Jiffy Corn Casserole Recipe

A slice of corn casserole on a spatula being lifted out of a white baking dish.

4.6 from 50 votes

Yield: 12 servings

Jiffy Corn Casserole Recipe

This sweet and savory Corn Casserole recipe is a delicious cross between corn soufflé and a sweet corn pudding! It’s easy to make and pairs great with any meal!

Prep Time5

Cook Time45

Total Time50

Ingredients

1 (8.5 oz) package Jiffy corn muffin mix
1 (14.75 oz) can cream-style corn, cream-style corn
1 (15.25 oz) can whole kernel corn, drained, or frozen corn kernels
1 cup sour cream
6 tablespoons salted butter, melted
1 cup shredded cheddar cheese

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Instructions

Oven

Preheat oven to 350°F. Grease a 9x13 casserole dish with non-stick spray.
In a large bowl, combine all ingredients. Pour into prepared dish.
Bake for 45-50 minutes, or until center is no longer jiggly and top is turning golden brown.
Remove from oven and let stand for 10 minutes. Serve warm.

Crockpot

In a large bowl, combine all ingredients. Pour into crockpot sprayed with non-stick spray.
Cover and cook on low for 3 to 4 hours, stirring once halfway through.
Serve this casserole warm right from the crockpot!

Notes

Make Ahead: While this recipe really is as simple as mix and bake, you can prepare the casserole ahead of time. Instead of baking the cornbread pudding, cover it tightly and refrigerate it for up to 48 hours. When ready to bake, let casserole warm up on the counter for 30 minutes. Then bake as directed in the recipe.

Storage: Store any leftover corn casserole in an airtight container in the fridge for up up to 4 days. Reheat in 325°F oven for 12 minutes or microwave individual servings for 30 seconds.

Freeze: Cool completely, then wrap a freezer safe pan tightly in plastic wrap two times followed by foil. Freeze for up to three months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1serving, Calories: 262kcal, Carbohydrates: 26g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 425mg, Potassium: 143mg, Fiber: 2g, Sugar: 6g, Vitamin A: 438IU, Vitamin C: 2mg, Calcium: 101mg, Iron: 1mg