I can never decide between making cornbread or corn pudding for Thanksgiving, and I just don’t have the time or energy to do both. This Jiffy corn casserole strikes the perfect balance between the two dishes with tender kernels of corn bound together with corn muffin mix. It’s my favorite sweet and savory Thanksgiving side dish!
How to Store and Reheat
Store leftover Jiffy corn casserole tightly covered with plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F oven for 15-20 minutes.
Serving Suggestions
This Jiffy corn casserole is one of my favorite Thanksgiving side dishes. It’s so creamy, sweet, and delicious– a great contrast to savory Thanksgiving turkey and stuffing. I like to add a pat of honey butter over the top of mine while it’s still warm.
How to Make Jiffy Corn Casserole Step by Step
Mix the Corn: Preheat the oven to 350°F. Grease an 8×8-inch baking dish. In a large bowl, whisk together 15 ounces (1 can) of canned whole-kernel corn, 15 ounces (1 can) of canned creamed corn, 1 cup of sour cream, ½ cup of unsalted butter, and 1 large egg. Stir in the Jiffy: Stir in 8.5 ounces (1 box) of Jiffy corn muffin mix. Bake and Serve: Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving
More Thanksgiving Side Dishes To Try
Loaded Scalloped Potatoes Candied Sweet Potatoes Make Ahead Turkey Gravy Parmesan Creamed Potatoes Crockpot Sweet Potato Casserole Crockpot Potato Casserole Green Bean Casserole Make Ahead Mashed Potatoes …Browse All Our Thanksgiving Recipes!
