Why You’ll Love Original Jiffy Corn Casserole Recipe Recipe
This corn casserole is incredibly simple to prepare. Everything except the cheese is mixed together in one bowl before being transferred to the baking dish, so there is very little cleanup.
The combination of creamed corn and whole-kernel corn gives the casserole a rich corn flavor while keeping the inside tender and moist. Jiffy Corn Muffin Mix provides just enough sweetness and structure to bring everything together.
It is also a convenient side dish when cooking for a crowd. One casserole makes 12 servings and pairs well with roasted meats, chicken, turkey, ham, barbecue, and other classic comfort foods.
Adding cheddar cheese toward the end of baking creates a savory, melted topping without interfering with the casserole’s soft texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box Jiffy Corn Muffin Mix
- 1 can (14.75 oz) creamed corn
- 1 can (15.25 oz) whole-kernel corn, drained
- 1/2 cup unsalted butter or margarine, melted
- 2 eggs
- 1 cup shredded cheddar cheese
Directions
- Preheat the oven to 350°F. Lightly butter a 9×9-inch baking dish or a 2-quart baking dish.
- Add the Jiffy Corn Muffin Mix, creamed corn, drained whole-kernel corn, melted butter, and eggs to a medium mixing bowl. Stir until everything is evenly combined.
- Pour the corn mixture into the prepared baking dish and spread it into an even layer.
- Bake at 350°F for 35 minutes.
- Carefully remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
- Return the casserole to the oven and bake for another 10 to 15 minutes, or until the cheese has melted and the casserole is set.
- Allow the casserole to rest briefly before serving. Serve warm.
Servings and timing
Servings: 12
Total time: 1 hour 5 minutes
For planning purposes, allow about 10 to 15 minutes for preparation and approximately 45 to 50 minutes for baking. A brief rest after baking makes the casserole easier to portion and serve.
Variations
Cheesy Corn Casserole: Increase the cheddar cheese for an extra-cheesy version. You can also mix some cheese directly into the corn mixture and save the remainder for the topping.
Pepper Jack Corn Casserole: Replace some or all of the cheddar with shredded pepper Jack for a slightly spicy flavor.
Jalapeño Corn Casserole: Stir finely diced jalapeños into the mixture before baking. Fresh or pickled jalapeños can be used depending on the flavor you prefer.
Green Chile Corn Casserole: Add drained diced green chiles for mild heat and extra savory flavor.
Bacon Corn Casserole: Fold cooked, crumbled bacon into the batter or sprinkle it over the casserole with the cheese.
Herb Corn Casserole: Add chopped chives or green onions for a fresh, savory finish.
Extra Corn Casserole: Add additional drained corn kernels if you prefer more texture and corn in every serving.
Storage/Reheating
Refrigerator: Allow leftover corn casserole to cool, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 to 4 days.
Freezer: For longer storage, portion the cooled casserole into freezer-safe containers and freeze. The texture can become slightly softer after freezing and thawing, but it will still reheat well.
Reheating in the oven: Place the casserole in an oven-safe dish, cover loosely with foil to prevent excessive browning, and warm at 350°F until heated through.
Reheating in the microwave: Individual portions can be microwaved in short intervals until thoroughly heated. This is the quickest method for leftovers.
For the best texture, avoid overheating the casserole, as prolonged reheating can cause it to dry out.
FAQs
Can I make Jiffy corn casserole ahead of time?
Yes. You can assemble the corn mixture ahead of time, cover it, and refrigerate it until you are ready to bake. For best results, bake it within a day and allow for a little additional baking time if the casserole goes into the oven cold.
Do I need to drain the whole-kernel corn?
Yes. Drain the whole-kernel corn before adding it to the mixture. The creamed corn should not be drained because its liquid and creamy texture are important to the consistency of the casserole.
How do I know when corn casserole is done?
The casserole should look set rather than liquid in the center, and the top should be lightly golden around the edges. After the cheese is added, continue baking until it has completely melted.
Can I use margarine instead of butter?
Yes. Margarine can be substituted for unsalted butter in the same amount. Butter generally provides a richer flavor, but either option will work.
Can I use a different cheese?
Yes. Monterey Jack, Colby Jack, pepper Jack, or a cheddar blend can replace the cheddar. Choose a cheese that melts well for the best topping.
Can I double this corn casserole recipe?
Yes. The recipe can be doubled when serving a larger group. Use a larger baking dish and expect the baking time to increase. Check the center for doneness before removing it from the oven.
Why is my corn casserole runny?
A runny casserole may need additional baking time, particularly if a different size or deeper baking dish was used. Make sure the whole-kernel corn is thoroughly drained and give the casserole a few minutes to rest after baking so it can set.
Can I make this recipe without cheese?
Yes. The cheddar topping can be omitted. The casserole will still have plenty of flavor from the corn, butter, eggs, and corn muffin mix.
What should I serve with Jiffy corn casserole?
Corn casserole pairs particularly well with roasted turkey, glazed ham, chicken, pork, barbecue, meatloaf, and other hearty main dishes. It also works well alongside green beans, mashed potatoes, roasted vegetables, and salads.
Is corn casserole the same as cornbread?
No. Although this recipe contains corn muffin mix, its texture is much softer, richer, and more moist than traditional cornbread. The creamed corn, whole corn, butter, and eggs give it a spoonable casserole-like consistency.
Conclusion
This Original Jiffy Corn Casserole Recipe is a simple way to turn a handful of familiar ingredients into a warm and satisfying side dish. Creamed corn keeps the casserole moist, whole-kernel corn adds texture, and Jiffy Corn Muffin Mix gives it its characteristic lightly sweet corn flavor. Finished with melted cheddar cheese, it is an easy crowd-pleaser that works just as well for a holiday table as it does for a weeknight dinner or potluck.
Original Jiffy Corn Casserole Recipe
This original Jiffy Corn Casserole is rich, creamy, and buttery with sweet corn and a golden layer of melted cheddar cheese. It is an easy side dish for holidays, potlucks, and family dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 Box Jiffy Corn Muffin Mix
- 1 Can Creamed Corn (14.75 oz)
- 1 Can Whole-Kernel Corn (drained) (15.25 oz)
- 1/2 Cup Unsalted Butter (or margarine), melted
- 2 Eggs
- 1 Cup Cheddar Cheese, Shredded
Instructions
- Preheat the oven to 350°F. In a medium bowl, mix together the Jiffy Corn Muffin Mix, creamed corn, drained whole-kernel corn, melted butter, and eggs.
- Transfer the mixture to a buttered 9×9-inch or 2-quart baking dish.
- Bake at 350°F for 35 minutes.
- Sprinkle the shredded cheddar cheese evenly over the casserole. Return to the oven and bake for another 10-15 minutes, until the cheese is melted and the casserole is set.
Notes
- A 9×9-inch baking dish or 2-quart casserole dish works well for this recipe.
- Margarine can be substituted for the unsalted butter.
- Allow the casserole to rest for a few minutes before serving for easier portioning.
- Store leftovers covered in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 440 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
