Sandra This Paula Deen Jiffy Corn Casserole Recipe is a creamy and moist recipe, which is made with Jiffy Corn Muffin Mix and sour cream. It’s the perfect side dish for Thanksgiving, ready in about 55 minutes.
Paula Deen Jiffy Corn Casserole Recipe Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz.)
- 1/2 cup melted butter
- 8 oz. sour cream
- 1 (15.25 oz.) can of regular kernel corn (drained)
- 1 (15.25 oz.) can of creamed corn
- 2 large eggs
How To Make Paula Deen Jiffy Corn Casserole
- Prep the oven and mix wet ingredients: Preheat your oven to 350°F (175°C). In a large mixing bowl, lightly whip the eggs with a fork.
- Combine the filling: Add the melted butter, sour cream, drained whole kernel corn, and the entire can of creamed corn to the eggs. Whisk everything together until it is well combined.
- Add the muffin mix: Pour in the Jiffy Corn Muffin mix. Stir with a spatula until everything is completely mixed together and no dry spots remain.
- Bake the casserole: Pour the mixture into a buttered 8×8 inch casserole dish. Bake, uncovered, for 45 minutes. The casserole is done when the top is golden, the edges are slightly cracked, and the middle is firm to the touch.
Recipe Tips
- How do I know when the corn casserole is done? The casserole is ready when the top is golden brown and the center is firm and no longer jiggly when you gently shake the pan. A knife inserted into the center should come out mostly clean.
- Can I double this recipe? Yes, this recipe doubles perfectly. Simply double all the ingredients and bake it in a 9×13 inch pan. The baking time will be longer, approximately 1 to 1.5 hours.
- How do I keep the casserole from being dry? The combination of sour cream and a full can of creamed corn is the secret to an incredibly moist, pudding-like texture. Don’t try to substitute these ingredients.
- Can I make this ahead of time? Absolutely. This is a great make-ahead side dish. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.
What To Serve With Jiffy Corn Casserole
This sweet and savory corn casserole is a classic side dish for holiday meals and potlucks. It pairs perfectly with:
- Roasted turkey or chicken
- Baked ham
- BBQ pulled pork
- Fried chicken
How To Store Jiffy Corn Casserole
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze: This casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Jiffy Corn Casserole Nutrition Facts
- Calories: 380 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 20g
- Saturated Fat: 11g
- Sodium: 750mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
The combination of sour cream and a full can of creamed corn gives this casserole its signature rich, moist, and almost pudding-like texture.
Yes, you can use another brand of corn muffin mix, but the Jiffy brand is classic for this recipe and provides the specific level of sweetness and texture that makes it famous.
Yes, adding cheese is a very popular and delicious variation. You can stir in 1 to 1.5 cups of shredded sharp cheddar cheese along with the other ingredients for a cheesier version.
Try More Recipes:
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Brunch Casserole Recipe
- Paula Deen Pineapple Casserole Recipe
Paula Deen Jiffy Corn Casserole Recipe
Description
A sweet and savory corn pudding-style casserole with a moist, creamy texture, made incredibly easy with Jiffy mix.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and butter an 8×8 inch pan.
- In a large bowl, lightly beat the eggs.
- Stir in the melted butter, sour cream, drained kernel corn, and creamed corn.
- Add the Jiffy Corn Muffin mix and stir until just combined.
- Pour the batter into the prepared pan.
- Bake for 45 minutes until the top is golden and the center is set.
Notes
- Do not overmix the batter after adding the Jiffy mix.
- This recipe can easily be doubled and baked in a 9×13 inch pan for 1 to 1.5 hours.
- The casserole is done when a knife inserted into the center comes out mostly clean.
- For a cheesy version, stir in 1 cup of shredded cheddar cheese with the other ingredients.
