Name: Easy Jiffy Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box (8.5 oz) Jiffy corn muffin mix; ½ cup unsalted butter, melted; 1 cup sour cream (8 oz); 1 can whole kernel corn, drained (15.25 oz); 1 can creamed corn (15.25 oz); 2 large eggs

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Short description

This Easy Jiffy Corn Casserole turns a simple box of corn muffin mix into a creamy, comforting bake with a sweet and savory blend of whole kernel and creamed corn—perfect for family dinners or potlucks.

Why You’ll Love This Recipe

One-bowl convenience: minimal prep and cleanup
Creamy texture: sour cream and creamed corn make it rich and moist
Kid-friendly flavor: sweet corn and buttery taste appeal to all ages
Great for gatherings: easily scaled up and a crowd-pleaser

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 box (8.5 oz) Jiffy corn muffin mix
½ cup unsalted butter, melted
1 cup sour cream (8 oz)
1 can whole kernel corn, drained (15.25 oz)
1 can creamed corn (15.25 oz)
2 large eggs

Directions

1. Preheat & prep

Preheat your oven to 350 °F (175 °C). Gather all ingredients and drain the whole kernel corn thoroughly.

2. Mix wet ingredients

In a large bowl, beat the eggs slightly with a fork. Add melted butter and sour cream, whisking until smooth. Stir in both cans of corn (whole kernel and creamed) until evenly combined.

3. Add corn muffin mix

Pour the corn muffin mix into the bowl and stir until thoroughly blended with no lumps.

4. Prepare the casserole dish

Butter an 8×8 inch baking dish. Transfer the mixture into the dish, spreading it evenly.

5. Bake

Bake uncovered for 45 minutes. It’s done when the top turns golden, edges crack slightly, and the center is set without wobbling.

6. Cool & serve

Let the casserole rest briefly. Serve warm as a side dish or comforting snack.

Servings and timing

Serves: 6–8
Prep time: 10 minutes
Bake time: 45 minutes
Total time: ~55 minutes

Variations

Spicy twist: Stir in ½ tsp chili powder or diced jalapeños for heat
Cheesy corn bake: Mix in 1 cup shredded cheddar before baking
Herb addition: Fold in chopped green onions or cilantro for freshness
Bacon upgrade: Stir in cooked, crumbled bacon or bacon bits
Cream cheese version: Replace sour cream with 8 oz softened cream cheese for extra creaminess

Storage/reheating

Store: Refrigerate in an airtight container for up to 4 days
Reheat: Warm gently in a microwave or oven at 350 °F until heated through
Freeze: Freeze in portions for up to 3 months; thaw before reheating

FAQs

1. Can I use low-fat sour cream?

Yes—low-fat sour cream works well without affecting texture significantly.

2. What if I don’t have Jiffy mix?

You can substitute a homemade mix—combine 1 cup cornmeal, ½ cup flour, 2 tsp baking powder, ¼ tsp baking soda, and 1–2 Tbsp sugar.

3. Can I double the recipe?

Yes—use a larger baking dish (9×13 in) and bake an additional 5–10 minutes.

4. Will it be too sweet with creamed corn?

The balance of savory butter and sour cream offsets sweetness—if preferred, reduce sugar in the mix or drain some creamed corn.

5. How do I know it’s done?

Golden edges and a firm center indicate it’s ready—give it a gentle shake to check for set texture.

6. Can I make it ahead of time?

Yes—prepare the mixture, refrigerate until baking day, then bake fresh for best texture.

7. What’s a gluten-free option?

Use a gluten-free corn muffin mix in place of Jiffy.

8. Is this recipe dairy-free?

Substitute vegan butter and dairy-free sour cream to make it dairy-free.

9. Can I add vegetables?

Yes—stir in cooked diced bell peppers or onion for added flavor and color.

10. How best to serve?

Serve warm alongside roasted meats, grilled chicken, chili, or as part of a holiday spread.

Conclusion

This Easy Jiffy Corn Casserole is a comforting, crowd-pleasing side with minimal effort and maximum flavor. Sweet corn, creamy texture, and buttery goodness come together in one easy bake—perfect for weekdays, holidays, or anytime craving cozy comfort food!

Easy Jiffy Corn Casserole

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Author: Maggie
Total Time: 55 minutes
Yield: 6–8 servings
Diet: Vegetarian

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Description

Ingredients

1 box (8.5 oz) Jiffy corn muffin mix

½ cup unsalted butter, melted

1 cup sour cream (8 oz)

1 can whole kernel corn, drained (15.25 oz)

1 can creamed corn (15.25 oz)

2 large eggs

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Instructions

Preheat oven to 350°F (175°C). Drain the whole kernel corn thoroughly.
In a large bowl, beat the eggs slightly with a fork. Add melted butter and sour cream, whisking until smooth. Stir in both cans of corn until evenly combined.
Pour the corn muffin mix into the bowl and stir until thoroughly blended with no lumps.
Butter an 8×8 inch baking dish. Transfer the mixture into the dish and spread evenly.
Bake uncovered for 45 minutes, or until the top is golden, edges crack slightly, and the center is set without wobbling.
Let the casserole rest briefly before serving warm as a side dish or snack.