Description
Easy Jiffy Corn Casserole is a warm, creamy, and nostalgic side dish made with Jiffy corn muffin mix, sweet corn, creamed corn, sour cream, and butter. It’s simple to prepare, comforting, and always a crowd-pleaser—perfect for potlucks or holiday meals.
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- ½ cup melted butter
- 1 cup sour cream
- 1 can (≈15 oz) whole kernel corn, drained
- 1 can (≈15 oz) creamed corn
- 2 large eggs
Instructions
- Preheat oven to 350 °F (175 °C) and butter an 8×8‑inch casserole dish.
- In a large bowl, lightly beat the eggs, then add melted butter, sour cream, drained whole kernel corn, and creamed corn. Stir to combine.
- Add the Jiffy corn muffin mix and stir until the batter is smooth and all ingredients are evenly incorporated.
- Pour the mixture into the prepared casserole dish, spreading it evenly.
- Bake uncovered for 45–50 minutes, until the top is golden and the center is set (not jiggly); a toothpick should come out mostly clean.
- Let cool slightly before serving warm.
Notes
- Add diced green chiles or sautéed bell peppers for a subtle flavor twist.
- Substitute sour cream with plain Greek yogurt for a lighter variation.
- Add a handful of shredded cheddar cheese for extra richness.
- Mix in smoked paprika or chopped chives for added depth.
- Gluten‑free corn muffin mix works well as a substitute for Jiffy.
- Prep Time: 10–15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/8 recipe)
- Calories: 232 kcal
- Sugar: 1 g
- Sodium: 155 mg
- Fat: 24 g
- Saturated Fat: TODO—but from source's %DV 37%, it's ~13 g
- Unsaturated Fat: TODO
- Trans Fat: Data not available
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 118 mg