Easy Jiffy Corn Casserole

What’s better than regular cornbread? A warm, creamy Jiffy Corn Casserole!

This comforting side dish takes the classic Jiffy corn muffin mix and turns it into something special. It’s the kind of recipe that shows up at every family gathering and disappears before you can get seconds.

Whether you’re heading to a potluck or just want to jazz up your weeknight dinner, this corn casserole hits all the right notes. Trust me, you’ll want to make extra – leftovers are rare with this one.

Why You’ll Love This Corn Casserole

• Simple ingredients: This recipe uses basic pantry staples and just 6 ingredients total, with Jiffy mix doing most of the heavy lifting.
• Budget-friendly prep: You’ll love how affordable this dish is, using canned corn and common dairy items you probably already have in your fridge.
• Quick assembly: Just mix, pour, and bake – there’s no complicated steps or techniques needed, making it perfect for busy weeknights or last-minute potluck invites.
• Family-friendly comfort food: The creamy, sweet corn flavor combined with a cake-like texture makes this a hit with both kids and adults.

Are Corn Casserole And Corn Pudding The Same?

Corn casserole and corn pudding share similarities but differ in texture and ingredients. Corn casserole, often made with Jiffy Corn Muffin Mix, has a bread-like, slightly dense consistency and a savory profile.

In contrast, corn pudding is creamier and custard-like, with a sweeter, richer taste due to its use of milk, eggs, and sugar. Both highlight corn’s flavor, but their unique textures make them distinct dishes.

Options for Substitutions

While Jiffy corn muffin mix gives this casserole its signature taste, you can use any brand of corn muffin mix that comes in an 8.5 oz box.

For a gluten-free version, use any kind of gluten-free cornbread mix.

For a lighter version, you can swap the sour cream with plain Greek yogurt, which will give you similar creaminess with less fat.

If you’re out of canned corn, you can use frozen corn that’s been thawed and drained (about 1.5 cups) instead of the regular corn kernels, but I recommend keeping the creamed corn as it provides the moisture and texture that makes this casserole so good.

You can replace the butter with melted coconut oil or vegetable oil, though the flavor will be slightly different.

How to Know When the Corn Casserole is Done

To check if your corn casserole is ready, give the baking dish a gentle shake – the center should be set and shouldn’t jiggle like liquid, though it will still have some softness to it.

Insert a knife or toothpick into the center; it should come out mostly clean with just a few moist crumbs.

The top of your casserole should be light golden brown, and you’ll notice the edges starting to pull away slightly from the sides of the baking dish.

If you’re not sure, it’s better to add an extra 5 minutes of baking time since an undercooked casserole can be too wet in the middle.

What to Serve With Corn Casserole?

This creamy, comforting corn casserole pairs perfectly with classic main dishes like roasted chicken, grilled steak, or BBQ pulled pork.

Since it’s rich and satisfying, I like to balance it with lighter sides such as roasted green beans, a fresh garden salad, or steamed broccoli.

For holiday meals, it fits right in alongside turkey, ham, and other traditional favorites – just don’t forget the cranberry sauce!

If you’re serving it at a barbecue, it’s great with:

• baked beans
• coleslaw
• grilled vegetables

Storage Instructions

Freezing: If you want to freeze it, let the baked casserole cool completely, wrap it well in plastic wrap and foil, and it’ll keep in the freezer for up to 2 months – just thaw overnight in the fridge before reheating in a 350°F oven until warm throughout.

Storage: This corn casserole keeps really well in the fridge for up to 4 days when stored in an airtight container.

Make ahead: You can also make it ahead – just prepare the casserole, cover it tightly with plastic wrap, and pop it in the fridge for up to 24 hours before baking (just let it come to room temperature for about 30 minutes before putting it in the oven).

Preparation Time	10-15 minutes
Cooking Time	45-50 minutes
Total Time	55-65 minutes
Servings	8
Level of Difficulty	Easy

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 30-40 g
• Fat: 120-130 g
• Carbohydrates: 180-200 g

Ingredients

• 1 box corn muffin mix (8.5 oz. jiffy)
• 1/2 cup butter, melted
• 1 cup sour cream (8 oz.)
• 1 can regular corn kernels, drained (15.25 oz.)
• 1 can creamed corn (15.25 oz.)
• 2 large eggs

Step 1: Preheat the Oven and Prepare Ingredients

Preheat your oven to 350 degrees F.

While the oven is preheating, gather all your ingredients and make sure the whole kernel corn is properly drained.

Step 2: Mix Wet Ingredients

In a large mixing bowl, add the eggs and whip them slightly with a fork.

Add the melted butter and sour cream to the eggs.

Then, add both cans of corn (one drained can of whole kernel corn and one can of creamed corn).

Whisk everything together until well combined.

Step 3: Incorporate the Corn Muffin Mix

Pour the contents of the Jiffy Corn Muffin mix into the bowl with the wet ingredients.

Stir until everything is thoroughly mixed together, ensuring there are no lumps and the mixture is smooth.

Step 4: Prepare the Casserole Dish

Butter an 8×8 inch casserole dish to prevent sticking.

Pour the mixture into the prepared dish, spreading it out evenly to ensure uniform baking.

Step 5: Bake the Casserole

Place the casserole dish in the preheated oven and bake for 45 minutes, uncovered.

When done, the top should be golden, the edges slightly cracked, and the middle should be firm to the touch without being jiggly.

Step 6: Cool and Serve

Once the casserole is done baking, remove it from the oven and let it cool slightly.

Serve warm.

Enjoy your delicious corn casserole!