Name: Easy Jiffy Corn Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 can corn kernels, drained; 1/2 cup melted unsalted butter; 2 large eggs; 1 box corn muffin mix (Jiffy).; 1 can creamed corn; 1 cup sour cream (full-fat)

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Introduction

This easy Jiffy Corn Casserole is a comforting, crowd-pleasing side dish perfect for any occasion. Combining creamy creamed corn with sweet whole kernel corn and a simple corn muffin mix, it bakes up moist and flavorful with minimal effort.

A close-up of a round white bowl filled with a golden baked dish with a slightly rough and crispy top layer. It has small green parsley leaves scattered on the top for decoration. The bowl is on a white marbled surface with a red and white checkered cloth to the side. The dish looks soft inside with a crunchy golden crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can corn kernels, drained
1/2 cup melted unsalted butter (Tillamook recommended for rich flavor)
2 large eggs
1 box corn muffin mix (Jiffy is the classic choice)
1 can creamed corn
1 cup sour cream (full-fat for best texture)

Instructions

Step 1: Preheat your oven to 350 degrees F. While it heats, gather all your ingredients and drain the whole kernel corn thoroughly.
Step 2: In a large mixing bowl, whip the eggs lightly with a fork. Add the melted butter and sour cream, then stir in both cans of corn—drained whole kernel and creamed corn. Mix until well combined.
Step 3: Add the corn muffin mix to the wet ingredients. Stir gently but thoroughly until the mixture is smooth with no lumps.
Step 4: Butter an 8×8 inch casserole dish to prevent sticking. Pour the mixture evenly into the dish.
Step 5: Bake uncovered in the preheated oven for 45 minutes. The casserole is done when the top turns golden, edges crack slightly, and the center feels firm but not jiggly.
Step 6: Remove from the oven and let cool slightly. Serve warm and enjoy your delicious corn casserole!

Tips & Variations

For a richer taste, substitute half the sour cream with cream cheese.
Add diced jalapeños or a pinch of cayenne pepper for a spicy twist.
Use salted butter and reduce added salt in other components to control seasoning more easily.
Top with shredded cheddar cheese in the last 10 minutes of baking for a cheesy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. The casserole can also be frozen; thaw overnight in the refrigerator before reheating.

How to Serve

A spoon lifts a golden-brown, crispy topped cornbread from a white ceramic round baking dish, showing a soft, moist, and crumbly yellow inside mixed with whole corn kernels. The cornbread surface is textured with small browned spots and garnished with fresh green parsley leaves, some of which also scatter around the dish. The baking dish sits on a red and white checkered cloth with a blurred bunch of green herbs in the background, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn can be used. About 1 ½ cups of fresh corn kernels will replace the canned corn. Steam or sauté the fresh corn briefly before using to soften it.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the sour cream with a dairy-free alternative and use a non-dairy butter or oil for melting. Check that the corn muffin mix you use is also dairy-free or make a homemade version.