Easy Jiffy Corn Casserole Recipe

My Go-To Comfort Food

Hello, dear. Come sit a spell. Let’s talk about cozy food. This corn casserole is my favorite. It feels like a warm hug on a plate.

I make it for every big family dinner. The grandkids always ask for it. It brings everyone to the table. That is why this matters. Good food gathers people together.

A Story From My Kitchen

I remember one Thanksgiving. I was all in a tizzy. My fancy dish had burned. I had to think fast.

I threw this casserole together. It saved the day. Everyone loved it more than the burnt one. I still laugh at that. The simplest things are often the best.

Let’s Make It Together

First, warm your oven to 375. Grease your favorite baking dish. Now, the fun part. Get a big bowl.

Softened butter, both corns, sour cream, eggs, muffin mix, and salt go in. Just stir it all up. Doesn’t that smell amazing already? Pour it into your dish. Smooth the top.

The Magic of Baking

Pop it in the oven. Bake for 30 to 45 minutes. Watch for a golden top. The center should not jiggle.

Let it cool a little before serving. *Fun fact: The Jiffy mix company started in 1930. That’s older than me! What’s your favorite smell from the oven? Tell me in the comments.

Why This Dish is Special

It is so easy. But it tastes like you worked all day. That is the second reason this matters. You don’t need fancy to make something wonderful.

It is sweet, creamy, and a little bit golden. The texture is pure comfort. Do you like yours soft or with crispy edges? I’m team crispy edges myself.

Your Turn to Share

This casserole is a blank canvas. Some folks add cheese. Others add a sprinkle of paprika. What would you mix in?

I love hearing your ideas. What dish always makes you think of home? Share your story with me. Let’s keep the tradition of sharing going.

Ingredients:

Ingredient	Amount	Notes
unsalted butter, softened	½ cup (1 stick, 115 g)
cream-style corn, undrained	1 15-oz can (425 g)
corn, drained	1 15-oz can (425 g)
sour cream	1 cup (220 g)
eggs	2
corn muffin mix (Jiffy brand)	1 8.5 oz box
salt	½ tsp

My Easy Jiffy Corn Casserole

Hello, dear! Pull up a chair. Let’s make my favorite corn casserole. It’s like sunshine in a dish. I’ve made this for years. My grandkids always ask for it. The best part? It’s so simple. You just mix everything in one bowl. Doesn’t that sound nice?

I still laugh at that. I once forgot to grease my pan. What a sticky mess we had! So let’s do it right, together. Here is how we make it.

1. Step 1: First, say hello to your oven. Turn it on to 375 degrees. Grab your big casserole dish. Give it a nice coat of butter or spray. This keeps our casserole from sticking. It’s a very important first hug for the dish.
2. Step 2: Now, let’s soften our butter. Pop that stick in a bowl. Microwave it for just 15 seconds. You want it soft, not melted. It should feel like summer sunshine. (My hard-learned tip: If it melts, just let it cool a bit. Too hot, and it might cook the eggs!).
3. Step 3: Time for the big mix! Use your largest bowl. Add the soft butter, both cans of corn, and the sour cream. Crack in two eggs. Sprinkle in the salt and the whole box of Jiffy mix. Doesn’t that smell amazing already? Stir it all until it’s just combined.
4. Step 4: Pour your batter into the greased dish. Smooth the top with your spoon. It will look lumpy and golden. That’s perfect! Slide it into your warm oven. Now the magic happens. What do you think makes it puff up so nicely? Is it the eggs or the muffin mix? Share below!
5. Step 5: Bake for 30 to 45 minutes. You’ll know it’s done when the top is golden. The center should not jiggle. Let it sit for a few minutes. This helps it set. Then, cut it into big, happy squares. Serve it warm and watch it disappear!

Cook Time: 30–45 minutes
Total Time: 45–60 minutes
Yield: 12 servings
Category: Side Dish

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its clothes! Here are some fun ways to dress it up. I’ve tried them all on cozy Sundays.

• The Cheesy Pull: Stir in a whole cup of shredded cheddar cheese. It gets so gooey and rich.
• The Herby Fresh: Add two tablespoons of chopped fresh chives. It gives a lovely little green bite.
• The Sweet Heat: Mix in one diced jalapeño. You get a sweet and spicy surprise in every bite.

Which one would you try first? Comment below!

How to Serve Your Sunshine Casserole

This casserole loves company. It’s the star of my picnic table. I love it with simple, cozy foods. It makes everyone feel at home.

For supper, plate it next to some roasted chicken. A crisp green salad is perfect, too. You could even add a dollop of cool sour cream on top. For a drink, I love sweet iced tea with a lemon slice. My husband prefers a cold lager beer with his.

Which would you choose tonight? The tea or the beer? Either way, you’ll have a wonderful meal.

Keeping Your Corn Casserole Cozy

Let’s talk about keeping this casserole happy. It stores beautifully in the fridge. Just cover the dish tightly. It will be good for about four days. I once sent a whole pan home with my grandson. He ate it for three days straight!

You can freeze it, too. Cut the cooled casserole into squares. Wrap each piece well in plastic wrap. Pop them into a freezer bag. This is perfect for batch cooking. Making two pans takes little extra effort. Why does this matter? It means a homemade meal is always ready. That is a gift to your future, busy self.

To reheat, warm squares in the microwave. Or use the oven at 350°F until hot. The oven keeps the top a bit crispy. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Even simple recipes can have little issues. Do not worry. The fixes are easy. First, if the center is too jiggly, just bake it longer. The top should be golden brown. I remember when I pulled mine out too early once. We just popped it right back in!

Second, the top might brown too fast. If this happens, loosely tent it with foil. This lets it cook without burning. Third, the texture can be too dense. Make sure you only stir until just combined. Overmixing makes it heavy. Why does this matter? Knowing these fixes builds your kitchen confidence. You become the boss of your baking.

Getting the flavor just right matters, too. Always taste your batter before baking. You can add a pinch more salt if needed. Which of these problems have you run into before?

Your Corn Casserole Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free corn muffin mix. The rest of the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: Absolutely. Mix the batter the night before. Keep it covered in the fridge. Bake it the next day.

Q: What are easy ingredient swaps? A: Use plain yogurt for sour cream. Or use melted butter instead of softened. *Fun fact: The Jiffy mix company is family-owned and started in 1930!*

Q: Can I double the recipe? A: You sure can. Just use two baking dishes. Do not try to bake one super deep pan.

Q: Any optional add-ins? A: A handful of shredded cheddar is lovely. So is a diced jalapeño for a kick. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many happy memories for me. I love seeing your family traditions begin. Food is about sharing and comfort.

Please tell me all about your experience. Did your family go back for seconds? I would love to see your beautiful results. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Happy cooking!
—Chloe Hartwell.