jiffy baked corn casserole recipe
The Best jiffy baked corn casserole recipe
This casserole is one of those dishes that works for just about any occasion. Need a quick side for taco night? It’s perfect. Hosting a holiday dinner and want something easy that still feels special? This fits right in. Even on busy school nights, I can mix it up in five minutes and pop it in the oven while I finish up the rest of the meal. And while it’s not the healthiest thing in the world, it’s got some good stuff in it—corn is packed with fiber and antioxidants, and the eggs and milk add protein. Plus, it’s a great way to get my kids to eat their veggies without a fight. If you haven’t tried it yet, you’re missing out.
Jiffy Baked Corn Casserole
A creamy, comforting corn casserole made with Jiffy corn muffin mix, sweet corn, and a blend of cheeses. This easy side dish pairs perfectly with holiday meals or weeknight dinners.
🥘Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 (15 oz) can cream-style corn
- 1 (15 oz) can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. -
2
In a large mixing bowl, combine the Jiffy corn muffin mix, cream-style corn, whole kernel corn, sour cream, melted butter, salt, and black pepper. Stir until well mixed. -
3
Pour the mixture into the prepared baking dish and spread it evenly. -
4
Bake for 35 minutes, then remove from the oven and sprinkle the shredded cheddar cheese evenly over the top. -
5
Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and the edges are golden brown. -
6
Let the casserole cool for 5 minutes before serving.
🔧Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk or spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Jiffy Baked Corn Casserole Works
❓ Frequently Asked Questions About Jiffy Baked Corn Casserole
1. Can I make Jiffy Baked Corn Casserole ahead of time?
Yes! You can prepare the casserole mixture up to 24 hours in advance and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven. You may need to add a few extra minutes to the baking time if it’s cold.
2. Can I freeze Jiffy Baked Corn Casserole?
Absolutely. Bake the casserole as directed, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months. To reheat, thaw it in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 20-30 minutes.
3. What can I use instead of sour cream in this recipe?
If you don’t have sour cream, you can substitute it with plain Greek yogurt, cream cheese (softened and thinned with a little milk), or even mayonnaise for a similar creamy texture. Each option will slightly alter the flavor, but the casserole will still turn out delicious.
4. Why did my corn casserole turn out runny?
A runny casserole is usually caused by too much liquid or not baking it long enough. Make sure to drain the canned corn well and measure the sour cream and melted butter accurately. If it’s still too thin after baking, let it sit for 10-15 minutes before serving—it will thicken as it cools.
5. Can I add extra ingredients like cheese or jalapeños?
Definitely! This recipe is very versatile. Try stirring in 1 cup of shredded cheddar cheese, diced jalapeños, or even cooked bacon for extra flavor. Just keep in mind that adding too many wet ingredients (like fresh veggies) may require adjusting the baking time or adding a little more Jiffy mix to balance the texture.
