RECIPE Jiffy Corn Casserole 450kb.jpg

This is a tried and true over decades recipe from Jiffy Corn Muffin Mix. My mom made it for as long as I can remember on the holidays and now my sister has taken over making it. DH is Mexican so he does like it with a bit of finely diced peppers.

kits used are Let Me Scrapbook's October 2025 Recipe Challenge kit as well as a couple elements from her Farm Fresh 3

here is the recipe (you can find it on their site):

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

INSTRUCTIONS:
1. Preheat oven to 350 degrees F.
2. Put the eggs in a large mixing bowl and whip slightly with a fork.
3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.
5. Pour into buttered 8×8 inch casserole dish.
6. Bake for 45 minutes, uncovered.
7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)

VARIATIONS:
• Add cheese: stir in 1/2 to 1 cup of grated sharp cheddar cheese or pepper jack cheese when all the other ingredients are mixed together. It’s a great way to add a little more flavor.
• Add 1/2 cup finely diced red or green bell pepper.
• Add 1/2 cup finely chopped green onion.
• Add chopped green chiles to taste.

Prep Time 10 minutes … Cook Time 45 minutes … Serves 6