The Ultimate Easy Jiffy Corn Casserole Recipe (Creamy & Sweet)
Make this simple, dump-and-bake Jiffy Corn Casserole. It results in a creamy, sweet side dish perfect for holidays or potlucks.
- 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) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn, undrained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup shredded cheddar cheese (optional, for cheesy corn bake)
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Mix until just combined; do not overmix.
- If using cheese, stir in half of the shredded cheddar cheese now.
- Pour the batter 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. The texture should be custardy.
- If you added cheese in step 3, sprinkle the remaining cheese over the top during the last 5 minutes of baking.
- Let the casserole cool for 5 to 10 minutes before cutting and serving this quick comforting side.
Notes
- For a slightly spicy version, add one small diced jalapeño to the batter.
- This recipe works well as a budget friendly dinner side when paired with chili or barbecue.
- If you prefer a sweeter cornbread casserole, increase the sugar in your diet slightly by adding 2 tablespoons of granulated sugar to the mix.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
- Cholesterol: 55