Irresistible Jiffy Corn Casserole
This Jiffy Corn Casserole is a creamy, cheesy, and slightly sweet side dish that’s perfect for holidays, potlucks, or family dinners. Made with simple ingredients and ready in under an hour!
Equipment
- Mixing bowls
- Whisk or spatula
- 9x13 inch baking dish
- Oven
Ingredients
- Jiffy Corn Muffin Mix 1 box 8.5 oz
- Whole Kernel Corn drained 1 can (15 oz)
- Creamed Corn 1 can 15 oz
- Sour Cream 1 cup
- Unsalted Butter melted ½ cup (1 stick)
- Large Eggs 2
- Shredded Cheddar Cheese optional 1 cup
- Salt ½ teaspoon
- Black Pepper ¼ teaspoon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix together the Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
- Stir in shredded cheese, salt, and black pepper until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45-50 minutes or until the top is golden brown and the center is set.
- Let it rest for 5 minutes before serving. Enjoy!
Notes
- Make it ahead: You can prepare the batter a few hours in advance, cover it, and store it in the fridge. Just bake it when you're ready!
- Gluten-free option: Use a gluten-free cornbread mix instead of Jiffy.
- Dairy-free alternative: Substitute sour cream with dairy-free yogurt and use plant-based butter.
- Crispy top: For an extra crispy, golden crust, broil the casserole for 2-3 minutes at the end of baking.
- Serving suggestion: Pair it with roasted meats, BBQ dishes, or even a fresh salad for a balanced meal.