Easy Jiffy Corn Casserole

You know those dishes that disappear faster than you can say “seconds”? That’s my Easy Jiffy Corn Casserole every single time. I first made this for a chaotic family reunion years ago when I needed something quick, comforting, and guaranteed to please a crowd. Five minutes of mixing, one pan, and boom – you’ve got golden, cheesy magic that tastes like you spent hours in the kitchen.

What I love most (besides how my nieces literally scrape the dish clean) is how this recipe turns humble pantry staples into something special. The Jiffy mix does all the heavy lifting, while the cream-style corn keeps it irresistibly moist. It’s become my go-to for everything from Thanksgiving potlucks to lazy weeknight dinners when only carbs and cheese will do.

Trust me, if there’s one side dish that’ll have people asking for the recipe, it’s this one. And the best part? You probably have most of the ingredients in your kitchen right now.

Why You’ll Love This Easy Jiffy Corn Casserole

This recipe has become my secret weapon for good reason:

• 5-minute prep – Seriously, it takes longer to preheat the oven than to mix everything together
• Pantry-friendly ingredients – No fancy grocery runs needed
• Crowd-pleaser magic – Kids and grandparents alike go crazy for that golden, cheesy top
• Endless variations – Spice it up, make it creamy, or keep it classic
• Perfect texture – The combo of cream-style and whole kernel corn gives the best bite

I’ve lost count of how many times this casserole has saved my potluck reputation!

Ingredients for Easy Jiffy Corn Casserole

Here’s what you’ll need to make this ridiculously simple dish (I bet you have most already!):

• 1 box Jiffy corn muffin mix (the little blue box that started it all)
• 1 can (15 oz) whole kernel corn, drained – don’t skip this or you’ll get a soggy mess
• 1 can (15 oz) cream-style corn – this is the secret to that luscious texture
• 1 cup sour cream (full-fat for maximum creaminess, trust me)
• 1/2 cup melted butter – yes, melted! I just zap mine in the microwave
• 1 cup packed shredded cheddar cheese (the sharper, the better in my book)

See? Told you it was simple. Now let’s make some magic!

Equipment Needed

Grab these basics from your kitchen:

• 9×13-inch baking dish (my trusty Pyrex never fails me)
• Large mixing bowl (big enough for enthusiastic stirring)
• Rubber spatula (for scraping every bit of that delicious batter)

That’s it – no fancy gadgets required!

How to Make Easy Jiffy Corn Casserole

Alright, let’s get to the fun part—turning these simple ingredients into the most irresistible side dish you’ll ever make. I promise, it’s so easy you could do it half-asleep (though I don’t recommend testing that theory). Here’s how it all comes together:

Step 1: Prep the Oven and Dish

First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your 9×13-inch baking dish and give it a quick grease. I use butter or non-stick spray—whatever’s within arm’s reach!

Step 2: Mix the Ingredients

Dump everything—yes, everything—into a big mixing bowl: the Jiffy mix, drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir it all up until just combined (no need to overmix—a few lumps are totally fine). Fold in most of the cheese, saving a handful for sprinkling on top.

Step 3: Bake and Serve

Pour the batter into your greased dish, sprinkle the remaining cheese on top, and pop it in the oven. Bake for 45 minutes until the top is golden brown and the edges are bubbling. Let it cool for 5 minutes (if you can resist digging in immediately)—then serve warm and watch it disappear!

Tips for the Best Easy Jiffy Corn Casserole

After making this more times than I can count, here are my can’t-miss tips for casserole perfection:

• Don’t overmix – Stir just until combined (lumpy batter = tender texture)
• Check doneness with a toothpick – It should come out with moist crumbs, not wet batter
• Drain that corn! – I repeat – drain the whole kernel corn thoroughly
• Let it rest – Those 5 minutes after baking make serving so much easier
• Brown the top – If it’s not golden enough, broil for 1-2 minutes (watch carefully!)

Follow these, and you’ll have people begging for your “secret family recipe.”

Variations for Easy Jiffy Corn Casserole

Here’s where the real fun begins—making this casserole your own! My family loves when I switch things up. Try these twists:

• Spicy kick: Add diced jalapeños (fresh or canned) or a pinch of cayenne pepper – my brother insists on this version!
• Creamy swap: Use Greek yogurt instead of sour cream when I’m feeling virtuous (shh, no one notices)
• Extra crunch: Mix in 1/2 cup crispy bacon bits or fried onions – perfect for holiday meals
• Herb upgrade: Stir in fresh chives or thyme leaves for a fancier touch
• Cheese lovers: Swap cheddar for pepper jack or mix in parmesan for extra flavor

Honestly? I’ve never met a variation that didn’t disappear just as fast as the original!

Serving Suggestions

This casserole plays well with everything! My family loves it alongside roasted chicken (the juices mingle perfectly), but it’s equally amazing with holiday ham or even barbecue ribs. For weeknights? Just add a simple green salad – instant comfort meal!

Storage and Reheating

Leftovers? (As if!) But if you somehow have some, here’s how to keep that corn casserole delicious. Store it covered in the fridge for up to 3 days. To reheat, I prefer the oven at 350°F for 15 minutes (keeps it crispy). The microwave works in a pinch – just zap single portions for 30-45 seconds. Pro tip: Add a tiny pat of butter before reheating to bring back that fresh-baked magic!

Nutritional Information

Just between us? I don’t count calories when this casserole’s on my plate! But for those who are curious, here’s the scoop (based on standard ingredients – your mileage may vary): Each serving has about 280 calories and 16g fat. Not bad for something this downright addictive!

Frequently Asked Questions

Over the years, I’ve gotten the same excited questions about this casserole – here are the answers straight from my kitchen:

Can I freeze Easy Jiffy Corn Casserole?
Absolutely! Cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until warmed through (about 20 minutes). The texture stays remarkably good – though I’ll admit, we rarely have leftovers to freeze!

Can I use fresh corn instead of canned?
You bet! Substitute 1 3/4 cups fresh corn kernels for the whole kernel corn (no need to drain, obviously). Cream-style corn is harder to replace – its unique texture really makes this recipe sing. In a pinch, blend half your fresh corn with a splash of milk.

Why does my casserole sometimes turn out dry?
Oh honey, we’ve all been there! Two likely culprits: overbaking (stick to 45 minutes max) or not using full-fat sour cream. Also, altitude affects baking times – at higher elevations, check for doneness at 35 minutes.

Can I make this ahead for holidays?
My Thanksgiving lifesaver! Mix everything (except cheese topping) the night before. Cover and refrigerate, then add cheese and bake as directed – just add 5-10 extra minutes since it’s going in cold. Works beautifully!

Go on, give this Easy Jiffy Corn Casserole a whirl – I dare you not to fall in love with how simple and delicious it is! Whether it’s for your next potluck or just a cozy Tuesday night, I can’t wait to hear how it turns out for you. Did your family go crazy for it? Did you try any fun variations? Drop me a comment below and let me know – your tips might just inspire someone else’s new favorite dish!

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