Classic Jiffy Corn Casserole (Printable Version)
Creamy Southern-style corn casserole with sweet and creamed corn, topped with a golden crust. Ready in under an hour.
# What You'll Need:
→ Dairy
01 - 1/2 cup unsalted butter, melted
02 - 1 cup sour cream
03 - 2 large eggs
→ Canned Goods
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) creamed corn
→ Baking
06 - 1 box (8.5 oz) Jiffy Corn Muffin Mix
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
# How To Make It:
01 - Preheat your oven to 350°F. Grease a 9x13-inch baking dish or a 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together the melted butter, sour cream, and eggs until completely smooth and well incorporated.
03 - Add the drained kernel corn, creamed corn, and Jiffy Corn Muffin Mix to the bowl. Stir until all ingredients are evenly combined and no dry mix remains. Season with salt and pepper if desired.
04 - Pour the batter into the prepared baking dish and spread it evenly with a spatula to ensure uniform thickness.
05 - Bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
06 - Let the casserole cool for 5-10 minutes before serving to allow it to set for easier slicing.
# Expert Advice:
01 -
- This is the dish that actually makes people excited about side dishes
- It comes together in ten minutes flat while your oven preheats
02 -
- The center should still have a slight jiggle when you remove it from the oven
- Overbaking creates a dry, bread like texture instead of that creamy custard center
03 -
- Use real sour cream, Greek yogurt makes it noticeably tangy and less creamy
- Room temperature ingredients prevent the butter from hardening into small lumps