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5 from 96 votes

Jiffy Corn Casserole Recipe

Jiffy corn casserole is creamy, buttery, and sweet! The perfect side dish to any dinner, it's comfort food at its finest.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8
Author: Lil' Luna

Ingredients

  • ½ cup butter softened
  • ½ cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 8.5 ounces cornbread mix or muffin mix
  • ½ cup milk
  • 1 can (15.25 ounces) whole kernel corn drained
  • 1 can (14.75 ounces) cream style corn

Instructions

  • Preheat oven to 325°F.
  • Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add sour cream. Gradually alternate adding muffin mix and milk. Fold in corn.
  • Pour into a greased 9x13 baking dish. Bake uncovered, for 50-55 minutes, or until set and lightly browned. 

Video

Notes

STORE. Place leftover recipe for corn pudding in an airtight container, or cover it with plastic wrap, and place in the fridge for 3-4 days.
FREEZE. Seal it tightly in a container, and freeze. When you're ready to use it, let it thaw completely, then reheat and enjoy.
Make ahead of time. This dish can be assembled up to 24 hours before. Simply cover your baking dish with foil, and refrigerate it until you’re ready to cook. You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.

Nutrition

Calories: 235kcal | Carbohydrates: 17g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 65mg | Sugar: 14g | Vitamin A: 560IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 0.1mg