Jiffy Corn Casserole
This Jiffy Corn Casserole is the perfect side dish for any meal, especially during the holidays! With just 5 simple ingredients, it comes together quickly and is always a crowd pleaser. Plus, it's versatile—you can bake it in the oven or let it cook slowly in a crock pot.
Servings: 6 servings
Equipment
Ingredients
- 1 14.75-ounce can creamed corn
- 1 15.25-ounce can whole kernel sweet corn, drained
- 1 8.5-ounce box Jiffy corn muffin mix
- 8 ounces sour cream or Greek yogurt about 1 cup
- ½ cup butter melted
- 1 cup grated cheddar cheese optional
Instructions
Oven Method
- Preheat the oven to 350°F (175°C).
- Combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter in a large bowl until well combined. Do not overmix.
- Grease a 9x13-inch baking dish (or a similar size) with butter or non-stick cooking spray. (You can use a square dish, round pie dish, or even an oval baker.) Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. If you add cheddar cheese, sprinkle it over the top during the last 15 minutes of baking.
- Let the casserole cool for a few minutes before serving. Enjoy!
Crock Pot Method
- Combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream (or Greek yogurt), and melted butter in a large bowl until well combined.
- Grease the inside of a 4-quart or larger crock pot with butter or non-stick cooking spray. Pour the mixture into the greased crock pot and spread it out evenly.
- Cover and cook on the low setting for 3-4 hours, or until the casserole is set and cooked through. If using cheddar cheese, sprinkle it over the top in the last 15-20 minutes of cooking.
- Once it's finished, turn off the crock pot and let the casserole cool slightly before serving.
Notes
- Make sure to drain the liquid from the whole kernel sweet corn to avoid making the casserole too watery.
- For the richest flavor and texture, use full-fat sour cream or Greek yogurt and real butter.
- To test the casserole for doneness, insert a toothpick into the center; if it comes out mostly clean, it's ready.
- To make ahead, combine all the ingredients (except for the cheese) as instructed. Pour the mixture into a greased baking dish, cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. Let it sit out for 30 minutes, then bake as directed. You may need to add an extra 5-10 minutes to the baking time since the mixture will be cold.
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 58g | Protein: 12g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 767mg | Potassium: 362mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1184IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 2mg
