Jiffy Corn Casserole is one of the most popular side dishes. There is something about cornbread that is studded with sweet creamy corn in every bite. This is a super simple and 7 ingredient recipe that will impress.
If you want some other easy side dish recipes, you are in luck. Check out my other recipes to give a whirl. 15 minute side dish recipes, Thanksgiving corn recipes, or try one of these 20 pasta salad recipes.
Why Make Jiffy Corn Casserole
- Quick side dish recipe
- Easy ingredients
- Great for holidays or a weeknight meal
What Is Cream Corn
Cream corn is a creamy corn in a can, that is made with a creamy mixture. It is going to help add a lot of texture to the casserole you are making. You will use classic canned corn and then cream corn.
What is the Difference Between Corn Casserole And Corn Pudding
You will find corn casserole and corn pudding are very similar if not identical. Corn pudding can be a bit looser in texture than a corn casserole. Depending on where you live you might call it a different name.
Can I Make The Corn Batter In Advance
Assemble the corn casserole in your dish and cover tightly with plastic wrap. Then store in the fridge for up to 24 hours. When you want to cook place the pan in the oven straight from the fridge and add a few minutes extra to the cooking time.
The corn casserole will bake up just the same, and you won’t have to do any prep the day of if you want to prep ahead of time.
Tips On How to Make Jiffy Corn Casserole
- Use an 8-ounce container of sour cream to make 1 cup, so you don’t have to dirty a measuring cup.
- A classic box of Jiffy cornbread works perfectly for this recipe.
- You can cut off fresh corn on the cob to replace the canned corn in this recipe.
- This casserole is great for the holidays, potluck side dish, or a weeknight dinner side.
- You can make this a day in advance and just keep the wet batter in the casserole covered. Then bake an extra few minutes.
Can You Freeze Corn Casserole
You can freeze this corn casserole if you would like. Just slice and cut and then store in a freezer container or leave the casserole whole. The corn casserole can store for 3-4 months in the freezer.
When you want to eat some, remove and allow it to thaw in the fridge for up to 24 hours. Then warm it up in the oven. Cover with aluminum foil and heat up till warm. Or toss in the microwave to warm it up that way.
This side dish casserole will taste fresh out of the oven when you reheat.
More Recipes To Try Out
- 1 box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1/2 cup salted butter (1 stick)
- 2 large eggs
- 1 (15 oz.) can cream style corn
- 1 (15 oz.) can sweet corn (drained)
- 2 tbsp sugar
- Preheat oven to 350 degrees. Whisk butter, eggs, and sour cream together in a medium mixing bowl.
- Add muffin mix, cream corn, sweet corn, and sugar. Mix well. Turn into greased 9x13" baking pan.
- Bake 25-35 minutes or until mixture has set in the middle and is turning golden around the outside edges.
- The middle might be very slightly jiggly still, but that is ok, as long as the top is dry and cooked!
I always use a single 8 oz. container when a recipe calls for one cup of sour cream. It makes measuring faster and I don't have to get a measuring cup dirty!!
I have tried many corn casserole recipes, and this one is the fluffiest, best tasting, and so easy to make! The small amount of sugar and sour cream really make a difference!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 160mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 3g