Jiffy Corn Casserole Recipe
A rich, creamy, and easy-to-make Jiffy Corn Casserole, perfect for holiday feasts, potlucks, and family dinners. With a golden-brown crust and a soft, moist center, this dish is a crowd-pleaser that pairs well with any meal.
Ingredients
- 1 box 8.5 oz Jiffy Corn Muffin Mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 14.75 oz creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs beaten
- 1/2 teaspoon salt
Optional Add-Ins:
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup diced jalapeños
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, sour cream, melted butter, and beaten eggs. Stir until well mixed. Fold in any optional add-ins if using.
Step 3: Transfer to Baking Dish
- Pour the mixture into the prepared baking dish and spread evenly.
Step 4: Bake
- Bake for 45–55 minutes or until the top is golden brown and the center is set. Insert a toothpick to check for doneness.
Step 5: Rest and Serve
- Allow the casserole to cool for 5–10 minutes before serving. Enjoy warm!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 300°F for 15 minutes or microwave individual portions.
- Make-Ahead Tip: Prepare the batter a day in advance and refrigerate until ready to bake.
- Customization: Add cheese, jalapeños, or bacon for extra flavor.