Description
This old-fashioned Jiffy corn casserole is a creamy, golden-topped side dish made with one box of Jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream, melted butter, and eggs. An easy potluck and holiday staple that serves 6 to 8.
Ingredients
1 box (8.5 oz) Jiffy Corn Muffin Mix (the small blue box)
1 can (15 oz) creamed corn
1 can (15 oz) whole kernel corn, drained
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, beaten
1 cup shredded sharp cheddar cheese (optional, but very common)
Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray.
2. Pour the whole kernel corn into a colander and shake it well to drain.
3. In a large mixing bowl, add the Jiffy corn muffin mix, creamed corn, drained kernel corn, sour cream, melted butter, and beaten eggs. Stir until the mixture is well blended and no dry pockets of muffin mix remain.
4. If using the sharp cheddar, fold it in now. Season the mixture with salt and pepper to taste, and taste before salting generously since the mix, cheese, and creamed corn all bring some saltiness.
5. Scrape the mixture into the prepared baking dish and spread it into an even layer with the back of a spoon or a spatula.
6. Bake for 45 minutes to 1 hour, until the top is golden brown and the center is set. A knife inserted into the center should come out clean.
7. Let the casserole stand for 5 to 10 minutes before bringing it to the table.
Notes
Drain the whole kernel corn thoroughly — extra can liquid means a longer bake and a softer set.
Let the sour cream sit out for 15-20 minutes so it folds in more evenly.
Stir only until the dry mix disappears; overworking the batter makes the interior dense.
Start checking for doneness at 45 minutes — a golden top and a clean knife are the real targets.
If the top browns too fast, tent the dish loosely with foil for the remainder of the bake.
Let the casserole rest 5-10 minutes before cutting so the interior firms up.
Make-ahead: assemble fully, cover, and refrigerate; bake as directed, adding 5-10 extra minutes since it starts cold.
Variations (not part of the original recipe): fold in 1 cup shredded sharp cheddar, diced jalapenos, crumbled cooked bacon, or a thawed, well-drained 10-oz box of frozen chopped broccoli.
- Prep Time: 10 minutes
- Cook Time: 45 minutes to 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American