Sweet Corn Casserole with Creamed Corn and Jiffy Mix Recipe
This creamy and comforting Corn Casserole recipe combines sweet corn kernels, creamed corn, sour cream, and Jiffy corn muffin mix into a fluffy, golden-brown baked dish perfect as a side for any meal. Ready in under an hour, it delivers a warm, tender texture with a slightly crisp top layer, making it a classic Southern favorite that’s simple to prepare and sure to please a crowd.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Preparation
- Cooking spray or butter, for the baking dish
Main Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1 (15-ounce) can corn kernels, drained
- 8 ounces sour cream (1 cup)
- 2 large eggs
- 1 (15-ounce) can creamed corn
- 1 (8.5-ounce) box regular or vegetarian Jiffy corn muffin mix
Instructions
- Preheat Oven and Prepare Dish: Arrange a rack in the middle of the oven and preheat it to 350°F (175°C). Grease an 8×8-inch or other 2-quart baking dish thoroughly with cooking spray or butter to prevent sticking.
- Melt Butter: Melt 8 tablespoons of unsalted butter in the microwave using a large microwave-safe bowl or alternatively on the stovetop, then transfer it into a large bowl if melted stovetop. Allow the butter to cool slightly until warm to the touch to avoid cooking the eggs prematurely.
- Combine Wet Ingredients: Add 8 ounces of sour cream and 2 large eggs to the warmed melted butter. Whisk them together thoroughly until the mixture is homogenous and smooth.
- Add Corn and Mix: Stir in the drained corn kernels and the entire can of creamed corn, mixing gently but thoroughly to evenly distribute all the corn in the mixture.
- Incorporate Corn Muffin Mix: Sprinkle the contents of the 8.5-ounce box of Jiffy corn muffin mix into the bowl and stir until the batter is well combined without lumps.
- Transfer and Smooth Batter: Pour the batter into the prepared baking dish, using a spatula to smooth the top for even cooking and a pleasing appearance.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, or until the casserole is puffed up, the top is slightly browned, and the center is set and firm to the touch.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes before serving to let it set properly for clean slices and better texture.
Notes
- You can use either regular or vegetarian Jiffy corn muffin mix depending on your dietary preferences.
- For a richer flavor, consider browning the butter lightly before mixing, but be careful not to burn it.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking; just add a few extra minutes to the baking time if baking cold from the fridge.
- If you prefer a crispier top, you can broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers keep well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.
