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The Ultimate Creamy & Cheesy 5-Ingredient Jiffy Corn Casserole

A square slice of golden Jiffy corn casserole being lifted from a white baking dish, topped with melted cheese and parsley.
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Make this simple, dump-and-bake Jiffy Corn Casserole. It is a budget-friendly side dish that bakes up creamy, sweet, and cheesy, making it a favorite for holidays and potlucks.

Ingredients

Scale
  • 1 (8.5 ounce) box Jiffy Corn Muffin Mix
  • 1 (15 ounce) can creamed corn, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, and sour cream. Mix until just combined. Do not overmix.
  3. Stir in half of the shredded cheddar cheese into the batter.
  4. Pour the batter into the prepared baking dish.
  5. Pour the melted butter evenly over the top of the batter.
  6. Sprinkle the remaining cheddar cheese over the butter layer.
  7. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  8. Let the casserole rest for 5 minutes before you serve it.

Notes

  • For a richer flavor, use cream cheese instead of sour cream, or add 1/4 cup of heavy cream to the mix.
  • If you want a little heat in your Southern comfort food sides, stir in one diced jalapeño with the corn.
  • This recipe works well as a make ahead side dish; cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the bake time.

Nutrition

Find it online: https://cookingbycarla.com/jiffy-corn-casserole-recipe/