This Easy Jiffy Corn Casserole is the kind of dish that shows up at our table whenever I want comfort without fuss. I first made it on a busy weeknight when guests were coming over and I had only pantry staples on hand. The result was so universally adored that it immediately became part of my rotation for holidays and potlucks. It has a tender, slightly custardy interior from the creamed corn and sour cream, with a light golden top and edges that crisp just enough to provide contrast. The texture is soft but not soggy, and the flavor balances sweet corn, rich butter, and a slight savory tang from the sour cream and eggs.

I learned a few tricks the first time I made this dish. Drain the whole kernel corn well but reserve a little of the liquid only if you need to loosen the batter. Use a full-fat sour cream for the best mouthfeel and an unsalted butter you trust. I often reach for Tillamook unsalted butter because it gives a clean, rich butter note without being overly salty. The classic Jiffy corn muffin mix brings a familiar corn bread flavor and the right structure, so this is a great recipe for cooks who want reliable results with minimal effort. It is warm, nostalgic, and reliably requested at family gatherings.

Ingredients

• Whole kernel corn: Use one can, about 15.25 ounces, drained. Look for a good-quality brand with no added sugar. Proper draining prevents excess liquid so the interior stays custardy rather than waterlogged.
• Melted unsalted butter: 1/2 cup. I recommend Tillamook unsalted butter for its rich flavor and consistent texture. Unsalted butter lets you control seasoning precisely.
• Eggs: Two large eggs, at room temperature if possible. Room temperature eggs emulsify the mixture more evenly and help create the smooth custard-like texture.
• Corn muffin mix: One box (typically 8.5 ounces) of Jiffy corn muffin mix. This provides structure, corn flavor, and the familiar crumb. If you prefer a slightly sweeter result use a brand labeled sweet corn mix.
• Creamed corn: One can, about 14.75 ounces. The creamed corn adds moisture and a creamy texture that turns the casserole into a soft, spoonable side.
• Sour cream: One cup of full-fat sour cream gives richness and a slight tang that balances the sweetness of the corn. Light sour cream will work but the texture will be less luxurious.

Instructions

Step 1 - Preheat and prep: Preheat the oven to 350 degrees F. Prepare an 8 by 8 inch baking dish by lightly greasing it with butter to prevent sticking and promote even browning around the edges. While the oven warms, take the eggs from the fridge to reach room temperature for better mixing. Step 2 - Combine eggs, butter, and sour cream: In a large mixing bowl, crack the two eggs and beat them lightly with a fork until homogenous. Add the melted unsalted butter and the cup of full-fat sour cream. Whisk until smooth. The melted butter should be warm but not hot so it does not cook the eggs; aim for about 100 to 110 degrees F if you want a temperature target. Step 3 - Add the corn: Stir in the drained whole kernel corn and the can of creamed corn. Mix gently until the pieces are evenly distributed. If the mixture seems too thick, a tablespoon of the reserved corn liquid can loosen it, but be cautious to avoid a runny batter. Step 4 - Fold in the mix: Pour the Jiffy corn muffin mix into the wet ingredients. Stir until the batter is smooth and no dry pockets remain. Overmixing is not necessary; combine until uniform. The batter should be pourable but thick, similar to a dense pancake batter. Step 5 - Bake and test: Pour the batter into the buttered 8 by 8 inch dish, smoothing the top with a spatula to ensure even thickness. Bake uncovered for about 45 minutes. The top should be golden, the edges slightly cracked, and the center should feel set when gently touched; it should not be jiggly. If inserted, a toothpick should come out mostly clean with a few moist crumbs. Step 6 - Rest and serve: Remove from the oven and allow the casserole to cool for at least 10 minutes. This resting time helps the interior finish setting and makes it easier to slice and serve warm. Serve with butter or a sprinkle of chopped chives for color.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, cover loosely with foil and bake at 325 degrees F until warmed through, about 15 to 20 minutes for individual portions depending on oven and depth. For microwave reheating, cover and heat in 30 second intervals to avoid overcooking. To freeze, wrap the cooled casserole tightly in plastic wrap and foil, or freeze in a freezer-safe baking dish; bake from thawed for best texture. Look for signs of spoilage such as off-smell or visible mold before reheating.

Ingredient Substitutions

If you do not have Jiffy mix, you can substitute 1 1/2 cups cornmeal plus 1/2 cup all-purpose flour with 3 tablespoons granulated sugar and 2 teaspoons baking powder as a homemade stand-in. For a lighter version swap full-fat sour cream for Greek yogurt, though expect a tangier finish and slightly less richness. Use a salted butter if unsalted is unavailable but reduce added salt elsewhere. For a gluten-free version use a certified gluten-free corn muffin mix and ensure creamed corn is gluten-free. Omit eggs to create a looser set but the casserole will be softer and more custard-like.

Serving Suggestions

This pairs beautifully with roasted turkey, glazed ham, or grilled chicken and can act as a hearty side at holiday tables. For a brunch spread, serve alongside scrambled eggs and a simple green salad with lemon vinaigrette. Garnish with chopped fresh chives or parsley and a pat of butter on top for visual appeal. Add shredded cheddar on top in the last 10 minutes of baking for a bubbly cheese crust. For a casual dinner, plate with barbecue ribs or smoked sausage for a comforting meal.

Cultural Background

Corn casseroles are a staple in American comfort cooking and Southern cuisine, where corn is celebrated for both its agricultural importance and flavor versatility. This style of casserole evolved as a hearty, economical side that stretches simple ingredients to feed families and guests. The boxed corn muffin mix tradition brought convenience to mid century kitchens and has remained popular because the mix provides predictable texture and corn flavor. Regional variations add cheese, peppers, or smoked meats depending on local tastes.

Seasonal Adaptations

In summer use fresh corn kernels cut from 4 ears and reduce added liquid slightly. In the fall add a pinch of cinnamon and nutmeg to highlight sweet corn flavors for Thanksgiving. For winter holidays fold in roasted poblano peppers and a cup of shredded sharp cheddar for warmth and depth. For spring brunches lighten with a dollop of lemon zest in the batter and top with chopped herbs to brighten the richness.

Meal Prep Tips

Make the mixture up to 24 hours in advance and store covered in the refrigerator; bring to room temperature before baking to ensure even cooking. For batch cooking double the ingredients and bake in a 9 by 13 inch dish for the same depth, increasing bake time to about 55 to 60 minutes. Portion into individual ramekins for grab and go lunches; these reheat quickly in the microwave or oven. Label and date frozen portions for easy rotation.

This dish is simple, forgiving, and full of nostalgic flavor. It invites personal touches and will likely become a dependable favorite whether you are feeding family on a weeknight or hosting a holiday crowd. Make it your own and enjoy the warm, comforting results.