Jiffy Corn Casserole
User Reviews
5
Jiffy Corn Casserole
Description
The Jiffy Corn Casserole blends drained whole kernels and undrained cream-style corn with sour cream, lightly beaten eggs, a corn muffin mix, and melted butter. Stirred together, this combination bakes into a lightly browned casserole with a moist, tender center. The sour cream adds creaminess while the muffin mix brings some crumbly texture, and the butter enhances richness.
When baked at 350°F for 45 to 50 minutes, the casserole sets in the middle but remains soft without drying out. The contrast between the creamed corn’s smoothness and the whole kernels' gentle bite adds interest to the texture. The result is a comforting side dish that highlights sweet corn flavor with subtle buttery notes.
This casserole serves well alongside roasted or grilled meats and is often featured at Thanksgiving or other special meals. Its ability to be prepared ahead and reheated makes it practical for busy hosts. Leftovers can be refrigerated or frozen and gently reheated to preserve the moist texture.
Make-ahead instructions suggest baking up to two days in advance, with refrigeration or freezing extending storage. Reheating is best done covered and at a lower oven temperature to maintain moisture without overcooking.
Ingredients
- 1 (15.25 ounce) corn kernels drained, can
- 1 (14.75 ounce) cream-style corn not drained, canned
- 1 cup sour cream at room temperature
- 2 large egg at room temperature and lightly beaten
- 1 (8.5 ounce) corn muffin mix box, Jiffy brand
- ½ cup butter melted and slightly cooled, salted, 1 stick
Instructions
- Preheat the oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside. In a large bowl, stir together all of the ingredients.
- Transfer the mixture to the prepared dish.
- Bake for 45-50 minutes, or until the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.
Notes
- You can prepare this corn casserole up to two days ahead and reheat it before serving.
- Store leftovers wrapped tightly in the refrigerator for up to five days or freeze for up to three months.
- To reheat frozen casserole, thaw overnight in the refrigerator, then warm covered at 300°F for 15-20 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 3714 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 371.4kcal | 19% |
| Carbohydrates | 36.3g | 12% |
| Protein | 5.8g | 12% |
| Fat | 22.6g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 5.2g | 26% |
| Cholesterol | 93.9mg | 31% |
| Sodium | 647.8mg | 27% |
| Potassium | 132mg | 3% |
| Fiber | 1.2g | 5% |
| Sugar | 13.1g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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