Creamy Jiffy Corn Casserole: Best Easy Side Dish
A rich, custard-like corn casserole made with Jiffy mix, sour cream, and butter. This easy side dish is moist, comforting, and perfect for holidays or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1/2 cup unsalted butter, melted
- 1 cup full-fat plain sour cream
- 2 large eggs, room temperature
- 1 can (15.25 oz) whole kernel corn with liquid (do not drain)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium mixing bowl, whisk the eggs until lightly beaten.
- Add the melted butter to the eggs and whisk vigorously to emulsify.
- Pour in the entire box of Jiffy corn muffin mix and the can of corn with its liquid.
- Add the sour cream to the bowl.
- Mix everything together with a whisk or sturdy spoon until combined. Do not overmix; ensure no dry pockets remain.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 45 to 50 minutes, or until the top is golden brown and puffed, and a knife inserted in the center comes out clean or with moist crumbs.
- Remove from oven and let cool for at least 10 minutes before serving to allow the casserole to set.
Notes
Ensure butter is melted but not hot to avoid scrambling eggs. Use full-fat sour cream for best texture. If using a slow cooker for serving, transfer baked casserole to the insert and keep on ‘warm’ setting. For a crispier top, broil for 2-3 minutes at the end of baking. Do not skip the resting time to ensure clean slicing.
Nutrition
- Serving Size: 1 square slice
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: Jiffy corn casserole, cornbread casserole, holiday side dish, easy corn recipe, creamy corn casserole, Thanksgiving side dish