Classic Corn Casserole with Jiffy Mix

Welcome to your new favorite side dish! This classic corn casserole offers a delightful balance of sweet and savory flavors with an incredibly creamy texture. It’s a beloved staple for holiday feasts, family dinners, and potlucks alike. Best of all, we make this comforting corn casserole incredibly simple using readily available Jiffy corn muffin mix.

Why You’ll Love This Corn Casserole

• Effortless Preparation: It’s a true “dump and go” recipe. Just combine the ingredients, and you are ready to bake.
• Crowd-Pleasing Favorite: Everyone loves this sweet corn dish! It disappears fast at any gathering.
• Versatile for Any Occasion: Perfect for weeknight meals, festive holidays, or casual backyard BBQs.
• Highly Customizable: Easily adapt this recipe with various additions to suit your taste.
• Make-Ahead Friendly: Prepare it in advance to save time on busy cooking days.

Ingredients

• 14.75 oz. can creamed corn
• 15.25 oz. can whole kernel sweet corn, drained
• 8.5 oz. box Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick (½ cup) butter, melted
• 1 cup cheddar cheese, shredded

Notes & Substitutions

• Creamed Corn: Canned creamed corn provides convenience and the desired texture for this savory corn side. You can also make homemade creamed corn for a fresher taste if time allows.
• Whole Kernel Corn: Use canned for ease, ensuring it’s well-drained. Frozen corn works too; thaw it first. For optimal flavor and texture when using fresh corn in recipes, a quick blanching process is often recommended. Fresh corn cut from the cob is delicious, but blanch it quickly before adding.
• Jiffy Mix: Use the dry mix straight from the box. Do not prepare it with eggs or milk as directed on the Jiffy box. For a Jiffy alternative, mix ⅔ cup all-purpose flour, ½ cup cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and ¼ teaspoon salt.
• Sour Cream: Full-fat sour cream gives the best richness. Plain Greek yogurt or softened cream cheese are good substitutes for a similar creamy tang.
• Butter: Salted or unsalted butter works well. If using unsalted, consider adding a pinch of salt to the recipe. Olive oil or melted margarine can also be used.
• Cheddar Cheese: Culinary experts often recommend using block cheese for its superior melting qualities and richer flavor. Freshly shredded block cheese melts more smoothly and has better flavor. Colby Jack, Monterey Jack, or a mild Mexican blend also make tasty additions.
• Sweetness: For an even sweeter casserole, you can add 1-2 tablespoons of granulated sugar to the mixture.

Equipment

• Large mixing bowl
• 9×13 inch casserole dish or 10-inch cast iron skillet
• Rubber spatula or large spoon
• Measuring cups and spoons
• Slow cooker (optional method)

Instructions

This corn casserole is incredibly easy, whether you choose the oven or a slow cooker.

Oven Method

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a 10-inch cast iron skillet.
2. Combine Ingredients: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until just combined; do not overmix. The mixture will be thick.
3. Pour and Bake: Pour the corn mixture evenly into the prepared baking dish.
4. Initial Bake: Bake uncovered for 45-50 minutes, or until the edges are lightly golden and the center is mostly set.
5. Add Cheese: Remove the casserole from the oven. Sprinkle the shredded cheddar cheese evenly over the top.
6. Final Bake: Return the dish to the oven and continue baking for an additional 5-10 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
7. Rest and Serve: Let the Jiffy corn bake rest for 5-10 minutes before serving. This allows it to set up beautifully and cool slightly.

Slow Cooker Method

1. Prepare Slow Cooker: Lightly grease the inside of your slow cooker crock.
2. Combine Ingredients: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir gently until well mixed.
3. Add to Slow Cooker: Pour the entire mixture into the greased slow cooker.
4. Cook: Cover and cook on high for 2-3 hours or on low for 4-5 hours. Cooking times can vary, so check for doneness.
5. Add Cheese: During the last 30 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Recover and continue cooking until the cheese is melted and bubbly.
6. Serve: The center should be set and the edges slightly browned. Serve warm directly from the slow cooker.

