Creamy Sweet Corn Casserole with Jiffy Mix
A simple, comforting side dish that combines Jiffy corn muffin mix with canned corn, sour cream, and butter for a creamy, custard-like texture with a crispy top.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix (standard yellow)
- 1 can (15.25 oz) whole kernel sweet corn, including juice
- 1 can (15.25 oz) creamed corn
- 1 cup full-fat sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- Salt (optional, to taste)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch square baking dish.
- Melt the butter and let it cool slightly so it doesn’t scramble the eggs.
- In a medium mixing bowl, whisk together the melted butter, eggs, and sour cream until smooth.
- Add the whole kernel corn (with juice) and creamed corn to the wet mixture. Stir gently to combine.
- Pour in the Jiffy corn muffin mix. Fold in with a spatula or whisk until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set (not jiggly).
- Remove from oven and let cool for 10 minutes before serving.
Notes
Do not drain the canned corn juice; it is essential for the custard texture. Use a 9×9 inch pan for the correct depth; a 9×13 pan will result in a drier casserole. Let the casserole rest for 10 minutes after baking to allow it to set properly. Room temperature ingredients help create a smoother batter.
Nutrition
- Serving Size: 1/9th of the cassero
- Calories: 225
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: corn casserole, Jiffy mix, sweet corn, holiday side dish, easy recipe, comfort food, Thanksgiving