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Corn Casserole
This corn casserole with Jiffy mix bakes up golden in under an hour is one of those cozy sides everyone scoops up first! Made with just six ingredients, it’s a cozy holiday side everyone goes back for.
Jiffy Corn Casserole Ingredients
- Cornbread Mix: I use a box of Jiffy Corn Muffin Mix as the base. If you don’t have Jiffy Mix, you can make your own homemade version.
- Corn: Use canned or frozen corn kernels. Just be sure to thaw and drain (pat dry if watery) them before adding to the batter.
- Creamed Corn: Do not drain. It adds moisture and helps create the creamy casserole texture.
- Butter: I use salted butter; if using unsalted, add a bit of extra salt to the recipe.
- Sour Cream: Full-fat sour cream gives the creamiest texture. If you’re out of sour cream, plain Greek yogurt can be used instead and will make it firmer and tangier.
Variations
- Optional Add-Ins: Finely chopped green onion, diced jalapeño, and crumbled bacon are delicious additions.
- Cheesy Upgrades: Stir in cheddar cheese, parmesan, or pepper jack for a cheesy corn casserole, or sprinkle some cheese on top for a golden, browned finish.
How to Make Corn Casserole
- In a mixing bowl, combine all the ingredients (full recipe below).
- Spread mixture into a greased 2-quart baking dish.
- Bake until golden and set (a toothpick inserted into the center comes with moist crumbs).
Storage and Leftovers
Keep cooled leftovers in an airtight container in the refrigerator for up to 4 days. Wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
To reheat, allow to sit at room temperature for 60 minutes, then bake covered at 350°F for 15 to 20 minutes or until heated through. Individual servings can also be warmed in the microwave.
Absolutely! Prepare it up to 2 days in advance. Cool completely and refrigerate. To reheat, take it out of the fridge 1 hour in advance and bake at 350°F for 15 to 20 minutes or until heated through.
Yes. Cool it completely, then wrap tightly in plastic wrap, and freeze up to 3 months. Thaw in the refrigerator overnight, then reheat in the oven, covered at 350°F until hot.
Yes. Prepare the ingredients for the Crock Pot corn casserole recipe and cook on high for 2 to 3 hours, on low for 4 to 5 hours, or until set.
Cozy Holiday Sides
Did you enjoy this Corn Casserole? Leave a comment and rating below.
Preheat the oven to 350°F. Grease a 2-quart baking dish and set aside.
In a medium mixing bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.
Spread the batter into the prepared baking dish.
Bake 45-55 minutes or until golden brown on top.
- 2 tablespoons minced onion, green onion, or diced jalapeno peppers.
- crumbled bacon or bacon bits
- 1 cup sharp cheddar, parmesan, or pepper Jack cheese
Make Ahead: After baking, cool thoroughly, cover tightly with plastic wrap, and refrigerate for up to 2 days.
Reheat Before Serving: Before reheating, let the casserole sit at room temperature for 60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.
Leftovers: Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw before reheating as above.
Calories: 329 | Carbohydrates: 28g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 447mg | Potassium: 145mg | Fiber: 3g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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