Easy Jiffy Corn Casserole Recipe for Holidays and Potlucks
This easy Jiffy corn casserole is creamy, buttery, slightly sweet, and made with just five simple ingredients. It is a comforting American side dish that is perfect for Thanksgiving, Christmas, family dinners, and potlucks. Serve it warm with turkey, ham, roast chicken, or your favorite holiday dishes.
Ingredients
- 1 box 8.5 ounces Jiffy Corn Muffin Mix
- 1 can 15 ounces whole-kernel corn, drained
- 1 can 14.75 to 15 ounces creamed corn, undrained
- 1 cup sour cream
- ½ cup unsalted butter melted
- Nonstick cooking spray or butter for greasing the baking dish
Optional Ingredients
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped green onions
- 1 small jalapeño finely diced
- ½ cup cooked and crumbled bacon
- 1 small can diced green chiles drained
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 350°F, or 175°C. Lightly grease an 8-inch square baking dish or a 1½- to 2-quart casserole dish.
- Prepare the corn: Drain the whole-kernel corn thoroughly. Do not drain the creamed corn because its liquid helps keep the casserole moist and creamy.
- Combine the ingredients: Add the Jiffy Corn Muffin Mix, drained whole-kernel corn, creamed corn, sour cream, and melted butter to a large mixing bowl.
- Stir the mixture: Gently stir until all the ingredients are just combined. Do not overmix. If using cheese, jalapeños, bacon, or green chiles, fold them into the mixture at this stage.
- Fill the baking dish: Pour the mixture into the prepared baking dish and spread it evenly. Add extra shredded cheese on top, if desired.
- Bake: Bake uncovered for 45–50 minutes, or until the edges are lightly golden and the center is set but still moist.
- Rest and serve: Remove the casserole from the oven and let it rest for 5–10 minutes. Serve warm with your favorite holiday meal.
Notes
- Drain only the whole-kernel corn; keep the liquid in the creamed corn.
- Baking time may vary depending on the size and depth of the dish.
- For a larger gathering, double the ingredients and use a 9×13-inch baking dish.
- Store leftovers in the refrigerator for up to 3–4 days.
- Reheat individual portions in the microwave or reheat the full casserole, covered with foil, in a 350°F oven until warm.