Easy & Creamy Jiffy Corn Casserole
This recipe delivers the comforting, slightly sweet, and creamy texture of classic corn pudding using a simple boxed mix. It is an approachable side dish perfect for weeknight dinners or holiday gatherings.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) creamed corn, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, and eggs. Mix until just combined; do not overmix.
- Slowly pour the melted butter into the batter and stir gently until incorporated.
- Pour the batter evenly into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the cornbread casserole cool for 10 minutes before slicing and serving.
Notes
- For a richer flavor, substitute the Jiffy mix with your favorite from-scratch cornbread recipe base.
- This dish pairs well with savory mains like roasted chicken or chili.
- You can prepare the mixture ahead of time and keep it covered in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 65