Easy Jiffy Corn Casserole Recipe
A creamy, cheesy, and slightly sweet side dish made with Jiffy corn muffin mix, whole corn, and cream-style corn. This crowd-pleaser is the ultimate comfort food for holidays, potlucks, or any family dinner — just mix, bake, and enjoy!
Ingredients
- 1 box 8.5 oz Jiffy corn muffin mix
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- ½ cup 1 stick melted butter
- 1 cup shredded cheddar cheese optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix together corn muffin mix, whole corn, creamed corn, sour cream, and melted butter.
- Stir in shredded cheese if using.
- Pour mixture into a greased 9x9-inch or 9x13-inch baking dish.
- Bake uncovered for 45–50 minutes or until golden brown and set in the center.
- Let rest for 5–10 minutes before serving.
Notes
- For a crispier top, bake a few extra minutes.
- Add diced jalapeños or green chiles for a spicy twist.
- Can be made ahead and reheated before serving.
- Leftovers keep well refrigerated for up to 3 days.