Perfect for a busy weeknight meal, we show you how to make a simple yet delicious jiffy corn casserole. From prepping the ingredients to baking it in the oven, we’ll explain step-by-step how to make this classic comfort food dish.
Yum, Jiffy corn casserole! Maybe you know this as corn casserole or corn pudding or spoon bread . . . it all refers to this sweet and savory side of a moist, buttery cornbread. I love cornbread, but, let’s be honest. Some cornbread can be SO dry! :-/ Or, have you ever been at a potluck or dinner and took corn bread only to find out that it is really dry without a hint of sweetness?! That’s not my style of cornbread. I’ll take the moist, sweet taste found in this Jiffy corn casserole anyday!
What’s great about this easy peasy Jiffy corn casserole is that it is a side dish that can go with just about anything. Serve it with ham, grilled chicken, a pot of chili …. it’s a comfort food that pairs with so many things. It’s also a great side dish to take to a potluck or picnic or family dinner. It also makes for a great holiday dish!
Maybe you’re not familiar with Jiffy corn muffin mix. You can find it in the baking aisle of most grocery stores, and it’s just under $1 for the mix. As long as I can remember, we had Jiffy corn muffin mix in our house, and our mom used it for many different recipes! It’s the best corn muffin mix in my opinion! We grew up eating this tamale pie that uses a Jiffy corn muffin mix. It’s another recipe that is quick to mix up and makes for a great weeknight dinner when you’re on a busy schedule!
Know what else is so great about this corn casserole?
- it takes 5 minutes of prep time, that’s it!
- it only takes 5 ingredients!
- you can mix everything together in one bowl!
- it’s inexpensive to make giving you a frugal side dish option!
All you need are 5 ingredients: a Jiffy corn mix, a can of whole kernel corn, a can of creamed corn, a stick of butter and sour cream! Easy, peasy!
According to Jiffy’s website, the vegetarian mix is interchangeable with the regular corn muffin mix. The vegetarian mix has vegetable shortening as an ingredient whereas the regular corn muffin mix has lard.
That’s easy…make it into Jiffy corn casserole! You can also add more flavor to the corn casserole by adding diced chilies or diced jalapeños or a cup of shredded cheese. Want it sweeter? Add a tablespoon or two of honey for a sweeter corn taste.
:: PIN IT ::
- Jiffy Corn Muffin Mix- this is a 8 oz, prepackaged, dry mix found in the baking aisle of most grocery stores and is in a blue and white box
- 1 – 15 oz can of whole kernel corn (drained)
- 1 – 15 oz can of creamed corn
- sour cream (generic store brand works just fine!)
- butter, melted (either unsalted or salted is fine!)
(scroll below for the printable recipe card)
HOW TO MAKE JIFFY CORN CASSEROLE:
- Preheat the oven to 350 degrees Fahrenheit. Butter an 8 x 8 inch baking dish. (My favorite is the Pyrex glass square pan.) My preferred method to butter my dish is by placing a couple of tablespoons of butter in the pan and sticking in the warm oven to melt. Then I simply move the pan around to spread the melted butter.
- In a mixing bowl, mix together the Jiffy corn muffin mix, the 15 oz can of whole kernel corn (drained), the 15 oz can of creamed corn, 1 cup of sour cream and 1 stick of butter (1/2 cup), melted.
- Pour into prepared pan.
- Bake in preheated oven for 45-50 minutes, until nice and golden brown and set in the center.
- Serve and enjoy!
- 1 box of Jiffy corn muffin mix (8 oz)
- 1 - 15 oz. can of whole kernel corn, drained
- 1 - 15 oz. can of creamed corn
- 1 cup of sour cream
- 1 stick of butter, melted (1/2 cup)
- 1-2 Tbsp. butter for pan
- Preheat the oven to 350 degrees Fahrenheit.
- Butter an 8" square pan. (I like to place a couple of tablespoons of butter in the pan and place it in the warm oven until it's melted. Then simply move the pan around to spread it out.
- In a medium-sized mixing bowl, combine the Jiffy corn muffin mix, the can of corn (drained), the can of creamy corn, the sour cream and melted butter.
- Stir until combined.
- Pour into prepared pan.
- Bake at 350 degrees Fahrenheit for 50-60 minutes or until golden brown.
LET’S ANSWER SOME QUESTIONS!
First of all, let me say that there may not be any leftovers because it is JUST THAT GOOD!!!! But, if you have leftovers, they can be stored in an air-tight container or in a pan that is covered tightly, like my Pyrex square pan that came with a plastic lid. This makes it so easy for putting away!
Simply put a piece on a microwave-safe plate and heat uncovered in the microwave for 30-50 seconds.
Yes, you absolutely do! The texture and overall outcome of the casserole will not be the same without using a can of whole kernel corn (drained) and a can of creamy corn. The creamy corn will give it the creamy, moist goodness this casserole has to have! So, yes, do not try using only one corn type.
Unfortunately, frozen corn will bring a lot more water and moisture with it even if it is thawed and will make for a soggy corn casserole. No one will enjoy that! Stick to the canned corn for this recipe. 🙂
Yes, just double the ingredients and pour the batter in a buttered 9 x 13 pan rather than the 8 x 8 pan.
I hope you enjoy making this recipe and enjoy eating it with family and friends! I made this last night for my husband and I and we both wanted to have more and more of it. It’s that good! Take it to your next family gathering or holiday dinner and I’m sure someone will be asking you for the recipe!