Jiffy Corn Casserole
Jiffy Corn Casserole is a rich, tender, and lightly sweet baked side dish made with corn muffin mix, creamed corn, whole corn kernels, sour cream, butter, and eggs. It bakes into a golden casserole with softly set edges and a moist, comforting center.
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Ingredients
- 1 cup full-fat sour cream for a smooth and creamy texture
- 1 can whole kernel corn thoroughly drained
- 2 large eggs
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1/2 cup unsalted butter melted, such as Tillamook for a richer taste
Instructions
- Preheat the oven to 350 degrees F.
- Gather all ingredients while the oven heats, and ensure the whole kernel corn has been fully drained.
- Crack the eggs into a large mixing bowl and lightly beat them with a fork.
- Pour in the melted unsalted butter and add the sour cream, then mix gently to begin combining the wet ingredients.
- Add the drained whole kernel corn and the creamed corn to the bowl.
- Whisk the mixture until the eggs, butter, sour cream, and corn are evenly incorporated.
- Add the Jiffy corn muffin mix to the bowl.
- Stir until the batter is fully blended and smooth, making sure no dry pockets or large lumps remain.
- Grease an 8×8-inch casserole dish with butter to help prevent sticking.
- Transfer the corn mixture into the prepared baking dish and spread it into an even layer.
- Bake uncovered in the preheated oven for 45 minutes.
- The casserole is finished when the surface is golden, the edges show slight cracking, and the center feels set rather than loose or jiggly.
- Remove the casserole from the oven and allow it to cool briefly.
- Serve warm.