Classic Jiffy Corn Casserole (Printable Version)
Creamy, comforting corn casserole made with Jiffy mix, whole kernel and creamed corn. Golden, tender, and perfect for holidays or everyday meals.
# What You'll Need:
→ Pantry Staples
01 - 1 box (8.5 oz) Jiffy corn muffin mix
02 - 1 can (15 oz) whole kernel corn, drained
03 - 1 can (15 oz) creamed corn
04 - 1/2 cup (1 stick) unsalted butter, melted
05 - 1 cup sour cream
→ Optional Additions
06 - 1 cup shredded cheddar cheese
# How to Make It:
01 - Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar casserole dish.
02 - In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Mix until just blended.
03 - If using, stir in the shredded cheddar cheese.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Bake for 45–50 minutes, or until the top is golden and the center is set.
06 - Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- The Jiffy mix creates this magically fluffy texture that still feels creamy and rich
- You can throw everything together in under ten minutes, which is a lifesaver when youre juggling holiday sides
02 -
- Dont skip the resting time, I learned this the hard way when I served it too soon and it was a soupy mess
- The casserole should still have a slight jiggle in the center when you pull it out, but it will firm up as it rests
03 -
- Let your butter cool slightly before mixing it with the sour cream so it doesnt seize up
- For extra crunch, sprinkle some crispy fried onions on top during the last ten minutes of baking