Classic Jiffy Corn Casserole (Printable)
Creamy, comforting corn casserole made with Jiffy mix, whole kernel corn, and sour cream. An easy 55-minute side dish 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 with butter or cooking spray.
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—do not overmix.
03 - If using shredded cheddar cheese, fold it gently into the mixture until evenly distributed.
04 - Pour the mixture into the prepared baking dish and spread evenly using a silicone spatula.
05 - Bake for 45–50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
06 - Remove from oven and let the casserole rest for 5 minutes before serving. This allows it to set and makes serving easier.
# Expert Hints:
01 -
- You can throw it together in literally five minutes flat
- It's that side dish that somehow vanishes first, every single time
02 -
- The center might still look slightly underbaked when you pull it out, but that's perfect—it firms up as it cools
- Using a glass baking dish lets you see if the bottom's getting too dark before the top is done
03 -
- Let your butter cool slightly before melting it so it doesn't cook the eggs in the mix
- Room temperature ingredients blend together more smoothly than cold ones