Classic Jiffy Corn Casserole (Printable version)
Creamy, golden corn casserole made with Jiffy mix, whole kernel corn, creamed corn, sour cream, and butter.
# What you need:
→ Pantry Staples
01 - 1 box (8.5 oz) Jiffy corn muffin mix
02 - 1 can (15 oz) whole kernel corn, drained
03 - 1 can (15 oz) creamed corn
04 - 1/2 cup (1 stick) unsalted butter, melted
05 - 1 cup sour cream
→ Optional Additions
06 - 1 cup shredded cheddar cheese
# How to make it:
01 - Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar casserole dish.
02 - In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Mix until just blended.
03 - If using, stir in the shredded cheddar cheese.
04 - Pour the mixture into the prepared baking dish and spread evenly.
05 - Bake for 45–50 minutes, or until the top is golden and the center is set.
06 - Let rest for 5 minutes before serving.
# Expert tips:
01 -
- It comes together in literally five minutes with ingredients you probably keep in your pantry anyway
- The texture is somewhere between cornbread and pudding, which sounds odd but tastes like heaven
02 -
- The batter is supposed to be loose and slightly runny, so do not keep adding mix trying to thicken it
- Do not overmix or the texture becomes rubbery instead of tender
03 -
- Let the butter cool slightly before mixing so it does not scramble the sour cream
- A toothpick inserted in the center should come out mostly clean but slightly moist