Introduction

This easy Jiffy Corn Casserole is a comforting side dish perfect for weeknight dinners or holiday gatherings. With simple ingredients and minimal prep, it comes together quickly while delivering a creamy, slightly sweet flavor that everyone will love.

The image shows a slice of creamy corn casserole served on a white plate with a red rim, placed on a white marbled surface. The casserole has two visible layers: a golden, slightly crispy, browned top crust and a thick, soft, and moist corn filling with pieces of corn throughout. The casserole dish, also white with a red rim, is partially visible beside the plate, showing the remaining creamy corn mixture with the same golden crust. Next to the dish is a red and white striped cloth adding a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box corn muffin mix (8.5 oz. Jiffy)
1/2 cup butter, melted
1 cup sour cream (8 oz.)
1 can regular corn kernels, drained (15.25 oz.)
1 can creamed corn (15.25 oz.)
2 large eggs

Instructions

Step 1: Preheat your oven to 350 degrees F. While it heats, gather all ingredients and ensure the whole kernel corn is properly drained.
Step 2: In a large bowl, lightly whip the eggs with a fork. Add the melted butter and sour cream, then stir in both cans of corn. Whisk everything together until well combined.
Step 3: Pour the corn muffin mix into the bowl with the wet ingredients. Stir thoroughly to create a smooth, lump-free batter.
Step 4: Butter an 8×8 inch casserole dish to prevent sticking. Pour the batter evenly into the dish.
Step 5: Bake uncovered in the preheated oven for 45 minutes. The top should be golden, edges slightly cracked, and the center firm but not jiggly.
Step 6: Remove from oven and let cool slightly before serving warm. Enjoy your delicious corn casserole!

Tips & Variations

For extra flavor, stir in 1 cup shredded cheddar cheese before baking.
Swap sour cream for Greek yogurt for a tangy twist and added protein.
If you prefer a spicier casserole, add a dash of cayenne pepper or chopped jalapeños.
Make it gluten-free by using a gluten-free corn muffin mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

The dish is a baked casserole with a golden-brown, slightly crispy top layer speckled with a few small green parsley leaves for garnish. The top layer has a textured, slightly bubbly surface, showing a well-cooked, cheesy or corn-based crust. It is served in a white, oval-shaped ceramic dish that contrasts with the deep red checkered cloth beneath it, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, you can substitute fresh corn kernels. Use about 1 1/2 cups of fresh corn, cooked slightly or raw if very fresh. Drain any excess liquid to avoid a soggy casserole.

Can I make this casserole ahead of time?

Absolutely! Prepare the casserole batter and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if it’s chilled before going into the oven.