Jiffy Corn Casserole

9 squares of baked corn casserole in a white baking dish.

This Jiffy Corn Casserole has a moist, slightly sweet, and creamy texture, but still holds together well to be cut into neat slices. It’s an easy, crowd-pleasing side dish for Thanksgiving and Christmas.

Course Dinner

Cuisine American

Keyword corn casserole, Jiffys corn casserole

Prep Time 5

Cook Time 50

Total Time 55

Servings Servings

Calories 214kcal

Author Maria Doss

Equipment

8x8 square baking pan

Ingredients

1 can (15-ounce) whole kernel corn drained well
1 can (15-ounce) can creamed corn
2 large eggs
½ cup melted butter
1 cup sour cream
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon baking powder
1 box (8-ounce) Jiffy's cornbread mix

Instructions

Preheat the oven to 350°F. Lightly grease an 8×8-inch square baking dish.
Add all ingredients except Jiffy's cornbread mix into a large bowl. Whisk together until well combined.
Add the Jiffy's cornbread mix and mix to combine. Pour into the greased baking dish.
Bake for 45 to 55 minutes or until the top is golden and the edges are deep golden brown. Let cool for a few minutes before serving warm.

Notes

Use an 8-ounce box of Jiffy's corn bread or corn muffin mix.

Make sure to drain the whole kernel corn well.

Double the recipe and bake in a 9x13 rectangular baking dish.

Nutrition