Easy Jiffy Corn Casserole

This easy Jiffy corn casserole is the answer when you need a comfort food side that always gets rave reviews at the holiday table and is quick enough for busy weeknights. A cross between creamy corn pudding and soft cornbread, it bakes up golden on top with corners that are hard to resist sneaking a bite from. Whether you are making Thanksgiving dinner or looking for a crowd-pleasing potluck dish, this recipe is hard to beat.

The first time I made this was for a big Thanksgiving meal with my in-laws and there was not a single crumb left. Now when I bring this to a get-together it is the first thing that disappears every time.

Ingredients

• Jiffy corn muffin mix: gives the casserole sweet and savory structure. Always check the date on the box for best results with fresh baking mix
• Cream style corn: brings a creamy texture and extra corn flavor. Use a name brand with a silky consistency if you can
• Whole kernel corn: adds bite and contrast. If using frozen corn make sure it is fully thawed and patted dry. Canned or fresh corn work too
• Sour cream: gives moisture and tang. Go for full fat for the richest flavor and creamy texture
• Melted butter: adds richness and helps the top bake into those golden edges. Salted butter brings extra flavor but unsalted works if you prefer
• Shredded cheddar cheese: creates the perfect cheesy pull. Sharp cheddar has lots of flavor and melts smoothly so aim for a block you shred yourself if possible

Step-by-Step Instructions

Mix Everything:

Combine Jiffy corn muffin mix, creamed corn, whole kernel corn, sour cream, melted butter, and shredded cheese in a big mixing bowl. Stir gently until all the ingredients are evenly distributed and there are no dry pockets but do not overmix

Fill and Smooth:

Pour the batter into a greased nine by thirteen inch baking dish. Gently spread the mixture so it reaches the corners and forms an even layer

Bake to Perfection:

Place the dish in a preheated three hundred fifty degree oven. Bake for about forty five minutes until the top is golden brown and the center feels set but still jiggles just a bit. The edges will pull away slightly from the pan

Rest and Serve:

Let the casserole cool for ten minutes before slicing. This resting time allows the texture to firm up so you get clean servings with perfect creamy middles and crisp edges

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Cheddar cheese is my favorite part of this casserole and I always sneak in a little extra for that melty top. The first Christmas I made this my nephew begged for seconds before the main course was even served.

Storage Tips

Once the casserole has cooled slice leftovers into squares and pack them in airtight containers. Store in the refrigerator for up to four days. To reheat bring up to room temperature if possible and warm in the oven uncovered at three hundred twenty five degrees for about twelve minutes or microwave individual portions until hot. This casserole also freezes beautifully just wrap tightly in plastic and foil then freeze for up to three months. Thaw in the fridge before reheating.

Ingredient Substitutions

If you are out of sour cream try using full fat Greek yogurt for a similar tangy flavor and creamy result. Any mild shredded cheese will work if you do not have cheddar though I love the flavor of sharp cheddar best. For a slightly richer base stir in a couple of beaten eggs before baking to give the casserole a more souffle like texture. For those who love it sweet sprinkle in up to two tablespoons of sugar.

Serving Suggestions

Pair this casserole with roasted turkey or chicken for any holiday meal or alongside meatloaf and green beans for comforting family dinners. For barbecues or potlucks scoop the warm casserole into bowls with a dollop of extra sour cream or sprinkle on chopped chives for color.

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Cultural and Holiday Traditions

Corn casserole is a Southern classic showing up for countless church dinners and Thanksgiving tables year after year. The base of Jiffy corn muffin mix is a pantry hero that many families rely on for its sweet-savory magic and easy preparation. This dish is beloved because it reminds people of holidays spent together and recipes passed down for generations.

Frequently Asked Questions

→ Can I use fresh or frozen corn instead of canned?

Yes, either fresh or thawed frozen corn can replace canned corn for added texture and flavor.

→ Should I use salted or unsalted butter?

Salted butter helps balance the sweetness, but unsalted butter is fine if you prefer less sodium.

→ How do I know when the casserole is done?

The casserole is ready when the center is set and the top is golden brown, usually after about 45 minutes of baking.

→ Can I prepare it ahead of time?

Yes, simply assemble the mixture and refrigerate covered for up to 48 hours before baking as directed.

→ What dishes pair well with this casserole?

It complements turkey, steak, meatloaf, pork, and other hearty mains, especially during holidays.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to four days, and reheat in a 325°F oven or microwave before serving.