This Jiffy corn casserole recipe is anything but your basic side dish. It turns Jiffy corn muffin mix and a few secret ingredients into a sweet, buttery, and creamy corn casserole that's to die for. It's the perfect side for any meal and is guaranteed to be a hit!
This 5-ingredient corn casserole is as comforting as it gets. It has a fluffy sweet corn filling with a creamy texture and a slightly crisp top that's addictive. It takes your average corn side dish to another level!
Seriously, it's so good and also might be the easiest corn casserole you can make. So it's the perfect side dish for Thanksgiving or any holiday meal! It's even fast and simple enough to whip up on a busy weeknight for a family dinner.
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Why You'll Love This Recipe
It's so easy to make. Just stir everything together, pop it into the oven to bake, and your corn casserole is ready. That's really all there is to it!
It's made with 5 ingredients. I'm not kidding, you only need a handful of super simple ingredients to make this casserole. You might even have all of them on hand!
Always a crowd favorite. Every time I serve this casserole, it's a hit! It's the most requested side dish during the holidays in the Cunningham household, so I have a feeling your family will love it too.
- Jiffy corn muffin mix- the star of this casserole.
- Corn- frozen whole kernel corn that has been thawed works best.
- Creamed corn- one can for that delicious creamy element.
- Sour cream- for an even creamier filling.
- Melted butter- for a delicious buttery flavor. You can use salted or unsalted butter.
How To Make Corn Casserole with Jiffy Mix
1. Prep work: Preheat the oven to 350°F (180°C) and grease a 9x13-inch casserole dish with nonstick cooking spray.
2. Make the corn mixture: In a large bowl, combine Jiffy mix, corn, creamed corn, sour cream, and melted butter. Give everything a good mix until it's fully combined.
3. Let the batter rest: Let the corn pudding mixture sit in the bowl for 5 minutes to rest, then transfer it to the prepared dish.
4. Bake and serve: Put the casserole in the oven and bake it for 45-50 minutes or until it's golden brown on top. Allow it to cool slightly, then slice and serve. Enjoy!
How To Store and Reheat This Casserole
In the fridge: You can store any leftovers in an airtight container or in the baking dish with a lid on it for up to 5 days.
In the freezer: To keep for longer, let the casserole cool completely, then freeze in a freezer-safe container for up to 3 months.
Reheating: The best way to reheat the casserole is to put it back in a baking dish and heat it in the oven for about 10-12 minutes at 350°F or until it reaches your desired temperature. You can also microwave it in 30-second increments until it's heated through, but the top won't be as crisp.
Frequently Asked Questions
Is corn casserole the same thing as corn pudding?
They are similar but not the same thing. Corn pudding has a custard consistency, and the batter is made with eggs. Corn casserole has a texture closer to cornbread from the crisp topping.
Can I use fresh corn instead of frozen corn?
Yes, you can use fresh corn or even canned corn instead of frozen corn in this recipe. If you're using canned corn, make sure you drain the excess liquid first.
Can I make Jiffy corn casserole ahead of time?
Yes! To make this casserole ahead of time, all you have to do is prepare the batter and transfer it to your baking dish. Cover it with a lid or plastic wrap and store it in the fridge overnight until you're ready to bake it the next day. You'll need to add a few more minutes to the baking time or let the casserole come to room temperature before baking.
If you want to bake the casserole ahead of time and then store it, just let it cool completely and wrap the dish tightly with plastic wrap. Keep in the fridge for a few days, then reheat in the oven at 350°F for about 15 minutes right before serving.
More Jiffy Mix Recipes
- Paula Deen corn casserole
- Sweet corn cake
- Taco cornbread casserole
- Jiffy jalapeno cornbread
- Tamale casserole
- 6 Oz. Jiffy corn muffin mix
- 12oz. frozen corn, thawed (or drained canned corn)
- 12oz. canned creamed corn
- ¾ cup sour cream
- ⅓ cup butter, melted
- Preheat oven to 350°F.
- In a large bowl, combine Jiffy corn muffin mix, corn, creamed corn, sour cream, and melted butter. Stir well to combine.
- Let the batter rest for 5 minutes before transferring it to a greased 9x13-inch baking dish.
- Bake the casserole for 45-50 minutes until golden brown on top.
- Remove from the oven and cool briefly before slicing and serving.
Serving Size:1 serving
Amount Per Serving: Calories: 329Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 51mgSodium: 372mgCarbohydrates: 39gFiber: 3gSugar: 10gProtein: 5g