Easiest-Ever Jiffy Corn Casserole
Thanks to a box of Jiffy corn muffin mix, this corn casserole comes together quickly and is a perfect side dish for any meal.
Serves6 to 8
Prep5 minutes to 10 minutes
Cook45 minutes to 50 minutes
Jiffy corn casserole is a beloved shortcut side dish that instantly makes any fall dinner or Thanksgiving feast feel even cozier. It’s also the easiest thing you’ll make all season — take a box of Jiffy corn muffin mix, combine it with a few pantry staples (canned corn, sour cream, eggs, and butter), and it bakes up somewhere between tender cornbread and a moist corn pudding.
Here’s how to make Jiffy corn casserole, the perfect side dish that’s sure to be welcome at any table.
How to Make Jiffy Corn Casserole
The recipe for Jiffy corn casserole first appeared on the back of the Jiffy box, but curious home cooks have since riffed on the idea in a variety of ways. Some versions call for heavy cream, while others call for more eggs for a soufflé-like effect. There are even some packed with cheese! In my opinion, this six-ingredient Jiffy Corn Casserole recipe is the most essential one, because you only need one bowl and a few pantry staples to pull it off.
To ensure your casserole bakes up moist and tender, you’ll want to combine the wet ingredients first (sour cream, eggs, two types of canned corn, and butter) before gently adding the corn muffin mix (be careful not to overmix).
Also, corn casserole is not the same dish as Corn Pudding, which contains cornmeal and has more of a “pudding-like” texture.
What to Serve with Jiffy Corn Casserole
The best part about this creamy corn casserole is its versatility. From whole roasted chicken to steamy soups, any of these ideas would be delicious matches.
- Hearty roasted meats: Pair with Classic Roasted Turkey for Thanksgiving, or make Perfect Roasted Chicken for a cozy fall dinner.
- Warm & comforting soups: Try a tomato-based soup, like Chicken Tortilla Soup or Chicken, Tomato, and White Bean Soup.
- Greens, greens, and more greens: For a lighter option, pair with a fall salad, like Shaved Brussels Sprouts Salad. Or, keep it simple with a mess of silky greens like Slow-Simmered Collard Greens.
How to Store Jiffy Corn Casserole
Leftovers, if you have any, can be refrigerated in an airtight container for up to 5 days. I like to toast leftover servings in a warm oven or skillet and top with a fried egg, proving you really can eat this corn casserole any time of day.
Jiffy Corn Casserole
Thanks to a box of Jiffy corn muffin mix, this corn casserole comes together quickly and is a perfect side dish for any meal.
Prep time 5 minutes to 10 minutes
Cook time 45 minutes to 50 minutes
Serves6 to 8
Nutritional Info
Ingredients
Cooking spray or butter, for the baking dish
- 8 tablespoons
(1 stick) unsalted butter
- 1 (15-ounce) can
corn kernels
- 8 ounces
sour cream (1 cup)
- 2
large eggs
- 1 (15-ounce) can
creamed corn
- 1 (8.5-ounce) box
regular or vegetarian Jiffy corn muffin mix
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.
Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.
Recipe Notes
Vegetarian: Regular Jiffy corn muffin mix contains lard. Use the vegetarian version if you want to keep the casserole vegetarian.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.