Jiffy Corn Casserole Recipe

Creamy in the middle with crisp, buttery edges, this Jiffy corn casserole recipe takes just 15 minutes to prep thanks to a few store-bought shortcuts.

Course Side Dish

Cuisine American

Keyword corn casserole, jiffy corn casserole

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 99kcal

Ingredients

6 tablespoons unsalted butter
1 (15-ounce) can whole kernel corn , well drained
½ cup full-fat sour cream
2 large eggs
1 (14.75-ounce) can cream-style corn
1 (8.5-ounce) box Jiffy Corn Muffin Mix
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup freshly grated sharp cheddar cheese , plus more if you want a cheesy top (optional)

Instructions

Brown the butter and corn. Preheat the oven to 375°F and butter a 9-inch square or 2-quart baking dish. Melt 6 tablespoons unsalted butter in a large skillet over medium heat. Continue cooking for 2-3 minutes, swirling the pan, until the butter smells nutty and the milk solids begin turning golden. Add the1 (15-ounce) can whole kernel corn and cook for another 3-4 minutes, stirring occasionally, until the kernels begin to soften. Remove from the heat and cool for about 5 minutes.
Add the Jiffy mix last to the creamy base. In a large bowl, whisk ½ cup full-fat sour cream and 2 large eggs until smooth. Stir in 1 (14.75-ounce) can cream-style corn, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and the browned corn and butter. Sprinkle 1 (8.5-ounce) box Jiffy Corn Muffin Mix over the corn mixture and gently fold it in with a spatula just until there are no obvious pockets of dry mix. Don't beat or overmix it. Fold in ½ cup freshly grated sharp cheddar cheese, if using.
Give the batter a short rest. Let the mixture sit for 5 minutes. This gives the cornmeal in the muffin mix a chance to hydrate and helps create a softer, more cohesive casserole rather than a wet center.
Bake until golden but still creamy. Spoon the mixture into the prepared baking dish. Bake for 45-50 minutes, or until the edges are golden and beginning to pull away from the dish. The center should be set but still have a slight softness when gently pressed. If using cheese and you want a cheesy top, sprinkle another small handful over the casserole during the final 10 minutes.
Rest before serving. Let the corn casserole stand for 10-15 minutes before scooping. It'll firm slightly as it cools while staying creamy inside.

Notes

Storage and freezing: Let leftovers cool completely before sealing tightly with foil or transferring to an airtight container. Corn casserole will last up to 4 days in the fridge, but it also freezes well for up to 3 months. When ready to eat, reheat gently in the microwave or in a 350ºF oven for about 10 minutes.

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