Jiffy Corn Casserole Recipe
Jiffy corn muffin mix gives this casserole its structure and sweetness without measuring out a separate dry mix, while a can of creamed corn and sour cream keep the inside soft and custardy instead of bready, so it bakes up more like a corn pudding than a muffin.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Servings
- 9
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 15 oz can whole kernel corn, drained
- 14 3/4 oz can creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
Nutrition per serving
- Calories
- 1121
- Protein
- 30g
- Carbs
- 217g
- Fat
- 20g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- 2In a large bowl, whisk the eggs, sour cream, and melted butter together until smooth.
- 3Stir in the whole kernel corn and creamed corn.
- 4Add the Jiffy corn muffin mix and stir just until no dry streaks remain; the batter will be thick and lumpy, that's normal.
- 5Pour the batter into the prepared baking dish and spread it into an even layer.
- 6Bake for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly, like a firm custard.
- 7Let the casserole rest for 10 minutes before cutting into squares; it firms up noticeably as it cools.
Tips & variations
- Stir in 1 cup shredded cheddar for a cheesier, savory version, adding it along with the corn.
- A diced jalapeño or 4 oz of drained diced green chiles adds heat without changing the texture.
- For a firmer, more muffin-like casserole rather than a custardy one, cut the sour cream to 1/2 cup.
- Two boxes of mix and doubled everything else fit a 9x13-inch dish for a bigger crowd; add about 10 minutes to the bake time.
Storage & reheating
Cover leftovers and refrigerate for up to 4 days. Reheat individual squares in the microwave for 30-45 seconds, or cover the dish with foil and warm in a 325°F (165°C) oven for about 15 minutes. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Draining the whole kernel corn but not the creamed corn keeps the batter from getting soupy while still staying moist.
- Setting the dish on a baking sheet catches any overflow if the batter comes close to the rim.
FAQ
Can I use fresh or frozen corn instead of canned?
Yes, but the texture changes: substitute about 1 3/4 cups thawed frozen or fresh kernels for the canned whole kernel corn, and keep the canned creamed corn as is, since fresh corn alone won't give the batter the same moisture and starch.
Why is my corn casserole runny in the middle?
It usually just needs more time; the center should look barely set with a slight jiggle when it comes out, and it continues to firm up as it rests for 10 minutes, so pulling it too early leaves it soupy.
Can I make this ahead of time?
Mix the batter and refrigerate it in the baking dish, covered, up to a day ahead, then bake it straight from the fridge, adding about 5-10 extra minutes to the bake time.
What's the difference between this and regular Jiffy corn muffins?
Corn muffins use only the mix plus milk and egg for a drier, bread-like texture, while this casserole adds creamed corn, sour cream, and extra butter so it bakes up soft and custardy instead.