Classic Jiffy Corn Casserole (Print Version)
Creamy Southern-style corn casserole with sweet corn, butter, and sour cream. Ready in under an hour.
# What You'll Need:
→ Dairy
01 - 1/2 cup unsalted butter, melted
02 - 1 cup sour cream
03 - 2 large eggs
→ Canned Goods
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) creamed corn
→ Baking
06 - 1 box (8.5 oz) Jiffy Corn Muffin Mix
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together melted butter, sour cream, and eggs until completely smooth and well blended.
03 - Add drained kernel corn, creamed corn, and Jiffy Corn Muffin Mix to the bowl. Stir until all ingredients are fully incorporated. Season with salt and pepper if desired.
04 - Pour the batter into the prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
05 - Bake for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
06 - Let the casserole rest for 5–10 minutes before serving to allow it to set properly.
# Expert Suggestions:
01 -
- It comes together in literally ten minutes flat, which saved me more than once when I realized guests were arriving sooner than expected
- Something magical happens between the Jiffy mix and all that corn, creating this texture that's like cornbread and pudding had a delicious baby
02 -
- I once tried making this the night before and baking it fresh the next morning, but the texture turned out dense and sad, so always bake it right before serving
- The center might still look slightly jiggly when you pull it out, but it will continue to set as it cools, so don't make the mistake of overbaking
03 -
- I've learned that using a glass baking dish lets you see exactly how golden the bottom and sides are getting, which helps prevent overbaking
- If you want to prep ahead, you can mix everything together and store the batter in the refrigerator for a few hours before baking, though I've found room temperature ingredients give the best rise