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Easy Creamy Jiffy Corn Casserole

Three golden squares of moist cornbread casserole, studded with whole corn kernels, served on a white plate.

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Make this simple, creamy cornbread casserole using Jiffy mix. It is a comforting side dish perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15 oz) creamed corn, undrained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, and eggs. Mix until just combined; do not overmix.
  3. Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
  4. Pour the corn mixture directly over the melted butter in the dish. Do not stir.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  6. Let the casserole cool for 10 minutes before serving.

Notes

  • For a slightly sweeter casserole, substitute the sour cream with plain Greek yogurt.
  • This recipe works well as a make ahead casserole; cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the bake time.
  • This dish pairs well with chili or barbecue for a hearty dinner.

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