Classic Jiffy Corn Casserole (Printable)
Creamy, comforting corn casserole made with Jiffy mix, whole kernel corn, and sour cream. Golden topping in 45 minutes.
# 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 Prepare:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking dish or similar casserole dish with butter or cooking spray.
02 - In a large mixing bowl, add the drained whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Stir with a silicone spatula or wooden spoon until just blended—do not overmix.
03 - If using cheddar cheese, fold it into the batter until evenly distributed.
04 - Pour the mixture into the prepared baking dish and spread the top evenly with the back of a spoon or spatula.
05 - Bake for 45–50 minutes, or until the top is golden brown and the center is set (a toothpick inserted should come out clean).
06 - Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set.
# Expert Advice:
01 -
- It comes together in literally five minutes flat, which saved me more than once when guests were already knocking at the door
- The texture is this perfect middle ground between cornbread and pudding, crispy on top and creamy underneath
02 -
- Overmixing makes it tough and rubbery, so stop as soon as you don't see dry mix anymore
- The center should still have a tiny bit of wobble when you take it out since it continues cooking while it rests
03 -
- Use room temperature sour cream so it incorporates smoothly without leaving little white flecks
- Letting it rest for those five minutes is the difference between a messy scoop and clean squares