Aliquam in sagittis nulla. Curabitur euismod diam eget risus venenatis, sed dictum lectus bibendum. Nunc nunc nisi, hendrerit eget nisi id, rhoncus rutrum velit. Nunc vel mauris dolor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Aliquam fringilla quis nisi eget imperdiet.
This Jiffy corn casserole handsomely marries the textures of cornbread and corn pudding. It’s a breeze to make, requires minimal prep, and delivers loads of comfort. Ideal for holiday feasts, yet simple enough for weeknight dinners.
Save This Recipe!
Enter your email and we’ll send you this recipe so you can come back to it later! 😊
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 8
Why You’ll Love This Recipe
- Quick prep with only a handful of ingredients.
- Perfectly balances sweet and savory notes.
- A versatile side that suits festive and casual dinners alike.
- No fancy equipment needed—just a mixing bowl and a casserole dish.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.): The base ingredient that provides structure. If unavailable, a mix of flour, cornmeal, sugar, baking powder, and salt can be used.
- 1/2 cup melted butter: Adds richness and moisture. Margarine or vegetable oil can be used as substitutes.
- 8 oz. sour cream: Adds creaminess and tang. Greek yogurt is a good alternative.
- 1 15.25 oz. can of regular kernel corn (drained): Provides texture. Ensure it’s well-drained to avoid excess moisture.
- 1 15.25 oz. can of creamed corn: Adds creaminess and sweetness, essential for the pudding-like texture.
- 2 large eggs: Binds the mixture together. The eggs help set the casserole.
How to Make It
Step 1: Preheat the Oven
Preheat your oven to 350 degrees F. This ensures that the casserole cooks evenly and reaches the proper consistency.
Step 2: Prepare the Base Mixture
In a large mixing bowl, slightly whip the eggs with a fork to incorporate air, which helps lighten the casserole. Add melted butter, sour cream, and both cans of corn. Whisk until everything melds into a smooth, homogeneous mixture. Remember to drain the whole kernel corn to prevent excess liquid.
Step 3: Add the Muffin Mix
Stir in the Jiffy Corn Muffin Mix until the dry ingredients are fully integrated with the wet. This is important to ensure even baking and a consistent texture throughout.
Step 4: Assemble and Bake
Pour the mixture into a buttered 8×8-inch casserole dish. This step ensures the casserole doesn’t stick and remains easy to serve once baked. Place it in your preheated oven and bake for 45 minutes. Do not cover, as this allows the top to achieve a golden-brown hue.
Step 5: Check Doneness
The casserole is done when the top is golden, edges slightly cracked, and the middle is firm to the touch. It shouldn’t be jiggly. This combination ensures the casserole is perfectly cooked with a slight crust and creamy interior.
Recipe FAQs
Can I make this casserole in advance?
Yes, you can prepare the mixture, cover, and refrigerate it overnight. Bake it just before serving. This is a great time-saver for busy holidays.
What if I don’t have Jiffy Corn Muffin Mix?
A homemade substitute can be made with 2/3 cup flour, 1/2 cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. This replicates the Jiffy mix’s flavor and texture.
Is this recipe freezer-friendly?
Absolutely. Once baked, let the casserole cool completely. Wrap it tightly in aluminum foil and freeze. Thaw overnight in the fridge and reheat in the oven at 350 degrees F until warm.
