Classic Jiffy Corn Casserole (Printable)
Creamy Southern-style corn casserole with sweet corn, creamed corn, and Jiffy mix. Ready in under an hour.
# Ingredient List:
→ Dairy
01 - 1/2 cup unsalted butter, melted
02 - 1 cup sour cream
03 - 2 large eggs
→ Canned Goods
04 - 1 can (15 oz) whole kernel corn, drained
05 - 1 can (15 oz) creamed corn
→ Baking
06 - 1 box (8.5 oz) Jiffy Corn Muffin Mix
→ Seasonings
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
# How to Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish or 2-quart casserole dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together melted butter, sour cream, and eggs until thoroughly combined and smooth.
03 - Add drained kernel corn, creamed corn, and Jiffy Corn Muffin Mix to the bowl. Stir until all ingredients are fully incorporated. Season with salt and pepper if desired.
04 - Pour the batter into the prepared baking dish and spread evenly with a spatula to ensure uniform thickness.
05 - Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
06 - Remove from oven and let cool for 5-10 minutes before serving to allow the casserole to set.
# Helpful Tips:
01 -
- This creamy corn pudding walks the perfect line between sweet and savory, making it the ultimate crowd pleaser
- It requires about seven minutes of hands on time but tastes like you spent all afternoon in the kitchen
02 -
- Over mixing the batter can make the texture tough, so stir just until the ingredients are combined
- The casserole might look slightly jiggly when you first pull it out, but it will firm up as it rests
03 -
- Let the eggs come to room temperature before mixing for better incorporation
- If the top starts browning too quickly, loosely tent with foil for the last 10 minutes