Corn Casserole With Jiffy Mix

This might be the best Jiffy corn casserole around and makes a great side dish anytime it appears on the dinner table.

Jump to Recipe

Jiffy corn casserole is one of the easiest and most delicious side dishes you will ever make. The combination of creamy corn, sour cream, and Jiffy mix just can’t be beaten and will be a guaranteed crowd-pleaser!

What You’ll Need For Jiffy Mix Corn Casserole

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Biting into a warm Jiffy corn casserole, you will find the perfect combination of savory and sweet goodness.

With each mouthful, you’ll experience an explosion of flavors as the buttery, golden crust tenderly crumbles, giving way to the scrumptiously soft and moist cornbread interior.

To make this delicious side dish, you’ll need:

• 1 (8-ounce) container of sour cream
• 8 tablespoons (½ cup) of salted sweet cream butter, melted
• 2 large eggs, beaten
• 1 (8.5-ounce) box of Jiffy corn muffin mix
• 1 (14.75-ounce) can of cream-style corn, undrained (your favorite brand)
• 1 (14.5-ounce) can of golden sweet whole kernel corn, drained (your favorite brand)

Jiffy Corn Casserole Recipe Substitutions And Additions

BUTTER: You can substitute unsalted butter for the salted sweet cream, but the salted sweet cream butter adds a bit of extra creamy flavor.

SPICY: For a spicy alternative, you can substitute southwest corn for whole-kernel corn.

SOUR CREAM: You can substitute plain Greek yogurt for sour cream in this tasty side dish. 

BACON: Add cooked, chopped bacon to the mix before baking — because absolutely everything is better with bacon, yes?

CHEESE: Add a little bit of cheddar cheese on top of your casserole for a great, gooey addition.

How To Make Jiffy Corn Casserole

This easy casserole comes together quickly by combining all of the ingredients together and spreading the mixture in your casserole dish. Once baked, you’ll have a warm, comforting side dish to add to your favorite meal.

Follow our step-by-step instructions below to prepare this dish.

STEP ONE: Preheat the oven to 350°F. Generously spray a 9×9-inch casserole dish with baker’s spray (I used Baker’s Joy, but you can use a generic version). Set it aside.

STEP TWO: Add the sour cream, melted butter, and eggs to a medium-sized mixing bowl. Whisk to combine.

STEP THREE: Stir in the corn muffin mix, undrained cream corn, and the drained can of whole-kernel corn. Stir just until incorporated.

STEP FOUR: Evenly spread the mixture into the prepared baking dish. Bake For 50 to 55 minutes until golden brown. Serve while hot.

How To Serve Jiffy Mix Corn Casserole

This creamy Jiffy corn casserole makes the perfect side dish for any meal.

It would be especially welcome as part of your Thanksgiving dinner, along with our green bean casserole, cranberry sauce, and sweet potato casserole.

You could also pair it with perfectly seasoned grilled chicken breast or tender, juicy, and succulent fall-off-the-bone barbecue ribs and a refreshing, crisp tomato cucumber salad with a light, tangy vinaigrette.

Our corn pudding and honey butter skillet corn are two more ways to add a tasty side dish to your meals.

MORE CASSEROLE RECIPES

Casserole Ideas

Cheesy Potato Casserole

Casserole Ideas

Chicken Pot Pie Casserole

Jiffy Corn Pudding Storage

Let’s look at a few easy tips for storing this jiffy corn casserole.

IN THE FRIDGE: Store any leftovers of this creamed corn in an airtight container in the refrigerator for up to three days. 

IN THE FREEZER: You can freeze the Jiffy mix corn casserole for up to three months. Make sure to label the casserole so that you remember to enjoy this comfort food dish before the best-by date.

Allow the casserole to thaw overnight in the refrigerator before reheating and serving.

You Will Love This Jiffy Corn Pudding Recipe

If you’re in the mood for some down-home cooking, you must try this Jiffy corn casserole. It’s classic comfort food that’s perfect for any occasion. It’s easy to make with only a few minutes of prep and a handful of simple ingredients, and always hits the spot.

More Recipes You’ll Love

• Chicken Alfredo Bake
• Lasagna Soup
• Chicken Pot Pie Soup
• Hamburger Hash
• Unstuffed Pepper Casserole
• Mexican Casserole
• Cabbage Roll Casserole
• Mexican Corn on the Cob
• Hamburger Rice Casserole
• Crock Pot Corn on the Cob
• Hamburger Potato Casserole
• Creamed Corn
• Grilled Corn on the Cob
• Bacon Wrapped Corn on the Cob
• Sloppy Joe Casserole
• Slow Cooker Corn on the Cob
• Tatertot Casserole
• Chicken and Rice Casserole Recipe
• Bacon Pasta
• Million Dollar Chicken Casserole
• King Ranch Chicken Casserole
• Recipe Casserole Ground Beef
• Greek Pasta Salad
• Chicken Taco Casserole
• Corn Salad
• Bacon Cheddar Biscuits
• Doritos Casserole

Get Recipes on Pinterest

Follow Us

Jiffy Corn Pudding Recipe

No ratings yet

This might be the best Jiffy corn casserole around and makes a great side dish anytime it appears on the dinner table.

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 9

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 8 ounces sour cream
• 8 tablespoons salted sweet cream butter, (½ cup) melted
• 2 large eggs, beaten
• 8.5 ounces Jiffy corn muffin mix
• 14.75 ounces cream style corn, un-drained (your favorite brand)
• 14.5 ounces golden sweet whole kernel corn, drained (your favorite brand)

Instructions

 

• Preheat the oven to 350°F. Generously spray a 9×9-inch baking dish with baker's spray (I used Baker's Joy, but you can use a generic version). Set it aside.
• Add the sour cream, melted butter, and eggs to a medium-sized mixing bowl. Whisk to combine.
• Stir in the corn muffin mix, undrained cream corn, and the drained whole kernel corn. Stir just until incorporated.
• Evenly spread the mixture into the prepared baking dish. Bake For 50 to 55 minutes until golden brown. Serve while hot.

Notes

• You can prepare this creamy corn casserole up to 48 hours in advance and store it in the fridge covered in plastic wrap. When you’re ready to bake, simply remove it and set it on the counter for 30 minutes before popping it in the oven.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your casserole at the lower end of the recommended cooking time.

Nutrition

Calories: 331kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 537mg | Potassium: 203mg | Fiber: 3g | Sugar: 10g | Vitamin A: 614IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us