Irresistible Jiffy Corn Casserole in Just 10 Minutes

Oh my gosh, let me tell you about my absolute favorite quick-fix side dish – this Jiffy corn casserole that’s been saving my holiday dinners for years! It all started when my aunt brought it to Thanksgiving back in ’09, and now? It’s not a family gathering without that golden, slightly sweet cornbread magic on the table. The best part? You probably have most of these ingredients in your pantry right now.

What makes this Jiffy corn casserole recipe so special is how ridiculously easy it is while tasting like you spent hours in the kitchen. Just dump, stir, bake – that’s it! My kids call it “cornbread cake” because of its perfect balance between creamy and crumbly textures. When that buttery aroma fills the kitchen, everyone comes running. Trust me, once you try this recipe, it’ll become your go-to potluck lifesaver too!

Why You’ll Love This Jiffy Corn Casserole

Let me count the ways this Jiffy corn casserole will become your new kitchen BFF:

• 10-minute prep – Seriously, just dump and stir! I’ve made this half-asleep when unexpected guests showed up.
• Pantry staples – That box of Jiffy mix in your cabinet? It’s about to become a hero ingredient.
• Crowd-pleaser magic – My picky nephew and gourmet-foodie sister both go back for seconds (that never happens!).
• Perfect texture – Creamy from the corn, fluffy from the mix, with that irresistible golden crust.
• Holiday MVP – It plays nice with turkey, ham, or even just a spoon when no one’s looking.

The first time I made this Jiffy corn casserole, I couldn’t believe something so simple could disappear so fast from the table!

Ingredients for Jiffy Corn Casserole

Here’s the beautiful part – you only need six simple ingredients to make this Jiffy corn casserole magic happen! I always joke that this recipe is basically “dump cooking” at its finest, but let me tell you exactly what you’ll need:

• 1 box Jiffy cornbread mix – That little blue box is the secret weapon! Don’t substitute other brands unless you want to mess with perfection.
• 1 can (15 oz) whole kernel corn, drained – Drain it well or your casserole might get soggy (been there, done that!).
• 1 can (15 oz) cream-style corn – This is what gives that dreamy creamy texture.
• 1 cup sour cream – Full-fat works best here, trust me on this one.
• ½ cup butter, melted – I microwave mine in the mixing bowl first to save dishes.
• 1 egg – Just one! It helps bind everything together beautifully.

See? Nothing fancy – just pantry staples that come together to create something greater than the sum of its parts. Now let’s get mixing!

Equipment You’ll Need for Jiffy Corn Casserole

Here’s the good news – you don’t need any fancy gadgets for this Jiffy corn casserole! Just grab:

• A mixing bowl (I use my big glass one)
• A baking dish (9×13 inch works perfectly)
• A whisk or wooden spoon for mixing
• Your trusty oven (preheated to 350°F)

That’s it! Simple, right? Now let’s get baking.

How to Make Jiffy Corn C

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) 350°F (175°C) if you want a crispy crust on your corn casserole. I always make sure my oven is at the right temp before I start cooking anything else.

Step 2: Mix the Ingredients

In a mixing bowl, combine all ingredients (the casserole, 1 box Jffy cornbread mix, 1 can 15 oz whole kernel corn, 1 can 15 oz cream-style corn, 1 cup sour cream, 1 egg, 1 cup butter melted) until well blended. The secret to a perfect texture is ensuring the mixture is well combined.

Step 3: Bake to Perfection

Place the casserole in the oven for 45-50 minutes until golden and set. The cooking time may be different depending on your oven’s power. Keep watching cooking time to make sure it’s not burnt or too dry.

Step 4: Serve and Enjoy

Allow the casserole to cool slightly before serving. This is a simple seasonal favorite among friends and family. You can also serve it warm or at room temperature.

