Jiffy Corn Casserole is a delicious and easy dish that everyone loves. This comforting casserole combines sweet corn and buttery goodness that makes it perfect for any gathering or family dinner. With just a few simple ingredients, you can whip up this tasty treat in no time.
Why Make This Recipe
There are many reasons to make Jiffy Corn Casserole! First, it’s straightforward to prepare, making it ideal for busy weeknights. Second, it uses ingredients that you might already have in your pantry, such as canned corn and Jiffy Corn Muffin Mix. Lastly, this casserole is incredibly versatile—serve it as a side dish, a potluck favorite, or even as a main dish on a cozy night in.
How to Make Jiffy Corn Casserole
Ingredients:
- 15 ounces canned whole-kernel corn (drained (1 can))
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup unsalted butter (melted (1 stick))
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Directions:
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.
- Stir in the corn muffin mix until well combined.
- Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes, until the top is golden brown.
- Let the casserole sit for at least 10 minutes before serving.
How to Serve Jiffy Corn Casserole
You can serve Jiffy Corn Casserole warm as a side dish for fried chicken, grilled steak, or any hearty meal. It pairs well with salads or can be enjoyed on its own. For an extra touch, sprinkle some shredded cheese on top just before serving or add fresh herbs like parsley for garnish.
How to Store Jiffy Corn Casserole
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the microwave or oven until warm. You can also freeze the casserole; just make sure it cools completely before transferring it to a freezer-safe container. Thaw in the refrigerator before reheating.
Tips to Make Jiffy Corn Casserole
- For a bit of heat, add chopped jalapeños or diced green chilies to the mixture.
- If you like a sweeter corn casserole, a little sugar can be added to taste.
- Experiment with adding different cheese types, like cheddar or pepper jack, for added flavor.
Variation
For a gluten-free option, substitute the Jiffy Corn Muffin Mix with a gluten-free corn muffin mix. You can also try adding veggies like chopped bell peppers or corn for a twist.
FAQs
1. Can I make Jiffy Corn Casserole ahead of time?
Yes, you can prepare the casserole a day ahead, cover it, and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
2. Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn! Just make sure to cook it before adding it to the casserole.
3. Is it possible to make Jiffy Corn Casserole dairy-free?
Yes, you can use non-dairy yogurt and a dairy-free butter substitute to make this recipe dairy-free.
Now you are all set to make Jiffy Corn Casserole, a quick and tasty dish that everyone will enjoy!
Jiffy Corn Casserole
Ingredients
Main Ingredients
- 15 ounces canned whole-kernel corn (drained) 1 can
- 15 ounces canned creamed corn 1 can
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter (melted) 1 stick
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.
- Stir in the corn muffin mix until well combined.
Baking
- Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes, until the top is golden brown.
- Let the casserole sit for at least 10 minutes before serving.
