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Jiffy Corn Casserole

Jiffy corn casserole combines creamed corn, whole kernel corn, sour cream, butter, and corn muffin mix in one easy-to-bake side dish. It bakes until the edges are golden and the center is set, then rests briefly before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 0.5 cup unsalted butter
  • 1 cup sour cream
  • 1 can (14.75 oz) creamed corn
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  3. Melt the butter and let it cool slightly, then stir it together with the sour cream in a large bowl.
  4. Stir in the creamed corn and drained whole kernel corn, then fold in the corn muffin mix just until combined.
  5. Spread the mixture evenly in the prepared dish and bake for 55 to 65 minutes, until the edges are golden and the center is set.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For a tender casserole, fold in the corn muffin mix just until combined. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a higher-protein option.