Tips for the Perfect Jiffy Corn Casserole

After making this Jiffy corn casserole about a million times (okay, maybe just a hundred), I’ve picked up some tricks that take it from good to “Oh my gosh, give me the recipe!” status:

• Full-fat sour cream is non-negotiable – That little bit of extra richness makes the texture dreamy. The low-fat version just makes it sad.
• Mix gently but thoroughly – Overmixing makes it tough, but you want no dry pockets of cornbread mix hiding in there.
• The cheese trick – Stir in a handful of shredded cheddar or sprinkle some on top before baking for a golden, gooey surprise.
• Let it rest – I know it’s hard to wait, but letting it sit for 5-10 minutes after baking helps it set perfectly.

My secret weapon? A pinch of cayenne pepper – just enough to make people go “Hmm, what’s that delicious flavor?” without realizing it’s there!

Variations for Jiffy Corn Casserole

Once you’ve mastered the classic Jiffy corn casserole, it’s so fun to play around with different flavors! My family loves when I switch things up. Here are some of our favorite twists:

• Spicy kick – Add diced jalapeños (fresh or pickled) for a little heat. My husband insists on adding a whole can of diced green chiles too!
• Cheesy goodness – Stir in a cup of shredded cheddar or pepper jack cheese. Sometimes I’ll even sprinkle some on top for that golden crust.
• Herb lover’s delight – Fresh chopped herbs like chives or parsley add a bright pop of flavor. I’ll toss in a teaspoon of smoked paprika for extra depth.
• Lighter option – Swap the sour cream for Greek yogurt if you want a tangier, slightly healthier version. It still turns out creamy and delicious.

Don’t be afraid to make it your own – that’s the beauty of this recipe!

Serving Suggestions for Jiffy Corn Casserole

This Jiffy corn casserole is the ultimate team player at any meal! It’s perfect alongside holiday staples like roasted turkey or glazed ham, but don’t stop there. I love pairing it with grilled chicken, BBQ ribs, or even just a simple green salad for weeknight dinners. Honestly, it’s so good, I’ve been known to eat it straight from the pan with a spoon – no shame!

Storage and Reheating Instructions for Jiffy Corn Casserole

If you somehow have leftovers (rare in my house!), here’s how to keep that Jiffy corn casserole tasting fresh:

• Fridge storage: Cover tightly with foil or transfer to an airtight container. It’ll stay delicious for up to 3 days.
• Reheating magic: Microwave single portions for 60-90 seconds, or pop the whole dish back in a 350°F oven for 15 minutes to revive that golden crust.

Pro tip: Sprinkle a few drops of water over the top before reheating to prevent drying out. It works like a charm!

FAQ About Jiffy Corn Casserole

Over the years, I’ve gotten so many questions about this Jiffy corn casserole recipe – here are the ones that pop up most often:

Can I freeze this casserole?
Absolutely! Just bake it first, let it cool completely, then wrap tightly in foil or plastic wrap. It’ll keep for up to 2 months. Thaw overnight in the fridge and reheat at 350°F until warmed through – about 20 minutes.

Can I use a different cornbread mix?
Technically yes, but Jiffy really is the best for this recipe. Other mixes might be too sweet or have different textures. If you must substitute, look for another “just add milk” style mix – not the ones requiring eggs and oil.

Why is my casserole too wet?
Probably didn’t drain the whole kernel corn well enough! Give it a good shake in the colander next time. Also, oven temperatures vary – if it’s still jiggly after 50 minutes, give it another 5-10 minutes.

Can I make it ahead?
You bet! Mix everything the night before (keep covered in fridge), then just pop it in the oven when ready. Might need an extra 5 minutes baking time since it’s cold.

Nutritional Information for Jiffy Corn Casserole

Here’s the scoop on what’s in each delicious serving of this Jiffy corn casserole (based on 8 servings per pan):

• Calories: About 280 per serving
• Fat: 15g (8g saturated, 5g unsaturated)
• Carbs: 32g (2g fiber, 10g sugar)
• Protein: 5g
• Sodium: 420mg

Remember, these numbers can vary depending on your exact ingredients – especially if you go wild with the cheese like I sometimes do! But let’s be real – this is comfort food meant to be enjoyed, not counted.

Print