Introduction:
Jiffy Corn Casserole is the kind of recipe that shows up at every memorable family gathering—and for good reason. It’s creamy, comforting, slightly sweet, and unbelievably easy to make. Using a box of Jiffy corn muffin mix, canned corn, sour cream, and cheddar cheese, this classic casserole comes together with minimal prep and bakes into a soft, spoonable side dish everyone loves.
A Cozy, Classic Side Dish Everyone Loves
What makes this Jiffy Corn Casserole special is how effortlessly it balances texture and flavor. The corn stays tender, the center remains creamy, and the top turns lightly golden without drying out. It’s perfect for holiday tables, potlucks, and weeknight dinners when you want something cozy without complicated steps. If you’re looking for a dependable crowd-pleaser that feels nostalgic and satisfying, this Jiffy Corn Casserole delivers every time.
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The Quick Dump-and-Bake Crowd-Pleaser
If you need a reliable side dish that disappears fast, Jiffy Corn Casserole is the move. It’s a dump-and-bake recipe made with simple pantry staples, but it tastes like something you’d expect from a comfort-food restaurant. The mix of corn, sour cream, and cheesy goodness bakes into a fluffy, creamy casserole that’s rich without being heavy. It’s also super flexible: add jalapeños for heat, extra cheddar for more melt, or a sprinkle of green onions for a fresh finish. One pan, minimal prep, and guaranteed compliments—Jiffy Corn Casserole earns a permanent spot in your rotation.
Recipe: Jiffy Corn Casserole
- Total Time: Rest Time: 10 minutes Total Time: 1 hour 10 minutes
- Yield: 10 Servings 1x
Description
A classic Southern-style corn casserole made with Jiffy corn muffin mix, sour cream, corn, and cheese. Creamy, slightly sweet, and perfect as a comforting side dish for holidays, potlucks, and family dinners.
Ingredients
- ¼ cup butter
- 1 large onion, diced
- ½ large green bell pepper, diced
- 1 (4 oz) jar chopped pimentos
- 2 large eggs
- 1 (8 oz) box Jiffy corn muffin mix
- 1 (4 oz) can diced green chiles
- 1 (15.25 oz) can whole-kernel corn with liquid
- 1 (15.25 oz) can creamed corn
- 1 pint (2 cups) sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Sauté: Melt butter in a skillet over medium heat. Add onion, green bell pepper, and pimentos. Cook until tender, about 5 minutes. Remove from heat.
- Mix: In a large bowl, whisk eggs. Add Jiffy corn muffin mix, diced green chiles, whole-kernel corn with liquid, creamed corn, and the sautéed vegetables. Stir until well combined.
- Assemble: Pour the mixture into the prepared baking dish. Dollop sour cream evenly over the top and sprinkle with shredded Cheddar cheese.
- Bake: Bake for about 45 minutes, until the center is set and the edges are lightly golden.
- Rest: Let stand for 10 minutes before serving.
Notes
- For extra richness, use full-fat sour cream and sharp Cheddar.
- This casserole can be assembled a few hours ahead and baked just before serving.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 15 Minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 330Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Keywords: Jiffy Corn Casserole
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