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4.93 from 56 votes

Jiffy Corn Casserole Recipe

This easy 6-ingredient Corn Casserole recipe uses a Jiffy corn muffin mix, creamed corn, sour cream, and whole corn kernels to make the most delicious sweet and savory side dish with a wonderful, corny texture that is a cross between cornbread and a pudding! It's the perfect side dish for the holidays or quick enough to make for a weeknight dinner.
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 8 Servings
Author: Amy Nash

Ingredients

  • 15 ounces creamed corn
  • 15 ounces corn kernels, drained
  • 8.5 ounces Jiffy corn muffin mix, 1 box
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 2 eggs, optional
  • 1 cup freshly grated cheddar cheese, optional

Instructions

  • Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
  • In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Stir together, then pour into the baking dish.
  • Sprinkle the cheese on top, then cover with foil and bake for 50-60 minutes. Remove the foil for the last 10-15 minutes of cooking.
  • Let the casserole sit for 5 minutes before serving.

Notes

  • Variations: Use mozzarella, provolone, or swiss instead of cheddar. The cheese can be stirred into the batter of sprinkled on top. Or mix in 1/2 finely chopped jalapeno that has had the seeds, stems and membranes removed first.
  • From-Scratch Option: If you don't have a Jiffy cornbread mix or want to make this completely from scratch, try this copycat recipe that calls for 1/2 cup + 2 tablespoons all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil in place of a jiffy mix. This is also a great chance to use up any leftover slow cooker creamed corn instead of a can of creamed corn. Just substitute 1 3/4 cup of homemade creamed corn for the can of creamed corn in the recipe.
  • Substitutions: If you prefer not to used canned corn, you can substitute 1 1/2 cups fresh or frozen corn. If using frozen corn, thaw fully first and discard any liquid before adding to the corn casserole batter.
Storage: 
Make-Ahead: Mix everything up and pour into the casserole dish, then cover and stick in the fridge up to two days in advance. Let it sit out at room temperature for 30 minutes before baking as directed, otherwise it will take longer to cook.
Or go ahead and bake the whole casserole, then let it cool completely, cover and refrigerate for two days. To reheat the whole casserole, just cover with foil again and bake in a 350 degree F oven for 15-20 minutes until heated all the way through.
Fridge: Creamed corn casserole will keep in the fridge for 3 days. Just reheat individual servings in the microwave until hot.
Freezer: You can freeze the baked casserole too for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 436kcal | Carbohydrates: 41g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 724mg | Potassium: 252mg | Fiber: 4g | Sugar: 10g | Vitamin A: 832IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg

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