutes. Serve warm, enjoying the creamy, sweet, and comforting flavors of this classic corn casserole.
Notes
- Make sure to drain the whole kernel corn well to avoid a watery casserole.
- For a richer flavor, use full-fat sour cream.
- This dish can be made ahead and reheated before serving.
- You can add shredded cheese or diced jalapeños for variation.
- Use a non-stick or well-buttered dish to prevent sticking and ease cleanup.
Keywords: corn casserole, jiffy corn casserole, easy side dish, baked corn dish, comfort food, Thanksgiving side
