Foolproof Jiffy Corn Casserole (Cornbread Casserole)
This super easy Jiffy corn casserole starts with a box of Jiffy corn muffin mix. Add five pantry ingredients for a delicious side dish that’s sure to be a staple for both weeknights and holiday gatherings!
Servings: servings
Ingredients
- 1 (8.5-ounce) package Jiffy corn muffin mix
- 1 (15.25-ounce) can whole kernel sweet corn, drained
- 1 (14.75-ounce) can cream-style sweet corn
- 1 cup sour cream
- ½ cup unsalted butter, melted and cooled
- 1 large egg, well beaten
Instructions
- Adjust oven rack to middle position; heat oven to 350℉.
- Pour the melted butter into a large mixing bowl. Add both cans of corn (don't forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.
- Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined. Transfer the batter to a greased 2-quart baking dish.
- Bake uncovered at 350℉ for 45-50 minutes, until the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes; serve warm.
Slow Cooker Instructions
Spray the inside of your slow cooker with nonstick cooking spray. Transfer the casserole batter to the slow cooker and cover with lid. Cook on HIGH for roughly 2.5 hours, until the center of the casserole is set.Recipe Notes
Storage Guidelines
In the fridge: Keep leftovers in an airtight container. Use within 3-5 days.
In the freezer: Freeze the puree in heavy-duty freezer bags or airtight containers. For best quality, use within 2-3 months.
Variations
cheesy corn casserole — stir ¾ cup of cheddar cheese into the jiffy corn casserole batter and then top it with an additional ¼ cup before baking. I like a good sharp cheddar for an extra boost of flavor!
sweet corn casserole — for a sweeter version of this cornbread casserole, add ¼ cup of granulated sugar to the batter.
jalapeño corn casserole — fold a 4.5-oz. can of chopped green chiles into the batter for a spicy pop of flavor!
vegan corn casserole — if you need to provide a vegan option for a guest, it’s very easy to convert this recipe! Simply substitute the Jiffy vegetarian corn muffin mix (it’s vegan as packaged), omit the egg, and use a plant-based butter, instead of the butter or margarine.
Nutrition
Serving: 1g | Calories: 355kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 606mg | Fiber: 3g | Sugar: 9g
