Jiffy Corn Casserole
This original Jiffy corn casserole is creamy, buttery, and loaded with a sweet corn flavor. It’s only 6 ingredients and it’s the perfect side to any meal!
What is corn casserole?
Corn casserole is a side dish that consists of whole kernel corn, cream-style corn, cornbread mix, eggs, sour cream or milk, butter, and sometimes cheese. This savory casserole is moist and has a slightly pudding-like texture, with a golden-brown crust on top. The addition of sour cream or cheese in some variations enhances its richness and depth of flavor.
Why you’ll love this recipe:
- Easy to make – You simply dump everything into one bowl, mix, and bake.
- Tastes great – A cross between a cake, pudding, and cornbread, this casserole is a harmonious blend of sweet and savory, rich and buttery, and soft and creamy with little bits of corn.
- Can be made in advance – This Jiffy corn casserole recipe can be made up to two days in advance. Simply store in the fridge and then reheat before serving.
Ingredients you’ll need:
- Jiffy brand corn muffin mix
- salted butter or margarine
- canned whole kernel corn
- canned cream-style corn
- sour cream
- eggs
How to make corn casserole:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs. Mix them all together.
- Stir the corn muffin mix until everything is combined.
- Transfer the mixture to a greased 11×7″ or 9×9″ casserole dish.
- Bake at 375F for 35-40 minutes or until the center is set and it is golden around the edges.
Optional add-ins
- shredded cheese of choice (1 cup mixed in and 1/2 cup sprinkled on top)
- cooked crumbled bacon (1 cup)
- finely chopped jalapenos (1/2 cup)
- or 1/2 cup of each for a fully loaded corn casserole
FAQ:
It can be stored in the fridge for up to 5 days tightly covered.
Yes. Let cool completely and transfer to a freezer-safe container or ziplock bag. Label and date, and store in the freezer for up to 3 months. Thaw overnight in the fridge. Reheat in the oven or microwave before serving.
Yes. Follow the recipe as is and cook in the slow cooker on low for 3-4 hours or until the edges are golden and the center is set.
You can but the corn flavor won’t be as strong and the texture won’t be as soft. Also, note that the bake time will be shorter.
You might also like:
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Jiffy Corn Casserole
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 8-10
- Category: side dish
- Method: bake
- Cuisine: American
Description
This original Jiffy corn casserole is creamy, buttery, and loaded with a sweet corn flavor. It’s only 6 ingredients and it’s the perfect side to any meal!
Ingredients
- 1/2 cup salted butter or magarine, melted
- 1 can (8.75 oz) whole kernal corn, drained
- 1 can (14.75 oz) cream style corn
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5oz) Jiffy corn muffin mix
Instructions
- Preheat oven to 375F and grease an 11×7″ or 9×9″ casserole dish.
- In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs. Mix them all together.
- Stir the corn muffin mix until everything is combined.
- Transfer the mixture to the prepared casserole dish.
- Bake for 35-40 minutes or until the center is set and it is golden around the edges.
Notes
Leftovers can be tightly covered and stored in the fridge for up to 5 days.
Recipe very slightly adapted from Jiffy.com
