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Jiffy Corn Casserole

Jiffy corn casserole combines whole kernel corn, cream-style corn, and Jiffy corn muffin mix in an easy baked side dish. It comes out tender and creamy in the center, with golden edges after baking.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix Jiffy
  • 1 cup sour cream
  • 0.5 cup butter unsalted, melted

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F and coat a 2-quart baking dish with nonstick cooking spray.
  2. Stir the whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter together in a large bowl until evenly combined.
  3. Spread the mixture in the prepared dish.
  4. Bake for 45 to 55 minutes, until the edges are golden and the center is set.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, remove the casserole from the oven when the edges are golden and the center is set. Refrigerate leftovers in an airtight container for up to 4 days; freezing is fine. For a gluten-free variation, use a gluten-free corn muffin mix.