Classic Jiffy Corn Casserole (Printable version)
Creamy Southern-style corn casserole with sweet corn, creamed corn, and rich butter. A comforting holiday favorite ready in under an hour.
# Ingredient list:
→ 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 your 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 the melted butter, sour cream, and eggs until completely smooth and well incorporated.
03 - Add the drained kernel corn, creamed corn, and Jiffy Corn Muffin Mix to the bowl. Stir until all ingredients are evenly combined and no dry mix remains. Season with salt and pepper if desired.
04 - Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform thickness.
05 - Bake for 45–50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
06 - Let the casserole cool for 5–10 minutes before serving to allow it to set and make serving easier.
# Expert Tips:
01 -
- It comes together in under ten minutes using pantry staples you probably already have
- The texture is this magical cross between cornbread and spoonbread that somehow feels fancier than it should
02 -
- The center should still be slightly jiggly when you pull it out because it keeps cooking
- Do not overmix or you will end up with a rubbery texture that nobody wants
03 -
- Letting the casserole rest before cutting is crucial or it will fall apart
- Leftovers reheat surprisingly well in the microwave with a splash of milk