Jiffy Corn Casserole Recipe (Six Ingredients)
Jiffy Corn Casserole is the ultimate side dish recipe and so easy to make. With only 6 ingredients and using one bowl, it's perfect for any dinner or holiday get-together!
Servings: 16 servings
Calories: 214kcal
Ingredients
- 1/2 cup butter melted and slightly cooled
- 3 eggs
- 16 ounces sour cream regular or light
- 2 14.75 ounce cans cream style corn
- 16 ounce bag frozen sweet corn
- 9 ounce box Jiffy cornbread mix
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy. Add sour cream and whisk again until blended. Fold in cream-style and frozen corn.
- Once blended well, add the box of Jiffy mix and fold just until the dry ingredients are moist. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.
Video
Notes
Tips and Substitutions
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- Optional delicious add-ins to this dish are
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- 1/4 cup drained chopped green chiles
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- 1/4 cup drained chopped canned jalapeños
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- 1/2-3/4 cup chopped cooked bacon
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- 1/2-3/4 cup chopped leftover ham
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- 1-1 1/2 cups shredded cheese (cheddar cheese, Swiss, gruyère, Colby Jack, pepper Jack)...Cheesy Corn Casserole is always a crowd pleaser!
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- Optional delicious add-ins to this dish are
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- If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and 1/4 cup melted butter. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
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- The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.
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- If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
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- ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
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- If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
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- This recipe can also be made in a crockpot. Spray with nonstick cooking spray or butter a 4-6 quart slow cooker. Pour in the same prepared batter, cover and cook on high for 2-3 hours or low for 4-5 hours. Check to make sure the center is fully cooked through. Crockpot size and brands will vary the time needed.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Store in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator and reheat in the oven at 350°F 20-30 minutes or until an internal temperature of 160°F is met.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 293mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 408IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
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