One-Bowl Corn Casserole

submitted by Rachael Harris

My mom made this at Thanksgiving or when she needed something quick to feed six hungry kids on a low income budget. I love it and crave it to this day when I get stressed.... ie: a pandemic. It’s quick, easy and I think you can probs find all of the ingredients at your grocery store easily, I hope. I did a few weeks ago.
The recipe for Jiffy corn casserole first appeared on the back of the Jiffy box, but I think the six-ingredient recipe below is the most essential one, because you only need one bowl and a few pantry staples to pull it off.
If you want your casserole to bake up moist, not a fan of that word, and tender, you’ll want to combine the wet ingredients first (sour cream, eggs, two types of canned corn, and butter) before gently adding the corn muffin mix (be careful not to over mix).
Leftovers are amazing toasted in a warm oven or skillet and topped with a fried egg, you can literally eat this corn casserole any time of day.
Love, Rachael

Jiffy Corn Casserole

SERVES 6 to 8

PREP TIME 5 minutes to 10 minutes

COOKING TIME 45 minutes to 50 minutes


  • butter, for the baking dish

  • 8 tablespoons (1 stick) unsalted butter

  • 1 (15-ounce) can corn kernels

  • 8 ounces sour cream (1 cup)

  • 2 large eggs

  • 1 (15-ounce) can creamed corn

  • 1 (8.5-ounce) box Jiffy corn muffin mix


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with butter.

  2. Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.

  3. Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn and the can of creamed corn and stir to combine. Add 1 box Jiffy mix and stir until combined (don’t over mix it!) Pour into the baking dish and smooth the top.

  4. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.

*Leftovers can be refrigerated in an airtight container for up to 5 days.

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