Classic Jiffy Corn Casserole (Print Version)
Creamy Southern-style corn casserole with sweet corn, Jiffy mix, and rich butter-sour cream blend. An easy 55-minute side dish perfect for holidays.
# Recipe Ingredients:
→ Dairy
01 - 1/2 cup unsalted butter, melted
02 - 1 cup sour cream
03 - 2 large eggs
→ Canned Goods
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) creamed corn
→ Baking
06 - 1 box (8.5 oz) Jiffy Corn Muffin Mix
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together melted butter, sour cream, and eggs until completely smooth and well combined.
03 - Add drained whole kernel corn, creamed corn, and Jiffy Corn Muffin Mix to the bowl. Stir until all ingredients are evenly incorporated and no dry mix remains. Season with salt and pepper if desired.
04 - Pour the batter into the prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
05 - Bake for 45 to 50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
06 - Allow the casserole to rest for 5 to 10 minutes before serving. This helps the casserole set and makes serving easier.
# Expert Advice:
01 -
- It comes together in literally ten minutes with zero fancy techniques or equipment
- The texture is somewhere between cornbread and pudding, which somehow manages to be exactly what everyone wants on their plate
02 -
- The center should still be slightly jiggly when you take it out because it continues cooking as it cools
- I once doubled the recipe and baked it in one huge dish, which required an extra twenty minutes in the oven
03 -
- Let the eggs and sour cream come to room temperature before mixing for the smoothest texture
- I rub the baking dish with a cut garlic clove before buttering for an extra layer of flavor nobody can quite identify