Jiffy Corn Casserole is a simple and delicious holiday favorite. A sweet and savory comfort dish baked until golden brown. It is the perfect scoop-and-share accompaniment for any main meal!
One of the best things about this tender and flavorful baked corn casserole is that it really is simple comfort food but can be used to accompany anything from fancy turkey or prime ribs but also a juicy steak or weeknight tacos.
The sweetness from the Jiffy Mix along with the tartness from the sour cream brings a delicious flavor balance as well as an incredible texture combination. Crispy crunchy edges on the outside and a soft souffle-like consistency on the inside make this a standout side dish.
As fancy as one might like to get during the holidays, there is always something grounding about serving a comfort classic.
The original recipe is one my mom found years ago. We loved the sweet corn cake at El Torito and Chi Chi’s Mexican restaurants and wanted to find a copycat recipe. That recipe uses creamed corn and canned corn but I never seem to have those on hand so I played around and tried using frozen or fresh corn to get the same effect.
This is one of those simple recipes you’ll be so happy you stumbled across. Because of its versatility, you can serve it almost anytime anywhere! It’s a bit different than cornbread in that it’s not a sturdy piece of bread you can slice and serve, but instead a great scoop and share corn casserole to go alongside so many things. Serve it as a dessert during the summer or as a side to tacos or chili in the winter.
Double the recipe to serve a crowd or freeze the rest for a later date. Dress it up or dress it down, this corn casserole recipe will become your new favorite!
- Sour Cream – Use full fat, otherwise, it will be too thin.
- Butter – Cut into chunks.
- Egg – Beaten
- Jiffy Corn Muffin mix – It is processed but there really is no substitute that will get the same result. Trust me, I’ve tried. Nothing compares! So, for this added convenience and fantastic results, it’s worth it!
How to Make Corn Casserole
- Grease the casserole dish with butter and beat the eggs in a small bowl. It mixes more evenly if the eggs are beaten before being added in.
- Cutting butter in chunks, I find, results in different areas of the casserole different textures. Some crunchy, some moister.
- Mix all ingredients together in a large bowl and stir until just combined.
- Pour into the prepared casserole dish and bake until done. This should be approximately 45 minutes. The cake will appear spongy, so I use a thermometer to check that the center is 160°
- Use an ice cream scoop or spatula to serve it. Enjoy!
Tip: If you are doubling the recipe you will need to add more bake time. Try for 10 minutes longer, then check. Continuing baking for 5-minute increments if necessary.
Cheesy Corn Cake
Stir in 1 cup of cheddar cheese at the very last minute before baking. Sprinkle ¼ cup over the top.
Green Chili Corn Cake
Add one jar/can of green chilis (4 ounces). Reduce the milk amount to ¾ cup to account for the liquid in the 4-ounce jar/can and the moistness of the green chilis.
Jalapeno Corn Pudding
Stir in pickled chopped jalapenos right into the batter. We like it spicy and use ½ cup of jalapenos, but if you like it a little mild use ¼ cup.
More Side Dishes you Might Enjoy:
Main Course Meals this Corn Cake goes With
- Smothered Pork Chops
- Grilled Lamb Chops (lemon garlic)
- Cuban Mojo Pork
- Oven Baked Ribs
- Coffee Rubbed Tri Tip
- 1 Cup Sour Cream (full fat)
- 2 Tablespoons Butter, cut to chunks
- 1 Large Egg, beaten
- 4 Cups Corn
- 1 Cup Milk
- 1 box Jiffy Cornbread/muffin Mix
- Mix all ingredients, stir until just combined.
- Place in 7 X11 inch casserole dish.
- Bake for 45 minutes at 350°
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Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 95mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 6g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.