Kitchen notes · a little help before you start
Jiffy Corn Casserole
Corn casserole is good food for anyone who likes the soft middle of a cornbread as much as the edges. This one leans into that tender, creamy texture. Choose a spoonful with some of the cheesy top and enjoy the sweetness of the corn underneath.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Original yield
- Serves 12
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Mix it in the dish
The melted butter, muffin mix, corn, creamed corn, egg, and part of the cheese all go straight into the casserole dish. Stir until you don’t see dry pockets of mix hiding around the edges.
2. Swirl, don’t stir in
After the base is mixed, dollop the sour cream over the top and swirl it gently with a knife. It should streak through the casserole rather than disappear completely into the batter.
3. Check the center
Bake it on the middle rack until the middle is set and cooked through. The cheese on top may look ready before the center is, so use the set middle as your cue.
Get to know the ingredients
Use the corn liquid
The whole-kernel corn goes in undrained. That liquid is part of the casserole, so don’t pour it off before mixing everything together.
Creamed corn matters here
Creamed corn is separate from the regular can of corn, and both are used. It helps give the casserole that soft, spoonable texture instead of turning it into plain cornbread.
Save some cheese for the top
Only half the shredded cheddar goes into the mixture at first. Keep the rest for sprinkling over the sour cream swirl so the top bakes up cheesy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Jiffy Corn Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve it warm
Once the center is set, take the casserole out of the oven and serve it warm. It’s meant to be soft and creamy inside, so don’t wait for it to firm up like a sliced bread.
A little more help as you go
Middle rack is the spot
Use the middle rack so the casserole bakes evenly from edge to center. That helps the top cheese melt while the middle has time to cook through.
Keep the oven at 350˚F
This casserole bakes at 350˚F. Since it has a creamy corn mixture and cheese on top, the steady heat gives the center time to set without rushing the top.
A few questions you might have
Do I drain the can of corn?
No, add the canned corn with its liquid.
Does the sour cream get mixed into the batter?
Not at the start. Mix the casserole base first, then dollop the sour cream over the top and gently swirl it in with a knife.
How much cheese goes in before baking?
Use half of the shredded cheddar in the casserole mixture, then sprinkle the remaining cheese over the top after the sour cream is swirled in.
How do I know it’s done?
Check that the center is set and cooked through after baking on the middle rack.
Can I use light sour cream?
Yes. Original or light sour cream will work, so use whichever one you have.
Any more cooking tips?
Regular whole-kernel canned corn or sweet corn kernels both work. Sharp cheddar gives a stronger cheese flavor, though mild or medium cheddar is fine. Use regular or light sour cream. Let the cooked casserole cool to room temperature, then store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. Reheat in the oven until warm, or use the microwave in 30 second increments. Freezing the casserole before baking is also an option.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
