Easy Jiffy Corn Casserole with a Golden Cheddar Top

Jiffy Corn Casserole

Jiffy corn casserole is a soft, spoonable side dish with whole corn kernels in a moist, cornbread-like base. This version has a continuous layer of melted cheddar on top, added partway through baking so the cheese turns lightly golden while the center finishes setting.

Bake it in one rectangular dish and serve it by scooping, not cutting it into squares. Check the center rather than relying on the clock alone: it should be just set, then given a short rest before serving.

Ingredients for Jiffy Corn Casserole

• Nonstick spray or butter, for greasing the dish
• 1 can (about 14.75 ounces, 420g) creamed corn, undrained
• 1 can (about 15 ounces) whole-kernel corn, drained (about 250g drained)
• 1 cup sour cream (230g)
• 2 large eggs
• 4 tablespoons (½ stick) unsalted butter, melted (about 55g)
• 1 box Jiffy corn muffin mix (8.5 ounces, 240g)
• 1½ cups shredded cheddar cheese (170g)

Drain the whole-kernel corn for this version, but keep the creamed corn undrained. The creamed corn supplies moisture; draining the kernels keeps extra canning liquid out of the batter.

How to Bake Jiffy Corn Casserole

1. Preheat and prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch casserole dish.
2. Mix the batter: Stir together the creamed corn, drained whole-kernel corn, sour cream, eggs, and melted butter in a large bowl. Add the Jiffy mix directly to the bowl and stir just until no dry pockets remain. The batter will be thick and spoonable.
3. Bake the base: Spread the batter evenly in the dish and bake uncovered for 30–35 minutes. Start checking around 30 minutes: the edges should look set, while the center may still be slightly soft.
4. Add the cheese: Scatter the cheddar evenly over the surface, reaching close to the edges. Do not stir it into the casserole.
5. Finish baking: Return the dish to the oven for 10–15 minutes, until the cheese is melted and lightly golden. The center should no longer look liquid or slosh when the dish is gently nudged. If the cheese browns before the center sets, tent the dish loosely with foil.
6. Rest and serve: Let the casserole rest for 10–15 minutes so it settles slightly, then scoop portions directly from the dish.

Total baking time is about 40–50 minutes. Dish material, batter depth, and oven differences can shift the timing, so use the center to judge doneness.

How to Tell When Corn Casserole Is Done

The edges should be set, and a tester inserted into the center should come out mostly clean; a few moist crumbs are fine. Don’t wait for the casserole to become firm throughout. It should remain tender and moist after its rest, not dry like a pan of cornbread.

Frozen Corn and Make-Ahead Notes

To replace the canned whole-kernel corn, use 1½ cups frozen corn straight from the freezer without thawing.

To make the casserole ahead, assemble it, cover, and refrigerate for up to 24 hours. Chilled batter may need roughly 10–15 extra minutes in the oven; check for a set center rather than relying on that estimate.

Serving, Storage, and Reheating

Serve warm alongside roast chicken, turkey, ham, or ribs. The recipe makes 8–10 side-dish servings.

Cool leftovers, transfer them to an airtight container, and refrigerate for up to 3 days. Microwave individual portions until heated through, or cover a larger portion with foil and warm it in a 325°F (165°C) oven until hot.

To freeze, cool the baked casserole completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven. The texture may be softer after freezing.

Nutrition

Approximate nutrition per serving, based on 1 of 10 servings: 315 calories, 9g protein, 17g fat, and 32g carbohydrates. Approximate nutrition per 100g: 235 calories, 7g protein, 13g fat, and 24g carbohydrates. Values vary with the brands and ingredients used.