4.9 from 231 votes
Jiffy Corn Casserole
This is the BEST corn casserole you have ever had! It is rich, creamy, cheesy and super delicious. The secret is the Jiffy corn muffin mix and the sour cream swirl at the end!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 12 servings
Calories: 297 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1/2 cup butter melted
- 1 box Jiffy corn muffin mix
- 1 can corn not drained
- 1 can creamed corn
- 1 egg
- 8 oz cheddar cheese shredded (about 2 cups)
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350˚F.
- In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined.
- Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
- Bake on the middle rack in the oven for 40-45 minutes or until the middle is set (cooked through.) Remove from the oven and serve warm. Enjoy!
Cup of Yum
Notes
- Substitutions:
- How to Store: Store leftovers in an air tight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Store leftovers in an air tight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- How to Freeze: Make the casserole as directed. Cool to room temperature and then either refrigerate for up to 3 days, or freeze for up to 3 months. When ready to eat, reheat in the oven until warm. *To freeze casserole BEFORE cooking, see the "freezer" section in the post above.*
- Make the casserole as directed. Cool to room temperature and then either refrigerate for up to 3 days, or freeze for up to 3 months. When ready to eat, reheat in the oven until warm. *To freeze casserole BEFORE cooking, see the "freezer" section in the post above.*
- How to Reheat: This can be reheated in the microwave in 30 second increments.
- ©2017 Easy Family Recipes- Recipe found at: https://www.easyfamilyrecipes.com/jiffy-corn-casserole/
- Canned corn — I use regular (not low sodium) whole kernel corn, or sweet corn kernels.
- Cheddar cheese, shredded - I like to use sharp cheddar most, but mild or medium will work perfectly too!
- Sour cream- You can use original or light sour cream
Nutrition Information
Serving
1scoop
Calories
297kcal
(15%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
59mg
(20%)
Sodium
421mg
(18%)
Potassium
0mg
(0%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 297
% Daily Value*
| Serving | 1scoop | |
| Calories | 297kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 59mg | 20% |
| Sodium | 421mg | 18% |
| Potassium | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.