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Jiffy Corn Casserole: Easy, Creamy Side Dish

Jiffy Corn Casserole

This creamy corn casserole combines Jiffy Corn Muffin Mix with two kinds of corn, sour cream, and butter for an easy, tender side dish. Add cheddar, egg, or sugar if desired for a customized texture and flavor.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 8.5-ounce box Jiffy Corn Muffin Mix
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 14.75-15-ounce can Creamed corn, undrained
  • 1 cup Sour cream
  • 1/2 cup Unsalted butter, melted
Optional Additions
  • 1 large egg Large egg
  • 1/2-1 cup Shredded cheddar cheese
  • 1-2 tablespoons Sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease an 8-inch square or 2-quart baking dish. Drain the whole-kernel corn thoroughly, while keeping all the liquid in the creamed corn.
  2. Stir together the Jiffy Corn Muffin Mix, drained whole-kernel corn, undrained creamed corn, sour cream, and melted butter until just combined. Do not overmix, because a few gentle strokes help keep the casserole tender.
  3. Spread the mixture evenly in the prepared baking dish. If using the optional egg, cheddar cheese, or sugar, stir it into the mixture before transferring it to the dish.
  4. Bake at 350°F for 45–55 minutes, until the center is set and the top is lightly golden. The middle should remain moist but not liquid.
  5. Let the casserole rest for 5–10 minutes before serving. This short rest allows the center to firm up while keeping the texture creamy.

Notes

Drain the whole-kernel corn thoroughly, but do not drain the creamed corn. Avoid overbaking, since the casserole continues to set as it rests and can become dry if left in the oven too long.