Go Back
Chef Linda

Corn Casserole

This corn casserole is the classic 5-ingredient Jiffy version — creamy, golden, and ready for the oven in 10 minutes. It's the corn side that shows up at every Thanksgiving table for a reason.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Corn Casserole
  • 1 box Jiffy corn muffin mix 8.5 oz box, dry — do not prepare as directed on box
  • 15 oz whole kernel corn 1 can, drained
  • 14.75 oz creamed corn 1 can, not drained
  • 1 cup sour cream
  • 1/2 cup butter melted

Equipment

  • 8x8-inch baking dish
  • Mixing Bowl

Method
 

  1. Preheat oven to 350°F. Grease an 8x8-inch baking dish.
  2. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter until just combined. Don't overmix.
  3. Pour the mixture into the prepared baking dish and spread evenly.
  4. Bake for 45–55 minutes, until the top is golden and the center is set (not jiggly).
  5. Let the casserole rest for 10 minutes before serving — this helps it finish setting.

Notes

Want it firmer and sliceable? Stir in 2 beaten eggs with the wet ingredients for a Southern-style, more structured casserole. Egg-containing casseroles should reach a minimum internal temperature of 160°F.
No Jiffy on hand? Substitute the box with 2/3 cup cornmeal, 1/3 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.
Casserole too wet? Make sure the whole kernel corn is well drained, bake the full time, and always rest before cutting.