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Easy Jiffy Corn Casserole

A creamy, comforting corn casserole made with Jiffy mix, corn, sour cream, and butter for an easy, crowd-pleasing side dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Casserole Base
  • 1 box Jiffy Corn Muffin Mix
  • 1 can whole kernel corn drained
  • 1 can creamed corn
  • 1 cup sour cream
  • 2 eggs large
  • 0.5 cup unsalted butter melted
  • 1 cup shredded cheddar cheese optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together eggs, sour cream, and melted butter until smooth.
  3. Stir in whole kernel corn and creamed corn until evenly combined.
  4. Add Jiffy Corn Muffin Mix and mix just until incorporated. Do not overmix.
  5. Fold in shredded cheese if using.
  6. Pour mixture into prepared dish and spread evenly.
  7. Bake for 40–50 minutes, until golden on top and set in the center.
  8. Let cool slightly before serving.

Notes

For extra flavor, add chopped jalapeños, bacon, or herbs. Store leftovers in the refrigerator for up to 4 days.