Ready your forks for a comforting and delightful dive into the best Corn Casserole with Jiffy Mix you will ever have
Prep time: 15 minutes
Cook time: 40 minutes
Yields: 8 servings
You know when you’re all snuggly in your best PJs (yes, I have a best pair of PJs thanks to Covid), chilling on the couch, watching Netflix while snow falls outside? What do you usually whip up to eat? For me, it’s this corn casserole. It’s high on my comfort-food list because this Easy Corn Casserole (comes with Jiffy Mix) is pure love wrapped in a dish.
I love how the sweet pearl-like corn kernels meet the delightful crumbliness of our very own Jiffy Mix. Then there’s the drool-worthy melted cheddar cheese, oozing through the mix. It gives me total cornbread or cheesy corn dip vibes. You’ll be surprised how this casserole is both familiar, like your trusty old pal, and yet, its tastiness catches you off guard. Our Easy Corn Casserole with Jiffy Mix is just that – a happy familiar surprise in every bite.
What Is In Jiffy Mix?
Ah, yes. The age-old question. First, let me start by saying there is a variety of Jiffy Mixes. The one we’re using here—the Corn Mix—is perhaps the most popular, though you can also find brownie and biscuit mixes. It boasts wheat flour, degerminated yellow corn meal, sugar, and animal shortening. (There are also small amounts of other ingredients with really long names that I won’t recite for you here.) But if you’re allergic to wheat or follow a vegan diet, you will need to switch up this ingredient.
Ingredients
A cozy casserole awaits! Here’s what you’ll need…
- 14 oz. can corn kernels, drained
- 14 oz. can creamed corn
- 1 cup sour cream
- 1 pack Jiffy mix
- 1 tsp smoked paprika
- 1 cup cheddar cheese, grated
- 2 tbsp parsley, chopped
- salt and pepper
Instructions
- Preheat the oven to 325°F. Grease a casserole dish.
- Pour the cans of corn into a large bowl with the sour cream and half the cheese. Mix well.
- Add the Jiffy mix, the paprika, chopped parsley, salt, and pepper. Mix together.
- Pour the mixture into the greased casserole dish and top with the rest of the grated cheese. Bake in the heated oven for 35–40 minutes. Take the casserole out of the oven and let it cool down and set for a few minutes before serving.
Tips & Tricks
- Start with well-drained corn to avoid a soggy casserole.
- Grate your own cheese; it will taste better than the pre-shredded stuff you find at the store.
- Salt, pepper, and smoked paprika can be adjusted for more oomph.
- Make sure all your ingredients are evenly distributed in your mix.
- If the top of the casserole is browning too quickly, cover it loosely with foil.
Serving Suggestions
This Easy Corn Casserole (with Jiffy Mix) makes a delightful side dish to my Oven-Fried Chicken or my Southern Pulled Pork Shooters with Cheese Grits. For a touch of freshness, pair it with a crisp, green salad or roasted vegetables. Don’t forget to serve hearty slices of this casserole warm to let the cheese pull in all its melty glory!
FAQs
That’s easy enough; just swap out that Jiffy Mix with a gluten-free corn muffin mix.
Try throwing in some jalapeños or perhaps a sprinkle of cayenne pepper.
Canned corn is a lifesaver when you’re in a hurry, but if you’ve got fresh corn on hand, especially when it’s in season, go right ahead!
Meat it up by adding some crumbled bacon or ham. Or sauté some onions and bell peppers for a veggie bonus. I like mozzarella or pepper Jack, they add a whole new flavor.
This recipe calls for 35–40 minutes. You can usually tell it’s done when the top turns golden brown. Best is to poke it with a fork to ensure it’s hot inside.
How To Prep and Store Your Corn Casserole
To make this Corn Casserole beforehand, get your casserole mixture ready, pour it into your casserole dish, cover it up nice and tight, then pop it in the fridge. Got leftovers? No problem. Cool them down completely, store them in your trusty airtight container and keep it in the fridge where it should last for up to 3 days. When you fancy some comfort food again, just warm it in the oven at 325°F until it’s hot or, for a super quick fix, just nuke it in the microwave.
Corn Casserole (with Jiffy Mix)
Ingredients
- 14 oz. can corn kernels drained
- 14 oz. can creamed corn
- 1 cup sour cream
- 1 pack Jiffy mix
- 1 tsp smoked paprika
- 1 cup cheddar cheese grated
- 2 tbsp parsley chopped
- salt and pepper
Instructions
- Preheat the oven to 325°F. Grease a casserole dish.
- Pour the cans of corn into a large bowl with the sour cream and half the cheese. Mix well.
- Add the Jiffy mix, as well as the paprika, chopped parsley salt, and pepper. Mix together.
- Pour the mixture into the greased casserole dish, top with the rest of the grated cheese, and bake in the heated oven for 35–40 minutes. Take the casserole out of the oven and let it cool down for a few minutes to set.
Notes
- Start with well-drained corn to avoid a soggy casserole.
- Grate your own cheese; it will taste better than the pre-shredded stuff you find at the store.
- If the top of the casserole is browning too quickly, cover it loosely with foil.