Classic Jiffy Corn Casserole (Print)
Creamy Southern-style corn casserole made with sweet corn, creamed corn, and Jiffy mix. Rich, buttery, and perfectly comforting.
# Ingredient list:
→ Dairy
01 - 1/2 cup unsalted butter, melted
02 - 1 cup sour cream
03 - 2 large eggs
→ Canned Goods
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) creamed corn
→ Baking
06 - 1 box (8.5 oz) Jiffy Corn Muffin Mix
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together melted butter, sour cream, and eggs until completely smooth and blended.
03 - Add drained corn, creamed corn, and Jiffy Corn Muffin Mix. Stir until all ingredients are fully incorporated. Season with salt and pepper if using.
04 - Pour batter into prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
05 - Bake for 45 to 50 minutes until top is golden brown and center is set. A toothpick inserted in the middle should come out clean.
06 - Let casserole cool for 5 to 10 minutes before serving to allow it to set and make serving easier.
# Expert Tips:
01 -
- It comes together in under 10 minutes with practically zero effort
- That magical contrast between the crunchy golden top and creamy pudding like center
- It travels beautifully and actually tastes better the next day
02 -
- Do not overmix the batter, a few small lumps are totally fine and will disappear during baking
- The casserole might look slightly jiggly when you first pull it out but that sets as it cools
03 -
- If the top is browning too fast, tent it loosely with foil for the last 10 minutes
- Let it cool completely before covering with foil for storage, or you will get condensation making the top soggy