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4.91 from 21 votes

Jiffy Corn Casserole

This Jiffy Corn Casserole is so easy to make. It's great for a holiday side dish or serve it along your favorite ever day meal. Just grab 7 simple ingredients to make this southern favorite!
Prep Time10 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: American
Keyword: corn casserole jiffy, corn casserole recipe, Jiffy corn Casserole, Jiffy Cornbread Casserole
Servings: 10
Author: Jen CIncyshopper

Ingredients

  • 1 box Jiffy Corn Muffin Mix
  • 1/2 cup Butter melted
  • 1 can Whole Kernel Corn drained
  • 1 can Cream style Corn
  • 1 cup Sour Cream
  • 2 Eggs
  • 8 oz Cheddar Cheese shredded

Instructions

  • Preheat oven to 375.
  • Grease casserole dish.
  • Beat eggs and set aside.
  • Pour butter into prepared dish.
  • Add corn (whole kernel and cream style) into dish.
  • Add eggs and sour cream.
  • Stir until mixed.
  • Add 1/2 cheese and stir until mixed.
  • Add muffin mix and stir until blended.
  • Top with remaining cheese.
  • Bake 50-60 minutes or until center is no longer jiggly.

Notes

    1. Use a 9x13-inch baking dish or similar in sized casserole dish. I have quite a few odd shaped baking dishes as I am sure you do as well. If you use a smaller dish, the casserole may not cook evenly or may overflow.
    2. Be cautious of over mixing the ingredients as this can cause the texture to become too dense or tough.
    3. Let the casserole rest before serving- This will allow it to set up and make it easier to serve.
    4. If you have leftover corn casserole you can cover and store in the refrigerator. When ready to enjoy, reheat in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

Calories: 292kcal | Carbohydrates: 14g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 443mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 3mg | Calcium: 198mg | Iron: 1mg