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Corn Casserole With Jiffy Mix
This might be the best Jiffy corn casserole around with its creamy corn and sweet cornbread topping, 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 beaten and will be a guaranteed crowd-pleaser!
What You’ll Need For Jiffy Mix Corn Casserole
Biting into a warm Jiffy corn casserole, you will find the perfect combination of savory and sweet goodness.
With each mouthful, you’ll experience plenty of flavor as the buttery, golden crust gives 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.
Follow our step-by-step instructions below to prepare this dish.
OUR RECIPE DEVELOPER SAYS
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.
STEP ONE: Preheat the oven to 350°F. Generously spray a 9×9-inch casserole dish with baker’s spray. You can use Baker’s Joy or 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.
PRO TIP:
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.
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 succulent fall-off-the-bone barbecue ribs and a refreshing, crisp tomato cucumber salad.
Our corn pudding and honey butter skillet corn are two more ways to add a tasty side dish to your meals.
MORE CASSEROLE RECIPES
Jiffy Corn Pudding Storage
Let’s look at a few easy tips for storing this jiffy corn casserole.
MAKE AHEAD: Assemble the casserole as per the recipe instructions, but stop short of baking it.
Instead, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
When you’re ready to enjoy it, simply bake it according to the recipe, adding a few extra minutes to account for the chill.
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.
REHEATING: To reheat your casserole, there are a few methods to choose from:
- OVEN: Preheat your oven to 350°F (175°C) and bake until it’s heated through. This will ensure that the casserole retains its original texture.
- MICROWAVE: Use short 30-second intervals, checking and stirring between each interval until it’s warmed to your liking. However, the microwave may slightly alter the texture.
- FREEZER CASSEROLE: If you’ve frozen it, allow it to thaw in the fridge overnight before reheating using the oven method for the best results.
Can I Freeze This Corn Casserole With Jiffy Mix?
This easy Jiffy corn casserole recipe can be frozen for up to three months.
You Will Love This Jiffy Corn Pudding Recipe
QUICK AND EASY: This recipe lives up to its name – it’s incredibly quick and easy to make, perfect for busy weeknights or last-minute gatherings.
DELICIOUSLY COMFORTING: The Jiffy corn casserole is a comforting and classic side dish that’s perfect for family dinners, potlucks, and holiday feasts.
VERSATILE SIDE DISH: This casserole pairs beautifully with a wide range of main dishes, from grilled chicken to roasted turkey.
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.
Corn Casserole With Jiffy FAQs
Can I make this easy side dish recipe ahead of time?
This easy recipe can be made up to 48 hours in advance and stored in the fridge until you are ready to bake it.
Where can I find a box of Jiffy mix at the grocery store?
It depends on the store, but the Jiffy mix is usually kept in the baking aisle.
How to double corn casserole?
To double this recipe, make it in a 9×13 dish and double all of the ingredients.
Why is my corn casserole so runny?
Your corn casserole may be runny due to excess moisture in the corn. Make sure to drain the corn kernels well before adding to the mixture.
Can you cook corn casserole in a crock pot?
You can also cook corn casserole in the slow cooker for two to three hours on low.
Jiffy Corn Pudding Recipe
This might be the best Jiffy corn casserole around with its creamy corn and sweet cornbread topping, 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
Ingredients
- 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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Comments
Karen says
I have made this many many times. It is my family’s favorite. I add 1/4 cup of green onions and 1/4 cup of red or green pepper. If I try to make a different corn dish, they always ask for this cheesy corn bake. It’s the best!