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The Ultimate Creamy & Easy 5-Ingredient Jiffy Corn Casserole

Close-up of a square slice of moist jiffy corn casserole with visible whole corn kernels and a golden-brown crust.
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Make this simple, dump-and-bake Jiffy Corn Casserole for a creamy, sweet, and custardy side dish perfect for any gathering or holiday meal.

Ingredients

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  • 1 box Jiffy Corn Muffin Mix
  • 1 can (15 ounces) creamed corn, undrained
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, and drained whole kernel corn.
  3. Stir in the sour cream until the mixture is just combined. Do not overmix.
  4. Pour the batter into the prepared baking dish.
  5. If using, sprinkle the shredded cheddar cheese evenly over the top.
  6. Bake for 40 to 45 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out clean.
  7. Let the casserole rest for 5 minutes before cutting and serving.

Notes

  • For a slightly spicy version, add one small, diced jalapeño to the batter mixture.
  • This casserole pairs well as a side dish for ham or roast chicken.
  • You can prepare the entire dish ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. Add about 5 to 10 minutes to the bake time if baking straight from the fridge.

Nutrition

Find it online: https://rosatasty.com/jiffy-corn-casserole-easy-recipe/