Jiffy Corn Casserole brings the comforting taste of sweet corn combined with a creamy, tender texture that’s perfect for family gatherings or holiday dinners. This timeless dish combines simple pantry ingredients into a satisfying side that pleases both kids and adults alike.
With minimal preparation and straightforward steps, you can have a golden-baked casserole with a slightly crisp top and a rich, buttery flavor that complements any main course. Whether it’s a cozy weeknight meal or a festive celebration, this casserole adds warmth and nostalgia to your table.
- Combines whole kernel corn and creamed corn for a naturally sweet and creamy texture.
- Uses Jiffy Corn Muffin mix to simplify preparation without sacrificing flavor.
- Perfectly buttery, moist, and slightly crunchy on top for great contrast in every bite.
- Easy to make with pantry staples and minimal fuss or special ingredients.
Ingredients
- Whole Kernel Corn: One can of drained corn kernels adds natural sweetness and pleasant texture to the casserole.
- Melted Unsalted Butter: 1/2 cup of rich, creamy butter (Tillamook recommended) adds depth and moisture without overpowering.
- Large Eggs: Two eggs act as a binder, helping the casserole set while adding fluffiness.
- Corn Muffin Mix (Jiffy): One standard box, providing structure and a subtle cornmeal flavor.
- Creamed Corn: One can contributes creamy, luscious moisture with extra sweetness and silkiness.
- Sour Cream: 1 cup of full-fat sour cream balances sweetness with tang and provides a tender crumb.
Instructions
- Preheat Oven and Prepare Ingredients
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Set your oven to 350°F to warm up while you prepare; this ensures even baking from the start. Drain the whole kernel corn thoroughly to prevent excess moisture from making the casserole soggy.
- Mix Wet Ingredients
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In a large mixing bowl, lightly beat the eggs with a fork until combined. Add melted butter and sour cream to introduce richness and smoothness to the mixture, helping create a creamy casserole base.
- Add Corn Mixtures
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Fold in both the drained whole kernel corn and creamed corn to your wet ingredients. Mixing these two corn types enhances flavor complexity and texture, making the dish more satisfying.
- Incorporate Corn Muffin Mix
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Sprinkle the Jiffy Corn Muffin mix into the bowl and stir gently but thoroughly until the batter is smooth and uniform. This dry mix binds everything together and helps your casserole rise with a tender crumb.
- Prepare Baking Dish
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Butter an 8×8-inch casserole dish well to prevent sticking and ensure an easy release of your finished casserole. Spread the batter evenly to promote consistent baking throughout.
- Bake the Casserole
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Bake uncovered for 45 minutes, allowing the top to turn golden and edges to become lightly cracked. The middle should set firmly without wobbling, indicating it’s perfectly cooked inside.
- Cool and Serve Warm
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Remove the casserole from the oven and let it sit for a few minutes to firm up further. Serving warm maximizes the comforting flavors and creamy texture that make this dish a favorite.
- Use full-fat sour cream for the best creamy texture and flavor profile.
- Drain the whole kernel corn well to avoid excess moisture that can make the casserole runny.
- Butter the baking dish liberally to avoid sticking and ensure a beautiful presentation.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain texture and prevent drying out.
Serving Suggestions
This casserole pairs wonderfully with roasted meats or grilled chicken and fresh green salads. It also complements holiday meal spreads, offering a sweet and creamy side that balances savory dishes.
- For extra flavor, fold in shredded cheddar or pepper jack cheese before baking.
- Experiment with mixing in diced jalapeños for a subtle spicy kick without overpowering.
- Let the casserole rest briefly before slicing to help it hold its shape when served.
FAQs
- Can I use fresh corn instead of canned?
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Yes, fresh corn kernels can be used. You will need about 1 to 1 1/2 cups of freshly cut corn off the cob. For creamed corn, you can blend fresh corn with a little cream to replicate the canned texture.
- What can I substitute for sour cream?
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Greek yogurt or creme fraiche can work as substitutes, but choose full-fat versions for the best texture and taste. Avoid low-fat alternatives as they may alter the creaminess.
- Is it possible to make this recipe dairy-free?
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Yes, substitute the unsalted butter with vegan margarine and use a dairy-free sour cream option. Be sure your cornbread mix doesn’t contain dairy ingredients as well.
- Can I prepare this casserole ahead of time?
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Absolutely! Prepare the mixture and refrigerate it up to 24 hours before baking. Baking time may need an extra 5-10 minutes if chilled before going into the oven.
- How can I tell when the casserole is done?
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The top should be golden brown and edges slightly cracked. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.
- Can I freeze leftover corn casserole?
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Freezing is not recommended as the creamy texture can degrade and separate upon thawing. It’s best enjoyed fresh or refrigerated for short-term storage.
- What dish size works best?
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An 8×8 inch baking dish is ideal for this amount of batter for even cooking and browning.
Easy Jiffy Corn Casserole
Equipment
- 1 large mixing bowl
- 1 fork
- 1 8x8 inch casserole dish buttered for baking
- 1 oven preheated to 350 degrees F
Ingredients
- 1 can corn kernels drained
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 box corn muffin mix e.g., Jiffy
- 1 can creamed corn
- 1 cup full-fat sour cream
Instructions
- Preheat the oven to 350 degrees F and prepare all ingredients, ensuring the whole kernel corn is well drained.
- In a large bowl, lightly whisk the eggs with a fork, then add melted butter and sour cream, mixing well.
- Add both the drained whole kernel corn and creamed corn to the bowl and whisk until fully combined.
- Pour the corn muffin mix into the wet ingredients and stir gently until the mixture is smooth with no lumps.
- Butter an 8x8 inch casserole dish and pour the mixture in, spreading it evenly.
- Bake uncovered for 45 minutes until the top is golden, edges slightly cracked, and the center is firm.
- Remove the casserole from the oven, let it cool slightly, then serve warm.
Notes
- Use full-fat sour cream for best texture and flavor.
- Butter the baking dish well to prevent sticking.
- Leftovers can be refrigerated and reheated gently.
