It is holiday season, and your oven is likely working overtime. You need a side dish that is simple and crowd-pleasing. This Jiffy corn casserole is the answer to your busy kitchen prayers. It is warm, sweet, and perfectly savory.
I love how this recipe brings everyone to the table. It feels like a hug in a baking dish. You only need a few pantry staples to start. This will be your new favorite tradition for every family gathering.
Why This Recipe Is a Winner
This dish is a winner because it only takes ten minutes of prep. You just stir everything together and let the oven do the work. It is perfect for busy fall nights when time is short. The addition of sharp cheddar makes it even better than the original.
Your guests will love the creamy texture and golden edges. It stays moist thanks to the sour cream and butter. This recipe is very budget-friendly for large groups. You can easily double it for a big Thanksgiving feast.
Simple Method
Making this casserole is as easy as it gets. You do not need any fancy kitchen tools or skills. Even if you are a beginner in the kitchen, you can do this. Just mix the wet ingredients before adding the dry muffin mix. It comes together in one single bowl for easy cleanup.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15.25 oz) Whole kernel corn, drained
- 1 can (14.75 oz) Cream-style corn
- 1 cup Sour cream
- 1/2 cup Unsalted butter, melted
- 1 cup Shredded sharp cheddar cheese
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter.
- Add the Jiffy Corn Muffin Mix, salt, and black pepper to the wet ingredients and stir until just combined.
- Fold in the shredded sharp cheddar cheese until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 45 to 50 minutes until the edges are golden brown and the center is set.
- Remove from the oven and allow to rest for 5 to 10 minutes before serving to ensure the structure sets.
Best Ways to Enjoy It
Serve this Jiffy corn casserole warm right out of the oven. It pairs beautifully with roasted turkey or honey-glazed ham. I love serving it alongside a fresh green salad for balance. You can also pack it for a neighborhood potluck. It is always the first dish to disappear at parties.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days. To reheat, place a slice in the oven at 350°F. Heat it for about 10 minutes until warmed through and bubbly. You can also use the microwave for a quick lunch. The flavors often taste even better the next day.
Tips for Best Results
- Do not skip the 10-minute resting period after baking.
- Avoid overmixing the batter to keep the texture light.
- Use full-fat sour cream for the creamiest possible results.
- Mix the ingredients the night before to save time.
- For Thanksgiving, double the batch to feed a large crowd.
- Add a pinch of cayenne pepper to elevate the flavor.
- Ensure your butter is melted but not boiling hot.
- Check the center with a toothpick to ensure it is set.
Ways to Switch It Up
- Stir in diced jalapeños for a spicy southern kick.
- Swap sour cream for Greek yogurt for a tangier bite.
- Add crumbled bacon on top for a salty, smoky crunch.
- Use pepper jack cheese instead of cheddar for more heat.
Common Questions
Can I make this ahead of time?
Yes, you can mix the batter a day early. Keep it covered in the fridge until you bake. This is a huge time-saver for holiday mornings.
How do I know when it is done?
The edges should be deeply golden brown and firm. The center should have a slight, stable jiggle. It will firm up more as it rests.
Can I use frozen corn instead?
You can use frozen corn if you thaw it first. Make sure to drain all the excess liquid well. This prevents the casserole from becoming too watery.
I hope this cozy side dish brings extra warmth to your table. It is the perfect addition to any fall family dinner. Happy cooking!
— Alex
Ingredients
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15.25 oz) Whole kernel corn, drained
- 1 can (14.75 oz) Cream-style corn
- 1 cup Sour cream
- 1/2 cup Unsalted butter, melted
- 1 cup Shredded sharp cheddar cheese
- 1/2 teaspoon Sal t
- 1/4 teaspoon Black pepper
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter.
- Add the Jiffy Corn Muffin Mix, salt, and black pepper to the wet ingredients and stir until just combined.
- Fold in the shredded sharp cheddar cheese until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 45 to 50 minutes until the edges are golden brown and the center is set.
- Remove from the oven and allow to rest for 5 to 10 minutes before serving to ensure the structure sets.
