Jiffy Corn Casserole

5 from 8 votes

This easy Jiffy corn casserole recipe is a cozy side dish for everything from weeknight dinners to holiday meals! It's outrageously simple to make and is just like the one you grew up with.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Keyword: best corn casserole, creamed corn casserole, creamy corn casserole, easy corn casserole recipe

Servings:

Author: Natasha Bull

Ingredients

1/2 cup butter (one stick)
2 large eggs
1 cup sour cream
1 (15 fluid once) can creamed corn
1 (15 fluid ounce) can corn (kernels) drained
1 (8.5 ounce) package Jiffy Corn Muffin Mix

Instructions

Melt the butter (microwave or stove).
Preheat the oven to 375F and move the rack to the middle position. Grease a 9x13 casserole dish.
In a medium-to-large mixing bowl, add the eggs (beat them with a fork), then the sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.
Stir in the corn muffin mix (make sure it's smooth but don't over-mix).
Pour the batter into the casserole dish and smooth it out.
Bake, uncovered, for 40-50 minutes or until the middle has set and the top is golden (I bake mine for 45). Keep in mind that ovens and baking dishes can vary so timing isn't exact. I use a ceramic casserole dish.
Rest 10 minutes prior to serving. The texture of corn casserole is moist and creamy, so it won't be as firm as cornbread. I find it easiest to use a serving spoon to scoop it out into individual portions.

Notes

If possible, allow ingredients come to room temperature prior to starting this recipe.
You add the dry Jiffy mix right to the batter (ignore the instructions on the package).
Adapted from Jiffy's spoon bread casserole.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition