Jiffy Corn Casserole
Only 5 ingredients, 5 minutes of prep — golden-brown top, custardy moist corn interior. The most beloved potluck side dish in America.
Servings 12 servings
Calories 280kcal
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn drained
- 1 can (14.75 oz) cream-style corn do NOT drain
- 1 cup sour cream full fat only
- ½ cup (1 stick) unsalted butter melted
- 2 large eggs
- 1 to 1½ cups shredded cheddar cheese optional but highly recommended
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish generously.
- In a large bowl, combine Jiffy mix, drained whole kernel corn, undrained cream-style corn, sour cream, melted butter, and eggs. Stir until just combined — do not overmix. Fold in half the shredded cheese if using.
- Pour batter into prepared dish and spread evenly. Sprinkle remaining cheese on top if using.
- Bake at 350°F for 45 to 55 minutes until top is deeply golden-brown and center is just set with only a slight jiggle. Tent with foil if top browns too quickly.
- Rest at least 10 minutes before serving. The casserole firms up as it cools. Garnish with sliced green onions.
Notes
Do NOT drain the cream-style corn.
Full-fat sour cream only.
Do not overmix.
Center should jiggle slightly when pulled — it sets as it cools.
Rest 10+ minutes before serving.
Make ahead: refrigerate assembled up to 24 hours, bake adding 10 min.
Storage: refrigerate 5 days — tastes better next day!
Full-fat sour cream only.
Do not overmix.
Center should jiggle slightly when pulled — it sets as it cools.
Rest 10+ minutes before serving.
Make ahead: refrigerate assembled up to 24 hours, bake adding 10 min.
Storage: refrigerate 5 days — tastes better next day!