Go Back

Jiffy Corn Casserole

Jiffy corn casserole combines cream-style corn, whole kernel corn, sour cream, and Jiffy corn muffin mix in an easy oven-baked side. It bakes until the edges are golden and the center is set, then rests for 10 minutes before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter divided; 1 tablespoon for greasing
  • 2 eggs large
  • 1 cup sour cream
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 box (8.5 oz) corn muffin mix Jiffy

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt the remaining butter.
  4. Let the butter cool slightly.
  5. Whisk the eggs in a large bowl.
  6. Stir in the sour cream, melted butter, cream-style corn, and drained corn.
  7. Fold in the corn muffin mix just until no dry pockets remain.
  8. Spread the mixture in the prepared dish.
  9. Bake uncovered for 45–55 minutes, until the edges are golden, the center is set, and the center reaches 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

Avoid overmixing the corn muffin mix so the casserole stays tender. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 2 months. Full-fat plain Greek yogurt can replace the sour cream.