I know sweet sides on the Thanksgiving table can be polarizing, but I for one am a huge fan. Sweet and savory is such a great combo, and this Jiffy corn casserole strikes the perfect balance. The Jiffy corn muffin mix is sweet (but not too sweet) and the sour cream keeps everything so rich and moist. I’ll take two heaping scoops, please!
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I can never decide between making cornbread or corn pudding for Thanksgiving, and I just don’t have the time or energy to do both. This Jiffy corn casserole strikes the perfect balance between the two dishes with tender kernels of corn bound together with corn muffin mix. It’s my favorite sweet and savory Thanksgiving side dish!
What’s in This Jiffy Corn Casserole Recipe?
- Corn: I like to use a can of whole-kernel corn for ease, but you can also boil ears of fresh corn and cut the kernels off. A can is equivalent to approximately 2 medium ears of fresh corn.
- Creamed Corn: This mixture of corn kernels and thickened liquid adds moisture to the casserole and enhances the corn flavor.
- Sour Cream: Adds moisture and tanginess to the casserole. Plain Greek yogurt also works well here.
- Butter: Unsalted butter makes the casserole rich and tender.
- Egg: Helps bind the casserole together into a cohesive mass.
- Jiffy Corn Muffin Mix: Gives the casserole structure and enhances the corn flavor. Jiffy is on the sweeter side, so if you choose to use a different brand, you may want to add some extra sugar.
Tips for Success
- If you like your casserole on the sweeter side, you can add up to 2 tablespoons of granulated sugar to the mix, although the cornbread mix is already sweetened.
- To make this gluten-free, choose a gluten-free corn muffin mix and make sure that your creamed corn is also gluten-free!
- You can prepare the casserole up to the point of baking and cover and refrigerate for up to 2 days before baking.
- Cover the casserole loosely with aluminum foil if it is browning too quickly in the oven.
- If the casserole comes out runny, try baking it a bit longer, covering the baking dish with foil to avoid burning the top.
- To make in a crockpot, combine all of the ingredients and cook on high for 2-3 hours or on low for 4 hours.
How to Store and Reheat
Store leftover Jiffy corn casserole tightly covered with plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F oven for 15-20 minutes.
Serving Suggestions
This Jiffy corn casserole is one of my favorite Thanksgiving side dishes. It’s so creamy, sweet, and delicious– a great contrast to savory Thanksgiving turkey and stuffing. I like to add a pat of honey butter over the top of mine while it’s still warm.
Jiffy Corn Casserole Recipe
Equipment
- 8×8-inch Baking Pan
Ingredients
- 15 ounces canned whole-kernel corn drained (1 can)
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter melted (1 stick)
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.15 ounces canned whole-kernel corn, 15 ounces canned creamed corn, 1 cup sour cream, ½ cup unsalted butter, 1 large egg
- Stir in the corn muffin mix.8.5 ounces Jiffy Corn Muffin Mix
- Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown.
- Let the casserole sit for at least 10 minutes before serving
Video
Becky’s Tips
- Do NOT prepare the corn muffin mix according to the instructions on the box! Use the dry mix ONLY!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Jiffy Corn Casserole Step by Step
Mix the Corn: Preheat the oven to 350°F. Grease an 8×8-inch baking dish. In a large bowl, whisk together 15 ounces (1 can) of canned whole-kernel corn, 15 ounces (1 can) of canned creamed corn, 1 cup of sour cream, ½ cup of unsalted butter, and 1 large egg.
Stir in the Jiffy: Stir in 8.5 ounces (1 box) of Jiffy corn muffin mix.
Bake and Serve: Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving
Do you drain the corn???
Hi Joyce, drain the whole kernel corn but not the creamed corn!
This corn casserole sounds delicious! One question, do you drain the whole kernel corn? Thank you ❤️
Hi Jan, yes, we did drain the whole kernel!
Thank you❤️❤️