PrintUltimate Creamy, Easy Jiffy Corn Casserole (Dump and Bake)
Make this classic Jiffy Corn Casserole, a budget friendly side dish that tastes like creamy corn pudding. This dump and bake recipe requires minimal prep and is perfect for Thanksgiving, potlucks, or quick weeknight dinners.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese (optional, for cheesy corn casserole ideas)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, melted butter, and eggs. Mix until just combined. Do not overmix.
- If using cheese, gently fold in 3/4 cup of the shredded cheddar cheese now.
- Pour the batter into your prepared baking dish.
- If you reserved cheese, sprinkle the remaining 1/4 cup over the top.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 to 10 minutes before slicing and serving this fluffy corn bake.
Notes
- For a Southern style corn casserole with a little heat, add one small can of diced green chilies or jalapeños to the batter.
- This recipe is great for making ahead. Cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the baking time.
- This dish pairs wonderfully with ham for Easter dinner or chili for a quick weeknight meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 2
- Protein: 8
- Cholesterol: 65