This Easy Jiffy Corn Casserole is a timeless recipe that’s perfect for holiday gatherings, potlucks, or weeknight dinners. Made with just a few pantry staples, this creamy, buttery dish combines sweet corn with a fluffy corn muffin base. Whether served as a side or enjoyed on its own, this casserole is always a crowd-pleaser.
Ingredients
- 1 box corn muffin mix (8.5 oz., Jiffy brand preferred)
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.
- Mix the Ingredients: In a large mixing bowl, combine the melted butter, sour cream, and eggs.Stir in the drained regular corn and creamed corn. Add the corn muffin mix and stir until just combined. Do not overmix.
- Pour into Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Bake for 45–50 minutes or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean or with a few crumbs.
- Cool and Serve: Allow the casserole to cool for 5–10 minutes before serving. Optionally, garnish with fresh herbs or additional butter for extra flavor.
Conclusion
This Easy Jiffy Corn Casserole is a classic recipe that’s as simple as it is delicious. The combination of buttery, creamy corn with the soft cornbread base makes it a perfect side dish for any occasion. With minimal prep and just one dish to clean, it’s a recipe you’ll turn to again and again.
Easy Jiffy Corn Casserole
A buttery and creamy corn casserole made with Jiffymix, perfect as a comforting side dish for any meal.
Ingredients
- 1 box corn muffin mix 8.5 oz., Jiffy brand preferred
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar-sized casserole dish.
- Mix the Ingredients: In a large mixing bowl, combine the melted butter, sour cream, and eggs. Stir in the drained regular corn and creamed corn. Add the corn muffin mix and stir until just combined. Do not overmix.
- Pour into Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Bake for 45–50 minutes or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean or with a few crumbs.
- Cool and Serve: Allow the casserole to cool for 5–10 minutes before serving. Optionally, garnish with fresh herbs or additional butter for extra flavor.