Jiffy Corn Casserole

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
2. Drain the whole kernel sweet corn thoroughly, but keep the cream-style corn with its liquid to maintain moisture and creaminess in the casserole.
3. In a large bowl, combine the drained whole kernel corn and the entire can of cream-style corn, mixing gently for even distribution.
4. Add the sour cream and melted butter to the corn mixture and stir until the mixture is smooth and creamy.
5. Pour the Jiffy Corn Muffin Mix into the bowl, then gently fold it in with a spatula or wooden spoon until just combined, leaving some lumps to ensure a tender texture.
6. Transfer the batter into the prepared baking dish, spreading it evenly and smoothing the top while leaving a few corn kernels visible for a rustic look.
7. Bake uncovered on the middle oven rack for 45–55 minutes until the top is golden brown and the edges are lightly crisp.
8. After about 40 minutes, if the top browns too quickly, cover loosely with foil to prevent burning while the center finishes baking.
9. Check doneness by inserting a toothpick near the center; it should come out mostly clean with a few moist crumbs, not wet batter.
10. Remove from the oven and let the casserole rest for 5–10 minutes to allow it to set while staying moist and creamy.
11. Serve warm, either directly from the baking dish or plated alongside your favorite holiday mains and sides.

Variations

• Swap the sour cream for Greek yogurt to add a tangy flavor and reduce fat content.
• Add 1 cup of shredded cheddar cheese to the batter for a richer, cheesy corn casserole.
• Mix in chopped jalapeños or green chilies for a spicy kick that complements the sweetness.
• Stir in cooked and crumbled bacon for smoky, savory notes throughout the casserole.
• Use creamed corn and fresh sweet corn kernels instead of canned for a fresher taste and texture.
• Top with a sprinkle of crushed buttery crackers or panko breadcrumbs before baking for added crunch.

Tips

• Ensure the whole kernel corn is well drained to avoid a watery casserole while keeping the cream-style corn’s liquid for moistness.
• Do not overmix the batter; folding just until combined preserves a light and fluffy texture.
• Store leftover casserole covered in the refrigerator for up to 4 days; reheat gently in the oven or microwave until warmed through.
• This casserole can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
• Use a glass or ceramic baking dish for even heat distribution and better browning compared to metal pans.
• Letting the casserole rest after baking helps it firm up, making it easier to cut and serve without falling apart.
• If baking a doubled recipe in a 9×13-inch dish, increase baking time to 50–60 minutes and check doneness with a toothpick.