Looking for the perfect comfort dish that’s quick, satisfying, and practically foolproof? This corn casserole Jiffy easy recipe is your new go-to favorite! With just a few pantry staples and minimal prep time, you’ll have a warm, creamy, and irresistibly golden casserole that steals the show at any meal. Keep reading to discover how simple and delicious homemade can be!
| Servings: | 8 |
| Prep Time: | 5 minutes |
| Cook Time: | 45 minutes |
| Total Time: | 50 minutes |
| Serving Size: | 1 slice or scoop |
Description
There is something unmistakably comforting about a dish that reminds you of potlucks, Sunday suppers, and holiday tables. This easy corn casserole with Jiffy mix is the kind of side dish that brings everyone back for seconds. It is warm, buttery, and perfectly golden, with a custardy texture that balances between cornbread and pudding. The sweet kernels of corn pop with each bite, contrasting deliciously with the creamy interior and slightly crispy edges.
Imagine scooping into a steaming dish of golden corn casserole, the aroma of sweet maize and melted butter rising like a hug from your childhood kitchen. It is a crowd-pleaser that feels homemade and nostalgic even if it only took minutes to throw together. Whether served beside roast turkey, barbecue ribs, or weeknight meatloaf, it delivers comfort with every spoonful.
Why You’ll Love This Recipe
This corn casserole is as easy as it gets thanks to Jiffy corn muffin mix and a few pantry staples. Dump and stir is truly the name of the game, making it perfect for weeknights, holiday dinners, or whenever you need a reliable and delicious side. The simplicity does not sacrifice flavor — sweet corn blends with rich sour cream and melted butter to create a melt-in-your-mouth sensation that is both savory and lightly sweet.
Even better, it is extremely adaptable. You can add shredded cheese, chopped jalapeños, or even diced green chilies if you’re craving extra flavor. Whether you stick to the classic or dress it up, this recipe delivers every single time.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can whole kernel corn drained
- 1 can creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 stick unsalted butter melted
- 1 teaspoon salt
Equipment
- Mixing bowl
- 9 x 9 inch baking dish or similar
- Spatula or wooden spoon
- Measuring cups and spoons
- Oven
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This gives the casserole plenty of even heat to bake into that soft center and golden brown crust.
- Lightly grease your baking dish with butter or cooking spray. I love using a little of the melted butter for this step to carry the flavor through.
- In a large mixing bowl, add Jiffy corn muffin mix, drained whole kernel corn, creamed corn, sour cream, eggs, melted butter, and salt.
- Stir everything together until fully combined. The batter will be thick but pourable. Scrape the sides of the bowl to make sure no dry mix remains.
- Pour the batter into the prepared dish and gently smooth the surface with your spatula. It may wiggle slightly — that’s exactly what you want.
- Bake for 45 to 50 minutes until the center is set and the edges are golden brown. A toothpick inserted near the center should come out with moist crumbs but not raw batter.
- Let cool for 5 to 10 minutes. This helps the casserole firm up slightly so it scoops better while still staying warm and fluffy.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Serving and Storage Tips
Corn casserole tastes best fresh out of the oven but can easily be made ahead and reheated. If preparing in advance, let the casserole cool completely, cover tightly with plastic wrap or foil, and refrigerate for up to 3 days.
To reheat, bake in a 350-degree Fahrenheit oven for 15 to 20 minutes until warmed through. You can also microwave individual portions for about 1 to 2 minutes. If the casserole seems a bit dry after refrigeration, adding a pat of butter before reheating can help bring back its rich moisture.
This casserole also freezes well. Wrap portions tightly with aluminum foil and store in a freezer-safe bag for up to 2 months. To reheat from frozen, bake at 350 degrees Fahrenheit for 25 to 30 minutes or until hot.
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use canned corn only if I have no creamed corn?
If you do not have creamed corn, you can blend a second can of whole kernel corn until smooth and stir it in. It is not identical, but it works in a pinch to create the creamy consistency.
Can I add cheese to this casserole?
Absolutely. A cup of shredded cheddar or pepper jack adds a rich, gooey texture. Stir it into the batter or sprinkle on top 15 minutes before the casserole finishes baking.
How do I make it less sweet?
Jiffy mix naturally adds a touch of sweetness. To tone it down, you can balance it with sharp cheddar cheese or mix in a pinch of cayenne or smoked paprika for a savory edge.
We hope you enjoyed our article about easy Jiffy corn casserole! If you liked it, please take a moment to pin this post or any image from it on Pinterest—it really helps more people discover our content. Don’t forget to like the pin and leave a comment—we love hearing from you, and your support motivates us to keep creating even better recipes and ideas!
Easy Corn Casserole with Jiffy Mix
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can whole kernel corn drained
- 1 can creamed corn
- 1 cup sour cream
- 2 large eggs
- 1 stick unsalted butter melted
- 1 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease a 9 x 9 inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine the Jiffy cornbread mix, drained whole kernel corn, creamed corn, sour cream, eggs, melted butter, and salt.
- Stir until all ingredients are fully mixed and well combined.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 45 to 50 minutes or until the top is set and golden brown.
- Remove from the oven and allow to cool for 5 to 10 minutes before serving.
