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Easy Jiffy Corn Casserole

Easy Jiffy Corn Casserole

This easy Jiffy corn casserole combines creamy and whole kernel corn with sour cream and butter for a rich, comforting side dish perfect for gatherings or family dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course casserole, Side Dish
Cuisine American
Servings 8 people
Calories 1900 kcal

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.