This Jiffy Corn Casserole is always a favorite that’s simple to put together with just a few pantry staples. Great for holiday gatherings or whenever you’re craving a warm, easy side dish. The combination of whole corn, creamed corn, and Jiffy Corn Muffin Mix gives it a soft, spoonable texture with just the right touch of sweetness.
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Preheat Oven and Prepare Dish: Preheat oven to 375 degrees F (190 degrees C). Coat an 8×8-inch baking dish with nonstick cooking spray and set aside.
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Whisk Eggs: In a large mixing bowl, whisk eggs until well beaten.
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Combine Wet Ingredients: Add sour cream and melted butter to the eggs. Mix until everything is well combined and smooth.
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Add Corn: Add both cans of corn (regular and creamed) to the mixture. Stir until combined.
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Mix in Jiffy Corn Muffin Mix: Add Jiffy mix to the bowl and stir until everything is fully incorporated. Make sure there are no lumps of dry mix remaining.
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Transfer to Baking Dish: Pour mixture into the prepared baking dish. Use a rubber spatula to smooth it into an even layer.
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Bake: Bake uncovered for 40 minutes. After 40 minutes, check to ensure the top is golden, the edges are cooked, and the middle is firm to the touch. If the center still feels soft, bake for an additional 5-10 minutes as needed.
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Cool Before Serving: Remove from oven and let sit for 10-15 minutes before slicing and serving. Optionally, grind a little fresh pepper on top of slices.
Draining Kernel Corn: It’s important to drain this can really well. I pour the can into a fine mesh strainer and shake that gently to remove the initial amount of excess liquid. Then, I line a plate with a paper towel and pour the corn onto the plate in an even layer to remove the remaining liquid.
Making In Advance To Serve Later: You can mix all ingredients, pour them into your baking dish, cover with aluminum foil, and refrigerate for up to 24 hours. When you’re ready, uncover and bake as directed.
Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions: Bake in the oven at 350 degrees F until warmed through, or microwave in 30-second increments.
Serving: 1slice, Calories: 311kcal (16%), Carbohydrates: 35g (12%), Protein: 5g (10%), Fat: 18g (28%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 73mg (24%), Sodium: 515mg (22%), Potassium: 187mg (5%), Fiber: 1g (4%), Sugar: 7g (8%), Vitamin A: 479IU (10%), Vitamin C: 3mg (4%), Calcium: 72mg (7%), Iron: 1mg (6%)
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