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jiffy corn casserole

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

This is a quick and easy casserole with big corn flavor that everyone loves. It's easy enough for a weeknight, but delicious enough for holiday dinners.

yield 9 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For jiffy corn casserole

  • 1/2 c
    salted butter
  • 1 lg
    egg
  • 1 can
    creamed corn
  • 1 can
    whole kernal corn, drained
  • 1 c
    sour cream
  • 1 1/2 tsp
    sugar
  • 1 pinch
    salt
  • 1 box
    jiffy corn muffin mix

How To Make jiffy corn casserole

  • 1
    Gather ingredients. Preheat oven to 350 degrees F.
  • 2
    To melt the butter, place the stick in an 8"x8" glass baking dish, then microwave for 20 to 30 seconds until melted. Alternately, you may melt the butter in a small saucepan on the stove, then pour into an 8"x8" baking dish. Swirl butter in baking dish to coat all sides. Set aside.
  • 3
    Break egg into mixing bowl; beat lightly with a spoon; add creamed corn; stir to combine.
  • 4
    Add whole kernel corn, sour cream, sugar and pinch/sprinkle of salt; stir to combine.
  • 5
    Add corn muffin mix; stir to combine well.
  • 6
    Pour mixture into prepared 8"x8" baking dish and spread the batter toward the sides and corners (the butter will come to the top, but that's okay).
  • 7
    Bake for one hour. (Do NOT over bake! It may look a little undercooked, but it's supposed to be moist.)
  • 8
    When casserole is removed from oven, it will usually have a few little pools of melted butter on top. I poke a few small holes in the casserole and swirl the dish to redistribute the butter to be absorbed.
  • 9
    Serve hot or warm. Cover and refrigerate leftovers. Gently reheat individual portions in microwave.
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