In-A-Jiff Corn Casserole

Tam D


Scalloped, casserole, souffle -- whatever you call it, this recipe is a family favorite! It's super fast, ridiculously easy, and positively addictive! Appears on every holiday table, as it pairs well with simply everything -- and I always have to make a double recipe!
Another life-saver with vegetarians at the table :)

★★★★★ 1 vote
5 Min
45 Min


1 can(s)
whole kernel corn, with liquid
1 can(s)
creamed corn
eggs, beaten well
1 c
sour cream
1/2 c
butter, melted
1 pkg
jiffy corn muffin mix*


1Beat the eggs in a large mixing bowl.
2Dump in everything else, and whisk together until well combined.
3Pour into a 2 qt. baking dish that has been prepared with food release spray.
4Bake 45-50 minutes at 350* Let rest about 10 minutes before serving.
(Don't overbake -- the center may seem a little soft/loose, but it'll firm up as it sits.)
5NOTES: Reheats well.

If doubling the recipe, be sure to allow extra baking time and/or use a shallower baking dish. (I prefer more of a deep-dish presentation, so I use an extra-large casserole dish, and bake longer.)

*This recipe is easily made gluten free by substituting GF cornbread mix; a Jiffy mix is small, so unless you're doubling the recipe you'll only want to use only a portion (half?) of the GF mix.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Quick & Easy