Jiffy Corn Casserole

Jiffy corn casserole is a side dish that instantly makes any fall dinner or Thanksgiving feast feel even cozier. Thanks to that retro blue box, it’s also the easiest thing you’ll make all season.

Comforting Jiffy corn casserole bakes up with a comforting texture that’s both tender like cornbread and moist like golden corn pudding. Here’s how to make the easiest-everJiffy corn casserole.

The classic Jiffy corn casserole recipe first appeared on the back of the little blue Jiffy box, but curious home cooks have since riffed on the idea. Some versions call for heavy cream, while others call for more eggs for a soufflé-like effect. There are even some packed with cheese! This six-ingredient Jiffy Corn Casserole recipe is the one to remember.

• Jiffy corn muffin mix. The corn muffin mix in the retro blue box is slightly sweet. To keep this dish vegetarian-friendly, pick up vegetarian Jiffy corn muffin mix, as the original mix contains lard.
• Canned corn kernels. Drain the sweet, plump kernels before adding to the casserole.
• Canned creamed corn. This canned corn adds a different texture to the casserole plus a creamy, sweet flavor.
• Unsalted butter. Make sure to cool the butter slightly before adding the eggs to avoid scrambling.
• Sour cream. Adds a creamy texture and a slightly tangy.
• Eggs. You’ll need 2 large eggs to bind the casserole together.

1. Combine wet ingredients. Stir melted butter, eggs, sour cream, and two types of canned corn together until completely combined.
2. Stir in the Jiffy corn muffin mix. Mix in a box of Jiffy just until no dry spots remain. Be careful not to over-mix so that the casserole bakes up nice and tender.
3. Bake until golden. Bake in a casserole dish until puffed and golden brown, about 45 minutes.

The best part about this creamy corn casserole is its versatility. From whole roasted chicken to steamy soups, any of number of recipes would be a tasteful match.

• Hearty roasted meats: Pair with classic roasted turkey for Thanksgiving, or make this perfect roasted chicken for a cozy fall dinner.
• Warm & comforting soups: Try it on the side of chicken tortilla soup, loaded vegetable soup, or hearty chili.
• Greens, greens, and more greens: Serve with a shaved Brussels sprouts salad, a harvest sweet potato salad, or, keep it simple with a mess of silky collard greens.

Refrigerate leftovers in an airtight container for up to 5 days. Toast leftover servings in a warm oven or skillet and top with a fried egg or drizzle of honey — proof that you really can eat this corn casserole any time of day.

Wrap the baked casserole tightly in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and then reheat in a skillet, microwave, or oven.