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Jiffy corn casserole with some missing.
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5 from 5 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 Time5 mins
Course: Dinner
Cuisine: American
Keyword: corn casserole, jiffy corn casserole
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