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Easy Corn Casserole

This easy Corn Casserole is creamy, buttery, and slightly sweet, made with Jiffy corn muffin mix, whole kernel corn, creamed corn, and sour cream. With a soft, moist center and a lightly golden top, this comforting side dish is perfect for holiday dinners, potlucks, family gatherings, and everyday meals.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 box 8.5 ounces Jiffy corn muffin mix
  • 1 can 15 ounces whole kernel sweet corn, drained
  • 1 can 14.75–15 ounces creamed corn, undrained
  • 1 cup sour cream
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs optional
  • ½ cup shredded cheddar cheese optional
  • ¼ teaspoon salt optional

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a 2-quart casserole dish.
  2. Drain the whole kernel corn and set it aside. Keep the creamed corn undrained.
  3. In a large bowl, combine the sour cream and melted butter.
  4. If using eggs, whisk them into the mixture until smooth.
  5. Add the creamed corn and drained whole kernel corn. Stir until combined.
  6. Add the Jiffy corn muffin mix and gently stir until no dry pockets remain.
  7. Fold in the shredded cheddar cheese if using.
  8. Pour the mixture into the prepared baking dish and spread it evenly.
  9. Bake uncovered for 45–55 minutes, or until the top is lightly golden and the center is set.
  10. If the top browns too quickly, loosely cover the dish with foil.
  11. Remove from the oven and let the casserole rest for about 10 minutes before serving.
  12. Serve warm.

Notes

Drain the whole kernel corn to prevent excess moisture.
Keep the creamed corn undrained for a moist, creamy texture.
Avoid overmixing the batter.
Eggs create a firmer, more structured casserole, but they are optional.
Baking time may vary depending on the dish and oven.
Let the casserole rest before serving so it can set properly.