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This easy Jiffy corn casserole is the ultimate crowd-pleaser for holidays and potlucks thanks to its creamy texture and buttery cornbread top. I started making it for Thanksgiving years ago and it quickly became a year-round favorite side because of how simple and satisfying it is.
I still remember my father-in-law piling this onto his plate and going back for seconds on his birthday. It’s that kind of recipe—the one folks ask for the moment they finish their first bite.
Ingredients
- Corn muffin mix: Look for Jiffy brand for a pillowy texture and subtle sweetness
- Butter: Use unsalted butter for better control over saltiness and a rich flavor
- Sour cream: Full-fat works best for creaminess and tang
- Whole kernel corn: Choose a good brand and drain well for a pop of texture
- Creamed corn: This adds both moisture and a corn-forward flavor
- Eggs: Large eggs bind everything perfectly and help to lift the bake
Step-by-Step Instructions
- Preheat the Oven and Prepare Ingredients:
- Set your oven to 350 degrees Fahrenheit so it fully heats while you prepare the casserole. Assemble all your ingredients in one spot and open the cans of corn making sure the whole kernel corn is completely drained to keep the casserole from getting watery.
- Mix Wet Ingredients:
- Crack the eggs into a large mixing bowl and beat them gently with a fork until no streaks remain. Pour in the melted butter and sour cream and whisk together until smooth and creamy. Add both cans of corn one drained and one creamed and blend until evenly distributed.
- Incorporate the Corn Muffin Mix:
- Pour the box of corn muffin mix straight into the wet ingredients in the bowl. Stir patiently using a spatula or large spoon until there are no dry pockets and the texture is satiny smooth. Take a moment to scrape down the sides and make sure everything is combined.
- Prepare the Casserole Dish:
- Grab an eight-by-eight-inch casserole dish and coat the bottom and sides with a generous layer of butter so nothing sticks. Pour the corn batter into the dish and gently spread it with your spatula so there are no uneven areas.
- Bake the Casserole:
- Position the prepared dish in your preheated oven on the middle rack. Let it bake uncovered for forty-five minutes. You are looking for the top to turn a soft golden color the edges to form gentle cracks and the center to spring back when you press lightly with your finger.
- Cool and Serve:
- Remove the casserole from the oven and let it sit for at least five minutes so it sets up and comes to the perfect serving temperature. Spoon out generous helpings while still warm and enjoy the perfect balance of creamy and fluffy textures.
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My favorite ingredient is creamed corn because it gives that ultra-moist center every time. There was one year my nephew insisted on adding extra corn to the mix and it made the texture even more fun to eat.
Storage Tips
Store any leftovers covered tightly in the fridge for up to four days. This casserole reheats well in the microwave or oven—just splash on a little water and cover before warming to keep it from drying out. You can also freeze individual squares once fully cooled for about two months for a quick and tasty side on busy days.
Ingredient Substitutions
If you do not have sour cream you can use Greek yogurt for a similar tangy richness. For a lactose-free version swap in plant-based butter and a dairy-free plain yogurt. No Jiffy available Use another brand as long as it is a similar plain corn muffin mix. You can also stir in a pinch of diced jalapeno or a cup of shredded cheddar for an extra twist on flavor.
Serving Suggestions
Serve this casserole alongside roast chicken or turkey as a creamy side dish. It also pairs perfectly with classic barbecue dishes like ribs pulled pork or baked beans. For a brunch buffet try it next to scrambled eggs and fruit for a sweet-savory combination. My family enjoys it with just a drizzle of honey or a sprinkle of extra herbs.
Cultural or Historical Context
Corn casseroles like this have roots in Southern and Midwestern cooking where corn is a beloved staple of both home kitchens and big celebrations. The iconic use of Jiffy mix started in the 50s when boxed mixes became popular for convenience. If you grew up in the South or Midwest you have probably tasted a version of this dish—each family tweaks it in their own special way.
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This recipe is always requested at our gatherings and the leftovers are just as good the next day. Try it once and it will become a staple on your table too.
Frequently Asked Questions
- → Can I use a different brand of corn muffin mix?
Yes, any corn muffin or cornbread mix will work, though texture and sweetness may vary slightly.
- → Is it possible to make this dish ahead?
Absolutely. Prepare and bake, then cover and refrigerate. Reheat in the oven before serving for best texture.
- → Can I add cheese or jalapeños?
Yes. Stir in one cup of shredded cheese or diced jalapeños before baking for extra flavor and a spicy kick.
- → What’s the best pan size to use?
An 8×8 inch casserole dish ensures even baking and the desired thickness for a moist, tender casserole.
- → How do I know when it’s fully baked?
The top will be golden, edges slightly cracked, and the center should appear set but still moist, not jiggly.