Corn Casserole

This is a family favorite!

1 can whole kernel corn, drained
1 can cream style corn
1 8-oz package corn muffin mix (I use Jiffy)
1 cup sour cream
1 egg, lightly beaten
1/2 c melted butter

Combine all ingredients - mix well. Pour into greased 8x8 casserole or Pyrex dish. Bake for 45 minutes at 400.

Looks good! You can make Jiffy Mix, it’s easy!

Jiffy Corn Muffin Mix - Copy Cat recipe

Makes: 6 muffins.

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.


2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk


  1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

  2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

  3. If you wish to make Corn Muffins, continue with instructions below.

  4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
    Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

I tried this, and added one cup of shredded medium cheddar cheese. An instant favorite!