The Ultimate Easy & Creamy Jiffy Corn Casserole
Make this simple Jiffy Corn Casserole, a classic dump-and-bake side dish. It is creamy, slightly sweet, and perfect for holiday tables or quick weeknight dinners.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix
- 1 can (15 oz) creamed corn, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, and sour cream. Mix until just combined. Do not overmix.
- If using cheese, stir in the shredded cheddar cheese now.
- Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
- Pour the corn mixture evenly over the melted butter in the baking dish. Do not stir the mixture into the butter.
- 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 Jiffy Corn Casserole cool for 10 minutes before slicing and serving.
Notes
- For a richer flavor, substitute milk for the sour cream, but the texture will be less dense.
- This recipe works well as a budget friendly side dish for potlucks.
- You can add 1/4 cup of diced pickled jalapeños to the batter for a touch of heat.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 550
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
- Cholesterol: 45