Go Back

Jiffy Corn Casserole

Jiffy corn casserole is an easy baked side dish with a golden top and soft, creamy center. Stir together the corn muffin mix, two kinds of corn, sour cream, eggs, and melted butter, then bake until set.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 2 eggs large
  • 0.5 cup unsalted butter melted

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat an 8-inch square baking dish with cooking spray.
  3. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, creamed corn, sour cream, eggs, and melted butter until just combined.
  4. Spread the mixture evenly in the prepared dish.
  5. Bake for 50 to 60 minutes, until the top is golden and the center is set.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, avoid overmixing once the ingredients are just combined. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a vegetarian variation, use a vegetarian-friendly corn muffin mix.