The Ultimate Easy & Creamy Jiffy Corn Casserole (6 Ingredients)
This easy Jiffy Corn Casserole delivers a luscious, slightly custardy texture that screams Southern comfort food perfection. It is a guaranteed family favorite for holidays like Thanksgiving or any simple weeknight dinner.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix
- 1 can (15 ounces) whole kernel corn, undrained
- 1 can (15 ounces) cream style corn
- 1 cup sour cream
- 2 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish or an 8×8 inch dish for a thicker casserole.
- In a large bowl, combine the Jiffy Corn Muffin Mix, whole kernel corn (with its liquid), cream style corn, sour cream, and beaten eggs. Mix until just combined. Do not overmix.
- Slowly pour the melted butter into the batter and stir until it is incorporated.
- Pour the entire mixture into your prepared baking dish.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean or with moist crumbs attached.
- Let the casserole cool for 10 minutes before you slice and serve it.
Notes
- For a cheesy corn casserole variation, stir 1 cup of shredded sharp cheddar cheese into the batter before baking.
- You can prepare this casserole up to 2 days ahead. Cover and refrigerate the unbaked mixture, then add 5-10 minutes to the baking time if baking straight from the refrigerator.
- This recipe is a budget friendly side dish that pairs well with ham or barbecue.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 65