Jiffy Corn Casserole

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

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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 beat and will be a guaranteed crowd pleaser!

Jiffy Corn Casserole Ingredients

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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.

The soft kernels of corn, nestled within, pop in your mouth, lending a delightful texture to the mix.

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)

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 This Jiffy Corn Casserole Recipe

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

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.

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Storage

IN THE FRIDGE: Store any leftovers of this creamed corn in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze the Jiffy mix corn casserole for up to 3 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.

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.

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Jiffy Corn Casserole

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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

Cook Time 50 minutes

Total Time 55 minutes

Servings 9

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Ingredients

  

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• 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

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