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Meghan Splawn
Meghan Splawn
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
Patty Catalano
Patty Catalano
Patty is a recipe developer and food writer. She worked Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
updated Oct 20, 2023
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This 1-bowl, 6-ingredient corn casserole comes together in a jiffy (had to).
Serves6 to 8Prep5 minutes to 10 minutesCook45 minutes to 50 minutesJump to Recipe
Jump to Recipe
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Jiffy corn casserole is a side dish that instantly makes any fall dinner or Thanksgiving feast feel even cozier. Thanks to that retro blue box, it’s also the easiest thing you’ll make all season.
Comforting Jiffy corn casserole bakes up with a comforting texture that’s both tender like cornbread and moist like golden corn pudding. Here’s how to make the easiest-everJiffy corn casserole.
What is Jiffy Corn Casserole?
The classic Jiffy corn casserole recipe first appeared on the back of the little blue Jiffy box, but curious home cooks have since riffed on the idea. Some versions call for heavy cream, while others call for more eggs for a soufflé-like effect. There are even some packed with cheese! This six-ingredient Jiffy Corn Casserole recipe is the one to remember.
Ingredients in Corn Casserole
- Jiffy corn muffin mix. The corn muffin mix in the retro blue box is slightly sweet. To keep this dish vegetarian-friendly, pick up vegetarian Jiffy corn muffin mix, as the original mix contains lard.
- Canned corn kernels. Drain the sweet, plump kernels before adding to the casserole.
- Canned creamed corn. This canned corn adds a different texture to the casserole plus a creamy, sweet flavor.
- Unsalted butter. Make sure to cool the butter slightly before adding the eggs to avoid scrambling.
- Sour cream. Adds a creamy texture and a slightly tangy.
- Eggs. You’ll need 2 large eggs to bind the casserole together.
How to Make Jiffy Corn Casserole
- Combine wet ingredients. Stir melted butter, eggs, sour cream, and two types of canned corn together until completely combined.
- Stir in the Jiffy corn muffin mix. Mix in a box of Jiffy just until no dry spots remain. Be careful not to over-mix so that the casserole bakes up nice and tender.
- Bake until golden. Bake in a casserole dish until puffed and golden brown, about 45 minutes.
What to Serve with Jiffy Corn Casserole
The best part about this creamy corn casserole is its versatility. From whole roasted chicken to steamy soups, any of number of recipes would be a tasteful match.
- Hearty roasted meats: Pair with classic roasted turkey for Thanksgiving, or make this perfect roasted chicken for a cozy fall dinner.
- Warm & comforting soups: Try it on the side of chicken tortilla soup, loaded vegetable soup, or hearty chili.
- Greens, greens, and more greens: Serve with a shaved Brussels sprouts salad, a harvest sweet potato salad, or, keep it simple with a mess of silky collard greens.
How to Store Jiffy Corn Casserole
Refrigerate leftovers in an airtight container for up to 5 days. Toast leftover servings in a warm oven or skillet and top with a fried egg or drizzle of honey — proof that you really can eat this corn casserole any time of day.
How to Freeze Jiffy Corn Casserole
Wrap the baked casserole tightly in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and then reheat in a skillet, microwave, or oven.
Jiffy Corn Casserole
This 1-bowl, 6-ingredient corn casserole comes together in a jiffy (had to).
Prep time 5 minutes to 10 minutes
Cook time 45 minutes to 50 minutes
Serves 6 to 8
Nutritional Info
Ingredients
Cooking spray or butter, for the baking dish
- 8 tablespoons
(1 stick) unsalted butter
- 1 (15-ounce) can
corn kernels
- 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
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.
Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.
Recipe Notes
Vegetarian option: Regular Jiffy corn muffin mix contains lard. Use the vegetarian version to keep the casserole vegetarian.
Make ahead: Casserole can be baked up to 2 days in advance. Cool completely, then cover and refrigerate. Reheat in the oven at 300°F until warm, 10 to 15 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Filed in:
Casserole
corn
Ingredient
Main Dish
Side Dish
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