Pro Tips & Troubleshooting

• Achieving Golden Crust: For a perfectly golden top, ensure your oven is preheated properly. If the top isn’t browning, you can broil it for 1-2 minutes at the very end, watching carefully to prevent burning.
• Preventing Dryness: Avoid overbaking! Cook just until the center is set. If the edges appear to be getting too brown, you can lightly cover the casserole with foil for the last 15-20 minutes of baking.
• Adjusting Sweetness: If you prefer a sweeter baked corn pudding, add 1-2 tablespoons of granulated sugar with the other ingredients. Taste the uncooked mixture before adding sugar to get it just right.
• Texture Preferences: For a creamier texture, slightly reduce the baking time. For a firmer, more cake-like casserole, bake until a toothpick inserted into the center comes out mostly clean.
• Doneness Test: The casserole is done when the edges are set and golden, and the center no longer looks wet or jiggly. A slight crack on top is also a good indicator.

Serving Suggestions, Storage & Variations

This versatile corn casserole is a fantastic addition to countless meals.

Serving Suggestions

• Hearty Meats: Pair it perfectly with roasted chicken, Thanksgiving turkey, or savory baked ham.
• Beef Dishes: It complements pot roast, meatloaf, or even a classic steak.
• Casual Fare: Serve alongside BBQ ribs, pulled pork sandwiches, or a comforting bowl of chili.
• Holiday Meals: This holiday corn dish is a must-have at Thanksgiving, Christmas, and Easter celebrations.

Storage & Freezing

• Refrigeration: Store any cooled leftover corn casserole in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Tightly wrap cooled individual portions or the entire casserole in plastic wrap, then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat individual servings in the microwave. For larger portions, cover with foil and reheat in a 300°F (150°C) oven until warmed through, about 20-30 minutes.

Flavor Variations

• Spicy: Add 1-2 diced jalapeños (seeds removed for less heat), a can of drained diced green chiles, or a pinch of cayenne pepper for a kick.
• Cheesy: Incorporate extra shredded cheddar, or try pepper jack, Gruyere, or a smoky Gouda for different cheesy notes.
• Savory: Mix in cooked, crumbled bacon bits, fresh chopped chives, or other fresh herbs like thyme or rosemary.
• Creamy: A splash of milk or half-and-half, or an extra dollop of sour cream, can make the casserole even richer.

Make-Ahead Instructions

• Assemble and Refrigerate: Combine all ingredients as directed, then pour into your greased baking dish. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time since it will be chilled.
• Bake and Reheat: Bake the casserole completely, then let it cool. Cover tightly and refrigerate. Reheat as directed under “Storage & Freezing” above. This is perfect for busy holiday meal prep.

Nutrition Information

Disclaimer: These are estimated nutritional values per serving and can vary based on specific brands, exact measurements, and modifications. This information is for general guidance only.

FAQ

• Do I need to drain both cans of corn? Yes, you should drain the whole kernel corn to prevent a watery casserole, but do not drain the creamed corn.
• Can I use frozen corn instead of canned? Absolutely! Thaw the frozen corn completely and drain any excess liquid before adding it to the mixture.
• Can I make this classic Jiffy bake gluten-free? Yes, you can use a gluten-free corn muffin mix as a direct substitute for Jiffy mix. Ensure all other ingredients are also gluten-free.
• What if I don’t have Jiffy mix? You can create your own mix using cornmeal, flour, sugar, baking powder, and salt. See the “Notes & Substitutions” section for proportions.
• How do I double the recipe? Simply double all ingredients and bake in a larger casserole dish (e.g., two 9×13 dishes or a very large roasting pan). Baking time might need a slight adjustment.
• Can this be made without sour cream? Yes, you can substitute plain Greek yogurt or cream cheese. For a dairy-free version, use a dairy-free sour cream alternative.

Conclusion

This easy corn casserole is a true culinary MVP. Its creamy texture, delightful sweet and savory notes, and incredible simplicity make it an indispensable side dish for any occasion. Whether it’s a quick weeknight dinner or a grand holiday feast, this Jiffy-based corn casserole recipe will become a cherished family favorite. Give it a try soon and let us know what you think in the comments below!