Jiffy Corn Casserole
This Jiffy Corn Casserole is a simple, comforting side dish made with pantry staples, delivering a sweet, custardy texture with a golden top. Perfect for holidays or everyday meals, it comes together quickly and pairs beautifully with a variety of main dishes.
Equipment
- 8x8 inch baking dish
- Mixing bowl
- Whisk
- Oven
Ingredients
Main
- 15 oz whole-kernel corn, drained 1 can
- 15 oz creamed corn 1 can
- 1 cup sour cream or Greek yogurt
- ½ cup unsalted butter, melted 1 stick
- 1 large egg
- 8.5 oz Jiffy Corn Muffin Mix 1 box
Instructions
- Preheat oven to 350°F and grease an 8x8-inch baking dish.
- In a large bowl, whisk together whole-kernel corn, creamed corn, sour cream, melted butter, and egg until fully combined.
- Stir in the Jiffy Corn Muffin Mix until just combined. Do not overmix.
- Pour the mixture into the prepared baking dish.
- Bake for 50–55 minutes until the top is golden brown and the center is set.
- Let the casserole rest for at least 10 minutes before serving.
Notes
For a cheesy variation, add 1 cup shredded cheddar cheese before baking. Add diced green chiles or jalapeños for heat. Ensure the corn is drained to avoid a runny texture. If edges brown too quickly, tent with foil. Dairy-free options include plant-based yogurt and vegan butter.