Corn Casserole with Jiffy Mix

You’re going to love this corn casserole, because it’s the perfect balance of savory and sweet. It has a buttery crisp crust on top similar to cornbread, and a moist creaminess in the middle. This recipe is super easy too! You’ll only need basic ingredients like: canned corn (drained), creamed corn, butter (melted), sour cream, eggs, and spices. It takes less than an hour to make from start to finish!

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The holiday season will be here before we know it. If you’re like me, and love to plan family meals, this Corn Casserole made with Jiffy Corn Bread Mix is perfect! It’s hearty enough for the winter season yet light enough not to feel too heavy. The ingredients are simple so you can whip it up in no time, but gourmet enough that people will think you’ve been slaving away all day in the kitchen. Serve it alongside your favorite holiday side dishes or as an entrée.

Ingredients

• Jiffy Corn Bread Mix – A pantry staple that is typically super cheap. This mix is the perfect base for our corn casserole.
• Butter – You will need one stick which is equal to 8 tablespoons or half a cup.
• Eggs – You will need 2 large eggs for this recipe at room temperature.
• Sour cream – This will add a lovely moisture to the casserole. Working with it at room temperature is best.
• Creamed corn – One can of undrained cream corn will ad moisture, flavor, and texture.
• Whole Kernel corn – This adds texture and flavor, but make sure your corn is drained.
• Spices – Garlic powder, onion powder, and black pepper add some savory flavor.
• Cheese – Love cheese? Add up to 1 cup shredded cheese blend or cheddar for more flavor. *optional*

Equipment

• 8″ x 8″ Baking Dish – To bake the casserole in. **If you plan on freezing this bake it directly in a disposable aluminum pan.
• Oven – Adjusted to the center rack position.
• Measuring cups and spoons – To measure your ingredients.
• Large mixing bowl – To mix this one bowl recipe.
• Wooden spoon – A good, old-fashioned mixing tool that gets the batter combined effortlessly.

How to Make Jiffy Corn Casserole

1. Preheat oven to 350°F. Grease an 8 x 8 baking dish with nonstick spray.
2. In a large bowl, combine all the ingredients including the cheese (if you are adding it.) Mix to combine. Pour mixture into the greased baking dish.
3. Bake on the center oven rack for 45-50 minutes. The edges of the casserole will be golden brown, and the top will be firm. A toothpick inserted into the center will come out clean once done.
4. Serve corn casserole while warm and creamy. Allow any leftovers to cool before storing in the refrigerator.

How to Use Fresh Corn in this Casserole

If you would like to use fresh corn kernels instead of canned corn kernels, you will need about two small ears of corn steamed, cooled, and carefully removed from the ear. This will equal 1 1/2 cups of fresh corn. I do not recommend substituting the creamed corn in this recipe.

How to Store Corn Casserole

1. First, make sure your corn casserole is completely cooled before refrigerating or freezing.
2. Next, cover it tightly with plastic wrap, and foil and put it in the fridge or freezer immediately. If you want to freeze the dish, be sure to use a disposable aluminum pan which makes reheating super easy. They typically come with covers as well to help prevent freezer burn.
3. Freeze for up to 3 months. Allow casserole to thaw overnight in the refrigerator before reheating in the oven for about 20 minutes at 350 degrees F.

More Corn Recipes to Try

Three Bean Salad with Corn

Pressure Cooker Corn Chowder

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5 from 7 votes

Corn Casserole with Jiffy Mix

This casserole features a buttery crisp crust on top similar to cornbread, and a moist creaminess in the middle. This recipe is super easy too! You'll only need basic ingredients like: canned corn (drained), creamed corn, butter (melted), sour cream, eggs, and spices. It takes less than an hour to make from start to finish!

Prep Time 5 minutes minutes

Course Dinner

Cuisine American

Servings 6 people

Calories 561cal

Author Amy Desrosiers

Cost $2.50

Equipment

• 8" x 8" baking dish *Use an aluminum disposable pan if you plan on freezing this dish.
• Oven (adjusted to center rack position)
• Measuring cups and spoons
• large mixing bowl
• Wooden Spoon

Ingredients

• 8.5 ounce Jiffy Corn Bread Mix
• 8 tablespoons butter unsalted, melted and cooled
• 2 large eggs room temperature
• 1 cup sour cream room temperature
• 14.75 ounce creamed corn
• 15.25 ounces whole kernel corn
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 1 cup shredded cheese optional*

Instructions

• Preheat oven to 350°F. Grease an 8 x 8 baking dish with nonstick spray.
• In a large bowl, combine all the ingredients including the cheese (if you are adding it.) Mix to combine. Pour mixture into the greased baking dish.
• Bake on the center oven rack for 45-50 minutes. The edges of the casserole will be golden brown, and the top will be firm. A toothpick inserted into the center will come out clean once done.
• Serve corn casserole while warm and creamy. Allow any leftovers to cool before storing in the refrigerator.

Notes

Nutritional values may vary and are meant to be a guide.

How to use fresh corn kernels

If you would like to use fresh corn kernels instead of canned corn kernels, you will need about two small ears of corn steamed, cooled, and carefully removed from the ear. This will equal 1 1/2 cups of fresh corn. I do not recommend substituting the creamed corn in this recipe.

Storing this casserole

• First, make sure your corn casserole is completely cooled before refrigerating or freezing.
• Next, cover it tightly with plastic wrap, and foil and put it in the fridge or freezer immediately. If you want to freeze the dish, be sure to use a disposable aluminum pan which makes reheating super easy. They typically come with covers as well to help prevent freezer burn.
• Freeze for up to 3 months. Allow casserole to thaw overnight in the refrigerator before reheating in the oven for about 20 minutes at 350 degrees F.

Nutrition

Serving: 1portion | Calories: 561cal | Carbohydrates: 52g | Protein: 13g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 949mg | Potassium: 324mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1020IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 2mg