Easy Jiffy Corn Casserole Recipe (5 Ingredients)
Description
If you’re looking for the best Jiffy corn casserole recipe, this easy, five-ingredient side dish is always a crowd-pleaser. Made with Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, sour cream, and butter, this creamy corn casserole bakes up soft, buttery, and lightly golden every time. Whether you call it Jiffy cornbread casserole, corn soufflé, or corn pudding, it’s the perfect side dish for Thanksgiving dinner, Christmas, Easter, potlucks, or any family gathering. With just a few pantry staples and only minutes of prep, it’s no wonder this easy corn casserole recipe has become a Southern favorite and a holiday staple for generations.
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14-15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) salted butter, melted
- 2 eggs, beaten (optional)
- 1-2 Tbsp sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8×8-inch baking dish (or similar 2-quart casserole dish). Set aside.
- In a large bowl, combine the Jiffy mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Stir until just combined.
- Pour into the prepared baking dish.
- Bake for 45-55 minutes, or until the center is set and the top is lightly golden.
- Let stand for 5-10 minutes before serving.
Notes
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- Drain the whole kernel corn before mixing it into the casserole.
- Stir the ingredients just until combined. A few small lumps are perfectly fine, and overmixing isn’t necessary.
- If you’d like a firmer, more sliceable casserole, add 2 beaten eggs to the batter before baking.
- For a slightly sweeter casserole, stir in 1–2 tablespoons of sugar or honey before baking.
- Season with salt and black pepper to taste. If you’re using salted butter, you may only need a pinch of salt.
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Make-Ahead Instructions: You can mix all ingredients and place them in the baking dish up to 24 hours ahead. Cover and refrigerate, then bake when ready. You may need to add 5-10 minutes to the baking time if starting cold.
- The casserole is done when the edges are lightly golden, the center is set and no longer looks wet, and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
- Let the casserole rest for 5–10 minutes before serving. It will continue to firm up as it cools.
