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Jiffy Corn Casserole Recipe

Jiffy Corn Casserole Recipe

This Jiffy Corn Casserole recipe is a creamy, buttery, and comforting side dish that comes together with simple pantry ingredients. Made with Jiffy Corn Muffin Mix, sweet corn, sour cream, and melted butter, it bakes into a golden, tender casserole perfect for holidays, potlucks, or weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 290 kcal

Equipment

  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • 9x13-inch or 2-quart baking dish
  • Measuring cups and spoons
  • Oven mitts
  • Cooking spray or butter for greasing the dish
  • Aluminum foil optional

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix, 8.5 oz
  • 1 can Whole kernel corn, 15 oz, drained
  • 1 can Cream-style corn, 14.75 oz, do not drain
  • 1 cup Sour cream
  • 1/2 cup Unsalted butter, melted
  • 2 large Eggs, lightly beaten
  • 1 cup Sharp cheddar cheese, shredded, optional
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Black pepper
  • 1 pinch Salt

Instructions
 

Preheat Your Oven

  • Start by preheating your oven to 350°F (175°C). Allow it to fully heat before baking. A properly preheated oven ensures the casserole cooks evenly and develops a beautiful golden top.

Grease Your Baking Dish

  • Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter. This simple step prevents sticking and makes serving easier, ensuring every portion lifts out neatly.

Beat the Eggs

  • In a large mixing bowl, lightly beat the eggs using a fork or whisk until the yolks and whites are fully combined. This helps bind the casserole and creates a soft, custardy texture.

Add the Butter and Sour Cream

  • Pour the melted butter into the bowl with the eggs, then add the sour cream. Stir until the mixture is smooth and well blended, creating a rich and creamy base.

Stir in Both Cans of Corn

  • Add the drained whole kernel corn and the undrained cream-style corn to the bowl. Stir gently to combine, ensuring the mixture is evenly distributed for balanced texture and flavor.

Add the Jiffy Mix and Seasonings

  • Pour in the Jiffy Corn Muffin Mix along with the garlic powder, black pepper, and a pinch of salt. Stir until just combined, leaving a few small lumps for a tender texture.

Fold in Half the Cheese

  • If using cheddar cheese, fold half of it into the batter. This adds melty richness throughout the casserole. Reserve the remaining cheese to sprinkle over the top before baking.

Pour Into the Baking Dish

  • Pour the prepared batter into the greased baking dish and spread it evenly with a spatula. Gently tap the dish on the counter to level the surface for even baking.

Add the Cheese Topping

  • Sprinkle the remaining shredded cheddar cheese evenly over the top of the batter. This creates a golden, bubbling crust during baking that enhances both flavor and presentation.

Bake Until Golden and Set

  • Bake uncovered for 40 to 45 minutes until the center is just set with a slight jiggle and the top is golden. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • Do not overbake the casserole; the center should have a slight jiggle and will firm up as it cools.
  • Prepare the mixture ahead of time and refrigerate for up to 24 hours before baking.
  • Use Greek yogurt instead of sour cream for a lighter variation.
  • Add jalapeños or crispy bacon for extra flavor and texture.
  • Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
  • Reheat covered in the oven at 325°F until warmed through, adding fresh cheese if desired.
Keyword Jiffy Corn Casserole Recipe