Jiffy Corn Casserole with Eggs

Make the original Jiffy corn casserole recipe the easy way! With just a handful of ingredients, this corn souffle is made light and fluffy with the addition of eggs and Jiffy muffin mix. It's a Whole Lotta Yum!

 

You'll Love This Easy Corn Casserole with Jiffy!

• Comforting side dish made easy! - by starting with store-bought corn mix
• Light and fluffy! The addition of eggs gives this a corn souffle like texture instead of tasting like cornbread.
• Great for the holidays - perfect for serving to friends and family gatherings whether you're making this for Thanksgiving, Christmas, Easter, or a BBQ

When you're looking for the perfect holiday side dish that's super easy and delicious, you really can't find one that's easier than the original Jiffy corn casserole recipe made with a Jiffy muffin mix.

The addition of creamed corn, sour cream, fluffy eggs, and a touch of sweetness take this recipe over the top! This is the recipe my family has been making for years at Thanksgiving!

Ingredients you'll need

• Jiffy corn muffin mix - other corn muffin or cornbread mix will work too! Jiffy is the originator of this recipe and what our family has always used.
• Sour cream -adds creamy richness and body. You could use whole milk Greek yogurt instead.
• Eggs - beaten large eggs give the casserole dish a souffle-like texture
• Butter - Using butter adds a rich comforting flavor and helps to bind the dry and wet ingredients together
• Cream style corn - we don't recommend swapping canned cream style corn for canned whole kernel corn since creamed corn has extra moisture that's a must for creating the perfect texture. For an extra corn texture, feel free to add one can of drained whole kernel corn or defrosted frozen corn.
• Granulated sugar- adds a touch of extra sweetness, this is okay to leave out!

** Please see the recipe card at the bottom of the post for the exact quantities **

Kitchen tools

• 9"x 9" baking dish - an 8"x 8" size baking dish will also work, or you can use a casserole dish, cast iron skillet, or even a pie pan.
• Medium size mixing bowl

How to make corn souffle casserole

Step 1: Preheat the oven to 350 F.

Step 2: Add the butter in a 2 quart baking dish (or 8x8" baking pan) and put it in the oven until the butter just melts.

Step 3: While that's in the oven, combine the cornbread mix, sour cream, beaten eggs, corn, and sugar in a medium sized bowl.

Step 4: Sprinkle the corn souffle mix over the top of the butter, there is no need to mix it together.

Step 5: Bake the corn casserole for 45-50 minutes or until the top just starts to crack and the sides are starting to brown. Enjoy!

More holiday recipes

• Sage and onion stuffing
• Pumpkin pie (without evaporated milk)
• Steakhouse creamed spinach
• Easy apple crisp
• Canned sweet potato casserole

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