Jiffy Corn Casserole with Sour Cream and Butter

This Jiffy corn casserole combines sweet corn, sour cream, butter, and corn muffin mix in a golden-baked side dish with a soft, creamy center. It is a comforting addition to a Thanksgiving spread, but the simple preparation also makes it easy to serve with an everyday family dinner.

why make this recipe

This casserole brings together the sweetness of corn and the richness of butter and sour cream without a separate sauce. Whole-kernel corn adds texture, while cream-style corn helps create the soft, spoonable center.

• The batter comes together in one mixing bowl.
• Dry corn muffin mix keeps the preparation straightforward.
• The golden top contrasts with a moist, tender interior.
• It works alongside roast turkey, chicken, ham, or vegetables.

how to make Jiffy Corn Casserole

Ingredients

• 1 can whole-kernel sweet corn, 15.25 ounces, drained
• 1 can cream-style corn, 14.75 ounces, undrained
• 1 cup full-fat sour cream, 8 ounces by weight (227 g)
• 1/2 cup unsalted butter, melted and cooled slightly (113 g), plus a little more for greasing
• 1 box Jiffy Corn Muffin Mix, 8.5 ounces (241 g), dry mix only

Directions

1. Prepare the oven and dish: Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 9-by-9-inch baking dish with at least a 2-quart capacity.
2. Combine the wet ingredients: In a large bowl, stir together the drained whole-kernel corn, undrained cream-style corn, sour cream, and melted butter until evenly combined.
3. Add the muffin mix: Stir in the dry corn muffin mix just until incorporated, scraping the bottom and sides of the bowl. Do not prepare the mix according to the box directions or add the milk and egg listed on the package.
4. Fill the dish: Transfer the mixture to the prepared baking dish and spread it into an even layer.
5. Bake: Bake uncovered for 50 to 60 minutes, until the edges are golden and the center is set rather than loose or visibly wet. The middle should remain moist and spoonable, not liquid. If the top browns before the center sets, loosely cover with foil and continue baking as needed.
6. Rest and serve: Let the casserole rest for 10 minutes before serving warm. The center will firm slightly as it stands.

how to serve Jiffy Corn Casserole

Serve the casserole warm, scooping through the golden top to reach the creamy corn underneath. It pairs well with roast turkey, baked ham, chicken, green beans, or a crisp salad.

For Thanksgiving, serve it in smaller portions alongside the other sides. For a weeknight meal, pair it with a main dish and a green vegetable.

how to store Jiffy Corn Casserole

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and use the casserole within 3 to 4 days.

Reheat individual portions in the microwave, loosely covered with a microwave-safe lid, until the center reaches 165°F (74°C). Rotate or rearrange portions as needed for even heating.

For oven reheating, place the casserole in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until the center reaches 165°F (74°C). Reheating time depends on the amount and depth of the casserole.

tips to make Jiffy Corn Casserole

• Drain the whole-kernel corn well, but keep all the liquid in the cream-style corn.
• Use the corn muffin mix dry; do not add the package’s muffin ingredients.
• Let melted butter cool slightly before stirring it into the sour cream.
• Use a baking dish with enough capacity and avoid filling it to the rim.
• Start checking at 50 minutes, but use the center’s texture rather than the clock alone.
• Expect a moist, spoonable casserole rather than a dry slice of cornbread.
• Allow the full 10-minute rest before serving.

variation

For a cheesy topping, scatter 1/2 cup shredded cheddar over the casserole during the final 10 minutes of baking. This optional addition is separate from the base recipe and is not needed for the golden, creamy version described above.

FAQs

Do I drain the corn for Jiffy corn casserole?
Drain the whole-kernel corn. Do not drain the cream-style corn; its liquid is part of the casserole mixture.

Do I add the egg and milk listed on the muffin mix box?
No. This version uses the dry mix directly with the corn, sour cream, and butter. Do not prepare muffin batter separately.

Does this corn casserole need added eggs?
Not in this version. Other corn casserole and spoon-bread recipes use eggs, but they have different ingredient combinations. Follow this recipe as written rather than adding eggs without adjusting the formula.

Why is my corn casserole still runny?
It may need more baking time, or extra liquid may have entered the mixture if the whole-kernel corn was not drained. Continue baking until the center is set. Loosely cover the top if it is already golden.

Can I make it ahead?
For an advance-preparation option, bake the casserole fully, refrigerate it promptly in shallow containers, and reheat to 165°F (74°C) before serving. It may have a slightly firmer texture after chilling and reheating.

Is corn casserole the same as cornbread?
This casserole is softer and more spoonable than ordinary cornbread because it includes sour cream and two kinds of corn. Serve it as a scoopable side rather than expecting dry, neatly cut squares.

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Jiffy Corn Casserole with Sour Cream and Butter

A golden corn casserole made with whole-kernel corn, cream-style corn, sour cream, butter, and corn muffin mix, with a soft, spoonable center.Prep Time: 10 minutesCook Time: 55 minutesAdditional Time: 10 minutes restingTotal Time: 1 hour 15 minutesYield: 8 side-dish servingsCategory: Side DishMethod: Oven BakedCuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• 1 can whole-kernel sweet corn 15.25 ounces, drained
• 1 can cream-style corn 14.75 ounces, undrained
• 1 cup full-fat sour cream 8 ounces by weight (227 g)
• 1/2 cup unsalted butter melted and cooled slightly (113 g), plus a little more for greasing
• 1 box Jiffy Corn Muffin Mix 8.5 ounces (241 g), dry mix only

Equipment

• 9-by-9-inch baking dish with at least a 2-quart capacity
• Large mixing bowl
• Colander or strainer
• Measuring cup
• Mixing spoon or rubber spatula
• Aluminum foil, if needed
• Food thermometer for reheating

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a 9-by-9-inch baking dish with at least a 2-quart capacity.
2. In a large bowl, stir together the drained whole-kernel corn, undrained cream-style corn, sour cream, and melted butter until evenly combined.
3. Add the dry corn muffin mix and stir just until incorporated, scraping the bottom and sides of the bowl. Do not add the milk or egg listed in the package’s muffin directions.
4. Transfer the mixture to the prepared dish and spread evenly.
5. Bake uncovered for 50 to 60 minutes, until the edges are golden and the center is set rather than loose or visibly wet. The interior should remain moist and spoonable. If the top browns first, loosely cover with foil and continue baking until the center sets.
6. Rest for 10 minutes, then serve warm.

Notes

Drain the whole-kernel corn, but do not drain the cream-style corn.

Use the muffin mix dry, not prepared as muffin batter.

This version does not call for added eggs.

Judge doneness by the center’s texture as well as the baking time.

Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour above 90°F (32°C).

Store at 40°F (4°C) or below and use within 3 to 4 days.

Reheat portions in the microwave, loosely covered with a microwave-safe lid, until the center reaches 165°F (74°C). Rotate or rearrange as needed.

For oven reheating, cover an oven-safe dish with foil and heat at 350°F (175°C) until the center reaches 165°F (74°C).

Advance preparation: bake fully, refrigerate promptly, and reheat as directed. Texture may become slightly firmer.

Optional variation: add 1/2 cup shredded cheddar during the final 10 minutes of baking. This is not part of the base recipe.