Paula Deen Corn Casserole Jiffy Recipe
This Paula Deen Corn Casserole Jiffy Recipe combines sweet corn, sour cream, butter, and Jiffy mix into the perfect comfort side.
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon
- 9x13-inch baking dish
- Nonstick cooking spray or butter for greasing
- Oven mitts
- Cooling rack
Ingredients
- 1 box Jiffy corn muffin mix 8.5 oz
- 1 can whole kernel corn drained (15 oz)
- 1 can creamed corn 15 oz
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup shredded cheddar cheese optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings
- Extra shredded cheddar cheese
- Chopped green onions
- Crumbled cooked bacon
- Fresh parsley
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a 9x13-inch baking dish with butter or nonstick spray.
Step 2: Mix the ingredients
- In a large mixing bowl, combine:
- Jiffy corn muffin mix
- Whole kernel corn
- Creamed corn
- Sour cream
- Melted butter
- Eggs
- Salt and pepper
- Shredded cheddar cheese if using
- Stir until everything is fully combined.
- The batter will look thick and slightly lumpy.
Step 3: Pour into baking dish
- Spread the mixture evenly into the prepared casserole dish.
- Use a spatula to smooth the top.
Step 4: Bake
- Bake uncovered for 45 minutes or until the top is golden brown and the center is mostly set.
- A slight jiggle in the center is okay because the casserole continues setting as it cools.
Step 5: Cool slightly before serving
- Let the casserole rest for about 5 to 10 minutes before serving.
- This helps the texture firm up beautifully.