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• 2 8.5 oz box Jiffy Corn Muffin Mix
• ¼ cup sugar or sweetener Adjust to suit taste.
• 2 eggs
• 1 cup sour cream or plain Greek yogurt
• ½ cup 1 stick unsalted butter Melted; measured solid
• ¼-1/2 cup milk Any milk will work. I used whole milk.
• 2 15 oz cans of whole kernel corn Drained.

1. Preheat your oven to 350°F (175°C). Prepare your chosen baking dish by greasing it generously with butter or a nonstick cooking spray. This crucial step ensures easy removal and a beautiful crust.
2. In a large mixing bowl, combine the Jiffy Corn Muffin Mix with your preferred amount of sugar or sweetener. Stir them together well to ensure the dry ingredients are evenly distributed, laying the foundation for a perfectly balanced flavor.
   Ingredients: 2 8.5 oz box Jiffy Corn Muffin Mix, ¼ cup sugar or sweetener
3. Add the wet ingredients: gently stir in the eggs, sour cream (or Greek yogurt), milk, and melted butter into the dry mixture. Mix until just combined. Be careful not to overmix the batter; a slightly lumpy consistency is ideal and will result in a more tender and moist casserole.
   Ingredients: 1 cup sour cream or plain Greek yogurt, ½ cup 1 stick unsalted butter, ¼-1/2 cup milk, 2 eggs
4. Carefully fold in the drained whole kernel corn. Distribute the corn evenly throughout the batter, ensuring every spoonful of the baked casserole will have a delightful burst of sweetness and texture.
   Ingredients: 2 15 oz cans of whole kernel corn
5. Pour the batter into the prepared baking dish and smooth the top evenly. Bake uncovered for 45-60 minutes, or until the edges are golden brown and the center is fully set. To test for doneness, insert a toothpick into the center; if it comes out clean, your casserole is perfectly baked. The longer bake time will result in a firmer, sliceable casserole.
6. For best results, allow the casserole to cool completely before attempting to scoop or slice. This cooling period helps the casserole set properly, preventing it from falling apart when served. If you’re aiming for a corn pudding or spoon bread texture, where a softer, creamier consistency is desired, serving it slightly warm is perfectly fine and often preferred!

When preparing this Jiffy Corn Casserole, a key decision is how you envision serving it. Whether you prefer neat squares from a baking dish or charming triangles from a cast iron skillet, the goal is always a satisfying portion. My grandmother often referred to the softer version as “spoonbread,” a creamy delight simply scooped onto a plate, and that’s a texture many adore.

If your preference leans towards clean, defined slices, allowing for a longer bake time, closer to the 60-minute mark, is essential. This extended baking helps the casserole firm up sufficiently to hold its shape beautifully. Conversely, if you’re like me and sometimes enjoy a super creamy, almost pudding-like consistency that’s easily spooned onto a plate, then a shorter bake time of around 45-50 minutes will achieve that wonderfully soft, falling-apart texture.

Regardless of your chosen method, both approaches guarantee a wonderfully moist and flavorful casserole. This recipe offers the flexibility to cater to your specific serving style and texture preference, ensuring a delicious outcome every time.

Absolutely! This casserole is a fantastic make-ahead option, perfect for holiday planning or busy weeknights. You can mix all the ingredients together, cover the baking dish tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. For best results, allow the casserole to come to room temperature for about 30 minutes before placing it in the oven; this ensures more even baking.

Yes, frozen corn works wonderfully! Just be sure to thaw it completely and drain it very well before adding it to your batter. Excess moisture from frozen corn can make your casserole watery and prevent it from setting properly. Pressing it with a paper towel can help remove extra liquid.

Certainly! If you prefer a less sweet or purely savory casserole, you can easily omit the granulated sugar. The Jiffy Corn Muffin Mix itself contains a slight sweetness, and the natural sugars in the corn will still provide a pleasant undertone, making for a delicious and balanced savory side.

To achieve an exceptionally creamy Jiffy Corn Casserole, focus on full-fat ingredients. Using full-fat sour cream and being generous with the melted butter are key. These rich components contribute significantly to the moist, velvety texture that many crave. You can also slightly under-bake it (closer to 45 minutes) if you desire a spoonbread-like consistency.

Yes, you can easily double this recipe, making it perfect for larger gatherings or meal prepping. If doubling, simply use a larger baking dish (e.g., a full sheet pan or two 9×13-inch dishes) and be prepared to extend the baking time. Keep an eye on it and test with a toothpick until the center is fully set and the edges are golden.

Absolutely! Making this casserole dairy-free is quite simple. You can swap in a good quality dairy-free sour cream, use plant-based butter (such as a vegan butter stick), and choose your favorite non-dairy milk like almond milk, soy milk, or oat milk. These substitutions will help you achieve a delicious dairy-free version without compromising flavor or texture.

Leftover Jiffy Corn Casserole should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator. When properly stored, it will maintain its freshness and flavor for up to 4 days, making it great for enjoying throughout the week.

To reheat Jiffy Corn Casserole without it becoming dry, it’s best to warm it gently. For larger portions, place the casserole in an oven preheated to 300°F (150°C), covered loosely with foil, until heated through. For individual slices, a microwave works well; place a damp paper towel over the slice before heating to help retain moisture.

Yes, this casserole freezes beautifully! Once baked, allow it to cool completely to room temperature. Then, wrap it tightly in plastic wrap and a layer of aluminum foil (or place in an airtight freezer-safe container) and freeze for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating as directed above.